Easy Australian gingerbread recipe to make with the kids for Christmas.
Best gingerbread recipe
Ingredients
125g Western Star Chef’s Choice Unsalted Butter, chopped
1/3 cup (60g) brown sugar
1/3 cup (80ml) golden syrup
1 egg
2 ½ cups plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
¼ tsp ground cloves
1 tsp bicarbonate of soda
Method
Pre heat oven to 180°C / 160°C fan forced. Line baking trays with baking paper.
Melt butter, brown sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.
Whisk egg and butter mixture in a large bowl. Sift flour, spices and bicarbonate of soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30 - 40 minutes or until just firm.
Roll out the dough on a floured surface to ½ cm thickness. Cut into shapes using chosen cookie cutters and use a lifter to transfer onto lightly buttered trays. Bake for 8 - 10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.
Gingerbread Icing
Ingredients
1 egg white
2 cups (approx.) pure icing sugar, sifted
Gold & Red dragees, to decorate (decorating sugar balls)
Method
Once gingerbread has cooled, beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag.
Decorate gingerbread with icing, gold & red dragees.
Tips & Hints
Experiment with different shaped cookie cutters. Gingerbread people and stars are great, but maybe you have a llama shaped cookie cutter that would be fun to try.
Mix in a drop of food colouring when making the icing to create fun colours to decorate with.
