Preheat oven to 170°C fan forced. Line two baking trays with baking paper
Assemble mixer using scraper beater. Add the butter, sugar, salt, treacle and spices to bowl. Slowly turn the mixer to CREAM/BEAT setting and beat for 1 minute
Reduce speed to KNEAD/FOLD setting; add remaining ingredients and mix until mixture just forms a thick dough
Place dough onto a floured surface. Using a lightly floured rolling pin roll the mixture out to a 5mm thickness. Using a shaped cutter approximately 8cm in size cut out shapes and place onto prepared trays
Bake for about 13-15 minutes. Allow to cool on tray for 5 minutes before transferring to a wire rack. Repeat with remaining dough
To make royal icing: Assemble mixer using the scraper beater and the large mixer bowl. Add egg whites and cream of tartar into mixer bowl. Turn mixer to LIGHT MIXING setting until egg whites are lightly mixed. Reduce speed to KNEAD/FOLD setting and add icing sugar, a heaped spoonful at a time, and mix until well combined
Place icing into a piping bag and decorate gingerbread as desired. Icing will harden on standing
Tips & Hints:
To make a gingerbread house the mixture needs to be doubled. We recommend using the standard paddle if doubling the recipe.
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