Preheat oven to 180°C (350°F). Prepare 3 cookie trays with baking paper.
Use an electric mixer to beat the butter, sugar, vanilla & golden syrup together until pale & creamy. Add the egg gradually & beat until combined. Add the flours, ginger spices, bircarb soda & place your mixer on slow until just combined.
Turn out onto a floured surface & knead until smooth, for about 1-2 minutes.
Roll out approximately a third of the dough on baking paper until about 5mm (1/4 inch) thick. Place into the freezer for 10 minutes to chill, or until firm enough to cut.
Lift the chilled gingerbread off the tray & press out your shapes. Place them onto a prepared cookie tray with baking paper.
Bake in oven for 10-12 minutes or until lightly golden.
Tips & Hints:
:: For Christmas I add a little bit of Christmas with my spices: such as Cinnamon, Nutmeg or Allspice. eg- 1½ tsp dried ginger & ½ tsp of mixed Christmas spice for this mixture quantity ::
Meg's Basic Royal Icing
Place the egg white in a small bowl & beat with electric mixer/beaters until well aerated.
Gradually adding the icing sugar ½ a cup at a time, mixing well between each addition. Add the lemon juice & any flavourings + any additional water, stirring until a thick & creamy consistency.
Add desired colours.
Fit a piping bag with a No. 4 plain nozzle, or snip the end off a disposable plastic piping bag. Spoon the icing in & pipe icing onto each gingerbread figure and decorate.
Set aside for at least 30 minutes to allow the icing to set.
CHOCOLATE ICING: leave out the lemon juice & add 1 Tbs cocoa powder.
VANILLA ICING: add 1tsp-2tsp vanilla extract.
Tips & Hints:
:: If wanting to create a layered effect of colours & flavours, allow the icing to set before adding different layers of icing on top. If not properly dry, the colour will bleed into the other or emerge into other icings ::
:: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::