Chef's Choice Unsalted Cultured Butter
Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture.
View productCredit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Best gingerbread recipe
Gingerbread Icing
Method
Best gingerbread recipe
- 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
- 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.
Best gingerbread recipe
- 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
- 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.
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Damian
Great recipe - Have made this recipe many times. It's great and works every time. I make stars and people and give them out as gifts.
Ashley
Easy to whip up with kids, - Easy to whip up with kids, yummy, fun
+ 26 star only ratings in addition to the reviews above
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