Just in time for Christmas! I make these at the cafe, at home, and I Plan on using this recipe to make my gingerbread house for Christmas day with my family. Because half of my family like them soft and half like crunchy I make half the batch thick cookies and the other half thin cookies.
– INGREDIENTS –
125g butter, softened
100g brown sugar
125ml golden syrup
1 egg, separated (reserve both the egg and white)
375g plain flour, sifted, plus extra for dusting
1 tablespoon ground ginger
1/2 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
150g icing sugar, sifted
smarties, sugar pearls, food coloring, decorations etc..
– METHOD –
1. Preheat oven to 180 degrees celcius and line two trays with baking paper.
2. Beat butter and sugar in a large bowl using an electric mixer until pale and creamy.
3. Add the golden syrup, egg yolk and continue to beat until combined.
4. Stir in the flour, ginger, mixed spice, cinnamon and bicarbonate of soda and mix until well incorporated.
5. Turn onto a lightly floured surface and knead until smooth. Divide the dough into two and press down into discs. Cover in plastic wrap and refrigerate for about 30 minutes.
6. Once the dough is firm, remove from the fridge and unwrap. Place the dough on a lightly floured surface and place a sheet of baking paper over the top.
7. Using a rolling pin, flatten out the dough until 4mm thick, or desired thickness. Using your gingerbread men cutters (or other shaped cutters), cut the dough and place on the baking trays.
8. Bake in the oven until golden brown, approximately 10-12 minutes. Remove from the oven and allow to cool.
9. To make the icing, place the egg white in a bowl of an electric mixer. Beat until soft peaks form. Gradually add in icing sugar. You can also add food coloring here if you want to.
10. Once the cookies are cool, begin decorating. Use a small nozzle with a piping bag, or make your own using a small zip-lock bag and cutting a tiny whole in the corner. I used an icing pen (as seen in the pictures).