I have such fond memories of being a child, crowding around my mum with my siblings as she pulled a hot, freshly baked tray of beautiful gingerbread from the oven - we couldn't have cared less for the heat as we tried to cram as many of the little many as we could into our mouths and savour that Christmas taste.
For my family, gingerbread was a Christmas staple, and now it can be yours. While you may not want to have your kids crowding around you as you take it from the oven (because in hindsight, I don't know how my mum didn't have a breakdown trying to keep us from burning ourselves on the oven) this is one you'll make for your family time and time again.
• 125g unsalted butter
• 1/3 cup brown sugar
• 1/4 cup golden syrup
• 1 egg• 2 cups plain flour
• 1/4 cup self raising flour
• 1 tsp bicarbonate of soda
• 330g icing sugar
• Plus, anything you may want to decorate with. We suggest a batch of royal icing for that perfect, opaque ginger bread style and chocolate buttons, glitter for a special touch.
1. Preheat oven to 180°C
2. Line 2 baking trays with baking paper3. Beat butter, sugar and syrup together in a bowl until creamy. Add egg and beat well. Sift flours, ginger and soda together. Stir into butter mixture.
4. Turn out onto a lightly floured surface and knead lightly until smooth.
5. Roll out to 5mm thick. Use cutters to cut out shapes, transfer to tray.
6. Bake for 10-12 minutes until light brown, transfer to a wire to cool completely.
7. To decorate; prepare the icing mix following packet instructions, colour as desired and spread on biscuits.
FOR THE ROYAL ICING
So you want to add an extra little flair to your gingerbread? Enter royal icing (it sounds a little fancy, but it could not be easier).
• 1 & 1/2 cups of sifted icing sugar
• 1 egg white
• 1/2 teaspoon of lemon juice
1. Lightly whisk egg white and lemon juice together in a bowl
2. Gradually add icing sugar, whisk until smooth and combined
We hope this recipe is the start of many new traditions for you and your family!
All our love,
Miann & Co x