This recipe is perfect for keeping the kids busy. Create your own gift tags or simply shape the gingerbread into cookies for afternoon tea. If you want to make tree decorations, use a skewer to punch a hole in the top of each before baking. If the hole closes up when the biscuits are cooked, push the skewer through again when the biscuit is still warm from the oven.
|½ cup||Golden syrup|
|1 cup||Brown sugar|
|6¼ cups||Plain flour|
|½ cup||Self raising flour|
|¼ tsp||Baking powder|
|2 tsp||Baking soda|
|2 Tbsp||Ginger powder|
- In a large saucepan, melt the butter, treacle, golden syrup and sugar together until smooth and glossy. Remove from the heat and let cool for 20 minutes.
- Sift in the flours, baking powder, soda and ginger. Stir in the egg. Gather the mixture into a large ball and gently knead together until smooth and evenly coloured. Wrap in clingfilm and chill for at least 30 minutes.
- Preheat oven to 165C. Roll out the gingerbread in small batches between sheets of baking paper, or with a little flour to stop any sticking, until 3-4mm thick. Cut into various shapes with cookie cutters.
- Cook the gingerbread on lined baking trays for about 12-15 minutes until the edges are golden brown. The gingerbread will harden as it cools. Decorate with icing.
- For the icing: whisk the egg white until foamy, but not peaking, then add the lemon juice and icing sugar until you have a “drizzling” consistency. Spoon into a piping bag and decorate.