I love gingerbread. I remember making them with mum when I was little and the smell of them cooking in the oven. It can be tricky to find just the right balance of ‘gingerness’ but I think this recipe is just about perfect.
The first step is to melt the butter, sugar and golden syrup.
Stir it over the heat until it reaches a smooth consistency.
Once it’s all nicely combined, remove the mixture to a bowl and cool. I’m rather impatient so I usually put my bowl in an ice water bath.
Add the egg yolk and stir until combined.
Mix in the spices.
Sift in the flour a little at a time.
When the flour is well combined, turn the dough out onto glad wrap.
Shape the dough into a disc and wrap it up then refrigerate for about an hour.
Working with about 1/4 of the dough at a time, roll it out to desired thickness. Tip – I use a sheet of baking paper on the bench to save on cleaning up. You can flour the bench instead.
Cut out your shapes of choice.
Bake in a 180C/160C (350F/320F) fan-forced oven for 7-10 minutes depending on how you like them. I like mine a little bit chewy so tend to take them out as soon as they turn golden.
When they’re ready, remove from the oven but leave them on the baking trays for about 5 minutes before moving to cooling racks. While they’re cooling, it’s time to make the icing. You can use store-bought writing icing but I like the fresh stuff. Plus it’s a good way to use up the egg white.
Whip up the egg white until soft peaks form then gradually whisk in 1 cup of icing sugar. Colour as desired.
Ice biscuits using the back of the spoon or a piping bag with a very small nozzle attached.
Leave them to rest until the icing sets.
Package up your biscuits ready for guests!
What’s your favourite take-home idea?