Gingerbread

Gingerbread

By
From
The Tivoli Road Baker
Makes
24
Photographer
Bonnie Savage and Alan Benson

Here’s something for everyone to enjoy at Christmas. This gingerbread has enough warm spice to make a sophisticated treat for the grown-ups, but not enough to turn the kids off. The kids can get involved in making them, too; cutting out the shapes and icing them can be a lot of fun. The gingerbread will last up to five days in an airtight container, so it makes an excellent gift in the lead-up to Christmas.

Gingerbread

Ingredients

Quantity Ingredient
585g plain fl
pinch ground clove
1/3 nutmeg, freshly grated
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
215g unsalted butter, softened
185g golden syrup, use honey or maple syrup if unavailable
3 egg yolks, at room temperature

Method

  1. To make the gingerbread, sift together the flour, spices, bicarbonate of soda and salt in a medium sized bowl. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and golden syrup until pale but not too aerated.
  2. With the mixer still running, add the egg yolks one a time, beating between each addition until just combined. Add the dry ingredients and mix gently on a low speed, until just combined.
  3. Divide the dough into two pieces and roll each piece out into a disc roughly 2 cm (¾ in) thick. Wrap each disc in plastic wrap and refrigerate for 1 hour, to rest.
  4. Divide the dough into two pieces and roll each piece out into a disc roughly 2 cm (¾ in) thick. Wrap each disc in plastic wrap and refrigerate for 1 hour, to rest.
  5. Preheat the oven to 170°C (340°F). Remove the biscuit dough from the fridge and lay the sheets out on the bench. Line three trays with baking paper, and cut your shapes out of the dough with cookie cutters, laying them out evenly on the trays and leaving 2 cm (¾ in) between each biscuit to ensure an even bake. Bake for 6 minutes, then turn the trays around and bake for another 4–6 minutes, until the biscuits are golden brown. Set aside to cool completely before icing.

Icing

Ingredients

Quantity Ingredient
1 egg white
250g icing sugar, sifted
1/2 teaspoon lemon juice

Method

  1. To make the icing, place the egg white in a medium sized bowl and add the icing sugar one spoonful at a time, whisking lightly to fully incorporate the sugar between each addition. Whisk through the lemon juice, then transfer the icing to a piping (icing) bag fitted with a fine nozzle and decorate your biscuits as you like. The gingerbread is ready to eat once the icing has set.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again