Gingerbread biscuits are a classic and these gingerbread men won’t disappoint.
- 1 hr + cooling
- Makes about 25 large
- 250g soft butter
- 250ml soft brown sugar
- 2 eggs
- 180ml golden syrup
- 4 cups cake flour + extra
- 25ml ground ginger
- 10ml mixed spice
- 3ml salt
- 10ml bicarbonate of soda
FOR THE ROYAL ICING
- 330ml icing sugar, sifted
- 1 egg white
- Beat together the butter and sugar until creamy. Beat in the eggs and syrup. Sift over the flour, spices, salt and bicarb and mix into a firm dough. Shape into a flat disc, cover with plastic wrap and rest in the fridge for 30 minutes.
- Preheat oven to 180°C. Line baking trays with baking paper. Roll dough out between 2 sheets of baking paper to 4mm thickness. Use 12.5cm gingerbread character cutters to cut into shapes. Reroll offcuts once. Place on prepared trays and bake for about 15 minutes or until golden. Cool on the trays.
- For the icing, beat together the icing sugar and egg white for 3 minutes or until it has the consistency of toothpaste (add a few drops of milk if it’s too stiff or more icing sugar if it’s too runny). Spoon into a piping bag fitted with a small round nozzle.
- Pipe bow ties, buttons, hearts and outlines onto the gingerbread shapes. Set aside to harden.
- Christmas tree decorations: use 6cm cutters and make a hole in the heads or hands before baking. Bake for about 10 minutes. Thread with ribbon to hang on trees.
- Use other shaped Christmas cutters like reindeer, Christmas trees and stars. Colour the royal icing in different colours and pipe shapes or outlines onto the cookies.
MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: December, 2017