Not too soft, not too hard gingerbread biscuits!

It's been a while since I have blogged, but with fracturing a foot, dealing with allergies and moving from China back to the UK, a lot has gone on in these past 10 months. Baking hasn't stopped though, and glad I have got myself to post again before the end of 2015. They have proven to be popular with my students and with my friends and make a great Christmas gift. 

Happy baking! 
 

Makes:
20 Gingerbread men (depends on the size of the cutter)

Ingredients:
Gingerbread:

• 350g plain flour
• 1 tsp bicarbonate of soda 
• 3 tsp ground ginger 
• 1 tsp ground cinnamon 
• 125g butter (at room temperature)
• 175g light soft brown sugar
• 1 large egg
• 4 tbsp golden syrup

 Icing:

• 1 large egg white (pasteurised)
• 200g icing sugar

Decoration:

• Smarties
• Jelly tots

Method:

1. Sift together the dry ingredients (flour, bicarbonate of soda, ginger, cinnamon)
2. Add the butter and blend in a food processor or mixer until the mixture resembles breadcrumbs.
3. Stir in the sugar.
4. In another bowl mix the egg and the golden syrup together.
5. Add the egg mixture to the blender and blend until it forms a dough.
6. Wrap the dough in a piece of clingfilm and refrigerate for at least 15 minutes.
7. Preheat oven to 180C.
8. Flour a flat surface and roll out the dough to 0.5mm thickness and use cutters as desired.
9. Bake for 12-15 minutes. Remember to space out the cookies as they expand.
10. Leave to cool on a cooling rack. 
11. For the icing, beat together the icing sugar with the egg white and using in a piping bag.
12. Once the gingerbread cookies have fully cooled down you can pipe as you wish! Use the icing as a glue to stick the candy onto the cookie.

 

Merry Christmas!