Gingerbread cookies

Ingredients (for gingerbread):

  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 teaspoons ground ginger
  • 1/4 cup golden syrup
  • 1/2 cup brown sugar
  • 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 1 egg
  • 125g butter

Ingredients (for icing):

  • 1 egg, separated
  • 150g (1 cup) pure icing sugar, sifted


  1. In a large bowl, cream the butter and brown sugar.
  2. Add the golden syrup and 1 egg and mix until combined.
  3. In a separate bowl, sift together all dry ingredients. Add to the wet ingredients.
  4. Mix well, then refrigerate the dough for 1 hour.
  5. Place refrigerated dough on a floured surface and knead lightly.
  6. Roll out to 5mm thickness and then cut into shapes using cookie cutters.
  7. Bake in 170 degree celcius oven for 15 minutes or until browned nicely.
  8. Leave to cool on tray for 5 minutes then transfer to cooling racks.
  9. Place egg white in a clean, dry bowl. Beat with an electric beater to form soft peaks. Gradually add the icing sugar and beat until stiff peaks form.
  10. When the gingerbread is cool, pipe icing over the shapes to decorate.

(photo credit: Żywe Muzeum Piernika via photopin | license)


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