AWI’s season gift to its clients – the art of making of gingerbread.
Christmas and the New Year celebrations are time for sharing, giving, as well as eating. Gingerbread isthe ultimate Christmas treat, and we share the recipe for making it in time for the festive season.
- Melted butter, to grease
- 125g butter, at room temperature
- 100g (1/2 cup, firmly packed) brown sugar
- 125ml (1/2 cup) golden syrup
- 1 egg, separated
- 375g (2 1/2 cups) plain flour
- 1 tablespoon ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon bicarbonate of soda
- Plain flour, to dust
- 150g (1 cup) pure icing sugar, sifted
- 8-10 drops red liquid food colouring
- 8-10 drops green liquid food colouring
- Smarties to decorate
Preheat oven to 180°C. Brush two baking trays with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice, and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Meanwhile, place egg white in a clean dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among three bowls. Cover one bowl with plastic wrap and place in the fridge. Add red colouring to one bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
Place the dough between two sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.