Preparation time is 1hours
Cook time is 50minutes
Total time is 1hours 50minutes
Serve is for 60 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
60
Royal icing
- 1 free range egg white
- 1 1/2 cup pure icing sugar, sifted
- 1tablespoons lemon juiced
- 180grams unsalted butter, softened
- 1/2 cup brown sugar
- 1 free range egg
- 1/3 cup golden syrup
- 3 1/3 cup plain flour
- 1 1/2tablespoons ground ginger
- 1 1/2teaspoons bicarbonate of soda
- 2tablespoons milk
Nutrition per serving
337kJ
Protein
1.0grams
Sugars
7.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Using an electric mixer, beat butter, brown sugar and syrup in a large bowl until creamy. Add egg and beat to combine. Sift over flour, ginger and bicarbonate of soda, then add milk and stir to combine.
Step 2 of 5
Knead dough on lightly floured surface until smooth. Divide dough into 3 portions. Wrap each portion in baking paper, then set aside for 30 minutes to rest.
Step 3 of 5
Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper.
Step 4 of 5
Roll each dough portion between 2 sheets of baking paper until 5mm thick. Use an assortment of cookie cutters to cut out shapes, re-rolling scraps, if needed. Place shapes on trays. Bake, in batches, for 8 minutes or until light golden. Stand gingerbread on trays for 10 minutes, then transfer to a wire rack to cool completely.
Step 5 of 5
To make the royal icing, whisk egg white in a small bowl until foamy. Whisk in icing sugar, 1 tbs at a time, until smooth. Stir in lemon juice. Place icing in a snap-lock bag and snip off one corner. Use the icing to decorate the cookies.
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