Easy Gingerbread Recipe

Easy Gingerbread Recipe

Ingredients
100g unsalted butter
3 tbsp golden syrup
100g muscovado sugar
225g cake flour
½ tsp bicarbonate of soda
1 tsp ground cinnamon
1 tbsp ground ginger
Pinch of salt

Royal icing
Egg white, from 1 large egg
225g icing sugar
1 tbsp glucose

Method
Add the sugar, butter, and golden syrup to a saucepan, and heat until melted. Set aside to cool for 10 minutes.

Add the cake flour, bicarb, ginger, cinnamon, and salt to a large mixing bowl. Pour in the warm syrup mixture and stir to combine, use your hands to knead the dough until smooth.

Shape the dough into a ball and wrap it with cling film, chill in the fridge for 1 hour.

Heat the oven to 180C. Prepare a large baking tray with baking paper. Remove the dough from the fridge and roll it out between two pieces of baking paper. Dip the cookie cutter into cake flour (this will prevent the biscuit dough from sticking) and cut out shapes.

Place the shapes on the prepared baking tray, and bake for 10 minutes. Leave to cool completely on the baking sheet, the biscuits will harden as they cool. Once cooled place on a cooling rack.

To make the royal icing
Add all the ingredients to the bowl of a stand mixer, and beat on high speed until thick and glossy, 4-5 minutes.
Divide the icing into seperate bowls, add food colouring to each bowl, and mix.
Add to seperate piping bags and decorate the biscuits as desired. Allow to dry completely before storing in an airtight container.