Classic Christmas Gingerbread
It really feels like Christmas in our house when the festive shape cutters come out. We’ve got a great punch of zingy ginger in our recipe, along with some fragrant mixed spice.
- 125g unsalted butter, at room temperature
- 90g (1/2 cup) soft brown sugar
- 80ml golden syrup
- 1 egg
- 300g white spelt flour
- 1 tsp bicarb soda
- 2 tsp Herbie’s Ground Ginger
- 1 tspHerbie’s Mixed Spice
- 1 egg white
- 125g (1 cup) icing sugar, sifted
- 1/2 tsp lemon juice
- extra icing sugar, to dust (optional)
- Beat the butter and sugar together until creamy, then beat in the syrup and egg. Sift in the flour, bicarb and spices into the bowl and mix until combined.
- Turn out onto a floured board and knead lightly until smooth, then shape into a flat disc and chill wrapped in plastic film. Chill for at least 30 mins.
- Preheat oven to 170C.
- Roll the dough out between two sheets of baking paper, then cut into shapes. If it is a very hot day, once shapes are cut and placed on baking trays, refrigerate again for 10 minutes.
- Bake for 10-12 minutes or until lightly browned, then cool on a wire rack.
- Whisk egg whites to soft peaks, then beat in icing sugar and lemon juice. Place into a piping bag or a sandwich bag and cut the tip off the end for piping.
- Once icing is firm, keep in an airtight container for up to one week.