MAKES 12 PREP 40 MINS + CHILLING COOK 10 MINS 25¢ EACH
125g unsalted butter, softened ½ cup brown sugar
½ cup treacle
1 egg yolk
2 cups plain flour
½ cup self-raising flour
½–1 tsp bicarbonate of soda 1 tbsp ground ginger
1 tsp mixed spice
1 tsp ground cinnamon
ONE Preheat oven to 180°C/ 160°C fan. Line baking trays with baking paper.
TWO Beat butter, sugar, treacle and yolk in a large bowl with an electric mixer until pale and creamy. Stir in sifted flours, soda and spices. Turn dough onto a lightly floured surface; knead until smooth. Wrap in plastic wrap; chill for 30 mins. THREE Roll dough on a lightly floured surface to 1cm thick. Cut into shapes using cutters or a sharp knife. Transfer to trays. FOUR Bake gingerbread for about 8–10 mins or until just golden brown. Stand on trays for 10 mins before transferring to wire racks to cool completely. TO DECORATE Check out page 38 for a simple royal icing recipe and some great decorating ideas.