Gin­ger­bread men

Isis Town and Country - - Life -


125g but­ter 1⁄3 cup golden syrup 1⁄3 cup sugar 3 cups plain flour 1 tsb ground ginger 1 tsp cin­na­mon 1 tsp bi-carb soda 1 tsp vanilla ex­tract 1 egg, sep­a­rated 1 cup ic­ing sugar, sifted


Heat but­ter, sugar and golden syrup in a saucepan and heat gen­tly, stir­ring oc­ca­sion­ally un­til but­ter melts. Al­low to cool. Sift flour, ginger and cin­na­mon in a bowl. Add bi-carb soda to cooled but­ter mix­ture and then add to flour mix­ture. Add egg yolk and vanilla and mix to a soft dough. Roll out to a thick­ness of 5mm and cut out shapes with a gin­ger­bread man cookie cut­ter. Place on a greased bak­ing tray. Bake in a pre-heated oven at 180C for 10 min­utes. Cool on a wire rack. To make the ic­ing, beat the egg white in a small, clean bowl with an elec­tric beater un­til at soft peak stage. Grad­u­ally add ic­ing sugar and beat un­til stiff peaks form. Cover bowl with plas­tic wrap and place in fridge un­til re­quired. Once gin­ger­bread men have com­pletely cooled, place ic­ing in pip­ing bag and dec­o­rate as de­sired.

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