These cute gingerbread cookies make a lovely gift or party treat for kids, and making them is a fun rainy-day activity. You can make the dough in bulk and store it tightly covered in the fridge or freezer until it is needed.
READY IN 1 hour MAKES 48 small or 24 double cookies
150g butter, at room temperature 1⁄2 packed cup soft brown sugar 3 tbsp golden syrup 1 tsp baking soda 11⁄2 tsp boiling water 11⁄2 cups flour or gluten-free flour 3 tsp ground ginger 1 tsp ground cinnamon 1 tsp allspice
ROYAL ICING 1 egg white 2 cups icing sugar, sifted 2 tbsp lemon juice, if needed
1 Preheat oven to 150°C fanbake and line 2-3 oven trays with baking paper.
2 Beat the butter, sugar and golden syrup until it is pale and creamy. In a separate bowl, mix baking soda with boiling water and add to butter mixture with flour, ginger, cinnamon and allspice. Stir to combine into a pliable dough. If you’re not using the dough at once, cover and chill for up to a week or freeze until needed.
3 Divide the dough into 3 pieces and roll out between two pieces of baking paper to a 5mm inch thickness. Cut into shapes using cookie cutters of your choice. Carefully transfer to prepared trays, allowing space in between for spreading. Form the unused dough into a ball and roll and cut again. Bake until just starting to colour (10-15 minutes). Allow to cool on the trays – they will harden as they cool. Store in an airtight container until they are ready to ice (up to 5 days before serving – they will soften just a little once iced).
4 To make the Royal Icing, beat the egg white until thick and fluffy, then slowly add icing sugar and beat for 5 minutes. To test the consistency, lift out a small spoonful and drizzle back into the bowl – if the line is still visible after 5 seconds, thin the icing with a little lemon juice. If it sinks straight away, add more icing sugar. 5 Decorate your gingerbread with Royal Icing using a piping bag or plastic bag with a small corner cut off. Allow to set.