Gin­ger­bread Fam­i­lies

Little Treasures - - RECIPES -

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

IN­GRE­DI­ENTS

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.

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