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Gingerbread is great to eat and can be used in so many ways. Gingerbread men, if you cut a small hole in the top of each shape you can hang it on the tree or there are always gingerbread houses. This recipe is, as it states, quite spicy. The original recipe comes from “The essential Christmas Cookbook”. A book I highly recommend for Christmas & cooking lovers alike. – Pewsey
- 140g unsalted or low salt butter, softened
- ½ cup dark brown sugar
- ¼ cup treacle (preferably black)
- 1 egg
- 2 cups plain flour
- ¼ cup self-raising flour
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¾ teaspoon mixed spice
- ¾ teaspoon ground nutmeg
- 1 teaspoon bicarbonate of soda
- For the royal icing
- 1 egg white
- ½ teaspoon lemon juice
- 1 cup icing sugar – sifted
- food colouring
Method for gingerbread Beat the butter and sugar in a bowl with electric beaters until light and creamy. Then beat in the treacle and egg. Fold in the combined sifted flours, spices and bicarbonate of soda.
On a lightly floured surface and knead for 2-3 minutes, or until smooth. Cover with plastic wrap and chill for 10 minutes. Divide the dough in half and roll out between 2 sheets of baking paper till 4mm thick. Chill rolled dough in fridge for 15 minutes until just firm.
Preheat oven to 180 deg. After chilled cut out the dough using what ever shapes your particular project requires. Place on tray and bake for 10 minutes or until golden brown. Remove from oven and cool on tray for 5 minutes before transferring to rack for cooling. Once gingerbread is cold use Royal icing for decorating.
Method for Royal Icing Whisk egg white until foamy. Add the lemon juice and sugar and stir until glossy. Add food colouring to make any colour you want. Pipe onto biscuits and leave to set. This amount of icing goes a long way so split it up and make different colours from the same batch.