Ingredients
2 2/3 cups plain flour
1/3 cup cocoa
1/4 teaspoon baking powder
pinch bi-carb
2 teaspoons each mixed spice and ground ginger
90g butter, at room temperature
3/4 cup brown sugar, firmly packed
2 teaspoons vanilla essence
1 cage-free egg, lightly beaten
½ cup golden syrup
Method
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Sift flour, cocoa, baking powder, bicarb and spices into a bowl and set aside. Beat butter and brown sugar together in a large bowl, using electric beaters, until light and fluffy.
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Add vanilla, eggs, and golden syrup. Beat until well combined. Gradually add flour, stirring to combine with a wooden spoon, until a dough forms.
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Transfer dough to a lightly floured work surface and knead gently for 1 min or until mixture comes together. Shape into a disc, wrap in plastic wrap and chill for 40 min. Use as desired.
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STAR PLACE CARDS
Take one quantity of Spiced Gingerbread: Preheat oven to 160C (140C fan forced). Line 1-2 large baking trays with baking paper. Roll dough out on a lightly floured surface until 5mm in thickness. Using a 8cm cutter, cut out star shapes. Transfer to prepared trays. Bake for 15-20 min or until golden brown. Transfer to a wire rack to cool. To decorate, once cool, prepare 1/2 x 330g packet royal icing mixture as directed place into a snap-lock bag and snip the corner. Decorate as desired. Makes 34
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GINGERBBREAD KIDS
Use these to decorate ice cream desserts.
Take one quantity of Spiced Gingerbread. Preheat oven to 160C (140C fan forced). Line 2-3 large baking trays with baking paper. Roll dough out on a lightly floured surface until 4mm in thickness. Using a small size gingerbread cutter, cut out xx shapes. Transfer to prepared trays. Bake for 15-20 min or until golden brown. Transfer to a wire rack to cool. To decorate, once cool, melt 150g white chocolate. Transfer to snap lock bags and pipe onto the gingerbread making half boys and half girls. Decorate with sweets or icing as desired. Makes 45
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FESTIVE GARLAND
Prepare one quantity of Spiced Gingerbread. Preheat oven to 160C (140C fan forced). Line 3-4 large baking trays with baking paper. Roll dough out on a lightly floured surface until 5mm in thickness. Using a large size gingerbread cutter, cut out shapes. Use a round ended knife to makes a small cut in the gingerbread dough. Transfer to prepared trays, cut holes to thread through the ribbon. Bake for 22-25 min or until golden brown. Whilst warm, prepare 1/2 x 330g packet royal icing mixture as directed, making it runny. Brush over hot cookies to glaze. Let cool. Thread onto ribbon or add loops of ribbon for the tree. Makes 16
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