Meredith and I did some baking last week and we made the best gingerbread cookies that I have ever tasted! I wanted to share the recipe with you because it's so easy and too good to pass up. It's by TastedbyTwo, adapted from Real Living. Enjoy!
NB: We replaced molasses with golden syrup because molasses isn't available in England.
½ cup (100g) firmly packed brown sugar
1 egg yolk
2½ cups (375g) plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
3 teaspoons all spice (or mixture of cinnamon, nutmeg and cloves)
½ cup (125 ml) golden syrup
1 egg white
1½ cups pure icing sugar, sifted
1. Preheat oven to 180ºC. Beat the butter and sugar together until light and creamy. Add the egg and beat until combined.
2. Sift dry ingredients and stir into butter mixture with the golden syrup. Mix to a light dough and knead gently on a lightly floured surface until smooth.
3. Roll out between 2 sheets of baking paper until approximately 3 mm thick. Cut gingerbread men from the dough with your chosen cookie cutter and place on baking paper on biscuit trays and bake for 10 minutes or until lightly golden. Re-roll dough as many times as necessary. Cool on trays.
4. For the icing, whisk together the icing sugar and gradually the egg white until smooth. Spoon into a piping bag or freezer bag with the corner snipped. Decorate biscuits as desired.