Gingerbread Part Two

23 Dec

I make gingerbread bikkies most years. I don’t have a go to recipe, I usually do something different every year.
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This year I used the Iced Ginger Cookie recipe from the Sweet Treats from the Lime lounge Cafe book

Ingredients

125g butter

100g brown sugar

1 egg yolk (I added a whole egg as well)

90g golden syrup

2 1/2 cups plain flour

1 tsp bicarb soda

3 1/2 tsp ground ginger

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Method

Preheat oven to 180ºC and line tray with baking paper.

Beat butter, sugar and egg yolk until creamy

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Add syrup and beat again.

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Sift flour, bicarb and ginger and fold into mixture.

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At this point the mixture was very crumbly and not coming together like dough should (see the above picture) so I added an egg and beat it all until it was beautifully smooth (the picture below).

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The recipe doesn’t insist on it, but I did refrigerate my dough for about 30 minutes before rolling and cutting shapes.

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The recipes suggests baking them for 30 minutes, but I suggest 15 minutes, and definitely no more than 20.

Cool them on a wire rack.

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I used a store bought royal icing to ice the bikkies. I just piped simple patterns on to them as I was doing it late at night and just couldn’t be bothered with anything elaborate.

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The Minimen took them to daycare to share with their classes.
They both gave them the thumbs up.
I really liked this recipe, it made a lot of crisp little mouthfuls of ginger yumminess.




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