Thursday, November 26, 2015

Gingerbread Men

With Christmas just around the corner this recipe is super easy and delicious to make with the kids over the holidays, it's also egg-free which is perfect for children with egg allergies.

(Recipe from Donna Hay Kids Magazine Issue 7)

Makes 16

125g butter, softened
1/2 cup (90g) brown sugar
2/3 cup (230g) golden syrup
2 1/2 cups (375g) plain flour, sifted
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda

m&ms to decorate 


1 1/2 cups (240g) icing sugar, sifted
1 1/2 tablespoons boiling water

1. Preheat oven 180C. Place the butter and sugar in an electric mixer and beat for 10-12 minutes or until pale and creamy. 

2. Add the golden syrup, flour, ginger and bicarbonate of soda and beat until mixture just comes together to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. 

3. Roll dough out between 2 sheets of non-stick baking paper until 5mm thick. Use gingerbread cutters to cut shapes from the dough. Place on baking trays lined with non-stick baking paper and bake for 10-12 minutes or until golden. Cool on trays.

4. Place the icing sugar and boiling water in a bowl and mix to combine. 

5. Spoon icing into a piping bag with a 3mm nozzle and decorate the gingerbread. 

Tip: An easy way to decorate your cookies is to press the m&ms into the dough before you bake them, saves on time and mess. ENJOY!

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