Easy Ginger Bread
Ginger bread is part of Christmas. It's easy and fun to make and the kids love making fun gifts to give to friends and family.
150 g butter, softened
1/2 cup (110 g) brown sugar
1/2 cup (125 ml) golden syrup
1 free range egg
3 cups (450 g) plain flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
330 g pkt bought royal icing (optional)
1. Preheat oven to 18 C. Line 2 baking trays with baking paper.
2. Combine the butter, sugar and golden syrup in a saucepan over medium heat. Cook, stirring, for 3-5 mins or until the butter melts and the sugar dissolves. Set aside for 30 mins to cool.
3. Transfer the butter mixture to a medium bowl. Add the egg and whisk to combine. Stir in the flour, ginger, cinnamon, nutmeg and cloves. Turn onto a lightly floured surface and knead until smooth. Cover the dough with plastic wrap and place in the fridge for 30 mins or until firm.
4. Divide dough into quarters. Roll each portion out on a lightly floured surface to a 3 mm-thick disc. Cut out your desired shapes. Place on the lined trays. Bake, swapping trays halfway through cooking, for 10-12 mins for smaller shapes or 12-15 mins for larger shapes, or until light golden. Set aside on trays to cool completely.
5. To decorate, prepare icing following packet directions. Place in a piping bag fitted with a 2 mm plain nozzle. (Alternatively, place in a sealable plastic bag and snip off 1 corner). Pipe onto biscuits. Set aside for 30 mins to set.