Gingerbread biscuits are great for kids to cut into different shapes and decorate with royal icing and lollies (candies). They can also be used to make gingerbread houses. Cut the pieces to size before baking and don’t roll them out too thinly or they will become quite fragile after baking. Construct the house on a firm base and use the royal icing to glue it together.
Put the butter, sugar and golden syrup in a large bowl and mix with hand-held electric beaters on medium speed until pale and creamy. Add the egg and egg yolks in a slow stream and mix until well combined. Add the dry ingredients, in three batches, until thoroughly mixed through. Divide the dough into four even-sized portions and flatten each portion into a disc. Cover in plastic wrap and refrigerate for at least 20 minutes, or for up to 3 days.
Remove from the refrigerator and allow the dough to soften slightly. Roll out each disc between two sheets of baking paper until about
Place the biscuits on baking trays lined with baking paper and
Meanwhile, make the royal icing. Sift the icing sugar through a fine sieve. Place the egg white in a bowl and add
© 2009 All rights reserved. Published by Murdoch Books.