Michael and Rachel's

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Christmas Gingerbreads

Updated: 25 Apr 2015

Ingredients

  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125g butter
  • 175g light brown sugar
  • 1 egg
  • 4 tbsp golden syrup
  • 250g royal icing sugar
  • 40ml water
  • Silver balls

Method

  1. Sift together the flour, bicarb, ginger and cinnamon and pour in the bowl of the food processor. Add the butter and blend until it looks like breadcrumbs. Stir in the sugar.
  2. Lightly beat the egg and golden syrup together then add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, warp in clingfilm and leave to chill in the fridge for 15 minutes.
  3. Preheat the oven to 180C and line two baking trays.
  4. Roll the dough out to about 0.5cm thickness on a lightly floured surface. Cut the cookies out using cutters and place on a baking tray.
  5. Bake for 10 minutes, until lightly golden brown. Leave on the tray for 10 minutes then move to a wire rack to finish cooling.
  6. Mix the icing sugar and water by hand then whip with the electric mixer for a couple of minutes until peaks are formed. Pour into a piping bag; use a fine nozzle to pipe decorations (tip 5) and add silver balls.