Cookbook

15
Gingerbread
1
Prep  minutes / Cook  minutes
2
Makes –
Cookies
g butter
¼ cup (g) firmly packed soft brown sugar
¼ teaspoon salt
g treacle
 tablespoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cups (g) plain flour
¼ teaspoon bicarbonate of soda
Icing
 egg whites
Pinch cream of tartar
¼ cups pure icing sugar, sifted
Method
Preheat oven to C fan forced. Line two baking trays with
baking paper.
Assemble mixer using scraper beater. Add the butter, sugar,
salt, treacle and spices to bowl. Slowly turn the mixer to
CREAMING/BEATING setting and beat for  minute.
Reduce speed to FOLDING/KNEADING setting; add
remaining ingredients and mix until mixture just forms a
firm dough.
Place dough onto a floured surface. Using a lightly floured
rolling pin roll the mixture out to a mm thickness. Using a
shaped cutter approximately cm in size cut out shapes and
place onto prepared trays.
Bake for about – minutes. Allow to cool on tray for
 minutes before transferring to a wire rack. Repeat with
remaining dough.
To make royal icing, assemble mixer using the whisk and the
large mixer bowl. Add egg whites and cream of tartar into
mixer bowl. Turn mixer to AERATING/ WHISKING setting.
Whisk until egg whites form soft peaks. Reduce speed to
LIGHT MIXING setting and add icing sugar, a heaped
spoonful at a time, and mix until well combined and sti.
Place icing into a piping bag and decorate gingerbread as
desired. Icing will harden on standing.
Tip
To make a gingerbread house the mixture needs to be doubled.
We recommend using the standard paddle if doubling
the recipe.
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