1/2 Cup brown sugar, firmly packed
3 Tbsp of golden syrup
2 Tbsp of water
125gm butter, cubed
1/2 tsp baking soda
2 1/4 cups flour
1 1/2 Tbsp ground ginger
1 tsp ground cinnamon
And assorted lollies for decoration.
1 egg white, room temperature 1 1/2 cups icing sugar sifted 1 tsp lemon juice
Place the brown sugar, golden syrup and water in a saucepan.
Bring to the boil, stirring constantly. Turn off the heat and whisk
in the butter. Add the baking soda and mix well. Pour the hot
mixture into a large bowl and leave it to cool for a few minutes.
Using a spatula, fold in the sifted flour, ginger and cinnamon. Tip the dough out onto a piece of plastic wrap, flattening it slightly. Wrap the dough in the plastic wrap and refridgerate for 30 mins. Roll the dough out on a floured bench until 5mm thick. Cut out gingerbread men shapes and place on a baking paper lined oven tray. Refridgerate again for 30 mins. When ready to bake, preheat the oven to 180’C. Bake the gingerbread men for 8-10 mins until they are golden and starting to brown around the edges. Leave for a few mins before transferring to cooling racks.
To make the icing, whisk the egg white until it is frothy. Add the icing sugar, half a cup at a time, mixing until it becomes smooth and
thickened. Stir in the lemon juice. Spoon the icing into a piping bag fitted with a 2mm nozzle. Decorate the upside down Gingerbread men into Reindeer, use the icing to stick lollies for eyes and nose. The icing will take at least 30mins to harden.
This competition has now finished. Congratulations to our winner Vernice Leung Wo
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