How cute are these gingerbread children? They are easy to bake, and you can also get the kids to help you decorate – it’s fun for them!
- 3 cups plain flour
- 1½ cups caster sugar
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- 200 g butter, melted
- 1 tbsp golden syrup
- 1 egg, beaten lightly
- Pink and silver cachous, to decorate
- 1 egg white
- 2 cups pure icing sugar, sifted
- 2 tsps lemon juice
Sift dry ingredients in a large bowl. Combine butter, syrup and egg in a small bowl, and stir into the dry mixture. Knead dough until smooth.
Divide dough into 2. Roll 1 piece between sheets of baking paper until 3 mm thick. Slide dough on baking paper onto a tray. Chill 30 mins until firm. Repeat twice with remaining dough.
Preheat oven to moderate, 180 C. Line 3 oven trays.
Peel baking paper from top of dough, place back on dough. Turn over and remove top paper. Cut out dough with a 7-cm gingerbread cutter, lift with a palette knife and place about 3 cm papers on trays. Knead scraps together and re-roll. Repeat.
Bake, in batches, 10 to 12 mins, until golden brown. Cool on trays.
ROYAL ICING In a small bowl, with electric mixer, beat egg white until foamy. Beat in icing sugar, 1 tbsp at a time. Beat in juice.
Decorate gingerbread with royal icing and cachous as shown.