Luckily I have bought a lot of gifts online in the last month so my Christmas to do list isn’t that big, except for the baking that is.
Now I know I like to tempt you with a lot of step by step pics of the recipes but due to time and baking late hours, I will provide you with recipes and limited pics because I want to actually post some Christmas recipes before the new year.
So first one on the list is gingerbread.
- 150g butter, chopped
- ½ cup firmly packed brown sugar
- ½ cup golden syrup
- 1 teaspoon ground ginger, sifted
- 1 teaspoon mixed spice, sifted
- 3 cups plain flour, sifted
- 1 teaspoon bicarbonate of soda, sifted
- 1 egg, lightly beaten
- Royal Icing
- 1 egg white
- 1¼ cups pure icing sugar, sifted
- ½ teaspoon lemon juice
- Place butter, sugar and golden syrup in a saucepan over medium heat. Cook, stirring, for a few minutes or until sugar is dissolved. Remove from heat.
- In a bowl sift together flour, bicarb soda, ginger and mixed spice. Add golden syrup mixture and egg and mix to combine.
- Divide dough in half. Flatten into discs. Cover with plastic wrap and refrigerate for about 1 hour or until firm.
- Preheat oven to 180°C/160°C fan-forced. Grease 3 baking trays.
- Roll dough out until about 3mm thick. Using a 7cm gingerbread cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining dough.
- Bake for about 8-10 minutes or slightly browned and firm to touch. Leave on trays for about 5 minutes and then transfer to a wire rack to cool completely.
- Use a fork to beat egg white in a bowl until foamy. Gradually beat in icing sugar until combined and then stir in lemon juice. Spoon icing into a snap-lock bag and snip off one corner.
- Decorate gingerbread men with icing, sprinkles, chocolate buttons, raisins..whatever you like.