GINGERBREAD MEN RECIPE

INGREDIENTS

• 125g butter softened 
• ½ cup firmly packed brown sugar
• ½ cup treacle
• 1 egg yolk
• 2 cups plain flour
• ½ cup self raising flour
• 1 ½ - 2 tablespoons ground ginger (depending on spiciness of ginger)
• 1 teaspoons bicardonate of soda
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon

ROYAL ICING

• 2 egg whites
• 3 cups of icing sugar (Could use more if need thicker consistency)
• 2 teaspoons of lemon juice (strained)

DECORATING

• pack of smarties (buttons)

METHOD

Preheat oven at 160C fan forced or 180C.

In a small bowl beat butter, brown sugar, treacle and egg yolk till pale, smooth and creamy. Transfer to a large bowl. Add sifted dry ingredients, flour, spices, bicarb and bring it together. Turn onto a floured board or bench to start the kneading process. Knead till glossy, smooth and soft enough to roll out; this can take a while to come together (at this stage you can actually cover in plastic and refrigerate the dough for 30 mins or overnight to make the next day if you like. It does give a fluffier gingerbread but I usually roll mine out straight after I make the dough).

Roll out with a rolling pin to about 1/2cm thickness (just gauge it by eye, some end up thicker than others. I think this is what makes our little men unique). Cut into shapes (gingerbread men, trees, stars etc). Pop them on a baking tray - at this stage I will add some smarties (3) to some of them like buttons down the front so they are a bit different to the ones with icing.

Bake for approx 8-10 mins keeping an eye on them. Let them cool completely on trays then ice with royal icing.

METHOD | ROYAL ICING

Beat egg whites in a small bowl with an electric mixer till just broken up (do NOT beat till soft peaks form) Gradually add icing sugar ½ cup at a time with the lemon juice, beat till the desired consistency. It will need to be quite firm so it can be pipped out and still hold its shape when it hardens, especially if making a gingerbread house.

I use zip lock sandwich bags for pipping. Place icing into the bag and snip the corner to pipe. You can refrigerate icing if you need to.

GINGERHOUSE RECIPE

INGREDIENTS

• 125g butter softened 
• ½ cup firmly packed brown sugar
• ½ cup treacle
• 1 egg yolk
• 2 cups plain flour
• ½ cup self raising flour
• 1 ½ - 2 tablespoons ground ginger (depending on spiciness of ginger)
• 1 teaspoons bicardonate of soda
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon

ROYAL ICING

• 2 egg whites
• 3 cups of icing sugar (Could use more if need thicker consistency)
• 2 teaspoons of lemon juice (strained)

DECORATING

• smarties (inside and outside)
• freckles
• + any of your favourites lollies

METHOD

Preheat oven at 160C fan forced or 180C.

In a small bowl beat butter, brown sugar, treacle and egg yolk till pale, smooth and creamy. Transfer to a large bowl. Add sifted dry ingredients, flour, spices, bicarb and bring it together. Turn onto a floured board or bench to start the kneading process. Knead till glossy, smooth and soft enough to roll out; this can take a while to come together (at this stage you can actually cover in plastic and refrigerate the dough for 30 mins or overnight to make the next day if you like. It does give a fluffier gingerbread but I usually roll mine out straight after I make the dough).

Roll out with a rolling pin to about 1/2cm thickness (just gauge it by eye, some end up thicker than others. I think this is what makes our little men unique). Cut into the following shapes:

• 2 x Long walls
• 2 x Shorter walls
• 2 x Roof pieces

Pop them on a baking tray. Bake for approx 8-10 mins keeping an eye on them. Let them cool completely on trays before starting to assemble the house.

METHOD | ROYAL ICING

Beat egg whites in a small bowl with an electric mixer till just broken up (do NOT beat till soft peaks form) Gradually add icing sugar ½ cup at a time with the lemon juice, beat till the desired consistency. It will need to be quite firm so it can be pipped out and still hold its shape when it hardens, especially if making a gingerbread house.

I use zip lock sandwich bags for pipping. Place icing into the bag and snip the corner to pipe. You can refrigerate icing if you need to.

METHOD | BUILDING THE HOUSE

Use your royal icing to build the house holding the 4 walls in place for a while till the icing is firm and set.

This is where you fill the house with you favorite lollies (only half fill it because you don’t want your walls to collapse with the weight of the lollies)

Add icing to all edges of the house and to the top of the roof where it joins then add roof pieces hold till it is set.

Now it's time to have some fun decorating your house however you like, use your favorite lollies or use the icing to decorate if you like just have fun!!! I give it a dusting of icing sugar when finished so it looks like snow.