125g unsalted butter, softened
1/2 firmly packed cup (100g) brown sugar
1/2 cup (115g) golden syrup
1 egg yolk
2 1/2 cups (450g) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
1 cup (150g) icing sugar, sifted
Silver cachous, to decorate
Preheat oven to 180°C. Line 2 large baking trays. In a large bowl, beat butter and sugar using electric beaters until thick. Beat in syrup and yolk, then use a spoon to fold in flour, ginger, spice and soda until a smooth dough. Form into a disc and cover in plastic wrap. Chill for 30 minutes.
Bring dough to room temperature, then divide in 2. Roll out pieces between baking paper to 5mm thick. Use a gingerbread man cutter (we used a 7cm and a 12cm) to cut shapes. Space out on trays (you may need to bake in batches). Bake for 10 minutes or until golden. Using a skewer, quickly make 5mm holes at the top of the warm biscuits to thread ribbon. Cool completely on a rack.
Stir icing sugar with 2-3 tsp warm water to make a stiff icing. Transfer to a piping bag with a small plain nozzle. (Or place mixture in a snap-lock bag, push icing into a corner, then snip off corner). Pipe 3 small dots down each biscuit, then press in cachous and thread ribbon in holes. The biscuits will keep in an airtight container for up to 2 weeks.
Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.
This entry was posted on December 15, 2010 at 4:52 am and is filed under Uncategorized with tags bread, camelia camy, cookies, ecofren, ecofren F & B community, ecofren food & beverages community, ecofrenfood, gingerbread, happy new year, i love you, i love you camelia, merry christmas, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.