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125g softened butter

1/2 cup, firmly packed brown sugar

1/2 cup golden syrup

1 egg, separated

2 1/2 cups plain flour

1 tbs ground ginger

1 tsp mixed spice

1 tsp bicarbonate of soda

Plain flour, to dust

1 cup pure icing sugar, sifted


Heat oven to 180C. Line 2 baking trays with silicon mats or baking paper.

Use an electric beater to beat the butter and sugar in a bowl until light and creamy. Add the golden syrup and egg yolk and beat until combined.

Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc.

Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use cookie cutters to cut into desired shapes.  Place on trays about 3cm apart.

Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Place icing into a piping bag and decorate!

Last modified on Sunday, 08 December 2013 18:48

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