Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
1 egg white
- Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
- Use an electric beater to beat the butter and sugar in a bowl until pale 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. Divide and colour if desired.
- Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
- Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
- Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men, decorate as desired!
*Makes 20 biscuits, or two trees as pictured.