November 21, 2018
This recipe is a keeper. With icing (as pictured) it makes the perfect cookie for Easter and they are just as delicious with a light dusting with icing sugar or nothing at all.
The Royal Icing
Tools You Need
1Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2In medium bowl, sift together flour, bicarb, ginger, nutmeg, and cinnamon. Set aside.
3 Melt the golden syrup, brown sugar and Nuttelex in a thick-bottom saucepan.
4Then in a bowl or stand mixer, beat together the flour and buttery mixture from the saucepan above, adding 1 beaten egg (or egg replacer). Mix until combined, approx. 1-2 minutes.
5Split the dough into two and wrap each piece in cling wrap. Place dough in fridge to rest for 20 minutes.
6Lay out large piece of cling wrap. Place cookie dough in the centre and top with another large piece of cling wrap on a counter. Roll with rolling pin until dough is about 6-7mm thick.
7Cut dough using gingerbread cookie cutter.
8Place gingerbreads on prepared baking trays. Bake for 7-9 minutes — note the centres will still be soft.
9Remove from oven and place on cooling rack.
Applying the Icing
1Once gingerbreads are completely cooled, make the royal icing by whisking together the icing sugar, Nuttelex, almond milk and vanilla until smooth.
2Scoop the white icing mixture into piping bag with small round tip (for thin lines) or use a zip-lock bag, by just cutting the tip, to pipe the designs onto your gingerbreads.
3Leave icing to set on gingerbreads for 1-2 hours.
4Store in airtight container.