Gingerbread House
INGREDIENTS:
-60g butter
-1/4 cup soft brown sugar
-1 1/2T golden syrup
-1 egg yolk
-1 1/4 cups plain flour
-2t ground ginger
-1/2t bicarb soda
-1 egg white
-4 drops of lemon jiuce
-1 cup icing sugar
-Food colouring
METHOD:
1. Prehate oven to moderate 180°C. Line two or three oven trays with baking paper
2. Using electric beaters, beat butter, sugar and syrup in a small bowl until light and creamy. Add egg gradually, beating thoroughly after each addition. Transfer mixture to a large bowl and sift the dry ingredients onto butter mixture. Mix with knife until just combined. Combine dough with well-floured hand. Turn dough onto well-floured surface and knead for about 1-2 minutes or until smooth. Line large chopping board with baking paper and roll out dough on board to 5mm thickness. Refrigerate (on board) fopr 15 minutes so dough is firm to cut
3. Cut dough into shapes with cutter. Press remaining dough together, re-roll and cut out shapes again. Place biscuits on prepared trays and bake for 10 minutes or until lightly browned. Cool biscuits on trays
4. To make icing: place egg whites in small dry mixing bowl. Using electric beaters, beat egg whites until foamy. Add lemon juice and icing sugar gradually. Beat until thick and creamy. Divide icing into several bowls and tint the mixture with desired food colourings. Spoon mixture into small paper icing bags, seal open ends and snip tips off piping bags
-60g butter
-1/4 cup soft brown sugar
-1 1/2T golden syrup
-1 egg yolk
-1 1/4 cups plain flour
-2t ground ginger
-1/2t bicarb soda
-1 egg white
-4 drops of lemon jiuce
-1 cup icing sugar
-Food colouring
METHOD:
1. Prehate oven to moderate 180°C. Line two or three oven trays with baking paper
2. Using electric beaters, beat butter, sugar and syrup in a small bowl until light and creamy. Add egg gradually, beating thoroughly after each addition. Transfer mixture to a large bowl and sift the dry ingredients onto butter mixture. Mix with knife until just combined. Combine dough with well-floured hand. Turn dough onto well-floured surface and knead for about 1-2 minutes or until smooth. Line large chopping board with baking paper and roll out dough on board to 5mm thickness. Refrigerate (on board) fopr 15 minutes so dough is firm to cut
3. Cut dough into shapes with cutter. Press remaining dough together, re-roll and cut out shapes again. Place biscuits on prepared trays and bake for 10 minutes or until lightly browned. Cool biscuits on trays
4. To make icing: place egg whites in small dry mixing bowl. Using electric beaters, beat egg whites until foamy. Add lemon juice and icing sugar gradually. Beat until thick and creamy. Divide icing into several bowls and tint the mixture with desired food colourings. Spoon mixture into small paper icing bags, seal open ends and snip tips off piping bags