[recipe servings=”30-40″ time=”1 hour 20mins” difficulty=”Easy”]
[recipe-ingredients]
-
FOR BISCUITS:
- 75g unsalted butter, softened at room temperature
- 90g caster sugar
- 100g golden syrup
- 300g plain flour, plus extra for dusting
- 1 tsp baking powder
- 2 tsp cinnamon (ground)
- 2 tsp ground ginger
- 3-4 tbsp whole milk
- Pinch fine salt
- 210g icing sugar, sifted (plus more, if needed)
- 1 medium egg white* (about 40g)
- lemon juice, to loosen if needed
FOR ROYAL ICING:
* If you’d rather not use raw egg white, use pre-packed royal icing sugar mixed with 40ml cold water.
- Cream the butter and sugar together with electric beaters until light and fluffy. Mix in the syrup, then add the dry ingredients. Gradually add the milk until a soft dough forms. Wrap the dough in cling film, press into a disc a few centimetres thick and chill for at least 30 minutes (ideally, a few hours).
- Preheat the oven to 200°C, gas mark 6. Line two large baking trays with baking parchment (you’ll probably need to make the baubles in 2 batches). Roll out the dough on a lightly floured surface to a sheet about 3mm thick. Cut out shapes with circular cutters and pierce a small hole for hanging and carefully transfer to the lined trays.
- Bake for about 10-12 minutes, rotating and swapping the trays halfway, until the biscuits are all lightly browned at the edges. Leave for 5 minutes, then transfer to a wire rack to cool.
- Make the icing in a medium bowl: beat the icing sugar into the egg white until you have a thick, pure white icing. It should be the consistency of toothpaste, so add a few drops of water or lemon juice if it’s too thick, or a few extra teaspoons of icing sugar to thicken. Transfer to a piping bag, snip off the end and use to decorate your gingerbread.
