- 125 g butter – at room temperature
- 100 g (1/2 cup – firmly packed) brown sugar
- 125 ml (1/2 cup) golden syrup
- 1 egg – separated
- 375 g (2 1/2 cups) plain flour
- 1 tbs ground ginger
- 1 tsp mixed spice
- 1 tsp bicarbonate soda
Preheat oven to 180c. Line baking trays with baking paper
Using an electric beater combine the butter and sugar in a large 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 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 at least 30 minutes to rest.
Meanwhile, place egg white in a clean, dry bowl. Use an electric beater and whisk until soft peaks form. Gradually add icing sugar and beat until stiff form. Leave white, or if preferred, divide icing into 3 bowls – leave one white and cover with plastic wrap. Add red colouring to a second and mix until combined and cover. Add green colouring to the third bowl and mix well.
Place dough between 2 sheets of baking paper and roll until approx 4mm thick. Using cookie cutter of choice, cut gingerbread and place cookies onto baking trays about 3cm apart.
Bake in oven for 10 minutes or until lightly brown. Remove from oven and transfer onto wire rack to cool.
Place prepared icings in small plastic bags. Cut a small hole in the corner of each bag Pipe icing over gingerbread to decorate.