Gingerbread Cookies



  • 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

Step 1

Preheat oven to 180c. Line baking trays with baking paper

Step 2

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.

Step 3

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.

Step 4

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. 

Step 5

Bake in oven for 10 minutes or until lightly brown. Remove from oven and transfer onto wire rack to cool. 

Step 6

Place prepared icings in small plastic bags. Cut a small hole in the corner of each bag Pipe icing over gingerbread to decorate.