Gingerbread

This recipe is easy, reasonably quick and super yummy!  The biscuits come out quite firm and crunchy so is a good base for a gingerbread house.  I've tried quite a few recipes and this is by far my favourite.

Gingerbread

3T Golden Syrup
75g Caster Sugar
1T Water
1t Cinnamon
1t Mixed Spice
2t Ground Ginger
75g Butter
1/2 t Baking Soda
225g Plain Flour

Turn oven on to 180C bake (or 170C fan bake).  Gently stir and melt syrup, sugar, water and spices together then bring to the boil.  After boiling for 2 minutes add the butter.  Once the butter is melted and well stirred into the syrup add the baking soda (this will make the mixture turn pale and foam slightly).  Remove from heat and stir in flour.  When cool enough to handle push dough together into a ball, gently roll out to about 4mm thick (if you push too hard the surface will crack), cut and place on ungreased baking sheet (use baking paper if the surface of your baking sheet isn't that great).  Bake for 7-10 minuets (a little longer if you're making large house pieces), until the edges are just begining to brown and underside is golden.  Cool on the tray for a few minutes then transfer to wire rack to cool completely.  Decorate with royal icing.

Royal Icing

1 Egg White
250g Icing Sugar
Vinalle Essence

Beat egg white to soft peaks then gradually add the icing sugar till the mixture reaches a spreadable consistency.  Stir in a few drops on vanilla.  Add food colouring if you like.