My friends who dislike ginger as a rule, love this recipe. It's the gingerbread for people who are fussy. Yummy little treats.
Preheat oven 180C. Grease or baking paper some oven trays ready.
Cream butter and sugar until light and fluffy, add egg yolk, beat well.
Gradually add sifted ingredients and syrup, mix well, knead lightly.
Divide into portions to roll. Roll one at a time between 2 sheets of grease proof paper until approximately 3 mm thickness.
Remove top sheet of grease proof paper. Cut out gingerbread into desired shapes. Peel off grease proof paper and put onto trays.
Bake for approx 15 minutes. Baking time varies depending on the size of the shapes you choose. After 10 minutes check on your ginger bread, it is ready when it starts changing colour to golden brown. Dark brown is burnt.
Remove from oven and cool completely before icing.
Sift icing sugar. Beat egg white lightly in a small bowl. Add icing sugar to egg a little at a time, beating well after each addition. When icing reaches piping consistency, beat in lemon juice and colouring.
I use different colours for my icing. I seperated the icing whilst it was white into 4 bowl and added different colours to each bowl. This icing mixture was enough to put faces, buttons and shoes on 20 large gingerbread people AND 100 little ones.
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