Kiddipedia
It really feels like Christmas in our house when the festive shape cutters come out and the grandchildren try their hands at baking! Kids love the taste of zingy ginger in our recipe, along with some traditional mixed spice. The only challenge is making sure they don’t eat the dough before these tasty morsels are baked!
Ingredients:
125g unsalted butter, at room temperature
90g (1/2 cup) soft brown sugar
80ml golden syrup
1 egg
300g white spelt flour
1 tsp bicarb soda
2 tsp Herbie’s Ground Ginger
1 tsp Herbie’s Mixed Spice
Icing:
1 egg white
125g (1 cup) icing sugar, sifted
½ tsp lemon juice
extra icing sugar, to dust (optional)
Instructions:
Beat the butter and sugar together until creamy, then beat in the syrup and egg. Sift in the flour, bicarb and spices into the bowl and mix until combined.
Turn out onto a floured board and knead lightly until smooth, then shape into a flat disc and chill wrapped in plastic film. Chill for at least 30 mins.
Preheat oven to 170C.
Roll the dough out between two sheets of baking paper, the n cut into shapes. If it is a very hot day, once shapes are cut and placed on baking trays, refrigerate again for 10 minutes.
Bake for 10-12 minutes or until lightly browned, then cool on a wire rack.
Whisk egg whites to soft peaks, then beat in icing sugar and lemon juice. Place into a piping bag or a sandwich bag and cut the tip off the end for piping.
Once icing is firm, keep in an airtight container for up to one week.
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