This is the best Gingerbread recipe...EVER!!!
In a large bowl and using an electric beater, mix the butter and icing sugar until it’s light and fluffy. Add the egg and mix in. Then add the treacle and mix in. Add the rest of the ingredients, sifting the dry ingredients to make sure there are no lumps.
Divide the mix into 4. Wrap each quarter in cling wrap and place in the fridge to firm up for at least 2 hours.
Preheat oven to 180C. On a floured bench, knead the dough until it’s workable. Roll it out to 5mm thickness and cut with desired cookie cutter. Place on a lined baking tray and cook for 10-15 minutes until browned. Once cooked, cool on a wire rack.
Mix the egg white, sifted icing sugar and lemon juice together until combined. Using a piping bag, add eyes, mouth and other decorations. Stick Mrs Rogers stars and hearts on using the icing. Leave to dry and store in an airtight container.
Ingredients
Directions
In a large bowl and using an electric beater, mix the butter and icing sugar until it’s light and fluffy. Add the egg and mix in. Then add the treacle and mix in. Add the rest of the ingredients, sifting the dry ingredients to make sure there are no lumps.
Divide the mix into 4. Wrap each quarter in cling wrap and place in the fridge to firm up for at least 2 hours.
Preheat oven to 180C. On a floured bench, knead the dough until it’s workable. Roll it out to 5mm thickness and cut with desired cookie cutter. Place on a lined baking tray and cook for 10-15 minutes until browned. Once cooked, cool on a wire rack.
Mix the egg white, sifted icing sugar and lemon juice together until combined. Using a piping bag, add eyes, mouth and other decorations. Stick Mrs Rogers stars and hearts on using the icing. Leave to dry and store in an airtight container.
