What you will need
- 125g butter, at room temperature
- ½ cup lightly packed brown sugar
- ½ cup golden syrup
- 1 egg, separated
- 2½ cups plain flour
- 1 tablespoon ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon bicarbonate of soda
- 1 cup pure icing sugar, sifted
- 8–10 drops red liquid food colouring
- 8–10 drops green liquid food colouring
- small sweets, to decorate (optional)
Preheat oven to 180°C. Lightly grease and line 2 baking trays. Using an electric mixer, beat butter and sugar until pale and creamy. Add golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the refrigerator for 30 minutes to rest.
Cut out shapes
Place the dough between 2 sheets of baking paper and roll it out until it is about 4mm thick. Use cutters to cut out Christmas shapes. Place the shapes on the baking trays about 3cm apart. Knead and roll out any leftover dough to repeat the process. For shapes to be used for hanging decorations, use a skewer to make a hole in the top of each shape. Bake in the oven for 8-10 minutes or until brown. Remove from oven and transfer to a wire rack to cool.
Place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and continue beating until stiff peaks form. Divide icing between 3 bowls. Cover 1 bowl with plastic wrap and place in the refrigerator. Add red food colouring to 1 bowl and stir until combined. Add green food colouring to remaining bowl and stir until combined. Cover each bowl with plastic wrap and place in the refrigerator.
Tip: This recipe makes enough for 20–30 gingerbread decorations, depending on the shapes you use. Biscuits can be made two days ahead of icing. Store un-iced biscuits in an airtight container until ready to decorate.