It’s been many years of baking cookies and houses that I share this with you. You can make it in a stand mixer or by hand. It really all works well either way. Fun for the kids to decorate or just get creative all by yourself and wow your friends and family with a plate of these cookies.

Ingredients

125g Butter
100g Brown Sugar
1 Egg Yolk
325g Plain Flour
1 Tsp Bi-Carb Soda
10g Ground Ginger
90g Golden Syrup

Royal Icing

200g Pure Icing Sugar
1 Egg White
4 Drops of Lemon Juice
Food Colouring (optional)

Method

• Preheat oven to 170°c 
• Cream butter and sugar until light and fluffy (Thermo: 2min/Whisk/TM Sp3). 
• Add egg yolk and beat well. (Thermo: 30sec/Whisk/TM Sp3).
• Add dry ingredients and syrup. (Thermo: Remove Whisk /1min/ TM Sp4 use spatula to help)
• Keep mixing well until combined and a nice dough is formed. Can do by hand on a bench. 
• Take portions of the dough and roll between two sheets of baking paper to 3mm thickness. 
• Remove top sheet and cut gingerbread into shapes. Carefully lift shapes and lay onto lined baking trays. 
• Bake in oven for 9-10mins. Let cool on tray for about 5 mins before lifting to a rack to cool completely before icing.

Royal Icing

• Beat egg white in a small bowl using a wooden spoon or Thermomix bowl for 10 seconds. 
• Add icing sugar, one spoon at a time, beating well after each addition. 10 seconds each time
• When icing reaches piping consistency, beat in lemon juice and food colouring.