Gingerbread Cookies

Updated: Dec 13, 2020

Just a classic Christmas recipe!


2 cups self-raising flour

3/4 cup plain flour

1 Tbsp ground ginger

1 1/2 tsp ground cinnamon

3/4 cups brown sugar  

50g cold butter, diced 1cm

2 Tbsp golden syrup

1 egg, whisked

Royal Icing

1 egg white

250g caster sugar

1 tsp lemon juice or white vinegar Preheat oven to 180°C. Set aside two oven trays. Set aside a piping bag or snap-lock bag.

In a large bowl, combine flours, spices, brown sugar and butter. Using clean hands, rub the mixture between your fingers until it resembles fine breadcrumbs, alternatively you can do this in a food processor.

Whisk golden syrup and eggs together in small bowl then add to dry ingredients and mix until it comes together as a dough. Place onto a lightly floured surface and knead for 1 minute until smooth. Cut dough in half, wrap each piece separately and place in fridge to chill for 15 minutes.

Once chilled, place one piece of dough between 2 sheets of baking paper and roll 0.5cm thick. Remove top sheet of paper and cut cookies into desired shapes using cutters provided. Remove excess dough and re-roll between two sheets of baking paper, cut and place onto tray with the rest.

Bake cookies for 7-9 minutes until golden, keeping an eye on them in the last few minutes as they can burn easily. Set aside on a wire rack to cool for at least 10 minutes before decorating. Repeat step 2 with remaining dough. 

While cookies bake, prepare icing. Whisk egg white in a mixer or with a hand beater. Once foamy, start adding icing sugar 1 tablespoon at a time until all is incorporated and the icing is fluffy and glossy. Add lemon juice/vinegar and beat for a further 30 seconds.

Divide icing between bowls and add any colours, if desired. Place icing into piping bags or snap-lock bags and cut off a small tip to decorate your cookies.