Ingredients: (makes all those from the picture and more 😉 )
- Flour – 500gm + extra for rolling
- Brown sugar – 150gm
- Butter – 200gm
- Gingerbread Spices – 3-4 tbsp (the recipe up in diy section or link here)
- Molasses – 4 tablespoons
- Golden syrup – 3 tablespoons
- Water – 3 tablespoons
- Baking powder – 1 teaspoon
Royal Icing (Recipe adapted from Sweetapolita )
- Icing sugar – 500 gm
- Meringue Powder – 3 tablespoons
- Cream of Tartar - 1 teaspoon
- Vanilla extract – 1 teaspoon
- Luke warm water – 2-3 tablespoons
If you want a recipe without meringue powder and using lemon juice and egg whites.. here is my last year’s post
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the molasses, golden syrup and water to the mixture.
- Sift the gingerbread spices, flour and the baking powder into the mixture and fold in gently until completely mixed.
- Roll it into smaller portions and slightly flatten. Chill in the fridge for about hour or two.
- Roll it out to about half a cm thickness or whatever thickness you want it..
- Place the cut out pieces on a baking sheet lined with parchement and chill for another 30 minutes.
- Preheat the oven to 180 degress celsius. Bake the cookies for about 10-12 minutes.
- Once baked, let it cool on a cooling rack.
- In a large bowl, add the water and meringue powder and whisk for 30 seconds
- Add the cream of tartar and whisk for another 30 seconds.
- Slowly add the icing sugar and beat for about 8-10 minutes. until its thick.
- The consistency will be piping consistency. If you want flooding consistecy add little bit more water.
- Add vanilla extract and food colouring (optional) whisk for 30 seconds.
- Use wilton 1 , 2 and 3 tips for piping.
- Use the royal icing as glue for sticking pieces of the house :)