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Prep 30 mins
Cooking 10 mins
Makes 25
This gingerbread recipe is absolutely delicious and can be used to make any shaped cookie.
Preheat the oven to 170°C/150°C fan-forced. Line two baking trays with baking paper.
Place butter and sugar in a large mixing bowl. Using electric beaters, beat until light and creamy. Add orange rind and egg and beat until smooth. Beat in golden syrup.
Fold in flour, ginger, cinnamon and baking powder. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and chill for 30 minutes.
Roll dough out between two sheets of baking paper until 4mm thick. Cut into heart shapes with a cookie cutter.
Place on baking trays and bake in oven for 8-10 minutes or until golden and cooked. Cool on wire racks.
Place egg white in a large mixing bowl. Using electric beaters, beat until soft peaks form. Gradually whisk in icing sugar and beat until stiff peaks form.
Spoon into piping bags or clip lock bags to pipe. Cut a tiny corner off clip lock bag to pipe.
Pipe the icing onto the biscuit in a design of your choosing. Let the icing set before serving.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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