Samantha’s Ginger Breads

• 6 cups plain flour
• 4 tsp ground ginger
• 1 tsp bi-carb
• 6 tbsp golden syrup
• 2 cups brown sugar
• 250 g Nuttelex Spread
• 1 egg beaten or egg replacer
• 0.5 tsp nutmeg
• 0.5 tsp cinnamon

The Icing

• 2 cups icing sugar
• 1 egg white
• 0.5 tsp lemon juice

Tools

• cookie cutters
• rolling pin
• piping bag with small round tip (for thin lines) or use a zip-lock bag, by just cutting the tip, to pipe the designs onto your gingerbreads
• parchment paper
• flat baking trays at least 2

1. Preheat oven to 350ºC. Line baking sheets with parchment paper.
2. In medium bowl, sift together flour, bicarb, ginger, nutmeg, and cinnamon. Set aside.
3. Melt the golden syrup, brown sugar and Nuttelex in a thick-bottom saucepan.
4. Then in a bowl or stand mixer, beat together the flour and buttery mixture from the saucepan above, adding 1 beaten egg (or egg replacer). Mix until combined, approx. 1-2 minutes.
5. Split the dough into two and wrap each piece in cling wrap. Place dough in fridge to rest for 20 minutes.
6. Lay out large piece of cling wrap. Place cookie dough in the centre and top with another large piece of cling wrap on a counter. Roll with rolling pin until dough is about 6-7mm thick.
7. Cut dough using cookie cutter.
8. Place gingerbreads on prepared baking trays. Bake for 7-9 minutes — note the centres will still be soft.
9. Remove from oven and place on cooling rack.

Applying the Icing

1. Decorate with Icing and white fondandt once gingerbreads are completely cooled. To make the icing whisk together 1 egg white and 1/2 teaspoon lemon juice, then gradually add in the icing sugar until smooth. Scoop the white icing mixture into piping bag with small round tip (for thin lines) or use a zip-lock bag, by just cutting the tip, to pipe the designs onto your gingerbreads. Leave icing to set on gingerbreads for 1-2 hours.
2. Store in airtight container.