Christmas Baking | Gingerbread

There’s nothing more iconic for Christmas than the smell of fresh gingerbread baking in the oven… and we have the recipe for you! Passed down the Black Pepper generations, this recipe is fun, delicious and the ultimate way to spend quality time with your family in the kitchen. Plus get the kids together for an afternoon of decorating (we’re sensing a bake off coming!)



Melted Unsalted Butter, to grease

125g Unsalted Butter, at room temperature

100g (1/2 cup, firmly packed) brown sugar

125ml (1/2 cup) golden syrup

1 egg, separated

375g (2 1/2 cups) plain flour

1 tbsp ground ginger

1 tsp mixed spice

1 tsp Bicarbonate Soda

Plain flour, to dust

150g (1 cup) pure icing sugar, sifted

8-10 drops red liquid food colouring

8-10 drops green liquid food colouring

Smarties, to decorate



    Step 1

    Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.

    Step 2

    Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

    Step 3

    Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.

    Step 4

    Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

    Step 5

    Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

    Step 6

    Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties


    And the secret tip…

    Partly the secret is patience: it's really important to allow 30 minutes resting time before getting into the cookie cutting. Another good idea is to let the cookies cool before decorating. A hot gingerbread man will mean your icing and decorations could melt and slide off the cookie.



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