150g unsalted butter, softened
1/2 cup brown sugar
1/3 cup golden syrup
1 free-range egg
2 3/4 cups plain flour
1/2 tsp baking powder
2 tsp ginger
1 tsp bicarb soda
1 free-range egg white
1 1/2 cups pure icing sugar, sifted
1/2 tbsp lemon juice
Put butter, sugar and golden syrup in the bowl of a stand mixer and beat for 3-4 minutes, until light and fluffy. Add egg and beat until combined. Sift flour, baking powder, ginger and bicarb into a bowl. In 2 batches, stir flour into the butter mixture.
Transfer mixture to a very lightly floured bench and bring dough together into a flat disc. Press mixture between four 6-hole bauble moulds, filling 2/3 full and levelling tops. Chill for 30 minutes.
Preheat oven to 140°C fan-forced (160°C conventional). Bake for 12-15 minutes, until tops are light golden. Cool fully in moulds, then remove.
For icing, put egg white in a medium bowl and whisk until just frothy (about 10 seconds). Stir in icing sugar gradually until icing is piping consistency (it should hold its shape when piped; add a little extra icing sugar if too runny). Stir in lemon juice. Cover surface of icing with plastic wrap if not using straight away. Transfer to a small snaplock bag, snip a small corner edge and decorate baubles. Stand at room temperature for 30 minutes for icing to set.
Receive a Silicone Bauble Mould with your Christmas issue of Better Homes and Gardens magazine when you purchase your copy in an Australian Newsagent! Hurry, only while stocks last and only in newsagents for $7.99.
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