Name: Gingerbread baubles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 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; Royal Icing; 1 free-range egg white; 1 1/2 cups pure icing sugar, sifted; 1/2 tbsp lemon juice

Decorate your Christmas table this year with colourful gingerbread bauble biscuits, made easily with these silicone moulds. Dangle, place, eat or gift them – your options are endless!

After more edible Christmas gifts to make?

Ingredients

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

Royal Icing

1 free-range egg white

1 1/2 cups pure icing sugar, sifted

1/2 tbsp lemon juice

Method

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.

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Ingredients

Method

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