Nothing says Christmas quite like the smell of baking filling the house, whether it’s buttery shortbread or something rich and chocolatey. For me, it’s always gingerbread – there’s something about that delicate spiced aroma that feels instantly festive.
I put my little Christmas tree up on December 1 every year, and part of my tradition is to have gingerbread bickies baking in the oven to make my unit smell delicious (plus a daggy Christmas movie on TV). It’s the perfect backdrop while I wrangle my tree into shape and put up my decorations.
Whether you’re baking to create gifts from the kitchen, decorating with kids, or making a batch for yourself to enjoy with a cuppa during the busy holiday season, this gingerbread recipe will become your favourite, too.
Making gingerbread dough
The simple order of making gingerbread is as follows:
- Mix dough and shape into flat round.
- Let chill in the fridge until firm for rolling and cutting.
- Cut out shapes. You can use cookie cutters or shape freehand with a sharp knife.
- Place on baking tray and bake.
This gingerbread dough couldn’t be easier. A quick chill in the fridge helps it firm up before rolling and cutting. You can use whatever cutters you have at home, or use a small, sharp knife to cut out shapes freehand.
My favourite gingerbread shape has to be cute little mini house biscuits – it’s like having a gingerbread house without all the fiddly building! And if you’re looking for lovely, sharp edges on your shapes, once the biscuits have cooled, lightly run a microplane along the sides. Just a couple of strokes is all it takes to give you neat, crisp lines.
Decorating gingerbread biscuits
One of the things I’ve always loved about gingerbread is decorating. If you’re a beginner, you can pipe for fun, or if you want to spend time delicately creating patterns, you can do that, too!
These gingerbread biscuits use an easy royal icing recipe. It’s perfect for piping designs and patterns, making it ideal for gingerbread men! If you want it to look more festive, add in a bit of food colouring. Or, use the icing as a glue of sorts, and pop on your favourite lollies to decorate.
This gingerbread recipe also has the option of making a lolly ‘glass’ centre, which makes an elevated bickie ideal for serving to guests.
How to make gingerbread
Ingredients
Method
In a bowl, using an electric mixer, beat butter and sugar until creamy. Add egg yolk and beat well.
Sift the flour, ginger and bicarbonate soda into a bowl. Fold into butter mixture with golden syrup until a dough forms. Shape into a flat round. Cover with plastic wrap. Refrigerate for 30 minutes or until firm enough to roll.
Preheat oven to 180°C/160°C fan-forced. Lightly grease and line two baking trays with baking paper.
Roll out dough between two sheets of baking paper until 0.5cm thick. Cut out three 9cm stars, then cut out 4cm stars within each star (to form stained glass). Cut out 10cm angels, gingerbread men and houses. Transfer to the prepared trays.
Arrange crushed boiled lollies in centre of stars, three-quarters full. Bake for 10–12 minutes, until biscuits are pale golden. Cool completely on trays.
For icing, in a medium bowl, whisk egg white until frothy. Add icing sugar, a spoonful at a time, stirring well after each addition, until it is a thick piping consistency. Mix in lemon juice.
Transfer icing to a piping bag fitted with a small plain nozzle. Decorate cookies and put aside to set.
