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Published April 1st 2013
Make them and eat them before they disappear
Absolutely delicious gingerbread, it tastes so fantastic you'll gobble up every last bit in minutes, however making gingerbread can turn into a giant mess, so make sure you have someone on hand who is an avid cleaner to help you out.
100g butter slightly melted 200g (1 cup) brown sugar
1. Add the butter, sugar and honey in a small saucepan over low heat and mix until the butter melts and the sugar completely dissolves. Set aside for 10 minutes and allow to cool slightly. 2. Pour the butter mixture and egg in a large bowl. Add the combined flour, ginger, cinnamon, cloves and bicarbonate of soda and stir until well combined. Note, your mix may appear to be very sticky or gooey at this point, just soldier through and remember to use lots of flour in the next step. 3. Get a highly floured board and knead the dough. Shape the dough into a ball and cover in cling wrap and place in the fridge for an hour to rest. Note, if you don't have an hour to let the dough set, keep going, after kneading the dough some more. In all honesty I've forgotten to let the dough rest and the gingerbread still turned out fine.
4. Preheat your oven to 180 degrees celcius. Split up your dough into portions that you can easily handle and shape and roll out until about 5mm thick. If your gingerbread dough is too thick it will rise and expand drastically whilst in the oven and you will end up with very obese gingerbread men. 5. Cut out the gingerbread shapes that you want and place onto a tray covered with non-stick baking paper. 6. Allow to bake for 10 minutes or until golden. Remember that the dough should expand. Let your gingerbread rest for 5 minutes or until cool.
If you want to ice your gingerbread, you're going to need some icing. Now be aware that you're going to need an icing pipe - your options include taking an everyday sandwich bag, filling it with icing and then just snipping a little hole at the bottom or make your own as indicated here.
1 1/2 cups pure icing sugar
1 egg white
2-4 drops of lemon juice
Method 1. Beat egg white lightly in a small bowl until fluffy. 2. Sift icing sugar into the bowl with the egg white, folding it in carefully using a wooden spoon. 3. When the icing reaches a desired consistency beat in the lemon juice. Note, the amount of icing sugar you need depends on how much egg white there is. 4. Place into a piping bag, or makeshift piping back and decorate your gingerbread.