Cooking time: less than 30 minutes
Serves: 10 or more
- 290g plain flour
- 85g caster sugar
- 10g gingerbread spice
- 135g honey
- 20g unsalted butter, softened
- 5g bicarbonate of soda
- 45g hot water
- 50g egg white
- 150g pure icing sugar, sieved
For the gingerbread, in a mixer bowl with the paddle attachment add in the flour, caster sugar, gingerbread spice, honey and butter. Mix with the paddle attachment until combined.
Dissolve the bicarbonate of soda in the hot water and add it to the mixture, continuing to mix until all of the ingredients are incorporated and it comes together as a dough.
Roll out the dough to approximately 4mm thickness on a surface lightly dusted with flour.
Cut the gingerbread shapes and pierce with a hole to allow for ribbon.
Place cut out shapes onto a lined tray.
Bake at 170°C for 7-8 minutes.
Allow to cool.
For the royal icing, place the egg whites in a bowl and mix through the sieved icing sugar.
If needed adjust the icing by adding more egg white or icing sugar until you have a firm piping consistency.
Royal icing sets very hard very quickly, so keep it covered and in the fridge when you are not using it.
When ready to use, place the icing in a piping bag with a small round tip. Pipe the prepared royal icing onto the biscuits and set aside to set.
Thread with ribbon and tie with a bow.