Gingerbread People

Prep time : 30 mins + 15 mins refrigeration
Cooking time : 15 mins
Makes : 15-20, depending on size of cutters

Ingredients :
125g unsalted butter
90g soft brown sugar
115g golden syrup
1 egg
250g plain flour
40g self raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda (baking soda)

Icing
1 egg white
1/2 teaspoon lemon juice
125g icing (confectioners') sugar
food colourings

Method:
Line two or three baking trays with baking paper.

Using electric beaters, beat the butter, sugar and syrup in a large bowl until light and creamy.

Add the egg and beat well.

Sift in the flours, ginger and bicarbonate of soda.

Use a knife to mix until just combined.

Use a well-floured hand to gather the dough into a ball.

Knead gently on a well-floured surface until smooth.

Don't over-handle the dough or it will become tough.

Lay a sheet of baking paper over a large chopping board.

Roll out the dough on the lined board to a 5mm thickness.

Prehead the oven to 180'C.

Refrigerate the dough on the board for 15 mins or until it is firm enough to cut.

Cut the dough into shapes using assorted gingerbread people cutters.

Press any remaining dough together.

Re-roll and cut out into shapes.

Bake for 10-12 mins, or until lightly browned.

Cool the biscuits on the trays, then decorate with the icing (frosting).

To make the icing, beat the egg white in a small bowl with electric beaters until soft peaks form.

Gradually add the lemon juice and sifted icing sugar and beat until thick and creamy.

Divide the icing into several bowls and tint with food colourings.

Spoon into small paper icing bags and use to decorate the biscuits.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd