Gingerbread is such a festive treat, but when you make it at Christmas you wonder why you don’t make it more often – it’s so delicious! These are decorated with a simple sweet icing made with honey flavoured oatmilk.
- Recipe by Christie Connelly
- Serves 30 biscuits
- Prep Time 15 minutes + 1 hour chilling
- Cooking Time 12 minutes
- 125g butter, at room temperature
- 100g brown sugar
- 120ml golden syrup
- 1 egg
- 375g plain flour
- 1.5 tablespoons ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon bi-carb soda
- 300g royal icing mixture
- 50ml Vitasoy Oatmilk Honey Delight
- Cream the butter and sugar until pale and fluffy. Beat in the golden syrup until well combined.
- Sift in the flour, then spices and bi-carb soda and fold with a large metal spoon until the dough just comes together. It will be quite sticky.
- Transfer the dough to a well-floured bench top and knead lightly for a few minutes, sprinkling a little extra flour over the dough if it's too sticky. Divide into two rounds and cover each with cling film. Refrigerate for 1 hour.
- Heat the oven to 150C and line two trays with non-stick baking paper. Roll out one ball of dough (keep the other in the fridge) to about 5mm thick. Make sure your work surface and rolling pin are well floured as it will be quite sticky, then cut out with festive cutters and place onto the prepared trays.
- Repeat with the remaining dough ball and bake the biscuits for 10-12 minutes until lightly golden. Carefully transfer to a wire rack to cool - they will still be a bit soft but will harden when cold.
- While they are cooling, make the icing. Whisk together the royal icing mixture and oatmilk to form a thick icing. When the biscuits are cool, pipe or spoon the icing onto the biscuits and allow to dry at room temperature before serving. The un-iced biscuits will keep in an air-tight container for up to two weeks.
Nutritional Analysis – Amount per Serve