Ali Irvine

Cooking time: More than 2 hours

Gingerbread decorations

INGREDIENTS

150g butter, softened
3/4 cup firmly packed brown sugar
2 eggs, separated
2 tsp vanilla extract
1⁄3 cup golden syrup
1⁄3 cup treacle
3 1/2 cups self-raising flour
2 tbsp ground ginger
1 tsp ground cinnamon
1 1/2 cups icing sugar, sieved

Equipment: Sieve; 2 baking trays; baking paper; electric mixer with whisk attachment or large bowl and handheld electric beaters; silicon spatula; cling wrap; rolling pin; cookie cutters; 5mm pastry bag nozzle; 2 wire racks; medium mixing bowl; whisk; piping bag with 2mm nozzle; ribbons or string

METHOD

Preheat oven to 180C (160C fan). Line trays with baking paper.

Make gingerbread Whip butter and sugar together with electric whisk or beaters for about 5 mins until pale and creamy. Add egg yolks, vanilla, golden syrup and treacle. Beat until combined. Add flour, ground ginger and cinnamon. Combine until chunky crumbs form. Press mixture together in bowl to form a dough. Pat into 2 large discs, cover with cling wrap and refrigerate for at least 30 mins.

Place each disc between two pieces of baking paper and roll 4mm to 5mm thick. Remove top piece of paper and cut dough with cookie cutters. Place on lined trays. Refrigerate excess dough while first batch of cookies is baking.

Bake cookies for 18 to 22 mins until golden around edges, swapping tray positions at halfway point for even cooking. Remove trays from oven. Using 5mm pastry bag nozzle, immediately make holes in each cookie, then transfer them to wire racks to cool completely. Repeat process with remaining dough.

Make icing In medium bowl, whisk together icing sugar and eggwhites. Place into piping bag fitted with 1mm nozzle ready to ice cooled cookies.

Decorate cookies Ice each cookie in desired fashion. Allow to set. Thread ribbons through pre-made holes and make a loop to hang on Christmas tree.

Makes 28 to 36. Cookies will last 2 days in open air or 1 week in airtight container.