½ cup brown sugar
½ cup golden syrup
1 egg yolk
2½ cups plain flour
½ tsp ground nutmeg
1 tsp mixed spice
1 tbsp ground ginger
1 tsp bicarbonate of soda
1 egg white
1 tsp lemon juice
1½ cups pure icing sugar sifted
METHOD:
1. Beat butter and sugar in a small bowl with an electric mixer until combined then beat in the golden syrup and egg yolk.
2. Transfer mixture to a large bowl, stir in the sifted dry ingredients. Turn the dough onto a floured surface, knead until smooth. Divide the dough in half. Enclose in cling wrap. Refrigerate for 30 minutes.
3. Preheat the oven to 160°C (140°C fan-forced). Grease and line two oven trays with baking paper.
4. Roll each dough half between sheets of baking paper until 5mm thick. Using a 13cm gingerbread man cutter, cut out shapes and place on trays about 2.5cm apart. Bake for 10 minutes, or until lightly golden. Remove from oven and cool.
5. For icing, lightly beat egg white and lemon juice in a small electric mixer. Gradually beat in sifted icing sugar until firm peaks form.
6. Spoon icing into a small piping bag fitted with a small plain nozzle and decorate.
25°C