Gingerbread creations

Gingerbread creations brought to you by New Zealand Woman's Weekly

  • 20 mins cooking
  • Makes 7
  • Print


Gingerbread biscuits
  • 375 gram butter
  • 1/4 cup treacle
  • 1/2 cup golden syrup
  • 1 cup brown sugar
  • 6 1/4 cup plain flour
  • 1/2 cup self-raising flour
  • 1/4 teaspoon baking powder
  • 2 teaspoon baking soda
  • 2 tablespoon ginger powder
  • 1 egg, beaten
  • 1 egg white
  • 2 teaspoon lemon juice
  • 2.5 cup icing sugar


  • 1
    In a large saucepan, melt the butter, treacle, golden syrup and sugar together until smooth and glossy. Remove from the heat and let cool for 20 minutes. Sift in the flours, baking powder, soda, ginger and egg.
  • 2
    Gather the mixture into a large ball and gently knead together until smooth and evenly coloured. Wrap in clingfilm and chill for at least 30 minutes.
  • 3
    Roll out the gingerbread in small batches between sheets of baking paper, or with a little flour to stop any sticking, until 3-4mm thick. Cut into various shapes with cookie cutters.
  • 4
    Cook the gingerbread on lined baking trays at 165ºC for about 12-15 minutes until the edges are golden brown. The gingerbread will harden as it cools. Decorate with icing.
  • 5
    Whisk the egg white until foamy, but not peaking, then add the lemon juice and icing sugar until you have a “drizzling” consistency. Spoon into a piping bag and decorate.

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