Makes 20 - Prep 15 min - Cook 30 min
125 g Western Star Original Butter, chopped
⅓ cup brown sugar
⅓ cup golden syrup
2 ½ cups plain flour
1 tbsp ground ginger
2 tsp cinnamon
1/4 tsp ground cloves
1 tsp bicarbonate of soda
1 egg white
2 cups (approx.) pure icing sugar, sifted
- Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.
- Whisk egg and butter mixture in a large bowl. Sift flour, spices and soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm.
- Roll out dough on a floured surface to ½cm thickness. Cut into shapes using 10-12cm gingerbread people cookie cutter and use a lifter to transfer onto lightly buttered baking trays. Bake at 180°C for 8-10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.
- Beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag and use to decorate cooled gingerbread.