This gingerbread people recipe is from the Women’s Weekly Vintage: Big Book of Beautiful Biscuits.
First published in 1982, this classic has been reprinted six times, proving that Australia still can’t get enough of the Women’s Weekly biscuits and slices recipes.
Looking for more gingerbread recipes?
Ingredients
Gingerbread people
Royal icing
Method
Gingerbread people
1.Beat butter, sugar and yolk in small bowl with electric mixer until smooth. Stir in sifted dry ingredients and golden syrup; mix to a soft dough and knead gently on a lightly floured surface until smooth.
2.Roll dough between sheets of baking paper until 3 mm thick; place gingerbread shapes about 3 cm apart on greased oven trays. Bake in a moderate oven for about 10 minutes or until lightly browned. Cool on trays.
3.To make icing, beat egg white in a small bowl with an electric mixer until frothy and gradually beat in enough sifted icing sugar to give a mixture of piping consistency. Colour as desired.
4.Spoon icing into piping bag fitted with a small plain tube and decorate shapes as desired.
To prevent the royal icing from drying out, keep the bowl covered with a damp cloth.
Note
