Bought a few gingerbread man cookie cutter at my daughter's request when I was at twinco in HK.
Since got some time in the afternoon so dig out a few recipe and decided on this one, the dough was quite soft, need to chill it a little before cut the shape for baking. Initially I was thinking of using only the medium size one to cut out the shape but Trenyce suggested to also do some small ones, she said 'Got gingerbread Mummy Daddy, must also have little gingerbread boys and girls.' The kids and Kenny help in putting on the icing, glad that all have fun with doing the icing. Btw, the nicer ones are done by Kenny not by me, I'm quite lousy with icing...LOL. All like this recipe than the other one I did a few months ago.
125g unsalted butter, softened
60g soft brown sugar
90g golden syrup
1 egg, beaten
250g plain flour
30g self raising flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
1 egg white
155g icing sugar, sifted
1. Preheat the oven to moderate 180°C. Line baking tray with baking paper.
2. Cream the butter, sugar and golden syrup in a bowl with electric beater until light and fluffy. Add the egg gradually, beating well after each addition. Sift the dry ingredients onto butter mixture and mix till well combined. Combine the dough with well-floured hands. Turn onto well-floured surface and knead for 1-2 min or until smooth. Refrigerate the dough for 15 min. Roll the dough onto chopping board, between 2 plastic sheets, to 5 mm thick.
3. Cut the dough into shape with gingerbread person cutter. Press the remaining dough together and re-roll. Place the cut out shapes on the tray. Bake for 10min, or until lightly browned. Cool completely on the cooling rack.
4. For the icing, beat the egg white with electric beater in a bowl until foamy. Gradually add the lemon juice and icing sugar and beat until thick and creamy. Scope the mixture into different bowls, tint the mixture with food colourings and spoon into small piping bags. Seal the open ends, snip the tips off the bags and pipe on faces and clothing.