Gingerbread

Method

1. Preheat your oven to 180ºC/gas mark 4.

2. Line two large flat baking trays with parchment.

3. Put the flour into a large bowl and sieve the bread soda and spices into the bowl. Stir until they are all mixed together. Set aside.

4. Melt the treacle, golden syrup, butter, and brown sugar together over a very low heat.

5. When they have melted pour the mixture into the bowl of flour. Give it a quick stir then add the egg yolks. Beat everything with a wooden spoon until it forms a firm dough. You can use your hands if it is not coming together.

6. Lightly flour a clean surface and roll out the dough. If you are making stars to hang as decorations, I would recommend making them a little thicker than you would if you were eating them as normal cookies. I roll the dough to 5mm in thickness. Cut out your stars and gently lay them onto your prepared baking tray. Stick the point of a knitting needle where you will thread the ribbon through your cookie.

7. Bake for about 8 to 9 minutes. The cookies should have risen ever so slightly and be about to turn golden at the edge. When you take them from the oven and they are still warm on the tray I recommend stick the knitting needle into the hole again to widen it. Once the stars are cool enough to handle you can gently place them onto a wire rack to cool.

8. To make your icing, whisk the egg white with the icing sugar and lemon juice they are all completely mixed and glossy. Add a very small amount of water if you need to get it to a smoother consistency for piping. Alternatively, beat your water and Meri-White until it is fluffy.

9. Add the icing sugar and lemon juice and beat until it is glossy. Again, add a little water if it is not the desired consistency. Do this very slowly.

10. Fill your piping bag or freezer bag with icing and ice your cookies. Allow to dry in a warm place then thread with a thin red ribbon.