Gingerbread: Christmas in a biscuit

MAKING gingerbread for decorations, gifts or just a delicious treat for then and there is a great way to introduce youngsters to Christmas in the kitchen.

gingerbread taste dec 3

MAKING gingerbread for decorations, gifts or just a delicious treat for then and there is a great way to introduce youngsters to Christmas in the kitchen.

Once the gingerbread dough is made it can be cut and decorated into all sorts of festive shapes  -  little Santas or elves, trees, stars or even a house covered in Freckles, Smarties and other lollies.

Australian Good Taste's Michelle Southan has these handy tips for gingerbread. 

CRISPY V CHEWY

WHETHER you want gingerbread that is crispy or chewy is a personal choice. Recipes that have more leavening agent - self-raising flour or more bicarbonate soda  -  will tend to be softer. Baking a bit longer will also make it crispier.

ROLLING

ROLL the dough out on baking paper and slide it on to the tray so there's no danger of breaking the shapes if they are delicate. Leave enough space on the baking tray  - some recipes will puff up a lot more than others.

CHILLING 

DON'T skip the chilling time in the recipe. Time in the fridge will firm up the dough and stop it from shrinking and warping  - especially for a big item like a gingerbread house. 

DECORATE

USE the end of a piping nozzle to make holes if you want to hang gingerbread as a decoration on your Christmas tree. And look for royal or glace icing for decorating as it sets hard. Those using butter and icing sugar will stay soft and aren't suitable.

TRADITIONAL GINGERBREAD

- Makes 40

- Preparation time: 20 minutes

- Cooking time: 25 minutes

- Skills needed: Intermediate

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150g Western Star unsalted butter, cubed

1/2 cup golden syrup

1/2 cup brown sugar

1 tsp bicarbonate of soda

3 cups plain flour

1 tbsp ground ginger

1 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp baking powder

1 egg, lightly whisked

Writing fudge and rainbow chocolate chips, to decorate

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Preheat oven to 180C. Line two large oven trays.

Place butter, golden syrup and sugar in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl.

Set aside to cool.

Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until combined. Turn on to a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Refrigerate for 45 minutes.

Roll one portion between two sheets of baking paper until 5mm thick.

Using 6-7cm pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining dough.

Bake in the oven, 1 tray at a time, until just firm to touch.

Remove and set aside for 5 minutes to cool before transferring to a wire rack to cool completely.

Decorate using writing fudge and chocolate chips.

Recipe: taste.com.au