Here’s the recipe :
2-2 1/2 cups plain flour
1/2 tsp baking soda
1 Tbsp ground ginger
1 cup (220g) firmly packed Soft Brown Sugar
1 egg, beaten
1Sift flour, baking soda and ginger together and place in a bowl or food processor. Add Soft Brown Sugar. Add butter and rub in with fingertips, or pulse in food processor until resembles fine breadcrumbs.
2Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix (the more flour you incorporate, the harder your biscuits will be.) Wrap in gladwrap and refrigerate for half an hour.
3Preheat oven to 180°C and line two baking trays with baking paper. Roll dough out on a lightly floured surface, or between two sheets of baking paper until 5mm thick. Using cookie cutters -or freeform like I did- cut shapes and place on tray. Leftover dough can be re-rolled until all the dough is used up.
4Bake gingerbread men for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack. When cool ice w piped Royal icing.
Royal Icing :
1 Egg white
1-1/2 cups sifted icing sugar – depending on how runny you want your icing.
Beat the egg whites and the sifted icing sugar with an electric mixer on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. You can add a few drops of food colouring when mixing if you want colour, but I quite like it white. Thin piping sets really fast, but runnier or thick icing may take a couple of hours to really harden up.