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Gingerbread Hearts
 

​​The only proof that we even baked these delicious Gingerbread Hearts are the crumbs! 

 

We love to celebrate Christmas in July and with a roaring fire, some hot chocolate on hand and this gorgeouse gingerbread, we cranked up the carols and turned the weekend into Christmas.

 

 

You'll Need:
 
Gingerbread

​​

  • 125 g (4.5 oz) butter, at room temperature

  • 1/2 cup firmly packed brown sugar

  • 1/2 cup treacle

  • 1 egg yolk

  • 2 1/2 cups plain flour

  • 1 tbs ground ginger

  • 1 tsp mixed spice

  • 1 tsp bicarbonate soda

 

 

Royal Icing

  • 1 egg white

  • 1 1/2 cups pure icing sugar

  • 1 tsp lemon juice

 

 

 

 

 

 

 

 

Steps:

  1. Beat butter and sugar in a small bowl with an electric mixer until combined.  Add treacle and egg.

  2. Transfer mix to a larger bowl and add in sifted dry ingredients.  Stir.

  3. Place dough onto a well floured surface and knead until  smooth.  My son loves this bit, it's like play dough!  Divide the dough in half, wrap in cling film (plastic wrap) and leave in the fridge for at least 30 minutes.  I usually try to leave it in for an hour or so.

  4. Preheat the oven to 160'c or 140' fan forced (320'F or 285'F).  Line oven trays with baking paper.

  5. Roll each dough lump between sheets of baking paper until about 5mm thick.  Use your cookie cutters to stamp out your shapes, rolling the scraps back in to use all your dough.

  6. Place your shapes on the baking trays, making sure to leave about 3 cm (1in) between cookies as they will enlarge.

  7. Bake for about 10 minutes and leave to cool on wire racks or your cutting board

 

 

To make Royal Icing:

 

 (Wait until cookies are cool before icing)

 

  1. Beat egg white with electric mixer until just broken.  Gradually add sifted icing sugar and continue beating until firm peaks form.  At this point, stir in your lemon juice.  Keep your bowl of icing covered with a plastic wrap to prevent it from drying out.

  2. Using a small piping bag (or sandwich bag with a tiny hole cut in the corner), decorate your cookies.

 

 

Enjoy!

 

 

Note: This recipe came from the Nov '12 issue of the Australian Women's Weekly.  You can search recipes from the Women's Weekly here.  Or for more Chirstmas in July recipe ideas, try Taste.com.au

 

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