GIngerbread Recipe

Thanks go to Nicole Southworth who shared this recipe with me last year.

It's easy to make but the trick is to let it sit the mixture sit in the refrigerator until it firms up before you go rolling it out and cutting shapes.

Gingerbread

3/4 cup margarine

1 cup brown sugar (I use Black sugar fromt he health food store)

1 egg

1/4 cup molases

1 tsp cinnamon

1 tsp powdered ginger

1/2 tsp salt

2 tsp bicarbonate soda

2 1/4 cups plain flour sifted

Beat the wet ingredients together until creamy.

Add the dry ingredients to the wet mixture and stir until well combined.

Allow to firm up in the fridge.

Roll out to approx. 1/4 inch thick and cut your shapes.

Bake on baking paper in a pre heated oven at 180 degrees celisius for about 8-10 minutes.

Royal Icing

1 egg white

1 1/2 cups pure icing sugar sifted

Gently beat the egg white and then slowly add icing sugar one teaspoon at a time.

I use a small plastic sandwich bag and simply cut off a small amount of one corner. I use that as my piping bag. But .... I really must grab myself a proper nozzle to decorate these because they would probably look even lovelier with one of those.

Happy Baking!