If you are only going to make one Christmas cake recipe this year, it is a good idea to make classic gingerbread decorated with royal frosting.
Ingredients
- 250 g sugar
- 250 g light syrup
- 1 tbsp cinnamon
- ½ tbsp ground ginger
- ½ tsp ground cloves
- ½ tsp black pepper
- 1 tbsp baking soda
- 250 g butter
- 2 x eggs
- 700 g plain white flour
- 2 x egg white
- ½ x lemon
- 500 g powdered sugar
Method
- Pour the sugar and syrup to saucepan and bring it to a gentle boil. Add the spices. Combine with baking soda. The mixture will now become light in color and slightly frothy.
- Dice the butter and place it to a baking bowl. You can use a food processor with a k-spade, or stir by hand. Pour the hot syrup mixture into the middle of the cold butter. Stir until the butter is melted and combined.
- Whisk together the eggs and stir them into the mixture. Then add the wheat flour, little by little, until you get a smooth or relatively firm dough. Refrigerate the dough for at least 2 hours. Preferably overnight.
- Place the dough on a floured baking sheet. We rolled out 1/4 of the time. Roll out into a thin layer and cut out nice gingerbread cookies. Roast in the middle of the oven at 190 degrees celsius for 6-7 minutes. Keep an eye on the end of the baking time so the cakes don't burn. Cool the cakes on a wire rack.
- Royal frosting: Mix egg whites, lemon juice and icing sugar in a food processor. Feel free to use a k-spade. Run the mixture for about 5 minutes. Scrape down the edges along the way. Now you have a stiff mass. To get the right consistency for the design in the picture, we took about 1/3 of the icing and added a couple of tablespoons of water.
