Chocolate Spice Gingerbread, a delicious twist on a Christmas classic. Soft, slightly chewy and full of spices, these cookies are the perfect homemade treat!
125gbuttersoftened and chopped
1/2cup110g brown sugar
2 1/4cups350g plain flour
1/4cup25g cocoa powder
1/4teaspoonground black pepper
1pasteurised egg white
1 1/2cupsicing sugarsifted
Preheat oven to 190ºC (370ºF).
Place the butter and brown sugar in the bowl of an electric mixer and beat for 8-10 minutes until light and creamy. Add the golden syrup, flour, baking soda and spices and beat until mixture just comes together to form a smooth dough.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out dough between 2 sheets of non-stick baking paper until 5mm thick. Use a gingerbread man or your choice of shaped cookie cutter to cut out shapes. In warm weather, it may be easier to place trays back into the refrigerator for 5-10 minutes before transferring cookies onto baking trays lined with baking paper.
Bake for 10 minutes or until golden. Cool on trays.
To make the royal icing, place the egg white and lemon juice and beat until frothy. Add the icing sugar and beat until mixture is combined and smooth. Use a piping bag or a zip lock bag with the corner snipped off to pipe the icing and decorate the gingerbread.