Gingerbread

Instructions for the gingerbread

• Place butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer at the ready.
• Start beating at a medium speed for 2 minutes, then add golden syrup and molasses and beat until fully incorporated.
• Add flour, baking powder, ginger, cinnamon and all spice and beat until just combined, scraping down the sides of the bowl as needed.
• Place onto a piece of baking paper, wrap tightly and leave to rest overnight, or for at least 2 hour.
• Place onto a floured surface and roll out to desired thickness. I recommend around 1/4cm.
• Using a gingerbread cooking cutter or cutter of choice, cut into shapes. Carefully place each piece onto a piece of baking paper.
• Preheat oven to approximately 180 degrees Celsius and set aside one large cooking or baking tray.
• Place cookies onto prepared tray, then bake for approximately 10 minutes, or until just golden and firm (but not hard) to the touch.
• Remove from the oven and leave to cool for 10 minutes before turning onto a cooling rack to cool completely.

Instructions for the royal icing

• Whisk aquafaba with a small whisk or fork, until it starts to bubble and thicken.
• Add icing sugar and lemon juice and whisk again until smooth.
• Pour icing into a piping bag fitted with a very thin piping tip, and pipe onto cookies as you like. You can also use a spatula or knife to do this.
• Leave to set, then store in an airtight container at room temperature or in the fridge. In the fridge they'll last for several weeks.

‍