Baking with Kids
Mummy Gingerbread
Ingredients
- 75g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 75g brown sugar
- 1 egg yolk
- 50g golden syrup
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 250g plain flour
- 1/2 tsp bread soda
- 3 tbsp cold water
- To decorate:
- 100g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 100g icing sugar
- A dash of vanilla essence
- 100g icing sugar
- Cold water
- Red food colouring
- Edible sugar eyes
Directions
This recipe by Shane Smith makes 12.
- In a mixing bowl, cream together the butter and sugar. Then add the golden syrup and egg yolk and mix.
- Next, add the flour, spices and bread soda and mix. You will need to add a small amount of water to help bind.
- Once a dough is formed, wrap and chill for 30 minutes.
- Preheat your oven to 180C fan. Line two trays with parchment and set aside.
- On a floured surface, knead and roll the gingerbread dough and, using a gingerbread person cookie cutter, cut out the cookies and place on the tray.
- Place in a preheated oven and bake for 12-14 minutes or until lightly golden brown.
- Remove and cool.
- To decorate, simply cream the Kerrygold Unsalted Butter, icing sugar and vanilla together until smooth and creamy. Pop this into a piping bag and pipe strips of buttercream on the cookies to resemble a mummy.
- For the red icing, mix the icing sugar, red colouring and a few drops of water in a bowl until you have a smooth thick paste. Pipe the red icing and/or the melted chocolate on the cookies to resemble stitches.
- Pop on a pair of edible sugar eyes and tuck in!
