Ingredients

For the gingerbreads:

• 145g unsalted butter at room temperature
• 150g soft light brown sugar
• 200g black treacle
• 1 egg
• 1/4 tsp vanilla seeds
• 440g plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp sea salt
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1 tsp allspice

For the icing:

• 80g egg whites
• 450g icing sugar
• A selection of food colourings

Tools

• Titanium Chef Baker Black

Method

For the pastry: 

1. In your Kenwood food mixer, using the paddle attachment, add the soft butter, treacle and sugar and cream together on medium speed for two minutes.
2. Now add the egg and vanilla until all is combined.
3. Sift all the dry ingredients into a bowl and add to the butter mixture in three parts making sure to only incorporate at a slow speed on your machine and being careful not to over-whip your dough.
4. Remove the dough and wrap it in cling film and rest in the fridge for 24 hours
5. Roll the dough evenly using a little flour to a thickness of 5mm, then place this rolled dough on top of a baking paper lined tray and freeze
6. Remove the frozen rolled dough and cut your desired shapes remove any excess dough and re-freeze the cut shapes
7. Pre-heat the oven to 160c on a low fan speed if possible and bake the biscuits for 10 minutes.
8. Leave the gingerbread biscuits to cool on a rack before icing them.

1. Using your Kenwood mixer and using the whisk attachment, add the egg whites and sifted icing sugar
2. Slowly combine and then turn the machine up to full mix until you have a thick paste consistency.
3. Divide the icing into small bowls depending on how many colours you want to make.
4. Add your food colouring into each bowl to your desired colour and mix well add each coloured icing sugar to a piping bag
5. Decorate the biscuits, start by doing the smaller details followed by the bulk colours
6. Once all the gingerbreads are decorated, bake them at 50c for 30 minutes to set the icing
7. Enjoy!