- 2 cups Pams Plain Flour
- 1 teaspoon Pams Baking Soda
- 1 tablespoon ground ginger
- 1 teaspoon mixed spice
- 1 cup Pams Brown Sugar, firmly packed
- 150g Pams Butter, cut into cubes
- 1 Pams Free Range Egg
- Small sweets, sprinkles or currants, to decorate
- 1 cup Pams Icing Sugar
- Preheat the oven to 180°C (160°C fan forced). Line two large baking trays with baking paper.
- Place the flour, baking soda, ginger, mixed spice and brown sugar into the bowl of a food processor.
- Add the butter, pulse until the mix resembles fine breadcrumbs. Add the egg, pulse to combine. Turn out the dough and work into a ball with your hands, Wrap in cling film and refrigerate for 30 minutes.
- Roll out the chilled dough between two sheets of baking paper to 5mm thick. Use cookie cutters to cut the dough into desired shapes, then place onto the baking trays – leaving space for the cookies to expand while cooking. Re-roll the leftover dough and keep cutting shapes until the dough is used up.
- Bake in the oven for 8-10 minutes, or until the cookies are golden brown. Remove from the oven, allow the cookies to cool for 5 minutes on the tray, then transfer onto a wire rack to cool completely.
- Sift the icing sugar into a bowl. Add 3-4 teaspoons of warm water, mix to piping consistency. Spoon the icing into a piping bag fitted with a fine nozzle, then pipe decorations onto the cookies and decorate with the sweets, sprinkles or currants.
- To make these gingerbread cookies extra special, tint the icing with food colouring.
- To spice up the dough, add ¼ teaspoon ground cloves and 1 teaspoon ground cinnamon.
- Running short on time? Use a ready-made icing tube for fast, precision decorating.