Malt Gingerbread People
These morish little treats will have everyone asking for more. Recipe makes up to 25 people so there's plenty to share.
20 minutes (+ 30 minutes refridgerating time + 15 minutes baking time)
125 g unsalted butter, softened
1/2 cup (175g) Saunders' Malt Extract
1/2 cup (110g) firmly packed brown sugar
1 egg yolk
2 & 1/2 cups (375g) plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
2 teaspoons mixed spice
Assorted lollies, to decorate
1 egg white
1 & 1/4 cups (200g) pure icing sugar, sifted
1/2 teaspoon lemon juice, approximately
Preheat the oven to 180°C (160°C fan-forced). Line 2-3 oven trays with baking paper.
Beat butter, Saunders' Malt Extract, sugar and egg yolk in a bowl with an electric mixer until smooth. Stir in the sifted dry ingredients in two batches.
Knead the dough on a lightly floured surface until smooth. Divide dough in half, cover with plastic wrap and refrigerate for 30 minutes.
Roll dough between sheets of baking paper until 5mm thick. Cut into gingerbread shapes and transfer to prepared trays. Reroll excess dough.
Bake for 13-15 minutes or until just starting to colour around the edges. Cool on trays for 5 minutes then transfer to a wire rack to cool.
For the Royal Icing, beat the egg white in a bowl until foamy using a fork. Gradually beat in the icing sugar until combined. Stir in the lemon juice. Add a little more to achieve a piping consistency, if required. Spoon icing into a snap-lock bag and snip off 1 corner. Decorate Gingerbread People with icing and decorations. Set aside for 20 minutes or until set.