Gingerbread Cookies

Ginger Bread Cookies

Prep 20 mins

Cooking Time 25-30 mins

Difficulty Intermediate

Serves 10-12


250g Butter, at room temperature
200g (1 cup, firmly packed) CSR Brown Sugar
250ml Golden Syrup
2 Eggs, separated
2 Tablespoon ground ginger
2 Teaspoon bi-carb soda
750g Plain flour
Plain flour to dust
300g CSR Pure Icing Sugar, sifted
10 drops red liquid food colouring
10 drops green liquid food colouring


  1. Pour 250ml of water into your steam cavity and set oven to 150°C, Combi-Steam function. Line two trays with baking paper and set aside.
  2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  3. Meanwhile, place egg whites in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
  4. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use desired cookie cutters and place cut out shapes on trays prepared earlier leave a 2cm gap between each cookie. Repeat with any excess dough.
  5. Bake in the bottom oven runs for 8 minutes or until brown. Remove from oven. Transfer to a rack to cool.
  6. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.