Gingerbread forms & animals

Ingredients

625 grs of all-purpose flour or gluten free flour**

1 ½ tps of salt

1 tps of baking powder

4 tsps ground ginger

1 tps ground cinnamon

1 tps of grated nutmeg

½ tps of ground cloves

220 gr butter

160 gr of brown sugar

2 large eggs

340 gr of honey

170 gr of treacle

Blend together flour, salt, baking powder & spices.

Beat together sugar & butter until pale & fluffy. Beat in eggs, 1 at a time, then honey & treacle.

Low speed on mixer & gradually add the flour mixture until well combined. Divide into thirds & wrap in plastic & refrigerate for an hour.

Preheat oven to 170°C.

Roll out the dough section by section onto a floured board. Put the rolled dough into the freezer for 15 mins. Approx.. Then take out & cut into shapes with biscuit cutters.  Bake until edges become golden (15 mins approx.) remove any bubbles during the cooking process.

Place icing in an icing bag with a small round tip & pipe outlines & any details. Sprinkle with icing sugar and remove excess sugard. Set for at least 4 hours.