Gingerbread Art

1. 1

   Melt the butter and sugar over low heat, until the sugar dissolves. Leave aside to cool for a few minutes. Add honey and stir until honey is melted.

2. 2

   In a medium sized bowl mix all dry ingredients, flours, spices, baking powder, baking soda and lemon zest.

3. 3

   In a smaller bowl mix the egg with a whisker until fluffy. Pour butter mix over the egg, making sure that the butter is not too hot as the egg will curdle/cook in that case.

4. 4

   Add all wet ingredients to the flour mix and knead until all combined. Wrap into a clear wrap and leave into the fridge for 2 hours or overnight.

5. 5

   Once ready to use, take the dough out of the fridge, leave for 15 minutes to rest on the work surface. Roll over between two baking papers into a 4-5 millimetre thick dough. Cut out the gingerbread dough using a cutter and place onto a baking tray, previously lined with baking paper.

6. 6

   Bake for 12-14 minutes on 180C. Once baked leave on the cooling rack to cool completely before decorating.

7. 7

   For decoration use an icing mix of powdered sugar, lemon juice and a few drops of water if needed. The icing needs to be very thick but be careful as you have to be able to squeeze it through a piping bag. Use food colours for your colour choice. We ended up using an icing set bought at the market as that was easier for little hands. That's fine too.

* Per serving · 4 servings · Values may vary.