If there’s a food product that the Lake District has become famous for, it’s probably gingerbread! Especially in the winter, there’s nothing like that warming, soft, slightly spicy and sweet taste to make you feel proper Christmassy. How about treating family and friends this Christmas with this fab-ewe-lous gingerbread cookies recipe, featuring Herdy’s adorable face?
This recipe makes roughly 30 pieces of gingerbread
This recipe makes 700g of icing
1. Melt butter, sugar & syrup in a pan. Mix the dry ingredients in a bowl, then add the melted ingredients and mix together well until it forms a ball. Roll out on a floured surface to approximately 7mm thick. Cut out the gingerbread using a circular cutter, slightly larger than the biscuit stamp. You can use either a straight-edged or a fluted cutter for this. Then use the Herdy Biscuit Stamp to make biscuits. Bake for 14 minutes at 160°C
2. Whisk the egg whites until meringue-like. Stir in the lemon juice, and gradually stir in the sieved icing sugar until smooth. Add colouring of your choice. We made Herdy green, blue, pink, orange, and purple, alongside the white and black that you will need to make the faces. Once mixed, put into piping bags ready to decorate.
3. Pipe a thin white outline within the Herdy face impression on your biscuits and allow to harden.
4. Flood the face shape with white icing to create the face.
5. With the coloured royal icing, pipe within the circular shapes on the biscuits made by the Herdy biscuit stamper to decorate your biscuits.
6. We used tiny snowballs to decorate our biscuits, just like the ones on our Christmas coasters and tablemats.
7. Using a piping bag with a very fine nozzle, use some black icing to create the eyes, nose, and mouth of your Herdy biscuits.
