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Makes: 12
Prep time: 30 minutes
Cooking time: 15 minutes
Ingredients
75g butter
75g brown sugar
1 egg yolk
50g golden syrup
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
250g plain flour
1/2 teaspoon bread soda
3 tbsp cold water
To decorate
Buttercream
100g butter
100g icing sugar
dash vanilla essence
Red icing
100g icing sugar
Cold water
Red food colouring paste
Edible sugar eyes
50g melted dark chocolate (optional)
Method
In a mixing bowl, cream the butter and sugar, add the golden syrup and egg yolk and mix.
To this add the flour, spices and bread soda. Mix.
You will need to add a small amount of water to help bind.
Once a dough is formed, wrap and chill for 30 minutes.
Preheat your oven to 180C/160C fan.
Line two trays with parchment and set aside.
On a floured surface, knead and roll the gingerbread dough and using a gingerbread person cookie cutter, cut out the cookies and place on the tray.
These go into the preheated oven and bake for 12-14 minutes or until lightly golden brown.
Remove and cool.
To decorate, for the buttercream, simply cream the Kerrygold Pure Irish Unsalted Butter, icing sugar and vanilla together until smooth and creamy. Pop this into a piping bag and pipe strips of buttercream on the cookies to resemble a mummy.
For the red icing, in a bowl mix the icing sugar, red colouring and a few drops of water until you have a smooth thick paste. Pipe the red icing and/or the melted chocolate on the cookies to resemble stitches.
This is where you get as creative as you want.
Pop on a pair of edible sugar eyes and tuck in!
TIP: To ensure the gingerbread keeps its shape you can chill again before baking
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