Gingerbread biscuits with royal egg white icing

These biscuits make fantastic gifts in little boxes, and are wonderful to bring your loved ones together making beautiful memories in the kitchen! Furthermore, they are delectable! I hope you enjoy these lovely treats!


250 g butter
1 cup brown sugar
2/3 cup treacle
2 egg yolks – and keep the whites for the icing
5 cups plain flour
3 tbs ground ginger
2 tsp bi carb soda
2 egg whites – from above for icing
3 cups icing sugar for icing

Hundreds and thousands sprinkles!


Cream the butter, sugar, treacle and yolk. Then add sifted flour little by little. Add the ginger and bi-carb too. Divide the mixture and knead well. Add more flour if it is too sticky. Roll your dough out onto bake paper until about 5-7mm thick. Lay your patterns you’ve cut on top and use a knife to cut the edges off. You can also use cookie cutters. I did a combination this year! Lay on a baking tray lined with baking paper and bake for around 15 minutes on 170 degrees Celsius, but check after 10 minutes – it all depends on the thickness of your dough!

Royal icing aka glue
Mix egg whites with an electric mixer, gradually adding the icing sugar. Mix on high until the icing is at a consistency of being able to have some on a spoon and it not slip off. Once the cookies have cooled down, use the royal icing to spread on the cookies to decorate. Some we leave just like that, and others we sprinkle with hundreds and thousands for a pop of colour – the kids love them!! These really are a beautiful gift for people, and a lovely way to make memories with your family or helpers!

Gingerbread biscuits with royal egg white icing

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