Gingerbread Cookies with Egg-free Royal Icing

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I bake these gingerbread cookies upon my sons’ request. They want to decorate the cookies. Since my younger son's school having Christmas party, it is a good time to bake and share among his friends.

I reduce the amount of sugar called in the recipe. However it is still very sweet. But my kids said it is nice! Well hope his friends like it too.

I baked the cookies one day before. Decorate the next day. For the royal icing I don't feel comfortable to use raw egg white which commonly used in royal icing. After surfing internet I found recipe use milk and light corn syrup instead. I'm glad the royal icing turns out well. In order to make it easy I didn't add any food colouring. I just pipe the shiny white icing on cookies and let my kids do the deco with all the candies I provide. While my 2 elder sons having fun with the deco my little girl (1 year+) eyeing on the cookies. She waits patiently for the opportunity to reach those cookies! LOL

I knew my kids are having so much fun with those gingerbread. They even gave name for the cookies like Mr Sun, Lazy heartshape, Mr Flower, Happy Star.... :P

Adapted from Alex Goh, Joy of making cookies cookbook

~Gingerbread

Ingredients:

(A)

60g butter

70g sugar (reduced from 100g)

Pinch of salt

 

(B)

1 egg

 

(C)

120g honey (replace for golden syrup and reduced from 170g)

(D)

460g all-purpose flour

1 teaspoon finely grated fresh ginger (replace for ginger powder)

½ teaspoon cinnamon powder

1 teaspoon baking soda

Methods:

1. Cream butter, sugar and salt till well combined (by hand will do). Add in egg and cream till smooth.

 

2. Add in honey then mixture of flour from (D) till well combine.

 

3. Leave the dough rest for 15 minutes. Divide the dough into manageable portion. Roll it out to about 3 mm thickness and cut into required shape. 



My son did some of the cutting..

4. Bake in preheated oven at 180C for 15 minutes or till done.

 

5. Transfer to wire rack and leave to cool. Decorate with royal icing. 

After the cookies has cool let see how to prepare royal icing without using whites.

Adapted from here

*Make with half of the recipe

Ingredients:

(A)

1/2 cup confectioners' sugar
2-4 teaspoons milk (I need more than the recipe called)

(B)
1 teaspoon light corn syrup

Methods:

In a small bowl, stir sugar and milk until smooth. Beat in corn syrup. You may need to adjust the quantities of milk or corn syrup slightly to get the consistency you want. Add slowly until it is just right. Add food colouring if you prefer.

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~ Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies 

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