For many people gingerbread is synonymous with the festive period, and it's also pretty easy to make and fun to decorate!
As well as being delicious, it also keeps well, so makes wonderful gifts and even decorations for your tree (providing you haven't got any sneaky snackers in your household!).
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| Gingerbread my son made for his friends - see, it's that easy a child can make it! |
With the icing sugar, if you're making these for anyone who has a compromised immune system, is pregnant or elderly etc., you can either purchase cartons of pasteurised egg white from most supermarkets, or buy powdered egg white in packets to make up, as an alternative to using a raw white egg white.
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| Gingerbread drizzled with white chocolate and shortbread drizzled with dark chocolate. |
As an alternative they are also nice drizzled with white or dark chocolate. I've made them drizzled with white chocolate before, and packaged up with shortbread drizzled with dark chocolate, which made a really pretty contrast.
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| My son rolling out his final tray of gingerbread, there were three trays altogether. |
This yields three baking sheets of biscuits - so approximately 30 larger shapes, or 60 small and medium mixed shapes.
