155 g Caster Sugar
18 g Gingerbread Spice
550 g Plain Flour
275 g Honey
35 g Unsalted Butter, softened
10 g Bicarbonate of Soda
85 g Hot Water
ROYAL ICING SUGAR
1 1/2 cups Pure icing sugar, sifted
1/2 tsp Lemon juice
Red Powder Colour
100’s and 1000’s
Sift the dry ingredients together and mix them with the honey and butter.
Dissolve the bicarbonate of soda in the hot water and add it to the mixture, continuing to mix until all of the ingredients are incorporated.
Allow the dough to rest in the refrigerator for 30 minutes before rolling.
Cut out round discs.
Bake at 170°C for 10-12 minutes.
Royal Icing SUGAR
There is no set recipe for Royal Icing as different consistencies are needed for different purposes; the consistency is adjusted by adjusting the amount of egg whites.
Royal icing sets very hard very quickly, so any decorations need to be applied immediately.
Paint the gingerbread disc with prepared soft royal icing, leaving a section in the middle for a belt. Rub red colour through the 100’s and 1000’s and, while the icing is still wet, press into a tray of the coloured 100’s and 1000’s.
Colour some royal icing black and create a belt by piping it into the centre of the disc.
Colour some icing gold and pipe on the belt to create a buckle.