On a happier note l was still able to do some baking with Cooper, at his request we made some Gingerbread Cookies. I've made these biscuits many times before but have never iced them, we had a ball it took a while to get the hang of it a first. But l was pretty happy with the end result.
125g unsalted butter, softened
1/3 cup soft brown sugar
1/4 cup golden syrup
1 egg, lightly beaten
2 cups plain flour
1/4 cups self-raising flour
1 tablespoon ginger
1 teaspoon bi-carb soda
1 eg white
1/2 teaspoon lemon juice (I used Almond Extract)
1 1/4 cups sifted icing sugar
Assorted food colourings
Cream butter, sugar and golden syrup in a small bowl until light and fluffy. Gradually add the egg, beating well after each addition. Sift the dry ingredients into the butter mixture and with a knife until just combined. Combine the dough with well floured hands, knead for two minutes then cover with glad wrap and place in fridge for 15 minutes.
Roll out dough so it is 1/4 inch thick, cut out shapes and bake for for 8-10 minutes.
For the icing, beat egg whites until foamy. Gradually add the lemon juice and icing sugar and beat until thick and creamy. Tint icing to your desired colour and decorate biscuits.
I thought l would share a photo of the chef at work!
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