Equipment
* optional
Ingredients
Gingerbread Dough
- 350 g plain flour
- 5 g ground ginger
- 3 g ground cinnamon
- 1 g ground nutmeg
- 2 g baking soda
- 125 g unsalted butter, room temperature
- 100 g dark brown sugar
- 100 g golden syrup
- 1 egg, room temperature
Royal Icing Details
- 200 g icing sugar, sifted
- 30 g pasteurized egg white, room temperature
- 2 ml red food coloring
- 5 g cocoa powder
Nutrition (per serving)
Method
Sift the plain flour, ground ginger, ground cinnamon, ground nutmeg, and baking soda into a mixing bowl.
Cream the room temperature unsalted butter and dark brown sugar in a stand mixer until light and fluffy.
Mix the golden syrup and egg into the creamed butter until completely incorporated.
Mix the dry sifted ingredients into the wet mixture on a low speed until a cohesive dough forms.
Chill the dough securely wrapped in plastic wrap in the refrigerator.
Preheat the oven to 180°C (350°F).
Roll the chilled dough between two sheets of baking parchment to a 5mm thickness using a rolling pin.
Shape the dough using a robin cookie cutter. Use a wooden skewer to punch a clear 5mm hole near the top center of each bird for hanging.
Bake the robins on a parchment-lined baking sheet in the preheated oven at 180°C (350°F) until set.
Cool the biscuits completely on a wire cooling rack.
Whisk the icing sugar and pasteurized egg white in a clean mixing bowl until smooth, glossy, and holds stiff peaks.
Garnish the cooled robins by dividing the icing, coloring one portion with red food coloring for the breast and another with cocoa powder for wings and eyes, then applying details using a piping bag.
Assemble the ornaments by threading decorative ribbon through the baked holes and tying a secure knot.
Rest the decorated ornaments undisturbed until the royal icing is completely hard.
Chef's Notes
- For a stronger structural integrity suitable for ornaments, this dough uses slightly less leavening agent than a soft eating gingerbread.
- Always use pasteurized egg whites when making royal icing to ensure food safety, especially when ornaments might be handled and eaten by children.
- To prevent dough from sticking without adding excess flour, roll the chilled dough between two sheets of baking parchment.
- When threading the decorative ribbon, cut the ends at a sharp 45-degree angle to easily pass them through the baked holes.
Storage
Refrigerator: 1 week — Store in an airtight container to prevent absorbing moisture
Freezer: 3 months — Freeze unbaked dough wrapped tightly in plastic wrap
