Cook these cute treats with the kids this festive season.
- 1/2 cup butter at room temperature
- 1/2 cup brown sugar firmly packed
- 2/3 cup macadamia butter
- 1/2 cup golden syrup
- 1 egg separated
- 2 1/2 cups plain flour plus extra for dusting
- 1 tbsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp bicarbonate of soda
- 150 g icing sugar sifted
- food colouring for decorating
- macadamias roasted, finely chopped
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
In a large bowl, use an electric mixer to beat the butter and brown sugar until pale and creamy. Add the macadamia butter, golden syrup and egg yolk and beat until combined. Fold through the flour, spices and bicarbonate of soda and turn onto a lightly floured surface. Knead for around 5 minutes until smooth. Press the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes.
To make the icing, whisk the egg white until soft peaks form. Gradually add the icing sugar and beat until stiff peaks form. Divide between 2 or 3 bowls, add food colouring of your choice to 2 of the bowls and stir until combined. Cover all bowls and set aside in the fridge.
Place the dough between 2 sheets of non-stick baking paper and roll out to a 4mm thickness. Use a 12cm gingerbread man cookie cutter to cut out shapes, re-rolling the dough if necessary. Place onto prepared trays about 3cm apart and bake for 8 to 10 minutes or until golden. Remove from the oven and transfer to a wire rack to cool.
Pipe icing over the cooled gingerbread men to decorate and finish with macadamias.
Calories: 3870kcalCarbohydrates: 674gProtein: 77gFat: 104gSaturated Fat: 11gPolyunsaturated Fat: 25gMonounsaturated Fat: 57gTrans Fat: 1gCholesterol: 177mgSodium: 1336mgPotassium: 2027mgFiber: 27gSugar: 403gVitamin A: 443IUVitamin C: 1mgCalcium: 898mgIron: 23mg