Gingerbread (Christmas — Nordic and British Traditions)

Ingredients

• 225 g unsalted butter, softened
• 150 g dark muscovado sugar
• 100 g black treacle
• 1 large egg, room temperature
• 300 g plain wheat flour
• 10 g baking powder
• 5 g sea salt
• 8 g ground ginger (dried)
• 4 g ground cinnamon
• 2 g ground cloves
• 1 g ground nutmeg
• 1 g ground black pepper
• 30 ml whole milk
• for decoration
• 150 g royal icing sugar
• 1 egg white
• Fresh thyme sprigs and edible gold leaf (optional)

Method

1. 1
   Cream softened butter and muscovado sugar together in stand mixer on medium speed for 4 minutes until pale and fluffy; add black treacle and mix for 1 minute until fully incorporated.
2. 2
   Add room-temperature egg and beat for 2 minutes until mixture is light and aerated.
3. 3
   Combine flour, baking powder, sea salt, ginger, cinnamon, cloves, nutmeg, and black pepper in separate bowl; whisk together.
4. 4
   Alternate adding dry ingredients and whole milk to butter mixture, beginning and ending with dry ingredients, beating on low speed until just combined (do not overmix).
5. 5
   Divide dough in half, wrap in cling film, and refrigerate for 30 minutes until firm enough to roll.
6. 6
   Preheat oven to 180°C; roll dough between parchment sheets to 5mm thickness, cut into desired shapes using floured gingerbread cutters, place on parchment-lined baking trays.
7. 7
   Bake for 12 minutes until edges are firm and centres yield slightly to gentle pressure; transfer to wire rack and cool completely (20 minutes).
8. 8
   Prepare royal icing by whisking egg white with icing sugar until stiff peaks form; pipe decorative lines onto cooled gingerbread, garnish with thyme and gold leaf if desired, and store in airtight container.