Christmas Gingerbread bells Recipe

Christmas Gingerbread bells Recipe

Christmas Gingerbread bells Recipe
Outstanding Gingerbread bells Recipe

Preparation Time:60 - 120 minutes/Cooking Time:15 minutes/Makes:45

Ingredients of Christmas Gingerbread bells Recipe
* 125g butter, at room temperature
* 60ml (1/4 cup) treacle
* 2 tbs honey
* 2 tbs caster sugar
* 300g (2 cups) plain flour, sifted
* 1/2 tsp bicarbonate of soda
* 1 tbs ground ginger
* 1 tsp mixed spice
* 1/4 tsp ground cloves
* 1 egg white
* 150g (1 cup) pure icing sugar
* 2-3 tsp fresh lemon juice
* Pure icing sugar, extra

Description of Christmas Gingerbread bells Recipe
1. Use an electric beater to beat the butter, treacle, honey and caster sugar until pale and creamy. Add the flour, bicarbonate of soda, ginger, mixed spice and cloves, and stir until well combined. Turn onto a lightly floured surface and knead gently until smooth. Press into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
2. Preheat oven to 160°C. Line 3 large baking trays with non-stick baking paper. Roll out the dough on a lightly floured surface until 5mm thick. Use an 8cm-long bell-shaped biscuit cutter to cut bells from the dough. Place on the lined trays. Use a clean drinking straw to cut a hole from the top of each bell. Bake in oven for 15 minutes or until lightly browned. Transfer to wire racks to cool completely.
3. Whisk the egg white in a bowl until foamy. Gradually whisk in the icing sugar until well combined. Gradually add the lemon juice, stirring until a smooth paste forms.
4. Use a palette knife to spread half the icing over half the biscuits. Add enough extra icing sugar to the remaining icing mixture, stirring, until a firm paste forms. Transfer to a piping bag fitted with a 2mm plain nozzle. Decorate the remaining bells with different designs, such as dots, stripes and snowflake patterns. Set aside until set.

Notes & tips for Christmas Gingerbread bells Recipe
* Store the bells in an airtight container in a cool dry place for up to 2 weeks.
* Freezing tip: At end of step 2, place in an airtight container. Label, date and freeze for up to 2 months. Thaw. Continue from step 3.

Source - taste.com.au