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Gingerbread thongs recipe
Gingerbread thongs recipe
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Prep Time:
60 minutes
Cook Time:
12 minutes
Total Time:
72 minutes
"Embrace seaside vibes in your Christmas baking with this standout recipe!"
Ingredients:
  • 50g salted butter, chopped
  • 100g (1/2 cup) brown sugar
  • 125ml (1/2 cup) honey
  • 1 egg, lightly whisked
  • 300g (2 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 5.00 gm ground cinnamon
  • 5.00 gm ground ginger
  • 1 tsp ground cloves
  • 1.25 gm bicarbonate of soda
  • Bought white royal icing, to decorate
  • Lolly snakes, to decorate
  • Big chocolate stars, to decorate
Instructions:
  • In a small saucepan, gently melt the butter with sugar and honey. Allow it to cool. In a bowl, mix the butter mixture with the egg. Add the flours, cinnamon, ginger, cloves, and bicarbonate of soda, and stir until combined.
  • Transfer to a lightly floured surface and knead until smooth. Shape the dough into 2 discs and wrap with plastic. Chill in the fridge for 1 hour to rest.
  • Preheat your oven to 180C/160C fan forced and line 2 baking trays with baking paper. Roll out your gingerbread dough on a large sheet of baking paper using a lightly floured rolling pin until 4-5mm thick. Cut out thong shapes from the dough using a thong template, rerolling any trimmings. Place the dough shapes on the prepared trays and use the template to make 3 holes in each shape. Bake for 10-12 minutes until they turn a light golden color. Let them cool slightly on the trays for 5 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the royal icing according to the packet directions. Transfer the icing to a piping bag. Attach lolly snakes between holes to form straps and use chocolate stars for decoration. Pipe icing dots around the biscuit edge. Let it sit for 20 minutes to set.

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