White Gingerbread

    45 minutes

    This recipe was an accident due to not having a traditional ingredient but everyone loves it! And it can be used for a gingerbread house with the royal icing.

    Be the first to make this!

    Serves: 4 

    • Biscuits
    • 130g butter
    • 1 cup (220g) caster sugar
    • 300g sweetened condensed milk
    • 1 teaspoon cinnamon
    • 1 1/2 teaspoon ginger
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 5 cups (625g) plain flour
    • Royal Icing
    • 2 egg whites
    • 2 1/4 cups (400g) icing sugar

    Preparation:35min  ›  Cook:10min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. Biscuits: Melt butter, sugar and condensed milk in a saucepan on the stove until combined.
    3. Leave it cool for five minutes.
    4. Sift all the dry ingredients and stir into the melted mixture 1 cup at a time.
    5. Wrap half the dough in plastic and keep it in the fridge while you work with the first half.
    6. Roll out the two halves and cut your biscuits to the desired shapes.
    7. Place on baking paper and into the oven for 10-15 minutes until slightly brown.
    8. Place on a wire rack to cool.
    9. Royal Icing: Combine the egg whites and pure icing sugar until thick and creamy.
    10. Use this to ice the biscuits or make a gingerbread house.

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