How to make the Herdy Christmas gingerbread
First, melt the butter, sugar, and syrup in a pan using a low heat. Whilst they’re melting, mix the gingerbread dry ingredients in a bowl until homogenous then add the melted butter/sugar/syrup and mix together well until it forms a ball of dough. Roll out the dough on a floured surface to 7mm thick and use the Herdy Yan Cookie Cutter to cut out the Herdy biscuit shapes. If you want to hang these on your Christmas tree, be sure to include a hole near the top of each Herdy’s head. Place on a baking tray lined with greaseproof paper and bake the biscuits for 14 minutes at 160°C/320°F.
How to make and use icing for Herdy Christmas gingerbread decorations
1. Whilst they’re baking, mix up a batch of royal icing with the colours you desire. To do this, whisk the egg whites until meringue-like, then stir in the lemon juice and gradually stir in the sieved icing sugar until smooth. Add colouring of your choice. We made Herdy green, blue, pink, orange, white, and purple, alongside black that you will need to make the facial features. Put the different coloured icing into piping bags, ready to decorate.
2. Once the Herdy gingerbreads have baked and cooled down, pipe a thin coloured outline around the Herdy body and allow to harden.