Ingredients for White Gingerbread
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How to Make White Gingerbread
- Preheat oven to 350°F (175°C).
- In a large bowl, rub 1/2 cup (113g) softened unsalted butter into 2 cups (250g) all-purpose flour until the mixture resembles coarse crumbs.
- Stir in 1 cup (200g) granulated sugar, 1 tablespoon finely grated lemon zest, 2 teaspoons ground ginger, and 1/2 teaspoon ground nutmeg.
- In a separate small bowl, gently warm 1/2 cup (120ml) milk. Add 1 teaspoon bicarbonate of soda (baking soda) to the warm milk and stir until dissolved.
- Gradually add the milk mixture to the dry ingredients, mixing until a smooth dough forms. If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- Lightly flour your work surface and roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
- Place the cut-out gingerbread on an ungreased baking sheet.
- Bake for 15-20 minutes, or until the edges are lightly golden brown. Let cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
228g
Fat
150g
Carbs
49g
