I'm not sure if I will use this recipe again because of this, but if you don't want to use cutters, it should be fine. The only changes I made were to the quantities of the spices, as I didn't have any ground cloves on hand. My big cookies took about 15 minutes (for very chewy cookies) and the small ones about 8 minutes (again for very soft chewy cookies).
More strange arms!
The gingerbread themselves taste great, however, I couldn't get the dough to chill stiff enough for the shapes to hold when I moved them to the baking trays. I even tried putting it in the freezer for 40 minutes but to no avail. You will notice that some of my angels have very uneven arms! This was also the reason why I ended up with so many crazy face gingerbreads - I moulded the circles by hand once I had given up on the cutters.
More strange arms!
1/2 cup brown sugar
1/2 cup golden syrup
1 egg yolk
2 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Preheat the oven to 175C. Roll the dough out between 2 sheets of baking paper until about 5mm thick. Cut with cookie cutters and carefully transfer to baking tray. Place cookies about 5cm apart.
Bake for 8 to 10 minutes (maybe longer for larger cookies or if you prefer your cookies crunchy). Cool on a wire rack. Ice when completely cool.
Recipe adapted from allrecipes.com.au
1 egg white
1 and 1/2 cups icing sugar
couple drops vanilla essence
Whisk white till soft peaks. Sift in the sugar in 3 stages, whisking after each addition. Stir through vanilla.
Separate the icing into bowls - 1 for each colour. Use food colouring to colour each bowl of icing. Fill the sink with hot water. Place cling film over each bowl, pressing the cling film down so that it is touching the icing. This helps prevent the icing from setting. Place each bowl into the sink of hot water so the icing doesn't set.