50g butter, unsalted
100g brown sugar
2½ tsp ground ginger
1 tbsp mixed spice
1 Heilala vanilla pod, deseeded
400g plain flour, sifted
2 tsp baking powder, sifted
1 lemon, zest only
1 tsp sea salt
3 eggs, free-range
1 egg white
150g icing sugar
food colouring (optional)
In a medium saucepan place the butter, brown sugar, honey, spices and vanilla pod and seeds, bring liquid to a simmer, then remove pod and allow to cool.
Using a handbeater or stand mixer with a paddle attachment place the flour, baking powder, lemon zest and salt into a bowl.
Start mixing it on a medium speed, then gradually add the honey and spice liquid. When combined, add eggs, one at a time. Allow to rest overnight in the fridge.
Preheat oven to 160˚C. Line a baking tray with baking paper.
On a flat floured surface, roll out the ginger dough to 1cm thick. Cut out all the ginger ninjas, place them on the baking tray and brush with milk. Bake the ninjas for 15-20 minutes. Once baked allow to cool.
To prepare the royal icing, whisk by hand the egg white and icing sugar – the mixture should be of a pipeable consistency. For coloured icing, divide base of royal icing and add a small drop of desired colour to the mixture.
Pipe the ginger ninjas with the royal icing. Be creative and have fun – get the whole family together to do it.