Ingredients

• 500g Roberts Gingerbread Mix
• 150g Butter – Melted
• 4tsp Water
• 6tb Golden Syrup
• 500g Satin Ice Fondant – Football Colours
• Roberts Edible Glue
• Cornflour for dusting
• Roberts Non Pareils – Football Colours
• Royal Icing – Optional

Materials

• Roberts Fleximat
• Roberts Thickness Guide – White or Black
• Baking paper, rolling pin
• Gingerbread Cutter
• 2 – 3 flat baking trays
• Cake Decorators Brush

Pre Heat oven
Pre Heat oven to 150’C fan forced.

Melt & Mix
Place 500g Gingerbread Dry Mix in a medium size bowl and make a well in the centre. Melt the butter in a microwave safe jug. Add in golden syrup and water and stir until combined. Add to the dry mix and stir with a spoon until the dough comes together.

Roll & Rest
Divide the dough into two pieces. Place a sheet of baking paper on top of the Roberts Flexi Mat. Place one piece of dough on top and cover with a second piece of baking paper. Using the white Roberts Thickness Guides and a rolling pin, roll out the dough (6mm thickness). Slide the dough onto a flat baking tray and refrigerate for 10 minutes.

Cut
Remove the top sheet of baking paper and cut into desired shapes. Remove excess dough (excess dough can be re rolled).

Bake
Bake for approximately 17 minutes for large Gingerbread or 15 minutes for smaller sized biscuits. Cool completely before decorating.

Decorate with Fondant
To create footy jumpers in your team colours - roll, cut and stick Satin Ice fondant pieces together with a small amount of Edible Glue. Attach each jumper to the gingerbread using Royal Icing.

Decorate with Sprinkles
Pipe dots of Royal Icing onto your Gingerbread then sprinkle with coloured Non Pareils. Leave to set then serve.

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