Prep 25min (+ 2hr chilling, cooling and standing time)Bake 12-15minMakes about 35

Based on a deliciously spiced gingerbread, these fun biscuits are given their personalities through simple decorations... Make them into cheeky gingerbread men or turn them upside down and decorate them as cute, Christmas-themed reindeer.

Ingredients

125g (4½oz) unsalted butter, softened
90g (½ cup, lightly packed/3oz) brown sugar
235g (⅔ cup/8¼oz) golden syrup
1 teaspoon natural vanilla extract or essence
375g (2½ cups/13¼oz) plain flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda

Icing

185g (1½ cups/6½oz) pure icing sugar
35ml (7 teaspoons) boiling water
Red food colouring  

Method

1. Use an electric mixer with a paddle attachment to beat the butter and sugar on medium speed for 2-3 minutes, or until pale and creamy. Add the golden syrup and vanilla and beat to combine. Sift together the flour, ginger, cinnamon and bicarbonate of soda. Add to the butter mixture and beat on low speed until just combined and a dough forms. Divide the dough into 2 portions. Shape each into a disc about 2cm/¾in thick, wrap in plastic wrap and place in the fridge for 2 hours to chill.
   
2. Preheat the oven to 160ºC/315°F(140°C/285°F fan-forced). Line two large oven trays with baking paper.
   
3. Use a lightly floured rolling pin to roll out one portion of dough (leave the remaining portion in the fridge) on a lightly floured bench top to 4mm/⅛in thick. Use an 8cm/3¼in tall gingerbread man cutter to cut out shapes and then carefully transfer the shapes to the prepared oven trays using a palette knife, leaving a little room between each for spreading. Reroll any scraps to make more shapes. Discard any off cuts from the second rolling. 
   
4. Bake in preheated oven for 12-15 minutes or until the biscuits are just starting to colour and are cooked through. Stand on the trays for a few minutes before transferring to a wire rack to cool. Repeat with the remaining gingerbread dough portion.
   
5. To make the Icing, sift the icing sugar into a medium bowl. Gradually add 30ml (6 teaspoons) of the boiling water and mix until smooth. The icing should be a piping consistency (see Baker’s Tips). If it is too thick stir in the remaining 1 teaspoon of boiling water and then test the consistency again. Spoon ¾ of the icing into a piping bag fitted with a 3mm/⅛in nozzle (see Baker’s Tips) and set aside. Stir a couple of drops of red food colouring into the remaining icing to reach the desired colour. Spoon into a separate piping bag fitted with a 3mm/⅛in nozzle.
   
6. Use the icing to decorate the cooled biscuits to make men and/or reindeer as desired (using the photograph as a guide). Set aside for about 20 minutes or until the icing sets completely. 

Prep 40min (+ 20min cooling time)
Bake 20minMakes about 15

Who doesn't love a lamington? Believe it or not, this iconic Australian cake dates back over 100 years. These lamingtons of mine are based on a super simple, super quick, one-bowl recipe that requires no fussing at all. It is baked in a thin layer and then cut into fingers – the resulting lamingtons don't have the height of the traditionally sized ones, but it does mean you get more chocolate icing and coconut with each piece of butter cake – a little cheeky, but definitely a good thing! Feel free to use desiccated or flaked coconut instead of the shredded, depending on what 'look' you want for your lamingtons.

Ingredients

195g (3 cups) shredded coconut, to coat

Buttercake

110g (¾ cup) self-raising flour
75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g salted butter, at room temperature
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence

Chocolate icing

465g (3¾ cups) pure icing sugar
55g (¼ cup) cocoa powder
150ml boiling water
1½ teaspoons vanilla essence

Method

1. To make the buttercake, preheat the oven to 180°C (160°C fan-forced). Grease a 20 x 30cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
2. Place both the flours, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined tin and spread evenly using the back of a spoon.
3. Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool.
4. Cut the cooled cake into 15 equal ‘fingers’ (each will be about 4 x 10cm).
5. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).
6. Spread the coconut on a tray or plate. Rest a cake ‘finger’ on a fork and dip it into the icing to coat (see Baker’s tips). Lift it out and allow any extra icing to drip off. Roll the cake ‘finger’ in the coconut to coat evenly. Place on a wire rack to set. Repeat with the remaining cake ‘fingers’, icing and coconut.

This recipe is from Anneka's SBS Food online column Bakeproof: Lamingtons. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.