When it’s ready to roll, bring the dough out of the fridge and press to
check pliability. Let it sit out for around 5 minutes if it isn’t yielding.

The high sugar content means this dough can soften quickly, so don’t leave
it too long before rolling.

Preheat the oven to 130°C (250°F). Spray two shallow baking trays
with cooking oil and line with baking paper. Roll out the dough on a
lightly floured surface to 35 cm × 30 cm (13¾ in × 12 in) and 5 mm
(¼ in) thick. Stamp out as many complete circles as you can with a
10 cm (4 in) round pastry cutter. Then, with a 4 cm (1½ in) cutter,
stamp out a centre circle inside each. It can be in the exact middle,
a little offset, or a mix. Re-knead the scraps, roll again and cut more
circles until all the dough is used. You may have a walnut-sized lump
of dough left over. (Bake it and crush it up over your next bowl of
ice cream!)
For sharp edges, chill the cookies before cutting and then again before
baking so they retain definition. Around 30 minutes each time will help.

Using a metal spatula, gently lift the cookies onto the prepared baking
trays, leaving a little room around each one. These puff more than
spread. Bake for 30 minutes until they’re an evenly tanned brown
colour and a firm press leaves the slightest imprint.

If you like a darker, crisper gingerbread, bake for another 10 minutes. The
longer you cook them the harder they are, so if you’re baking for kids, err
on the light side.

Cool before the next step. If not icing until the next day, store in an
airtight container at room temperature.

For the royal icing, place the egg white in the bowl of an electric stand
mixer, then sift over the icing sugar, cream of tartar and salt. Pour
the strained lemon juice in last so it doesn’t start coagulating the egg
whites. Beat on speed 2 (above low) until the icing blends together,
then increase to speed 8 (under high) and beat for 3 minutes, until
the icing looks fluffier and thicker. If it starts to look very thick and
kind of powdery, beat in a teaspoon or two of water – if the icing is
too dry it won’t adhere to the gingerbread. Add food dye now if you
want a little colour.

continued …