Ginger Bread Shapes

  Preheat oven to 180°C. Line 2 baking trays with baking paper.

  Sift flour, baking soda and ground ginger together and place in a bowl or food processor. Add Soft Brown Sugar or Dark Cane Sugar.

  Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs. Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for 30 minutes.

  Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick. Here is usually where you would make gingerbread men. However, using a knife, try making some of these shapes.

If attempting a shape with many sides, like the nonagon, the bigger you make it the easier it will be. Take the opportunity to talk about the different number of sides, lines of symmetry or perhaps rotational symmetry.

  Bake shapes for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack.

  Make icing by adding a few drops of food colouring and 1 1⁄2 tsp water to the icing sugar.