And honestly, having made two gingerbread houses before (you can see them over HERE), this train is a breeze to make. Far easier than trying to get four walls and a roof to stand up straight!
Recipe adapted from Donna Hay’s Gingerbread Garland
125g butter, softened
90g Muscovado or brown sugar
230g golden syrup
375g cake flour
2 tsp (10ml) ground ginger
1 tsp (5ml) mixed spice
1 tsp (5ml) bicarbonate of soda
1 large egg white, beaten
2 cups icing sugar, sifted
squeeze of lemon juice
Preheat the oven to 180C. Cream the butter and sugar well until very pale and fluffy. Add the syrup, flour, spices and bicarb and mix until a smooth dough forms. Roll the dough out on a floured surface or between two sheets of baking paper until 4mm thick. Refrigerate for 30 minutes if too soft. Using train cookie cutters, cut out the shapes and place on a lined baking sheet. Bake in the preheated oven for 8-10 minutes or until golden and crisp. Allow to cool completely. To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag. Sandwich the various components together with the royal icing and allow to dry. Then decorate the carriages using the rest of the icing and sweets, if desired. Allow to dry thoroughly before stringing the train carriages together with ribbon. Store in an airtight container.
TIPS I used the Tescoma train cookie cutter set (visit their Facebook page here) but you could also use this print out HERE, cut out the shapes then trace around them on the dough using a knife. You don’t even have to use all the train cutters provided – simply cut out 4 of the main silhouette shapes and stack those together. You’ll lose the 3D effect but it will look just as good! In order to get perfect shapes, refrigerate the dough once you’ve rolled it out so the shapes don’t shift when you lift them onto a baking tray.