Gingerdead Men

Gingerdead men 1

The weather has been way too hot in Melbourne lately to turn the oven on, with most days over 30 degrees Celsius and quite a few over 40 degrees. It has been hot for so long that we have run out of home made biscuits and had to open a packet of biscuits bought from the supermarket (oh, the shame of it all).

To make matters works, I recently bought a Gingerdead Men cookie cutter and have been busting to make gingerbread.

A few days ago we had a cool change, perfect for baking at only 25 degrees Celsius. I was so cold I had my slippers and a jumper on.

125 gm butter

1/2 C brown sugar

1/2 C golden syrup

1 egg, separated

2 and a half Cups of self raising flour

3 Tblspns ground ginger

1 tspn bicarb soda

Beat the butter, sugar and egg yolk together, then stir in half the dry ingredients with half of the golden syrup, then repeat with the other half of the dry ingredients and golden syrup.

Knead the dough on a floured surface, then halve the dough, and roll out between two slices of baking paper to 6mm thick (around 1/4 inch). In hindsight, at this point the dough should go into the fridge for half an hour. My recipe didn’t say to do this, and while the biscuits taste great, the dough was very soft and tore easily when I was cutting out the shapes. Next time I’ll put the dough in the fridge.

Use a cutter to cut out the shapes and cook on baking trays at 180 degrees Celsius for around ten minutes.

Once out of the oven, let the biscuits cool down on the tray.

Gingerdead men 4

Eventually I ran out of patience cutting the soft dough into shapes and rolled out the mixture into a funny looking shape, cut it into bite sized squares and popped it all into the oven. Funnily enough, these pieces turned out to be the nicest of all, probably because I rolled them a bit thicker than the Gingerdead Men.

Gingerdead men 3

Icing the Gingerdead Men was trickier than I expected. This was my first time piping and things didn’t go smoothly (you can see this for yourself in the next photo). I made Royal Icing using pineapple juice as I didn’t have any lemons, which actually tasted really good with the gingerbread.

Royal Icing

1 and a half Cups of icing sugar

1 egg white

1 Tblspn pineapple juice (traditionally lemon juice is used).

Whisk the egg white and juice together until thick and frothy, then whisk in the icing sugar gradually.

I have no advice to give anyone regarding piping, except to say that with practice, I will probably improve.

Gingerdead men 2

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