Gingerbread family Recipe
75g butter, chopped
2/3 cup firmly packed brown sugar
2/3 cup golden syrup
3 cups plain flour
2/3 cup self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 eggs, lightly beaten
Butterfly sprinkles, silver cachous and coloured sugar, to decorate
2 egg whites
3 cups pure icing sugar, sifted
1 teaspoon lemon juice
Food colouring (Pink, blue and yellow)
Place butter, sugar and syrup in a saucepan over low heat. Cook, stirring, for 10 minutes or until sugar is dissolved. Remove from heat. Transfer butter mixture to a large bowl. Cool for 20 minutes.
Sift flours, bicarbonate of soda, ginger and cinnamon together. Stir eggs into butter mixture until just combined. Add flour mixture. Stir until well combined and mixture forms a dough. Turn dough onto a lightly floured surface. Knead gently, shaping into 2 discs. Cover with plastic wrap. Refrigerate for 1 hour or until firm.
Preheat oven to 180C/160C fan-forced. Line 3 baking trays with baking paper. Roll dough discs out between 2 sheets baking paper until 5mm thick. Using an 11cm gingerbread man cutter, cut 16 shapes from dough (see note).
Place shapes on prepared trays. Using picture as a guide, bend arms and legs of gingerbread men to create different poses. Bake, 1 tray at a time, for 12 minutes or until lightly browned and just firm. Cool on trays.
Make Royal icing: Whisk egg white in a bowl until frothy. Gradually add icing sugar, whisking until smooth and combined. Stir in lemon juice. Reserve half the icing. Divide remaining icing into 3 portions. Tint 1 portion pink, 1 portion blue and remaining portion yellow. Keep reserved icing white. Spoon icing into snap-lock bags. Snip off 2mm from 1 corner of each bag.
Using picture as a guide, pipe icing onto gingerbread to decorate. Sprinkle with coloured sugar and decorate with silver cachous and butterfly sprinkles. Use a little icing to attach the extra gingerbread shapes to the family.
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