Gingerbread Men and Christmas Talking
Merry Christmas! Beanbags and new cushions make me want to blog.
And while we are talking about cookies, thank you Father Christmas for the cookie cutter. (It was a dove I think)
I am happy right now. Very happy. I got the Top with Cinnamon cookbook! I have been wanting that book for so long.
Gingerbread people are amazing. They have little eyes, buttons and cool shoes. And they taste good. Yum.
And while we are talking about cookies, thank you Father Christmas for the cookie cutter. (It was a dove I think)
I have always wanted to pipe. When it became winter I found an excuse to pipe. GINGERBREAD MEN.
It then became a mini sister party. Lottie and I spent a while icing our gingerbread men and decorating them with smarties and silver sprinkle things.
Biscuits
110g unsalted butter, softened
100g light muscovado sugar
170g golden syrup
400g plain flour, sifted
2 tsp ground ginger, use dried ginger root and grind it yourself if you can
1 tsp bicarb. of soda
Icing
1 egg white
55g icing sugar, sifted
a few drops of vanilla essence
a couple tablespoons of water
Preheat the oven to 190°C/gas 5.
Place the butter and the sugar in a bowl and cream until light and fluffy. Add the golden syrup, flour, ginger and bicarbonate of soda and mix until it has formed a smooth dough.
Roll out your dough to about 4mm thick. Cut out your gingerbread men using your cutter(duh) and place them on a baking tray lined with non-stick paper.
Bake for 8-10 minutes or until golden brown and not too doughy. Cook on racks.
For the icing whisk the egg white until stiff and then sieve in the icing sugar. Mix to get rid of any grains and add in your vanilla. Mix to evenly distribute it and add the water, tbsp at a time. When it is soft but still stiff and can hold shape it is done. Take your piping bag, fitted with a smallish nozzle - star or circle shaped, and fill with the icing. Pipe onto the gingerbread (make sure they are cooled) and decorate with whatever you prefer. Leave to set after the decorating to make sure the icing is hard.
Note: This was too much icing for, me so if you don't want to use lots use that amount of icing on double the amount of biscuits.
Place the butter and the sugar in a bowl and cream until light and fluffy. Add the golden syrup, flour, ginger and bicarbonate of soda and mix until it has formed a smooth dough.
Roll out your dough to about 4mm thick. Cut out your gingerbread men using your cutter(duh) and place them on a baking tray lined with non-stick paper.
Bake for 8-10 minutes or until golden brown and not too doughy. Cook on racks.
For the icing whisk the egg white until stiff and then sieve in the icing sugar. Mix to get rid of any grains and add in your vanilla. Mix to evenly distribute it and add the water, tbsp at a time. When it is soft but still stiff and can hold shape it is done. Take your piping bag, fitted with a smallish nozzle - star or circle shaped, and fill with the icing. Pipe onto the gingerbread (make sure they are cooled) and decorate with whatever you prefer. Leave to set after the decorating to make sure the icing is hard.
Note: This was too much icing for, me so if you don't want to use lots use that amount of icing on double the amount of biscuits.
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