For the recipe Gingerbread Men and Reindeer
|300 g||Plain Flour|
|5 g||Dr. Oetker Bicarbonate of Soda|
|10 g||Ground Ginger|
|5 g||Ground Cinnamon|
|115 g||Unsalted butter|
|75 g||Light Brown Sugar|
|75 g||Dark Brown Sugar|
|45 ml||Golden Syrup|
|Dr. Oetker White Designer Icing|
|Dr. Oetker Bright Writing Icing|
|20 g||Dr. Oetker Milk Chocolate Chips|
|1 g||Dr. Oetker Bright and Bold 4-Cell|
Place the butter, light brown sugar and dark brown sugar in a bowl and creamy together, once smooth add the egg and golden syrup. Mix together to form a smooth paste.
In a separate bowl mix together the flour, Bicarbonate of Soda, cinnamon and ginger. Add the dry ingredients to the wet ingredients and mix together until a dough is formed – this is easiest to do in a free standing mixer but you can also mix the dough together by hand.
Once the dough has formed, knead on a surface lightly dusted with flour. Roll out the dough to a thickness about ½ cm and cut out gingerbread men with a cutter about 12cm in height, re-rolling the dough as required.
Place the gingerbread men on a tray lined with greaseproof paper, spaced slightly apart. Chill your gingerbread men in the fridge for about 30 minutes.
10 minutes before baking pre-heat the oven to 200°C (180°C Fan/ Gas Mark 5). Once chilled place your gingerbread men in the oven for 12-15 minutes, until slightly darker in colour, the biscuits will firm up on cooling. Allow your biscuits to cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely.
Once cooled it’s time to begin decorating; use your designer icing to pipe the details onto the gingerbread men and reindeers. – if the designer icing is too firm place in a jug of warm water for a minute to loosen the icing.
Use the Writing Icing, Chocolate Chips and Sprinkles to add more intricate details and get creative!
|Per Serving||Per 100 g / ml|
|Fat||15.18 g||14.06 g|
|Carbohydrate||69.00 g||63.89 g|
|Protein||4.95 g||4.58 g|
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