the
#30mix
Blades
Day 3: Gingerbread People
MAGAZINE
No: Nuts Contains: Gluten / Dairy / Egg
*Variations: Check out our Gingerbread Variation Recipe if you need to cater for intolerances
Welcome to Day 3 of #30mix! For today’s challenge you are going to work on your baking skills. Making biscuit dough with your thermo mixer is really
just so easy and this recipe makes it fun because at the end of it, you can have an army of Gingerbread People… or, in Joe’s case, an army of Ninjabread
Men! To make this recipe faster, use simple shape cutters rather than traditional gingerbread people cutters, as they can be a bit fiddly (as you would
have seen in the video!) we haven’t included decorating in this recipe as that will take a little longer than 30 minutes, but please feel free to have fun
decorating - it is a particularly good activity for kids! This recipe was featured in The Christmas Issue of The 4 Blades digital magazine, available for
mobile devices from iTunes and Google Play. The Christmas Issue has got over 50 recipes including homemade gift ideas, festive food and great food for
entertaining.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 2 trays of gingerbread
Can be frozen
Ingredients
130g butter, cubed
90g brown sugar
1 tsp vanilla bean paste
1 egg
110g golden syrup
370g plain flour, and an extra 1/4 cup for rolling
1 tsp bi carbonate soda
1 tsp mixed spice
1/2 tsp ground ginger
Method
1.
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13.
You will need:
2 lined baking trays
rolling pin
cookie cutters
wire cooling rack
@the4b
G inger brea
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d Peo ple #
30mix
Preheat oven to 180C.
Line two baking trays with a baking mat or paper.
Place butter (130g), brown sugar (90g) and vanilla (1 tsp) into bowl. Speed 5 / 20 seconds.
Add egg (1) to bowl. Speed 5 / 10 seconds.
Add golden syrup (110g), plain flour (370g), bicarb soda (1 tsp), mixed spice (1 tsp) and ground ginger (1/2 tsp). Speed 5 / 40 seconds.
The dough will be quite soft as you will add extra flour in Step 7
As an option, to avoid sticking, place a large silicone mat down on the bench. Flour the mat (or the bench) well.
Place dough onto mat and knead a little extra flour into the dough by hand until your dough is slightly more firm and can be rolled.
Flour your rolling pin lightly and roll until your dough is approximately 4mm high. The thicker the dough, the easier it is to cut shapes out.
Using a person shaped cutter, cut shapes from dough and place onto baking tray. (Note: cutting and giving it a little shake side to side helps
to avoid the biscuit sticking to the bench and allows you to easily lift it onto the trays).
Leave room between each person.
Bake for 10 minutes or until slightly golden. Do not overcook or they will become hard.
Allow to cool slightly on the baking trays then move to a wire rack to cool.
Store in an airtight container. These may soften slightly the next day.