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PAge heAder.....RECIPES
GINGERBREAD
Designed for the large bowl: Makes 20–30
INGREDIENTS
90g butter
¼ cup (55g) firmly packed soft brown sugar
¼ teaspoon salt
150g treacle
1 tablespoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups (225g) plain flour
¼ teaspoon bicarbonate of soda
METHOD
1. Preheat oven to 170°C fan forced Line
two baking trays with baking paper.
2. Assemble mixer using scraper beater
and the large mixer bowl. Add the butter,
sugar, salt, treacle and spices to bowl.
Slowly turn the mixer to CREAM/BEAT
setting and beat for 1 minute.
3. Reduce speed to KNEAD/FOLD setting;
add remaining ingredients and mix until
mixture just forms a thick dough.
4. Place dough onto a floured surface.
Using a lightly floured rolling pin roll
the mixture out to a 5mm thickness.
Using a shaped cutter approximately
8cm in size cut out shapes and place
onto prepared trays.
5. Bake for about 13–15 minutes. Allow
to cool on tray for 5 minutes before
transferring to a wire rack. Repeat with
remaining dough.
6. For decorating gingerbread use the royal
icing recipe on page 46.
TIP
To make a gingerbread house the
mixture needs to be doubled. We
recommend using the standard paddle
if doubling the recipe.