Gingerbread folk
MAKES 12 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION, COOLING AND STANDING TIME)
- 10 mins cooking
- Makes 12 Item
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Ingredients
Gingerbread folk
- 125 gram butter, at room temperature
- 1/2 cup (110g) firmly packed light brown sugar
- 1/2 cup (180g) treacle
- 1 egg yolk
- 2 1/2 cup (375g) plain flour
- 1 tablespoon ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon bicarbonate of soda
Royal icing
- 1 egg white
- 1又1/2杯纯糖粉(240克)
- 1 teaspoon lemon juice
Method
Gingerbread folk
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1Beat butter and sugar in a small bowl with an electric mixer until combined. Beat in the treacle and egg yolk.
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2Transfer mixture to a large bowl; stir in the sifted dry ingredients. Turn the dough onto a floured surface; knead until smooth. Divide the dough in half. Enclose in plastic wrap. Refrigerate for 30 minutes.
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3Preheat the oven to 160°C (140°C fan-forced). Grease and line two oven trays with baking paper.
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4Roll each dough half between sheets of baking paper until 5mm thick. Using a 13cm gingerbread man cutter, cut out 12 gingerbread folk, re-rolling scraps as necessary. Place shapes, about 2.5cm apart, on trays. Bake for about 10 minutes. Stand on trays for 10 minutes, before transferring to wire racks to cool.
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5Meanwhile, to make royal icing, beat egg white in a small bowl with an electric mixer until just broken up. Gradually beat in sifted icing sugar until firm peaks form; stir in the juice. Keep icing covered with plastic wrap on the surface to prevent drying out.
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6Spoon icing into a small piping bag fitted with a small plain tube (or a small plastic bag with one corner snipped off). Using the picture as a guide, decorate the gingerbread folk with piped royal icing.
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