Add a little bit of festive fun!
These can be either gluten free or not with a simple switch of flour.
This usually takes around 1 hour.
Equipment;
Chopping Board
Knife or Cutter
Small pan
Stand Mixer with paddle attachment
Bowls x 2
Spatulas
Sieve
Scales
Baking Tray
Parchment paper
Now these were made from leftover dough that has been in the freeze for a month. I have halved my usually recipe for these cookies, if however you wish for a gingerbread house just double this up and switch the buttercream for royal icing.
Ingredients;
This creates around 20 cookies
Dough;
1/2 tbsp Golden syrup
88g Unsalted Butter
88g Dark Muscovado sugar
2 medium egg yolks
350g Gluten free flour - pus extra for rolling
1/2 tsp xanthan gum
1/2 tsp bicarb soda
1/2 tbsp ground ginger
70ml Milk
Decorations
I used my favourite butter cream icing;
150g unsalted butter
340g icing sugar
2-4 tbsp of milk or other liquid for flavouring
Sprinkles - got mine from the Baking Time Club as all their sprinkles are gluten free and vegan
Pop your oven to 180C and lets begin!
Grab the small pan and heat up the golden syrup on a medium heat until melted. Then cream together the butter and sugar in your large bowls,
Switch the mixer onto a medium speed and add the egg yolks in one at a time, Sieve the flour, bicarb and ginger, then add the syrup and milk.
Combine the mixture well, once in a while stop the mixing and use a spatula to scrap around the bowl especially the bottom. Once well combine its time to get your hands messy! Use your hands to squeeze the dough together and scoop up and dry bits that may have missed being mixed.
Now here is where you can roll it up and storage it for later use by wrapping it in cling film and freezing it. The other option is to roll it out straight away onto a flour surface.
To start divide the dough into two, just to make it slightly easier. Try and roll the dough to know thick than a £1 coin. Use your cutters until you have ran out of dough.
Pop your shapes on the parchment paper baking tray and place in the fridge for around 20 minutes, this will help keep the shape. You do not actually have to do this step,they can go straight into the oven.
Bake for around 10 minutes until a nice golden brown.
Allow to cool before decorating, whilst this is cooling you can make the buttercream or royal icing.
Decorate however you wish, you don't have to use Christmas themes! I made a Halloween gingerbread house once with ghost ginger breads so go wild! have fun and make a mess!
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