Gingerbread Men Recipe

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Need ideas for a kids’ party? The Lebanese Recipes Kitchen invites you to try Gingerbread men Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by.

The kids will love decorating these cute gingerbread men. Keep them to eat or give them out as Christmas gifts.

Makes 50

Ingredients

150g butter, chopped
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1 teaspoon bicarbonate of soda, sifted
1 egg, lightly beaten
1 tablespoon ground ginger, sifted
1 teaspoon mixed spice, sifted
1/2 teaspoon baking powder, sifted
3 cups plain flour, sifted
milk chocolate bits, to decorate
Royal icing
1 eggwhite
1 1/4 cups pure icing sugar, sifted
1/2 teaspoon lemon juice

Method

Place butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Transfer to a large, heatproof bowl. Cool.

Stir in egg, ginger, mixed spice, baking powder and flour until combined. Divide dough in half. Shape into discs. Cover with plastic wrap. Refrigerate for 1 hour or until firm.

Preheat panggangan to 180°C/160°C fan-forced. Grease 3 baking trays. Line with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Using a 7cm gingerbread man cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining pastry disc.

Bake, 1 tray at a time, for 8 minutes or until just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

Make icing: Using a fork, beat eggwhite in a bowl until foamy. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Decorate gingerbread men with icing and chocolate bits. Set aside for 20 minutes or until set. Serve.

Notes

If dough is a little soft once rolled out to desired thickness, return to the fridge for 10 minutes to firm. Nutrition data is per man.

Source
Super Food Ideas – December 2008, Page 36
Recipe by Kim Coverdale

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