Older kids may like to add more detail with royal icing.
Susie baked this batch and then spent the rest of the afternoon helping the littlies make theirs.
The dough is not too sweet and it is sturdy. Brushing the gingerbread babies with a sweetened condensed glaze not only made them shiny and brown but also helped the Smarties and Choc bits to stick.
I found the basic gingerbread recipe in a supermarket leaflet and have given it a royal twist.
Ingredients:
125 gm
unsalted butter
1/3 cup
of brown sugar
1/4 cup
of Highlander Sweetened Condensed Milk
1 egg
1 tsp of
grated ginger/ or 1 teaspoon of ground ginger
2 tsp
of ground cinnamon
2 1/2
cups of plain flour
1 tsp. of
baking powder
Red,
white and blue Smarties and Nestlé's Milk Chocolate bits for decorating
For the
glaze:
1
tablespoon of water
2 tbsp.
Highlander Sweetened condensed milk
Method:
1. Preheat the oven to 180 degrees C
2. Melt the butter, brown sugar and
Highlander Sweetened Condensed milk in a saucepan.
3. Whisk in egg and spices.
4. Sift flour and baking powder
together in a large bowl. Stir into the mixture.
5. Divide in half. Wrap both pieces
in plastic wrap.
6. Refrigerate for 10-15 minutes.
7. Roll out each piece to 5mm in
thickness between 2 sheets of glad wrap. Peel off the top sheet of glad wrap.
8. Using a biscuit cutter cut out
the gingerbread shapes and place on baking paper lined oven trays.
9. Mix the extra Highlander
Sweetened Condensed Milk with the water. Use a pastry brush to spread
this over the top of the biscuits.
10. Decorate them with red,
white and blue Smarties and Choc bits. Press these down firmly into the dough
to help them to stick on.
11. Bake in preheated oven, one tray
at a time, for 12-15 minutes or until the royal gingerbread babies are golden
brown.
12. Leave them on a tray for 5
minutes, and then lay gently on a rack to cool.
I posted this recipe on The Breeze Radio Website
I posted this recipe on The Breeze Radio Website
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