Gingerbread tree
Dec. 28th, 2008 12:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cebWith bats!
Recipe for posterity:
Melt butter, sugar, golden syrup in a pan. Put flour, baking powder, ground ginger in a mixing bowl. Mix in the melted stuff. Leave to cool (if possible, fridge overnight).
Preheat oven to 200C/gas mark 6. Roll out and cut out shapes. Put on greaseproof paper and bake for 12 minutes.
When cool, join together with icing (2 egg whites + icing sugar enough to make stiff icing). This works better on tin foil than greaseproof paper, it sticks less. Leave overnight to harden. (I put two tree pieces together flat and left to dry for 4-5 hours before standing it up and adding the other two.) Decorate when stable (insert hollow laugh here).
ETA: By the time all this has happened the gingerbread has gone a bit soft; it's nicer when it's freshly baked and hard.
Recipe for posterity:
- 250g unsalted butter
- 200g dark muscovado sugar
- 7 tablesp golden syrup
- 600g plain flour
- 2 teasp baking powder (bicarb of soda should work OK instead)
- 4 teasp ground ginger
Melt butter, sugar, golden syrup in a pan. Put flour, baking powder, ground ginger in a mixing bowl. Mix in the melted stuff. Leave to cool (if possible, fridge overnight).
Preheat oven to 200C/gas mark 6. Roll out and cut out shapes. Put on greaseproof paper and bake for 12 minutes.
When cool, join together with icing (2 egg whites + icing sugar enough to make stiff icing). This works better on tin foil than greaseproof paper, it sticks less. Leave overnight to harden. (I put two tree pieces together flat and left to dry for 4-5 hours before standing it up and adding the other two.) Decorate when stable (insert hollow laugh here).
ETA: By the time all this has happened the gingerbread has gone a bit soft; it's nicer when it's freshly baked and hard.
