Ginger Bread

Nicolas Rouzaud

Nicolas Rouzaud

24th November 2017

Ginger Bread

These cute gingerbread men at the top of The Connaught's festive Afternoon Tea are perfect for Christmas. Why not give the recipe a try yourself?

Ingredients

  • Prep:20min
  • Cook:10min
  • 200g Butter
  • 100g Demerara
  • 125g Maple syrup
  • 20g Yolk
  • 250g Flour t55
  • 1g Salt
  • 2g Baking powder
  • 2g Bicarbonate powder
  • 6g Cinnamon powder
  • 2g Mixed Christmas spice (cloves, ginger, star anise )
  • Icing décor:
  • 200gr icing sugar
  • 2 eggs white
  • ½ tea spoon lemon juice
  • Colour if wish

Method

In a large bowl, mix together the butter and demerara sugar until smooth and add the golden syrup.
Combine the flour, salt, baking powder, bicarbonate, cinnamon; blend into the treacle mixture until
smooth and without parts of butter . Cover with a plastic film and chill for 2 hours.
Preheat the oven to 160C . On a lightly floured surface, roll the dough out to ½cm thickness.
Cut into ginger man shapes with biscuit cutters.
Place your biscuits on ungreased baking trays. Be
careful to do put closer each other they can stick during the cooking.
Bake approximately 10 minutes in the oven, until firm.
After your biscuit cool down you can decorate with different icing.