Saturday, December 19, 2009
A post for Miss A - Gingerbread
Sift 7 cups of plain flour, 2 tsp bi-carb soda, 1 tsp salt, 1 tsp ground allspice, 1 tsp ground ginger, 1 tsp ground cloves and 1 tsp ground cinnamon over the treacle mixture, then mix to a soft dough.
Divide dough into thirds. Here is where I roll two portions into logs, wrap seperately in greaseproof paper and put them into labelled freezer bags for later use.
Press remaining portion into a disc shape, wrap in greaseproof paper and refrigerate for 2 hours or until firm enough to roll out.
Preheat oven to 180 degrees Celsius then line trays with baking paper.
Roll dough out on a floured surface until 5mm thick. Cut into desired shapes and place on trays.
Bake for 10-15 minutes or until firm to the touch. Stand trays for 10 minutes before removing to wire racks to cool.
To decorate add a little water at a time to a cup of icing mixture stirring until you get a nice smooth but thick paste. If you add too much water just add a little more icing mixture to thicken. Spoon mixture into a zip lock sandwich bag and snip off just a tiny corner to make your own piping bag. Pipe icing onto gingerbread as desired and sprinkle with hundreds and thousands before icing sets.