Archive for gingerbread recipe

Buy a Chef’s Toolbox Gingerbread House

Posted in The Chef's Toolbox with tags , , , , on November 23, 2008 by lickthebowlcomau

Gingerbread House $42

How to buy the Gingerbread House $42 .  As seen on page 142 of the December issue of Australian Good Food magazine.

Contact me for details.

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Gingerbread and Royal Icing recipes

Posted in Recipes with tags , , , on November 22, 2008 by lickthebowlcomau

GINGERBREADgingerbread-boy

THE INGREDIENTS
125g brown sugar
¼ teaspoon salt
300g treacle or golden syrup
1 tablespoon ground ginger
180g butter
500g plain flour
1/2 teaspoon bicarbonate of soda
extra flour for rolling

THE FUN
▪ Preheat oven to 170°C for 15 minutes.
▪ In a large bowl, beat the sugar, salt, treacle or golden syrup, ginger and butter together with an electric mixer on medium speed for 2 minutes.
▪ Add remaining ingredients and whisk until mixture forms a thick dough.
▪ Place on floured work surface. Roll out and press into Gingerbread Mould or cut with cookie cutters.
▪ Place on a baking tray and bake in oven for 25-35 minutes or until firm to touch (dough will crisp up as it cools).
▪ Cool thoroughly before removing from mould.
▪ Make Royal Icing as per recipe.
▪ Assemble house as per instructions if using kit.

ROYAL ICING
Preparation: 10 mins

THE INGREDIENTS
500g pure icing sugar, sifted
1 teaspoon cream of tartar
3 egg whites

THE FUN
▪ Place sugar and cream of tartar in a medium bowl.
▪ Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture.
▪ Add more icing sugar if necessary.
▪ Position nozzle inside piping bag.
▪ Spoon icing into piping bag, twist top and begin building the house as per assembly instructions.

Chef’s Tips
When making Royal Icing it is important to use pure icing sugar to create a stiff icing. Do not use soft icing mixture as this contains cornflour. The cream of tartar ensures a pure white icing.
Royal Icing dries hard and fast making it ideal for producing intricate piping work and is wonderful as a glue for constructing gingerbread houses.

Gingerbread House Recipe (link to PDF)

Posted in Articles, Recipes with tags , , , on November 20, 2008 by lickthebowlcomau

Click here for PDF of the recipe and instructions or here to view it at Lick The Bowl.

Christmas is NOT the time to lose weight!

Christmas is NOT the time to lose weight!

Why make a gingerbread house this Christmas?

It’s something to do with the kids when they’re boooored on school holidays!

  1. It’s tasty and when you make it yourself, there’s nothing ugly and ‘processed’ about it.
  2. It’s a heap of fun, and even if you do it without kids pulling at your apron strings, it’ll bring out the child in YOU.
  3. Impress the family when you turn up for Christmas carrying your adorable Gingerbread House.
  4. Bask in the attention when you bring it to work for Christmas drinks.
  5. Look like a qualified pastry chef!
  6. Add something new to your repertoire of festive goodies.
  7. For the sense of accomplishment.
  8. Because you always wanted one of your own.
  9. It’s absolutely DELICIOUS and if you can bring yourself to tear it down, you’ll enjoy it for morning and afternoon tea for several days!