Chocolate dipped gingerbread gentlemen
Bow-tied gingerbread men are the perfect date this Christmas and are sure to keep friends and family entertained.
This is a great baking activity to do with children.
MAKES ABOUT 25 ASSORTED SIZED GINGERBREAD GENTLEMEN
COOK AND PREP TIME 1 HOUR (+ CHILLING TIME)
⅓ cup (115g) honey
125g butter, chopped
1 teaspoon baking soda
2⅓ cups (350g) plain flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon ½ teaspoon ground cloves ⅔ cup (150g) brown sugar or dark cane sugar
1 egg, beaten lightly
200g dark chocolate, melted
20g Kremelta, finely chopped
1 quantity Royal Icing (see Rudolph Brookies recipe)
1 tablespoon silver cachous
1 Place honey and butter in a large saucepan over high heat and bring to the boil.
Add baking soda and mix to combine. Mixture will foam and double in size. Remove from heat. Stand to cool slightly, for 2 minutes.
2 Combine flour, spices and sugar in a large bowl; make a well in the centre. Add warm honey mixture and egg and mix thoroughly. Transfer to clean bench and shape into a ball. Halve and shape into 2 discs; wrap in plastic and refrigerate for 1 hour or until firm.
3 Preheat the oven to 180°C (160°C fanforced). Line 3 large baking trays with baking paper.
4 Roll 1 piece of dough out between 2 pieces of baking paper until 5mm thick. Using various size cutters, cut out gingerbread and place on prepared trays 3cm apart. Repeat with remaining dough, re-rolling the dough as required.
Bake for 12 minutes or until light golden brown (large gingerbread may take a few minutes longer). Use a skewer to create 3 buttonholes along the middle of the cookie while the cookies are warm. Cool on trays.
6 Melt chocolate and Kremelta in a medium bowl over a pan of simmering water until smooth. Dip gingerbread in melted chocolate and place on a wire rack placed over a lined tray. Stand until set.
7 Use Royal Icing to pipe bow ties and buttons. Add cachous to decorate. Stand until set.
Undecorated gingerbread suitable to freeze. Not suitable to microwave.