Seaweed Gingerbread Man

gingerbread man capturing yumminess sarah leung

Seaweed Gingerbread Man

Only 10 days until Christmas but I have been baking these gingerbread biscuits for the last week! I made a big batch of dough but never have the time to roll them all out in one go coz that will take me the whole day to do such a big batch. So this year I decided to bake as I have time and I have only been doing like six at a time. The good thing about it is that the dough works better when it’s fresh from the fridge, baking them in batch means the dough will never be too soft to roll out but the down side to that is the hassle of turning the oven on and off.

The whole idea was to make gingerbread ornaments to go into my edible Christmas gift packs, I will eventually go the packs together, hopefully in the next 10 days…

I came across using Hirschhornsalz (ammonium carbonate) instead of normal bi-carb soda..apparently it makes the gingerbread rise even more. Must try that next time!

This recipe is originally from Country Style Country Cooks magazine. The recent issue featured my friend Tamsin Carvan from Tamsin’s Table. I made a few modifications:

Original recipe: http://www.homelife.com.au/recipes/desserts/how-to-make-a-gingerbread-house

For starters, I made them into gingerbread man instead of making it into a house. I also used gluten free flour, gingerbread spice and ground wakame seaweed.

Ingredients:

  • 150g butter
  • 1 cup caster sugar
  • 3/4 cups brown sugar
  • 2 tb golden syrup
  •   3 cups gluten free flour (we used Red Mill)
  • 2 teaspoons baking powder
  • 3 tsp gingerbread spice
  • 2 tsp ground wakame seaweed (can be purchase in my side project ALG very soon)
  • 2 eggs

Beat butter, caster sugar and brown sugar in an electric mixer until smooth and creamy. Add and mix all dry ingredients into mixing bowl and add eggs last. Use a specular and your hands to mix the flour mixture until a dough is formed. Roll dough into a thick log before wrapping it in glad wrap and store it in the fridge for at least two hours.

Preheat oven for 175 degree (0r 160 degree for fan forced oven)

Take out your refrigerated dough from the fridge and cut a portion out onto a non-stick baking paper on the working surface. Place another baking paper on the dough before rolling it out into 2-3cm sheet. Use a gingerbread man cookie cutter to cut out gingerbread man. Make sure you use a chopstick or skewer to poke a hole if you were to make them into ornaments. Place cookies on a greased and lined baking tray and bake cookies for 15 minutes. Keep in mind that gingerbread man expand while baking so don’t place the gingerbread man too close to each other.

After cookies are baked, make sure they are completely cooled before moving them anywhere otherwise the cookies will break while they are still soft.

You don’t have to make all the cookies in one go. I wrapped any leftover dough and place them back to the fridge until next time.

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ginger bread and bauble sarah leung food photography

 

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