Gregory's Gingerbread Henna Hand
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| Great job Greg - high five!!!!! |
Ingredients
-
- 350g/12oz plain flour plus extra for rolling out
- 1 tsp ground cinnamon
- 125g/4½oz butter
- 1 free-range egg
- To decorate
-
- writing icing (Henna colour)
- cake decorations
Method
- Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the 4ltr Stainless Bowl.
- Add the butter and rub together until the mix looks like breadcrumbs.
- Using the Small Mix n Scraper stir in the sugar.
- Lightly beat the egg and golden syrup together using a Bamboo Spoon, add to the Stainless Mixing Bowl and stir until the mixture clumps together.
- Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
- Preheat the oven to 180C/350F/Gas 4.
- Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface.
- Using cutters, cut out the gingerbread shapes and place on Rectangle Baking Stone, leaving a gap between them.
- Bake for 12-15 minutes, or until lightly golden-brown. Leave on the stone for 10 minutes and then move to a Stackable Cooling Rack to finish cooling.
- When totally cooled decorate with the writing icing or cake decorations.
