Gingerbread mug toppers

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7014

Makes 10

220g self-raising flour

60g plain flour

½ tbsp ground ginger

1 tsp ground cinnamon

100g brown sugar

90g cold butter, cubed

60g golden syrup

1 egg, beaten

For the icing:

1 egg white

150g icing sugar, sifted

1 Combine the flours, ginger, cinnamon, brown sugar and butter in a food processor and pulse until it resembles breadcrumbs.

2 Whisk the golden syrup and egg together in a small bowl. With the motor running, add the egg mixture and pulse just until it comes together as a dough.

3 Turn the dough out onto a lightly floured surface and knead until smooth. Cut the dough in half and wrap each half in cling film. Refrigerate for at least four hours.

4 Roll out each dough half to about ½cm thick. Using the cardboard cutouts as a guide (print and cut the stencils here), cut shapes from the dough using a sharp knife.

5 Place the cut-outs in a single layer onto baking trays lined with parchment paper and freeze for about 15 minutes until firm.

6 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and bake for 15 minutes. Use the cut-outs to re-trim the baked gingerbread when slightly cooled.

7 Meanwhile, beat the egg white for the icing until soft peaks form. Gradually beat in the icing sugar until stiff.

8 Transfer the icing into a piping bag (or a plastic bag with a small corner snipped off) and use it to seal the sides of the house together carefully.

9 Pipe some of the icing mixture onto the outline of the roof.

10 Place the roof pieces on top, and use jars or tins of food to support the walls and roof until they set.

11 Once the house has completely set, use more of the icing to draw windows and doors and for attaching sweets.

Per Serving 495kcals, 13.8g fat (8.2g saturated), 87.8g carbs, 45.6g sugars, 6.6g protein, 1.5g fibre, 0.126g sodium

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