Do you love to make Gingerbread? Would you like to have one of the yummiest recipes there is for gingerbread? Then read on to download the recipe and to see my versions that I created.
I have been lucky enough to get my hands on Deniz Karaca’s prized gingerbread recipe.
Deniz is the executive pastry chef of EPICURE in Melbourne. It is a popular restaurant that is known for providing seasonal, fresh, sustainable food using the best local produce available.
EPICURE has also set as benchmark for responsible catering. They have reduced their carbon footprint and prides itself by giving back to the community.
Making the Gingerbread
I had to test out the recipe to see how yummy and easy it was to follow. I must say that it was very easy and simple to do and rather tasty. I normally am not a fan of gingerbread but this mixture was very yummy. I had to test it before I even baked the biscuits.
Step 1: Before I started I made sure that the oven was heating up. I put it on at 180°C.
Step 2: Get the baking trays ready for the finished gingerbread. The recipe says to use melted butter to grease baking trays. I did not do this, I used baking paper on the baking trays to ensure that the gingerbread did not stick to the tray. You can do either method. It does not matter.
Step 3: I put the butter and sugar and made it look pale and creamy.
Step 4: Now add the treacle syrup, egg yolk, until all combined. Once done add the flour, bicarbonate of soda and mixed spice (In the recipe it lists all the ingredients in the mixed spice mix. I initially thought that I had to get all of these to make my own. However I realised that if you just get a pack of Mixed Spice. I know this might be obvious to some but as I have never made gingerbread before I did not know). Mix into a dough and kneed until smooth. Wrap up in glad wrap and put in the fridge to rest for 30mins.
Note: I ended up leaving my mixture in the fridge overnight due to being busy with kids and things. Before I used it I put it on the kitchen bench for a few hours to get to room temperature, this made it soft enough to roll out to make my gingerbread people. The mixture was fine and the biscuits taste amazing the only thing you need to be aware of is if you leave it in the fridge longer it will be a bit harder and need time to soften up.
Step 5: The recipe recommends putting baking paper underneath the dough and on top to ensure it does not stick to your rolling pin. I did this and it made it much easier to get the dough flat and made it not stick at all which helped the whole process.
Step 6: Cut out your gingerbread with your cookie cutter of choice. I used a traditional shaped gingerbread man one but you can use whatever shape you wish to. It depends on the event and theme. You might want Christmas ones, or birthday party ones or just standard gingerbread men. It is up to you.
Step 7: Bake your gingerbread biscuits. It takes about 10 minutes in the oven. Make sure you place the gingerbread biscuits about 3 cm apart from each other. The dough spreads a bit and you don’t want to find that one gingerbread person is attached to another.
Step 8: Decorate your gingerbread. This is the fun part. You can go crazy with sprinkles, icing and lollies. Once done you can now eat them up.
Some of the items I used to decorate these fabulous gingerbread girls and boy were: candy eyes, hundreds and thousands, different coloured sprinkles, M&M’s, and Queen Writing Icings (I got a pack of 5 that have all different colours)
Enjoy your gingerbread and I hope you found this recipe as yummy as I did.