Get Inspired this FSeesatsiovne Da w i i r t y h R A C l L t 's e R r a n ng a e t o i f ves Gingerbread Men Layered with Chantilly Cream Ingredients: 200g Marvello Bake, softened 1 cup(200g) Selati Castor Snow 1 egg, lightly beaten 3 cups(420g) flour 1 tsp(5ml) vanilla essence 1tsp(5ml) dried ground ginger powder Method Preheat your oven to 200 c. Grease a baking tray with Spray and Cook or use a Silicone baking mat and no need for the grease. In the bowl of an electric mixer, cream the butter and castor snow. Add the egg, flour, ginger powder and vanilla essence. Mix till combined. Using your hands, shape the dough into ball, wrap in plastic and refrigerate for 2 hours. Dust the work surface with flour and roll out the cookie dough to the preferred thickness. Cut into Gingerbread Men shapes of any size that you require. Place the cookies on the prepared tray, leaving some space between each other. Refrigerate for another 20 - 30 minutes. Bake the cookies for 8 - 10 minutes, or until golden brown. Decorate with the rolled fondant which can be purchased or pipe and flood them with royal icing, from the recipe below. Royal icing Ingredients: 2 egg whites 2 ½ cups (350g) Selati icing snow, sifted Juice of ½ lemon Method: In the bowl of an electric mixer, beat all ingredients together. Start on low and increase speed until smooth. If the mixture is to dry, add more egg white. You need to have a soft-peak consistency for piping. For the filling in the space, add a few drops of water to make the icing snow thin and runny. Always keep your icing covered with clingfilm to prevent it from drying out. Chantilly Cream Vanilla Essence 5ml Selati Icing Snow 50ml Method: In the bowl of your mixer, place all ingredients and whisk until stiff peak. Place Meadowland into Piping Bag. When biscuits have been iced and hard, layer each biscuit with cream and serve. Biscuits’ are much heavier than cream so use raspberries, slices of fruit or chocolate to hold up the layers in between.
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