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Gingerbread safari park

Gingerbread safari park

Gingerbread safari park

PT1H

PT1H

Why not try?

1
Sift the flour, bicarbonate of soda, cinnamon, ginger and brown sugar into a blender and blitz to combine
  • 350g of plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 175g of soft brown sugar
2
Add the softened butter and pulse until the mixture resembles breadcrumbs. Transfer to a large bowl
  • 125g of butter, softened
3
In a pan, heat the golden syrup until runny. Pour into the bowl along with the egg, mixing to make a smooth dough
  • 4 tbsp of golden syrup
  • 1 egg
4
Form the dough into a flattened ball shape. Wrap in cling film and refrigerate for 1 hour
5
Preheat the oven to 180°C/gas mark 4
6
Lightly flour a work surface and rolling pin. Roll out the gingerbread mix to 1/2cm thick
7
Use animal-shaped cutters to cut out the gingerbread and place on a greased and lightly floured baking tray
8
Cook in the oven for 10-15 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes
9
Meanwhile, to prepare the frosting, combine the icing sugar, milk and vanilla, mixing to form a thick paste. If it's not thick enough, add a little more icing sugar until you reach the desired consistency
  • 125g of icing sugar
  • 1 1/2 tbsp of milk
  • 1 tsp vanilla extract
10
Divide evenly into 4 bowls and add the food colouring, as desired, to make the icing in each bowl a different colour
  • yellow food colouring
  • blue food colouring
  • red food colouring
  • green food colouring
11
Decorate the gingerbread animals using the icing and some confectionery of your choice

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Ingredients

Metric

Imperial

Cookie dough

Cookie frosting

  • 125g of icing sugar
  • 1 1/2 tbsp of milk
  • 1 tsp vanilla extract
  • red food colouring
  • green food colouring
  • yellow food colouring
  • blue food colouring

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Gingerbread safari park

 
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