Gingerbread safari park

This delicious gingerbread recipe from Andrew MacKenzie shows that these spiced biscuits aren't just for Christmas, and can be made and decorated for any occasion. Animal shapes would be perfect for a kids party, but the biscuits would still be delicious in more traditional forms too. If you don't have these cookie cutters then see our guide on how to cut dough using a stencil.

First published in 2015
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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

Equipment

  • Animal pastry cutters

Method

1
Sift the flour, bicarbonate of soda, cinnamon, ginger and brown sugar into a blender and blitz to combine
2
Add the softened butter and pulse until the mixture resembles breadcrumbs. Transfer to a large bowl
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
First published in 2015
discover more:
share recipe:

Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.

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