GINGER ALL THE WAYYYY..

Lagi niat mo nyobain cookies yg berempah.. Browsing sana-sini, sementara coba resep sebagaimana tersebut dibawah (hasil googling).. ;) Bad news, hasilnya liattt.. karena kelamaan ngoven 'kali (maklum ditinggal kesana kesini, gag pake timer lagi..).. Kokoh banget sih kalo mo buat Ginger Bread House.. :) Taste? Yummy enough lah.. Owiyah, berhubung gada stock golden syrup maka aku subtitusi dengan madu..

Cekidot.. :D

Gingerbread
Source : Sarah Bowman. NZ Taste magazine. December 2007.

(http://last-bite.blogspot.com/2009/01/gingerbread-house.html)

Ingredients:
125g butter
¾ cup golden syrup (me : honey.. ;))
1 cup sugar
3 cups flour
2 Tbsp ginger
3 Tbsp mixed spice (me : each 1.5 tbsp cinnamon & nutmeg)
1 tsp baking soda
2 Tbsp milk

Icing
3 egg whites
5 cups icing sugar

Directions :
Melt butter, golden syrup and sugar in a large pot and bring to the boil. It is very important to let the mixture boil rapidly for several minutes and stir it as it boils. This ensures a smooth and elastic dough.

Sift the flour, ginger and mixed spice into a large bowl. Pour melted butter mix into the dry ingredients and mix to combine.

Mix baking soda and milk in a cup and pour into the dough, stirring until it is well combined. Rest dough for 15-20 minutes, covered in plastic wrap.

Roll out handfuls of dough (5mm thick) on lightly floured pieces of baking paper. Use pattern pieces to cut out house shapes (removing excess dough as you go and returning it to the bowl). Leave room between each piece for expansion during cooking. Slide pieces of baking paper with the biscuit pieces onto baking trays. (Bake in batches.) Bake for 10-15 minutes at 170°C. Cool on wire racks.

Cook’s tip :
Use leftover dough to make people and trees for the house, or Christmas tree decorations. With a skewer, put a hole in the top of each decoration biscuit (to thread a ribbon through) before baking and repeat straight after cooking, as the holes close over during baking. Decorate when cool.

Icing :
Whisk egg whites until frothy, then beat in icing sugar until thick (about 5 minutes). Cover with a damp tea towel or
paper towel and plastic wrap to prevent the icing drying out.