Ingredients are prepacked in the quantity required.
Anyways, I have the pleasure to be invited by The Butterfly Project for a "Bake & Decorating of Gingerbread man" Its definitely my first time baking cookies! Wee... I'm so excited!
The event took place last weekend at at19Culinary, Jalan Dungun, Damansara Heights. at19culinary school caters to those interested to learn or improve their culinary skills. Classes here are kept small and hands on in a home kitchen environment so that we could recreate the recipes at home easily.There's cakes to food recipes to learned as their recipes vary weekly. We get to learn how to garnished our final creation here too. Garnishing is important because it can bring our dishes to a whole new level.
I'm sharing the recipe since it's really easy and fun to bake! So here's the ingredients :
Gingerbread (Makes 12)
Unsalted Butter - 115g, chilled & diced into a small pieces (unsalted butter from SCS brand is highly recommended) Brown Sugar - 175g (for the caramel taste and its less sweet)
Egg - 1 nos (must use Gred A)
Black Treacle - 2 tbsp
Plain Flour - 350g (Anchor brand all purpose flour highly recommended) Ground Ginger - 1 tsp
Bicarbonate Soda - 1 tsp
Vanilla Essence - 1tsp
For Royal Icing :
Icing Sugar - 250g
Egg White - 1/2 nos
Lemon Juice - 1/2 tsp
Glycerine - 1/2 tsp
Gummies - 30g
Silver Dragees - 10g
Candies / Chocolate Buttons - 40g
Ok.... Ingredients checked! Let's start now! First of all, preheat the oven to 180ºC. Grease three baking sheets.
Next mix flour, bicarbonate soda, ginger and diced butter till resemble fine breadcrumbs. Add sugar, egg, black treacle and form a dough.
Turn out on to a floured surface and knead until smooth. Shape into a ball, wrap in clear film (plastic wrap) and chill for 10 minutes. Roll out the dough thinly and cut using assorted shaped cutters.
Bake cookies for about 12 - 15 minutes or until pale golden.
So here are the cookies freshly out from the oven. Before we can start decorating, we must wait for it to cool down. Remove to wire racks to cool completely.
To make royal icing, beat the egg white with lemon juice and glycerin, gently add in icing sugar, batch till you get a soft thick paste.Next, all ready for some colours....
Decorated our gingerbread with candies, chocolate buttons, and royal icing.
I present you ---------->
If you noticed, I go light on the icing sugar as I don't want it to be too sweet for consume later.
We work in a group of fours so here are my team mates.
From left : Kylie, yours truly, Ayue & Pinku
For any baking or enquiry needs, feel free to check out at19 Culinary Studio. I love how they are so attentive and helpful.
At19 Culinary Studio
Address : No.19 Jalan Dungun, Damansara Heights, 50490 Kuala Lumpur, Malaysia
Telephone : 6016-3778 236
Fax number : 603-2094 6081
Email : firstname.lastname@example.org
Blog URL : http://at19culinary.blogspot.com
Twitter account : http://www.twitter.com/at19culinary Facebook : http://www.facebook.com/at19culinary