MIELE GINGERBREAD HAUS Miele Culinary Experts
INGREDIENTS Gingerbread 500 g plain flour 1 tsp baking powder 1 tsp bi-carb soda 1 ¼ tsp ground ginger 1 ¼ tsp ground cinnamon ½ tsp ground coriander ¼ tsp ground allspice ¼ tsp ground cloves 150 g unsalted butter 175 g dark brown sugar
Royal icing 250 g pure icing sugar, sifted 30 g egg white ½ tsp lemon juice Pure icing sugar, extra
Serves 12
Preparation time 2 hours
Assembly Flaked coconut, Shredded coconut Pure icing sugar, sifted Rosemary trees
Cooking time 40 minutes
Appliance/function Fan Plus
175 g honey 40 g treacle
1 large egg, lightly beaten Plain flour, extra for dusting
METHOD
Gingerbread 1. Sift together flour, baking powder, bi-carb soda and spices in a large bowl. 2. In a medium saucepan, melt sugar, treacle and butter over medium heat, Induction setting 6. Remove from the heat and allow to cool for 10 minutes. 3. W hisk egg into the melted butter and mix to combine. 4. M ake a well in the centre of the dry ingredients, then pour the butter mixture in to the centre. Stir quickly until forms a soft pliable dough. 5. W rap the dough in cling wrap to form a flat disc and refrigerate for 1 hour, or overnight until firm. 6. P reheat the oven on Fan Plus at 160°C. 7. D ust the bench lightly with flour. Roll out the dough to form a large square until its 5mm thick. 8. U sing a template cut the dough into desired shaped and place onto a paper lined baking tray. Leave a 5cm gap around the shapes as the dough will spread. 9. P lace into the oven on shelf level 2 and shelf level 4 and bake for 10-20 minutes depending on the size. 10. If a firmer gingerbread is desired, reduce the temperate to Fan Plus at 120°C and continue cooking the biscuits for a further 10-15 minutes to dry out Royal icing 1. In a medium bowl, combine icing sugar, egg white and lemon juice and whisk until thick and glossy. If the consistency is too runny add in more icing sugar. 2. P lace royal icing into a piping bag with 5mm nozzle attachment. Pipe a line along the edges of the walls to construct the sides of the gingerbread house. Leave to dry for at least 1 hour to dry. 3. P ipe along the edges of the roof to join and leave for at least 1 hour before joining the roof and the walls together. 4. D ecorate the roof with remaining royal icing and dust with icing sugar to form snow.
Hints and tips • G ingerbread dough can be frozen for up to 1 month.
• B aked biscuits can keep in an airtight container for up to 2 weeks. • R oyal Icing will keep in an airtight container in the refrigerator for 5 days. • A vegan egg-substitute can be used in this recipe to make it vegan.
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