Home Economics / Working from home

Today for working from home I have been told to choose a suitable recipe to bake at home to write about which what I am doing now. First I thought about it and I decided to choose ginger bread men because it is a very easy recipe and I had most of the ingredients at home. First I got the recipe and started reading it through but most of the time when I was making the ginger bread men I read through the recipe each step that I was doing. 

First what I did was preheated the oven to 180c bake. After that I lined two baking trays with baking paper.

Next I put the flour, baking soda, ginger and brown sugar in a large bowl

After I added the cubed butter and rubbed with my fingertips in food processor until it reassembles fine breadcrumbs.

After that I made it into breadcrumbs I added the egg and golden syrup and then mixed with a wooden spoon until it made a dough.

If dough is sticky, add a little more flour until it forms a workable dough.

Then I wrapped dough in plastic wrap and put it into the fridge for about 30mins max.

Next I rolled out the dough on a lightly floured surface and cut out shapes using  cutters or ginger bread men cutters.

Then I placed the shapes on the baking trays, with the rest of the dough roll it out again and make some more.

Finally I put them in the oven for 8 to 10mins until golden brown. Next I left ginger bread men on the trays to cool down.

Now its time for the icing.

First I beaten a egg white with a fork until frothy.

Then I folded in the other ingredients until thick but not to thick. Not that long after I put icing in a resealble bag.

After that I snipped off the corner and pipped onto the biscuit and decorated them with the icing to make them look better.

Most of all I decorated them with M&M's and choc chips.

Here is the final product.

Here is the full recipe. 

2 cups Edmond Standard Grade Flour
½ tsp Edmond Baking Soda
1 Tbsp ground ginger 
1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar
150g Tararua Butter, cubed
1 egg, beaten
1 Tbsp Chelsea Golden Syrup
Icing1 egg white
1 ½ cups Chelsea Icing Sugar1 tsp lemon juice

Lollies or currants to decorate

Preheat oven to 180°C bake (160°C fan-forced). Line two baking trays with baking paper.

Place the Edmond Standard Grade Flour, Edmond Baking Soda, ginger and Chelsea Sugar in a bowl or food processor. Add Tararua Butter and rub in with fingertips or pulse in food processor until it resembles fine breadcrumbs. Add egg and Chelsea Golden Syrup and stir or pulse to mix. If the dough is sticky, add a little more flour until it forms a workable dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out on a lightly floured surface or between two sheets of baking paper until 5mm thick. Cut out shapes using biscuit cutters and place on trays. Form leftover dough into a ball and re-roll and repeat cutting out until dough is used up.

Bake for 8-10 minutes until golden brown. Cool on a wire rack.

Icing
Make icing by beating egg white with a fork until frothy. Fold in the other ingredients and place icing in a resealable bag. Snip off the corner and pipe decorations onto each biscuit. Use icing to attach lollies or currants.