The Happy Spatula .ie

Method:

Gingerbread Cookie Dough ~

Preheat your oven to 180C and line your baking trays with greaseproof paper.
In your bowl, add in your flour, bicarbonate of soda, and your ginger.
Mix together with your spatula until combined.
Then add your butter and rub together until turns into breadcrumbs.
Mix in your brown sugar and combine. Then add in your golden syrup, egg and vanilla extract.
Beat this with your wooden spoon until it forms a nice smooth dough.
Knead together gently and then roll out your dough onto a lightly floured surface. Roll it out to around 1/2 cm thick.
Use your cookie cutters to cut out your shapes.
Continue this process until all of your cookie dough is used up.
Pleace the cookie dough shapes onto the baking trays and leave enough room between each cookie to allow for spreading in the oven.
Leave the dough in the fridge for around 10 minutes before you pop them into the oven.
Bake in the oven for 10-12 minutes until they are golden brown.
Leave to cool completely before decorating.

Decorating with Fondant:

Using a rolling pin, roll out your coloured fondants as needed.
Using the same cookie cutters you used for cutting the cookie shapes, cut out the fondant to match each cookie accordingly (See pictures for guide).
Take a cake brush and cover a cookie with some edible glue. Gently take the cut fondant shape and place it on the relevant cookie. Push down gently to secure. Leave to the side and continue this process until all of the cookies are covered in fondant.
Roll out some white fondant and use for decorating the gingerbread mans "icing" around the hands, feet and head.
Using the small cake brush, and edible glue, place and stick on the edible eyes, sprinkles for cheeks and coloured fondant balls for buttons.

The Happy Spatula.ie