Friday, March 11, 2011

Not-So-Tiny Gingerbread Teddies


Some great things have been happening lately. For one, I am finally getting my bedroom walls painted white. The raspberry pink I wanted when I was thirteen is getting mighty tiresome to wake up to every morning, so white it is. Whiter than Vanilla Ice. The same painter is coming to change it who painted it pink in the first place. He laughed when we told him what I wanted. Fair enough.

The second piece of news is that it's Taste of Sydney Festival this weekend! I was lucky enough to scope it out last night and wow, the crisp wagyu with mushrooms and truffle foam from restaurant Balzac was a revelation. Heaven has a name, and it's truffle foam. I'm going back on Saturday to catch up on the rest of the sample plates I didn't get to try last night, and will be back here next week with a full wrap up of the highlights, so get excited! Item three on my list of exciting happenings is the imminent re-launch of dailysydney.com, where I am the new food and drink editor! It's a blog all about the best things happening in this wonderful city of ours and I'm pumped to get things moving. Am doing my first interview today and we have lots of cool stuff lined up for the re-launch so watch this space.

I think we should celebrate with some gingerbread and a Friday night beer.

You don't even understand how many biscuits I made yesterday. Trays and trays and trays. And this was a halved recipe, I would hate to think how many it would make doubling it. Although having 80 gingerbread teddies isn't such a catastrophe, it would be terrible to have 80 sour pots of yogurt, too many biscuits is a good thing. If we get hit by a hurricane (which actually isn't so unlikely these days), we're covered on the cookie front.

This is a Bourke St Bakery recipe, from their enormous baking bible. The recipe uses a lot of butter. But be strong, be sturdy, add that last pat of butter because it makes them rich and luxurious, dense and crumbly.

And cut them out into teddies, because cookies shaped like people freaks me out a little. You can even draw bikini's on your teddies, bikini bears are a win win situation.

Gingerbread Biscuits
Recipe from the Bourke St Bakery's Ultimate Baking Companion

This is a halved recipe from the original one in the book, you could make the whole recipe but it's a marathon.

biscuits
560g plain flour
1/2 teaspoon sea salt
1/2 teaspoon bi-carb soda
3/4 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
200g unsalted butter at room temperature
200g soft brown sugar
110g golden syrup or honey
1 egg
2 egg yolks

royal icing
100g icing sugar, sifted
1 egg white
1/2 teaspoon lemon juice

Preheat oven to 170 degrees C.

To make the biscuits, sift the flour, salt, bi-carb soda and spices together in a large bowl.
Put the butter, brown sugar and golden syrup in another large bowl and mix using an electric mixer until light and creamy.

Gradually add the egg and the egg yolks and mix until well combined.
Add the dry ingredients in three batches and mix until thoroughly combined. Divide the dough into four even portions and wrap each in plastic wrap. Refrigerate for at least 20 minutes or up to three days.

Remove from the refrigerator and allow to soften slightly. Roll out each disk on a lightly floured surface to 3mm thickness (the thicker they are the easier it is to cut them out, if they are too thin their shape goes all wonky. Cut into desired shapes using a cookie cutter and place on a baking tray lined with parchment. Bake cookies for 15-20 minutes until golden brown. Let cool on wire racks before icing.

Meanwhile, to make icing, whisk egg white to loosen it. Gradually whisk in the sifted icing sugar until the icing thickens and looks glossy and smooth. Add the lemon juice and whisk through. Pipe decorations onto cookies using a piping bag. When the icing is dry, store biscuits in a sealed container for up to two weeks (if they last that long).

4 comments:

  1. I love gingerbread! And I think gingerbread teddies are absolutely adorable and delightful. I really must get my hands on the Bourke st bakery book... it seems like such a gem for the collection!

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  2. Congrats on being food editor! Can't wait to check the site out. These teddy bears are gorgeous - I wish my piping skills were as good as yours. Bourke st bakery is incredible - love love love their sausage rolls (if you can even call them that). Thanks for a very cool post!

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  3. their pork and fennel sausage roll... amazing.

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  4. McSoooooophie - that's awesome about Daily Sydney!!
    I want all details asap!

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