SOLIS KITCHEN QUEEN PRO 808 Bedienungsanleitung Seite 147

G I N G E R B R E A D B I S C U I T S
• Ingredients for 20 biscuits
125g butter, softened
1/3 cup (80g) brown sugar
1/3 cup (ca. 80g) golden syrup
1 egg, lightly beaten
2 ¼ cups (340g) plain flour and extra flour for kneading
1 tablespoon ground ginger
1 teaspoon baking powder
• Preparation
1. Pre-heat oven to 180°C.
2. Assemble mixer using scraper beater.
3. Using "Creaming/Beating" setting, beat butter, sugar and syrup until light and
creamy, about 3 minutes.
4. Add egg and mix until well combined, about 30 to 40 seconds.
5. Sift flour, ginger and baking soda together.
6. Using "Folding/Kneading" setting, mix in sifted ingredients until just combined,
about 30 to 40 seconds. Do not over mix.
7. Turn mixture out onto lightly floured board and knead lightly to form a smooth
round ball.
8. Roll out dough to 5mm thickness. Cover and refrigerate dough on the board for
20 – 30 minutes or until firm enough to cut.
9. Cut into rounds using a sharp 4cm round biscuit cutter or use traditional gin-
gerbread shaped cutters.
10. Place gingerbread shapes onto lightly greased baking trays. Allow 3cm spaces
for spreading.
11. Bake for 10 – 12 minutes or until cooked and lightly browned.
Decorate gingerbread biscuit shapes with sprinkles or sugar icing.
R E C I P E S
147