|Gingerdead men attack!!!|
FEAR NOT! WE CAN FIGHT BACK! We can eat these gingerdead men to stop all these attacks!
But BEWARE! These Gingerdead men can be viciously delicious and they can make you a gingerdead-men addict and you will want to eat lots of them!!!
Now... Watch how we create these gingerdead men... and also destroy them!
|The mother of all gingerdead men clones from Amazon|
|Despite all dangers, mad-baker Zoe are making these...|
|Lightning strike at my kitchen when I created these ... *Evil laughter*|
|Many delicious gingerdead men were born!!!|
|I'm giving them bones... Are they scary?|
|They are ready to attack us!!!|
Why are we running? We will fight back! ...with our whisk and wooden spoon! This is a "batter" between gingerbread men vs mad-baker Zoe and her gingerbread-chomping boy...
|Injured gingerdead men: My leg... My leg... I can't feel my leg!|
|BGFF- Best Gingerdead Friends Forever!!! - Not for long because they are the chocolate ones!|
|A decapitated gingerdead man - Delicious loser!|
Clearly, the winner is us, the gingerdead me eating Zoe and son!!! - LOL!
(with my modification and notes in blue)
Makes 25 but makes only 12 gingerdead men
125g butter, softened
1/2 cup brown sugar
1/2 cup golden syrup
2 1/2 cups plain (all-purpose) flour, sifted
2 tsp ground ginger
(reduced to 1 tsp ginger plus 1 tsp ground cinnamon)
1 tsp bicarbonate of soda (baking soda)
(replaced with baking powder)
I used ready-to-use royal icing - please see picture.
1 egg white
1/2 cup icing (confectioner's) sugar, sifted
Preheat the oven to 190°C (375°F) (or 170°C fan forced). Place the butter and sugar in a bowl and beat with electric beaters until light and creamy.
Add the golden syrup, flour, ginger and bicarbonate of soda (or baking powder) and mix to form a smooth dough.
Refrigerate for 10 mins or until the dough is firm.
Roll out the dough between sheets of non-stick baking paper to 4mm (1/4 in) thick. Cut out shapes from the dough using a gingerbread man (or gingerdead man) cookie cutter.
Place on baking trays lined with non-stick baking paper. Bake for 8-10 mins or until golden brown. Cool on trays.
To make the icing, mix the egg white and icing sugar until combined. Pipe on buttons (bones!) or spread over the cookies and allow to set.
Note: Instead of using my usual royal icing recipe with raw egg white or this royal icing recipe, I prefer to use this ready-to-use royal icing which contains egg white powder. I reckon it is safer to consume these cookies without any raw egg ingredient if I want to keep them slightly longer.
To make chocolate royal icing, add 1-2 tsp of cocoa powder into 1/4 pack of ready-to-use royal icing and mix until it reach your desired taste and colour.
Happy Baking and Happy Halloween!
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