Gingerbread dough 500g
Our very popular gingerbread dough ready for you to roll out and use at home for baking your own gingerbread men!
We normally get 25 x 20g Gingerbread 4mm thick from our dough, but it does depend what sized shapes you cut as to how many you will get.
Instructions: We normally roll our dough out on a lightly floured surface (rice flour works well) to 5-7mm thick. They will rise and expand slightly when cooking. Dip your cutter in the flour too, as when cutting, the dough comes away from your cutter. Place shapes on a lined baking tray (baking paper does the trick). Allow at least 2cm between each shape. Bake at 170C for 6 mins, rotate tray and bake for another 6-8mins. You want it to be a medium golden colour, one to two shades darker than then raw dough. Allow to cool completely on the tray before removing. Note, the hot biscuits will be soft when you take them out of the oven. They harden as they cool. If stick soft once cool, place them in a hot oven again for a few minutes more.