Recipes
Recipe of the Month
HOVIS GINGERBREAD
Type |
Biscuit |
Seasonal/Ethnic/Speciality |
Confectionery |
Ingredients
Stage |
Name |
Parts |
Amount Reqd |
1 |
Hovis Wheatgerm Bread Mix |
100 |
2Kg 830g (6lb 3oz) |
|
1 |
Fat |
25 |
0Kg 708g (1lb 8oz) |
|
1 |
Ginger |
2.5 |
0Kg 71g (0lb 2oz) |
|
1 |
Caster Sugar |
60 |
1Kg 698g (3lb 11oz) |
|
1 |
Baking Powder |
0.6 |
0Kg 17g (0lb 0oz) |
|
2 |
Syrup |
35 |
0Kg 991g (2lb 2oz) |
|
2 |
Water |
20 |
0Kg 566g (1lb 3oz) |
Method
Stage 1
Place ingredients into bowl and mix to a crumble.
Stage 2
Add the syrup and water and mix to a clear dough.
Roll out to desired thickness and cut out with " Gingerbread Man " cutter or bake in tins for a gingerbread loaf.
Oven temperature 204°C (400°C)
Baking time approximately 15 minutes or until golden brown ( they will appear soft after baking but will crisp up on cooling).
