Ingredients

Group Cookie
Ingredient
KG
Weight (%)
BAKELS GLUTEN FREE HEALTH PASTRY MIX
0.550
100
Butter (softened)
0.180
32.73
Nutmeg (ground)
0.002
0.42
Ginger (ground)
0.003
0.55
Cinnamon
0.002
0.36
Brown Sugar
0.230
41.82
Dark Amber Honey
0.040
7.27
Eggs
0.100
18.18
Total Weight: 1.107
Group White Icing
Ingredient
KG
Weight (%)
PETTINICE READY-TO-ROLL WHITE FONDANT
0.100
-
Hot Water
0.010
-
Total Weight: 0.110
Group Red Icing
Ingredient
KG
Weight (%)
PETTINICE READY-TO-ROLL RED FONDANT
0.100
-
Hot Water
0.010
-
Total Weight: 0.110

Method

How to do it:

1. Cream butter and sugar until light and fluffy. Add dark amber honey and mix well.
2. Beat in eggs 1 at a time, beating well after each addition.
3. Sift together Bakels Gluten Free Health Baking Mix and spices. Stir into mixture to form a dough.
4. Flatten dough between two sheets of waxed paper using a rolling pin.
5. Chill/freeze dough until manageable.
6. Cut into desired shapes and place on ungreased flat sheets.
7. Bake at 180°C for 10 minutes.
8. Cool before packing.

Yield

55 pieces Gingerbread boy, or 27 pieces Gingerbread man, or 31 pieces Christmas tree, or 73 pieces Candy Cane

Ingredients

Group Cookie
Ingredient
KG
Weight (%)
BAKELS GLUTEN FREE HEALTH PASTRY MIX
0.550
100
Butter (softened)
0.180
32.73
Nutmeg (ground)
0.002
0.42
Ginger (ground)
0.003
0.55
Cinnamon
0.002
0.36
Brown Sugar
0.230
41.82
Dark Amber Honey
0.040
7.27
Eggs
0.100
18.18
Total Weight: 1.107
Group White Icing
Ingredient
KG
Weight (%)
PETTINICE READY-TO-ROLL WHITE FONDANT
0.100
-
Hot Water
0.010
-
Total Weight: 0.110
Group Red Icing
Ingredient
KG
Weight (%)
PETTINICE READY-TO-ROLL RED FONDANT
0.100
-
Hot Water
0.010
-
Total Weight: 0.110

Method

How to do it:

1. Cream butter and sugar until light and fluffy. Add dark amber honey and mix well.
2. Beat in eggs 1 at a time, beating well after each addition.
3. Sift together Bakels Gluten Free Health Baking Mix and spices. Stir into mixture to form a dough.
4. Flatten dough between two sheets of waxed paper using a rolling pin.
5. Chill/freeze dough until manageable.
6. Cut into desired shapes and place on ungreased flat sheets.
7. Bake at 180°C for 10 minutes.
8. Cool before packing.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies