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October 14, 2013 No Comments

Gingerbread Waffles

 

Have you got an old school waffle maker? Have you thought about rolling out your Pastry by Patersons Gingerbread and sandwiching it between the waffle press? Roll out to 3mm thick. Cut to your waffle press shape. Spray and place into the waffle maker. Cook until golden.

Oh yes, it is nice and easy and we think it goes great with the lead up to Halloween! We put a nice drizzle of honey and a big blob of butter on them while still warm.

Image source: http://www.pinterest.com/pin/188517934373277954/

The Twelve Days of Gingerbread, day 11

On the Eleventh Day of Gingerbread my True Love made for me…

Gingerbread Milkshakes

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1)Take a couple of scoops of gingerbread semi freddo 
2)Add 400ml Milk
3)for an adults version add 30 mls Creme d’Cocao (optional)
4)Blend
5) Pour in to glasses
6) Sprinkle with Cinnamon Sugar
7) Garnish with a Gingerbread Bite

The Twelve Days of Gingerbread, day 10

On the Fifth Day of Gingerbread my True Love made for me…

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Edible Place Cards

1) Roll out Pastry By Paterson’s Gingerbread Dough
2) Cut Out a star using cookie cutter for each person
3) Bake & allow to cool
4) Use an icing pen to write each persons name & decorate
5) Leave to dry

 

 

 

The Twelve Days of Gingerbread – day 9

On the ninth Day of Gingerbread my True Love made for me…

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Gingerbread Ice-Cream Sandwich – makes 6

1) Roll out Pastry By Paterson’s Gingerbread Dough
2) Cut Out 12 Cookies using your favourite Christmas cookie cutter
3) Bake & allow to cool
4) Mix Gingerbread Semifreddo until a soft workable consistency*
5) Cover six cookies evenly with the mix
6) Top with a second cookie
7)Smooth around the sides
8) Wrap in Glad Wrap and store in freezer until required

 

The Twelve Days of Gingerbread, day 8

On the Eighth Day of Gingerbread my True Love made for me…

Pop Tarts

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These delicious and easy to make goodies can be made with our gingerbread pastry and can be filled with your favourite sweet!

Ingredients

1 cup hazelnuts, toasted and chopped roughly2 apples, peeled and thinly sliced (we used Granny Smiths)
2 tsp cinnamon
2 tbs sugar
30g butter, melted

Method

1. Roll out your Pastry by Patersons Gingerbread dough to approximately 3mm thick. Mark and cut your pastry into large rectangles.
2. In a bowl, mix hazelnuts, apples, cinnamon, sugar and butter.
3. Place the filling in the middle of half your rectangles.
4. Place another rectangle on top of the mixture and press down gently with a floured fork to secure the filling in the middle. Place on a tray and bake at 180 degrees for approx 10-12 minutes or till golden.
5. Serve with icing sugar or royal icing spread over the top when cooled.

 

 

 

On the seventh day….a gingerbread house

A Gingerbread House

Once you have bought a delicious batch of our Gingerbread pastry, which you can pick up at Veg Out Twilight Market this Thursday night 20th December in St Kilda, you need to download the template here and cut it out.

Roll out Pastry By Paterson’s Gingerbread Dough and bake it at 180 degrees celcius for approximately 8-10 minutes. Or until golden. Allow to cool.

The royal icing recipe that we generally use is:

2 egg whites
320g pure icing sugar, sifted
1 tsp lemon juice

Mix all the ingredients together in a bowl until smooth.

Be patient when building your house!

 

On the 6th day of gingerbread…..my true love made for me

On the 6th day of gingerbread…..my true love made for me


 

Gingerbread Icecream (Semifreddo)

 

700mls cream
3 eggs, seperated
300g sugar
2 tsp ground ginger
1 tsp mixed spice
1/2 tsp cinnamon

Method

1.In your mixer, with the whisk attached on, whip the cream until medium peaks. The cream should be firm.
2. In another bowl, whisk the egg yolks and 150g sugar until light and fluffy. Add the spices. Pour this onto the cream, but don’t mix it in.
3. In another mixer bowl, whisk the egg whites and slowly add the sugar until a firm meringue.
4. Gently, fold all together until well combined. Pour into your freezer container and leave overnight.
5. When ready to serve, leave out for 5-10 minutes to soften slightly. Chocolate sauce is delicious with this recipe!

The Twelve Days of Gingerbread, day 5

On the Fifth Day of Gingerbread my True Love made for me…

Christmas Table Centre Piece


1) Roll out Pastry By Paterson’s Gingerbread Dough
2) Cut Out 3 x  Stars in 5 different sizes
3) Use a drinking straw to make a hole, gently working it to make the hole a little larger than the straw
4) Bake &allow to cool
5) Fill your base with sugar and place a straw in the centre, fill the straw with sugar as well
6) Thread the Gingerbread stars on to the straw -order of the largest to smallest & fan out
7)Before placing on to the table setting dust generously with icing sugar snow

The Twelve Days of Gingerbread, day 4

On the Fourth Day of Gingerbread my True Love made for me…


Gingerbread Bites

1)Download template at here (Not Martha).Or just make your faviurite Christmas Shapes  & cut a “door” in them to pearch them on your coffie cup
2) Roll Out Pastry By Paterson’s Gingerbread Dough
3)Cut out Gingerbread Dough using the template
4) Bake & Allow to cool
5) Mix Icing
6) Join & allow to dry

 

*For Icing: Mix 170 grams of icing sugar to 1 egg white and beat until a smooth light consistancy
For coloured icing devide icing betweed a number of bowls, add your favourite food dyes  and mix it up
**Make your own piping bag

 

 

 

The Twelve Days of Gingerbread – day 3

On the Third Day of Gingerbread my True Love made for me…

Gingerbread Cookies

You will need the Gingerbread Dough, Cookie cutters, a piping bag, coloured icings*

1) Roll out Pastry By Paterson’s Gingerbread Dough
2) Cut Out Cookies using your favourite Christmas cookie cutters
3) Bake & allow to cool
4) Decorate as desired
5) Package for gifts or put in a jar to indulge with a cup of tea

 

*For Icing: Mix 170 grams of icing sugar to 1 egg white and beat until a smooth light consistancy. For Colours devide between bowls and mix in your favourite festive colours
 **Make your own piping bag