It’s with a heavy heart that I tell you I have never made gingerbread.
I know right!
Christmas is my thang!!! Yet never had the sweet scent of ginger cookies graced my kitchen.
Admittedly, I was never a huge fan. But in the last few years, I have been jonesing to make an awesome gingerbread house. They’re just so damn impressive! And look like all kinds of fun.
But seeing as I haven’t actually made just even your basic shape gingerbread, I figure its probably best to start small, get the creative juices flowing and then work my way up to a grand 4 bedroom house with a pool and completely decorated house (Griswold style!). So I contacted Brasserie Bread!
The awesome peeps at Brasserie Bread (apart from dong amazeballs brekkies, insanely good bread, and delicious treats) actually do Kids Gingerbread Decorating classes during the Christmas holidays, where parents can leave their kids in the very capable hands of the BB team, and have a well deserved break.
The kids get given a box of prepared and cut gingerbread shapes to decorate, and basically go nuts on with all different types of toppings – choc chips, jelly beans, lollies, M&Ms, just to name a few
It’s only $20 per child, which is pretty good value for a half an hour of sanity
Anyway, the guys at Brasserie Bread were more than happy to accommodate a few Christmas crazy food bloggers (vegeTARAian, Cats.Love.Cooking, Corridor Kitchen, Love Swah and Cooking Crusade) so we were pretty PUMPED!!
First up Matt gives us all a mice pie to try. I was never one for mince pies. They’re all a little toe chewy and the pastry is always stodge central. These bad boys have changed my mind. They’re a little pricey at $3.50 each, but they are pretty awesome.
We started out “pinning” the gingerbread, which we all learnt on the night meant rolling it out….with a rolling PIN. See! Clever! Ha! Anyway – we rolled out our dough and cut out….well pretty much everything.
There were a few Christmas related shapes, there were a few non-Christmas related shapes – lets just say that there was a plethora of shapes – and popped them in the biggest oven EVER!
While those ones were cooking, here’s some BB had prepared earlier ready for decorating.
Its so much fun to get all creative and do a on-for-you-one-for-me ratio to the gingerbread/face. It was also awesome watching everyone else. I don’t think I have ever seen food bloggers so quiet. Ever!
I can see why the kids get so in to it. Actually one of the girls asked Matt if the kids were as quiet as us! Surely not! They’re kids jacked on sugar!! But apparently they are. They get their thinking faces on, and away they go. All concentrating to make the best little invention they can. So cute
Just about the time that all of our gingerbread was ready to take out of the oven, we had finished decorating our already cut pieces. Here’s mine
We popped all of our already decorated cookies in to a take home box, and then the warm cookies in another, and were pretty chuffed with ourselves.
But of course, a trip to BB wouldn’t be the same, without a bead tasting *drooooooooool*
Thanks so much to the peps at Brasserie Bread, and of course to Matt!! The one thing I remembered about my bread making class a couple of years back was his passion, and believe you me, it hasn’t wavered at all. He is still so passionate about his craft, and the business. It really is a pleasure to see, and extremely infectious!
If you have any kids you would like to send to the gingerbread class, they’re still going ahead on 21 – 24 December and you can head here for more details, or to book.
For all those wanting to make the gingerbread at home, here’s the recipe from the guys themselves
Makes approx 20 x 60g gingerbread men
560g organic unbleached plain flour
2.5g baking soda
10g ground ginger
2.5g ground cinnamon
2.5g ground nutmeg
200g unsalted butter
200g soft brown sugar
160g golden syrup
30g whole egg
40g egg yolk
Preheat oven to 160°C.
Stir flour, baking soda, spices and salt together.
Cream butter, sugar and golden syrup in separate bowl and then add the egg and egg yolk slowly.
Add the dry ingredients in batches, folding until combined.
Shape in to a rectangle log, cover with cling wrap and refrigerate for at least 3 hours.
On a lightly floured surface, roll out your dough to about 3-4mm thick. Cut out shapes, place on a baking sheet lined with non-stick paper and bake for around 15mins, or until very light golden. (off cuts can be remoulded and used again :))
Cool on trays and store in an airtight container.
Royal Icing Mix Ingredients
20g egg white
Squeeze of lemon juice
125g sifted icing sugar
Natural colours (red = beetroot juice, green = spinach juice)
Mix together egg whites and lemon juice, stir in icing sugar and whip until light and fluffy.
Add colours if you like, then scoop in to piping bag.
Create your own masterpeice!
Dining with a Stud attended the course as a guest of Brasserie Bread.