Sparkling Red Wine Gingerbread Men

• Produce

  • 3 heaped tsp Ginger, ground

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1/2 cup Golden syrup

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 pinch Black pepper, ground
  • 3/4 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 tsp Mace
  • 1 tsp Nutmeg
  • 3 cups Plain flour
  • 1 1/2 tsp Spice, mixed
  • 1 tsp Vanilla essence

• Dairy

  • 75 g Butter

• Beer, Wine & Liquor

  • 3 tbsp Sherry
  • 3 tbsp Sparkling red wine

Found on wandercooks.com

Description

Ingredients

• 3 cups plain flour + extra for dusting
• 3 heaped tsp ground ginger
• 1 ½ tsp mixed spice
• 1 tsp nutmeg
• 1 tsp mace
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp baking soda
• pinch ground black pepper
• 75 g butter, room temperature
• ¾ cup packed brown sugar
• ½ cup golden syrup
• 1 egg yolk
• 3 tbsp sparkling red wine
• 3 tbsp sherry
• 1 tsp vanilla essence

Directions

• Pop all your flour mixture ingredients into a bowl and whisk until evenly mixed.
• In a separate large mixing bowl, add your softened butter and beat on medium until smooth and creamy. Next, add in the brown sugar and golden syrup, and beat for another minute, then add the egg yolk and mix again. Finally, add the red wine, sherry and vanilla essence and mix for another minute.
• Now, slowly add the flour mixture into the butter mixture and stir with a wooden spoon until well combined. The gingerbread dough will be thick and slightly sticky. If it doesnt stick to your fingers when pressed, its good to go. If its too sticky, add more flour and continue to mix.
• Its time to let the dough rest until its nice and cold. Wrap it up in plastic wrap then pop it in the fridge for at least 30 mins. Dont forget to pre-heat your oven to 180˚ Celsius while you wait!
• Once your dough has rested, dust your rolling surface, hands and rolling pin liberally with flour, then turn out your dough and knead with your hands until smooth and glossy. You may need to add extra flour continuously as you go to stop the dough sticking to your surface. Roll out the dough until it’s around 1 cm thick, the press with gingerbread cookie cutters or get creative and use a knife to cut out your own shapes. Place the shapes onto a lined baking tray, allowing at least 2 cm of space between each.
• Pop your gingerbread shapes in the oven and bake for around 10 minutes for a slightly soft cookie with a crunchy edge, or a little longer if you’re looking for extra crunchy goodness. If your gingerbread shapes are particularly large or very small, you might need to adjust this cooking time, so keep an eye on them and cook to your preference.
• When theyre ready, transfer your gingerbread cookies to a rack or surface to stop them overcooking. Once theyve cooled, go to town with decorations, or simply eat them as is - delish!
• Dont forget to save one for Santa. 😉