So I just thought I’d do a post of what I ended up making for the pottery exhibition. I’ve made the butterfly cakes before, except this time I made them smaller. The passionfruit melting moments haven’t featured on my blog before but I’m afraid the recipe is top secret, handed to me by a patisserie chef in kangaroo valley. Anyway, it was all worth it because I got given some of my grandad’s gorgeous pottery at the end.
So I made these yesterday for my grandad’s pottery exhibition that will be taking place this weekend, as gingerbread tends to last a week. It uses the same recipe as was used to make the gingerbread house for Christmas last year, expect I halved the quantities. To get a mug shape I used a hand-drawn template and cut the gingerbread using the template. Alternatively you could print a picture of a mug off from online, or if you’re lucky, find a cutter that is the desired shape.
Here is the recipe:
Makes roughly 60 mugs
188g (not exactly half but close enough) unsalted butter
150g dark muscovado sugar
75g golden syrup
450g plain flour
1/2 tbsp bicarbonate soda
1 tbsp ground ginger
1 1/2 egg whites
338g icing sugar, sifted
1 1/2 tsp lemon juice
1 Heat the oven to 200C / fan 180C / gas 6. Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together in a large bowl and make a well. Pour in the melted butter mixture, stir it in and when cool enough to handle, knead to a stiff dough.
2. Divide the mixture into 4 balls and cover in cling wrap to prevent dough from drying out. Unwrap one ball and roll to a thickness of about 5 mm between two sheets of baking paper.
3. Using a template or cutter, make as many mugs as possible, removing any leftover dough and keeping it for later. To avoid the dough stretching due to being moved onto a tray, simply use the bottom layer of baking paper used to roll out the dough for baking (I.e lift it off the bench top and place it on the tray, rather than moving each individual mug).
4. Bake for 7 minutes or until edges are lightly browned. Over cooking the biscuits will cause them to be crunchy.
5. Repeat process until all dough is used, even the excess from each ball of dough that has been rolled out. Allow to cool on wire racks.
6. For the icing, whisk the egg whites in a large bowl until frothy. Using a wooden spoon or a hand held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately.
7. Pipe a white outline using a small circular nozzle on each mug.
With the piping, I piped on a handle rather than cutting out a handle before baking. This is because the dough spreads a little in the oven and the handles are likely to fall off, as they are weak structurally. If the mugs were larger a hole could be cut out for the handle.
I made these the other day for David’s pottery exhibition, and I must say for a gluten free brownie they tasted pretty bloody good. They require exactly the same recipe that was used for the classic chewy brownies below, except the 110g of almond meal replaces 115g of flour. The almond meal gives it a slightly nutty taste, which I quite like.