Gingerbread Man

• RedMan Honey | 14845 | 543 gm
• RedMan Fine Sugar | 128889 | 181 gm
• RedMan Ammonium Bicarbonate | 203644 | 18 gm
• RedMan UHT Milk (Warm) | 103602 | 90 gm
• RedMan Bread Flour | 128627 | 905 gm
• RedMan Gingerbread Spice | 203635 | 27 gm
• RedMan Egg Yolk | 12088 | 36 gm
• RedMan Royal Icing Mix | 64622 |

Tools & Equipment

• COOKIE CUTTER S/S GINGERBREAD 12PC | 52685 | 1 set
• CUTTER C'KIE GINGERBDMAN SC123 | 14875 | 1 set
• COOKIE CUTTER S/S SNOWFLAKE | 60070 | 1 set

1. Dissolve ammonium bicarbonate in warm milk
2. Melt sugar in honey in a metal bowl over a bain-marie (hot water)
3. Add the milk mixture into the sugar and honey mixture
4. Add flour and gingerbread spice into the mixture, mix well
5. Add in the egg yolk and mix well
6. Store the gingerbread dough at 5 degree Celsius for at least 24 hours
7. Roll out the dough to 5 mm thickness and cut with a cookie cutter
8. Brush milk wash over the dough before putting into the oven
9. Bake it at 200 degree Celsius for 7 minutes or till golden brown
10. Cool down the cookies, garnish it with royal icing and edible colouring