Stuffed Gingerbread Men

Ingredients

Unit
Satin Crème Cake Mix Plain 0.400 kg
Butter 0.150 kg
Egg 0.050 kg
Ginger 0.020 kg
Bread Flour 0.160 kg
Black treacle 0.070 kg
total 0.850
Per gingerbread man
Cremfil Ultim Chocolate 25-75 0.005 kg
Per gingerbread man total 0.005

Method

  • Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour, ginger, butter & treacle to form a crumb, add the egg & mix to form dough.
  • Pin the dough to 3mm & cut into desired shapes.
  • Place evenly spaced onto lined baking trays & pipe Cremfil Ultim Chocolate 25-75 over the base leaving a 3mm gap to the edge.
  • Place other piece over the top & gently push down around the edges.
  • Bake at 180˚C top heat 160°C bottom heat for 10 mins.