Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter (softened)
1.120
20.3
Water
0.400
7.2
BAKELS GINGERBREAD MIX
4.000
72.5
Total Weight: 5.520

Method

Place all ingredients into mixing bowl. Using paddle mix together at low speed for 1 minute. Scrape down followed by 1 minute on second speed. Roll dough into sheets and cut into desired shapes. Place on baking tray. Bake for 18-20 minutes at 185¡C (for Convection oven / Rack ovens 165¡C).

Additional Information

Optional: For best results rest the dough in the fridge for 20 minutes. This will help it to relax prior to rolling and cutting and allow the flavour to develop.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter (softened)
1.120
20.3
Water
0.400
7.2
BAKELS GINGERBREAD MIX
4.000
72.5
Total Weight: 5.520

Method

Place all ingredients into mixing bowl. Using paddle mix together at low speed for 1 minute. Scrape down followed by 1 minute on second speed. Roll dough into sheets and cut into desired shapes. Place on baking tray. Bake for 18-20 minutes at 185¡C (for Convection oven / Rack ovens 165¡C).

Additional Information

Optional: For best results rest the dough in the fridge for 20 minutes. This will help it to relax prior to rolling and cutting and allow the flavour to develop.