Tesco Mini Gingerbread Village Kit 320g
£3.50
£10.94/kg
Tesco Mini Gingerbread Village Kit 320g
£3.50
£10.94/kg
Guideline Daily Amounts
- Energy
- 1845kJ 437kcal
- Fat
- 11.2g
- Saturates
- 7.7g
- Sugars
- 55.9g
- Salt
- 0.44g
Highlights
- Just Add Butter, Golden Syrup & Water
Description
Ingredients
INGREDIENTS: Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Icing Sugar, Brown Sugar, Coloured Sugar Coated Cocoa Candy Beans (6%) [Sugar, Cocoa Butter, Whey Powder (Milk), Fat Reduced Cocoa Powder, Rice Starch, Dried Whole Milk, Emulsifier (Lecithins), Glazing Agents (Acacia Gum, White and Yellow Beeswax, Shellac, Carnauba Wax), Fruit, Vegetable and Plant Extracts (Grape, Radish, Blackcurrant, Lemon, Safflower, Spirulina), Barley Malt Extract], Ground Ginger, Raising Agent (Sodium Bicarbonate), Dried Egg White.
Allergy Information
Number of uses
Net Contents
Preparation and Usage
WHAT YOU NEED
50g UNSALTED BUTTER
80g GOLDEN SYRUP
15-20ml COLD WATER
GREASEPROOF PAPER
BAKING TRAY
FLOUR FOR DUSTING
WHAT’S INCLUDED
GINGERBREAD BISCUIT MIX
ROYAL ICING MIX
COLOURED SUGAR COATED COCOA CANDY BEANS
Cooking time: Approx. 12 minutes | Method: Oven
To make the gingerbread:
1. Pre-heat the oven to 180°C / Fan 160°C / Gas 4.
2. Line a tray with greaseproof paper.
3. Cut around the stencils printed on the outside of the box using a clean pair of kitchen scissors.
4. Empty sachet of gingerbread biscuit mix into a bowl, add butter, golden syrup and water. Mix together to a smooth dough.
5. Using flour to dust, roll out the dough using a rolling pin to approximately 5mm in thickness.
6. Using the stencils as a guide (inside side of the carton stencil facing downwards onto the dough), carefully cut out 8 of each shape. Alternatively, draw around the stencil on to greaseproof paper and use this as a stencil instead. Place the cut-outs on the oven and bake for approximately 12 minutes.
7. Once baked remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack to cool completely.
To make the icing:
8. Empty the sachet of royal icing into a bowl.
9. Add 15-20ml cold water and mix until thick and smooth.
10. Consistency can be adjusted by either adding a small amount of icing sugar or water.
To decorate:
11. Stick the gingerbread together using the icing mix.
12. Using the image as a guide decorate with the remaining icing and sugar coated cocoa candy beans.
| Typical Values | Per 100g | One mini gingerbread house (108g) |
|---|---|---|
| Energy | 1708kJ / 405kcal | 1845kJ / 437kcal |
| Fat | 10.4g | 11.2g |
| Saturates | 7.2g | 7.7g |
| Carbohydrate | 73.9g | 79.8g |
| Sugars | 51.8g | 55.9g |
| Fibre | 1.0g | 1.1g |
| Protein | 3.5g | 3.8g |
| Salt | 0.40g | 0.44g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Microwave
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