- 40 + chilling
- 25 min
- 50g butter
- ½ cup + 1 tbsp (130g) brown sugar, firmly packed
- ½ cup (125ml/175g) treacle syrup
- 1 tsp Queen Vanilla Bean Paste
- 1 egg, lightly whisked
- 2 ½ cups (375g) plain flour
- 1 ½ tsp ground cinnamon
- 2 ½ tsp ground ginger
- ¾ tsp ground cloves
- ½ tsp bicarb soda
- ¼ tsp baking powder
- Pinch salt
- 200g dark chocolate, chopped
- 2 tbsp vegetable oil
Method - Gingerbread
In a small saucepan, place butter, sugar, treacle syrup and Vanilla Bean Paste over a low heat stirring, until butter has melted and sugar has dissolved. Pour into a large bowl and set aside to cool for 10 minutes.
Add egg to butter mixture, stirring to combine. Sift flour, spices, baking powder, bicarb soda and salt over the butter mixture and mix to form a dough. Turn out onto a lightly floured surface and knead until smooth. Shape into a disc, wrap in cling wrap and allow to rest in the fridge for 1 hour.
Preheat oven to 160°C (fan forced). Grease and line a 16cm x 26cm brownie tin with baking paper allowing 2cm of baking paper to extend beyond the tin, then spray paper with baking spray. Roll 2/3 of the dough (550g) into a rectangle and press into base of tin. Bake for 15 minutes. Allow to cool in tin.
While base is cooking, line two baking trays with baking paper. Roll remaining dough to 4mm thick between two sheets of baking paper. Cut star-shaped cookies in various sizes from the dough and place on prepared trays. Once base has finished cooking, bake cookies for 3-5 minutes depending on size. Allow to cool on tray.
Method - Marshmallow
Place ½ cup of water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle over gelatine. Set aside.
In a medium saucepan, combine ¼ cup of water, sugar and glucose. Heat over low heat until sugar has dissolved then increase to medium heat until sugar reaches 112°C (soft ball stage).
With stand mixer at a medium speed, carefully pour the hot sugar syrup down the side of the bowl (not over whisk attachment) into gelatine. Add Vanilla Bean Paste and slowly increase to high. Whisk until mixture is white, has tripled in volume and mixer bowl is no longer hot to the touch.
Working quickly, pour marshmallow mixture over the gingerbread base, smoothing with a spatula. Set aside at room temperature for 3-4 hours or 1-2 hours in the fridge.
Method - Chocolate
Combine chopped chocolate and oil in a microwaveable bowl and heat in 30 second increments until melted.
Pour chocolate over marshmallow. Refrigerate for 10 minutes, place gingerbread cookies on top of slice and chill for a further 20 minutes. Cut into squares and dust with icing sugar to serve.
Kept in an airtight container, uncooked dough will keep for up to 2 days in the fridge.
Kept in an airtight container, the slice will keep for up to 3 days in the fridge.
If you do not have a candy thermometer, simply use a metal spoon to drop a small amount of the hot sugar syrup into a bowl of ice cold water. Once cooled, pick it up with your fingers. If it forms a soft pliable ball, it is at the “soft ball stage” and you’re ready to go!
To use Cinnamon Baking Paste in the gingerbread dough, simply substitute 1:1 and add to wet ingredients.