This is for the kids and adults who don’t like the flavour of ginger. They are awesome and my whole family loved them. They also freeze really well, making them great to make in advance for a special occasion, or to have on hand for lunches.

Related recipe: vanilla bean paste (you really need to make this!)

 

 

February 20, 2018
  • 10m
  • 10m
  • 20m
  • 1

Ingredients

  • 250 g butter
  • 100 g castor sugar
  • 1 tsp. vanilla bean paste
  • 300 g plain flour
  • 90 g rice flour
  • 1 tbsp. cacao (or cocoa)

Instructions

Thermal cooking method

  1. Pre heat your oven to 160ºC and line two baking trays with silicon mats or baking paper.
  2. If using a vanilla bean, chop in half and blitz for 15 seconds/speed 7. Scrape and repeat.
  3. If you need to soften your butter then place this into your jug and mix for 1-2 minutes/37ºC/speed 2. If your butter is already soft then move onto the next step.
  4. Place butter, sugar and vanilla into your mixing jug and using your butterfly mix for 15 seconds/speed 4.
  5. Remove your butterfly and add the flour, rice flour and cacao and mix on reverse 10 seconds/speed 3. You might need to mix the rest by hand using your spatula. It will look a little crumbly but this is normal.
  6. Pour out your mix and roll into two balls. Set one aside.
  7. Roll out your dough between two sheets of baking paper till approx 1cm thick. You don't want them too thin as this mix does not rise much. Cut into your shapes and place onto baking trays. Keep rolling out your dough and cutting out your shapes until it is all used.
  8. Bake in the oven for approx. 10-15 minutes. This will depend on the size of your shapes. These small men only took 10 minutes.
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