Saturday, 19 December 2015

Christmas Kransekake | Biscoff Gingerbread

I can't believe it's only 6 days until Christmas! Time flies by and I'm really looking forward to going home for 2 weeks. There's no better feeling then arriving home and knowing you will be fed, haha. However, exams are coming up in January so I can't fully relax just yet. I challenged myself yesterday to bake two things: a kransakake and some gingerbread men (with Biscoff of course!). Everything went relatively smoothly and I managed to complete the gingerbread men during the two hours where the kransekake dough was chilling in the fridge. These cookie cutters are from Lakeland and they are so cute! It comes with three pieces of plastic, each piece has a different gingerbread man design and can be clipped onto place with the plastic cutter. It's practical and very handy for quick, awesome designs. So if you're looking for some quirky cutters, go to Lakeland! 

➥ 500g Ground almonds
➥ 500g Icing sugar, sifted
➥ 4 Egg whites
➥ 1 tsp Vanilla extract
➥ Vegetable oil, for preparing the moulds

➥ Green gel food colouring
➥ 500g Icing sugar, 250g white, 250g green
➥ Whole Milk


1. Add the ground almonds and icing sugar into a large bowl. Add the lightly whisked egg whites and vanilla extract into this mixture. By using an electric whisk, mix all the ingredients together until all of the ingredients are combined and forms a dough. (Feel free to knead the dough by hand if that's what you prefer!)

2. Wrap the dough in clingfilm then let it chill in the fridge for 2 hours. 

3. This is when you can start preparing the white and green icing and start baking the gingerbread men.

4. Preheat your oven to 200°C/Gas Mark 6. Brush your kransekake moulds/rings with vegetable oil. 

5. Once the dough has been chilled for 2 hours, take it out and start rolling out pieces of dough, finger-width lengths and ensure that each piece is long enough to fit each section of the mould. Repeat this until every section is filled with dough.

6. Bake the kransekake in the oven for around 10-12 minutes, ensuring that it's golden brown on top when you take them out. Give each mould plenty of time to cool down to allow the rings to harden. 

7. Start icing the base of the largest ring to stick it to the bottom of the plate/cake board. Begin to pipe a zig-zag pattern around each ring and assemble the cake according to the size of the rings, largest first. Alternate between the white and green icing. Repeat this process until every ring is stacked. I added holly leave sprinkles onto mine to decorate further but this is optional.

➥ 350g Plain flour
➥ 110g Butter, softened
➥ 1 tsp Bicarbonate of soda
➥ 2 tsp Ground ginger
➥ 175g Soft light brown sugar
➥ 1 Egg
➥ 4 tbsp Golden syrup
➥ Vegetable oil, for greasing


1. Start by preheating the over to 180°C/Gas Mark 5. Grease your baking trays lightly with oil.

2. Add in the plain flour, ground ginger and bicarbonate of soda in a large mixing bowl. Add in the butter and rub it into the mixture by using your fingertips. It should end up with a texture of breadcrumbs. 

3. In a separate bowl, lightly whisk an egg with golden syrup together. Pout it into the mixture and knead the dough until all the ingredients are combined, and the dough is smooth.

4. Roll the dough out and cut out the gingerbread shapes you desire. Line them up on the baking tray and bake for approximately 8-10 minutes until they become a light golden brown. (Overbaking = hard gingerbread men) 

5. Cool them down on a rack before decorating.

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