This recipe includes 1 hour chilling time.
We made this impressive gingerbread train using the Breville Bakery Boss Stand Mixer from Harvey Norman with its revolutionary double scraper beater wipes which significantly reduce mixing time.
You will need to make THREE batches of the below ingredients.
125g unsalted butter, softened
2/3 cup brown sugar
100ml maple syrup
1 egg, lightly beaten
2 2/3 cups plain flour, sifted
1/2 tsp bicarbonate of soda
1 ¼ tbs ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt flakes
Royal icing, chopped liquorice and round biscuits to decorate for the wheels
100g brown sugar
100g unsalted butter
2 tbs milk
1 tbs maple syrup
150g icing sugar
1 ½ tsp salt flakes
Using a stand mixer, beat butter and sugar until light and fluffy. Add maple syrup and egg. Beat to combine. Sift flour, bicarbonate of soda, ginger and cinnamon over butter mixture.
Add to butter mixture and slowly beat until combined. Place in the middle of a piece of cling film and chill for 1 hour. Working in batches, roll pieces out onto a well floured surface until 3mm thick. Transfer to baking trays lined with baking paper and freeze for 10 minutes or until firm.
Preheat oven to 180. Line 4 baking trays with baking paper. Use stencils to cut out shapes then place shapes on baking trays lined with baking paper and bake for 20 minutes or until golden. Repeat with all shapes, gathering excess dough and re-rolling to make more shapes.
Repeat two more times (three batches in total).
For the butterscotch icing, combine all the ingredients except the icing sugar in a saucepan and place over medium heat. Cook for 2-3 minutes then remove from heat and cool. Combine with icing sugar then set aside. Construct the train, using the butterscotch icing as glue.
Chill each carriage for 30 minutes to firm up.
Use a cookie cutter to cut out rounds from waffle biscuits then glue with icing as wheels. Decorate with royal icing and fill coal carriage with chopped liquorice.