Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 5milliliter canola oil spray
- 125grams butter, chopped
- 1/2 cup golden syrup
- 1/2 cup brown sugar
- 1 free range egg
- 3 1/4 cups plain flour
- 1tablespoons ground ginger
- 2teaspoons mixed spice
- 1teaspoons bicarbonate of soda
- 4 cans, clean (400g)
- 4 pieces ribbon, 70cm
Description
Looking for a fun and easy DIY Christmas present idea? Make gingerbread gift cans and fill with sweets of your choice for a creative
Instruction tip
Make tip:Make a paste with pure icing sugar and a little water to help secure the round bases if they don’t sit tightly in the base of the canister. Fill your canisters with Raffaello chocolates, Reindeer munch (p58) or sweets of your choice, and top with the lid rounds.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Grease 4 x 400g cleaned cans. Wrap a 13 x 47cm piece of baking paper around the outside of each can, securing with a spray of canola oil.
Step 2 of 4
Melt butter, syrup and sugar in a small saucepan over low heat. Transfer mixture to a large bowl.Stand for 5 minutes, then whisk in egg. Add flour, ginger, mixed spice and bicarbonate of soda to butter mixture and stir to combine. Divide dough into 4 and shape into discs. Wrap in baking paper, and chill for 30 minutes.
Step 3 of 4
Roll 1 dough disc between 2 sheets of baking paper until 4mm thick. Cut a 11 x 25cm strip from dough. Carefully and tightly wrap strip of dough around outside of 1 can. Press join to secure. Re-roll scraps, using a 7cm and 9cm round cutter, cut 2 rounds. Repeat process with remaining dough discs. Place on trays and freeze for 20 minutes until firm.
Step 4 of 4
Bake cans for 20 minutes or until golden, adding the tray with dough rounds for the last 12 minutes of cooking time. Set aside for 10 minutes to cool. Gently pull the can and baking paper from the gingerbread canisters. Insert 1 smaller round into the base of each gingerbread canister to form a base (see tip). Set aside for 2 hours to cool completely. Tie a ribbon around each canister and fill with desired gift.
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