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Ingredients
Gingerbread men beignets
- 450g plain flour
- 2tsp baking powder
- 1/2tsp salt
- 1tbsp cinnamon
- 60g caster sugar
- 1 egg
- 1tbsp vanilla extract
- 210ml buttermilk
Chocolate ganache dip
- 100g dark/milk chocolate
- 50ml double cream
- 1-2tbsp golden syrup (or you syrup of choice)
Other things needed
- Icing sugar for dusting
- 7x5cm gingerbread man cookie cutter
- Nutella/chocolate spread of choice
- Piping bag
Instructions
- Add 450g plain flour, 2tsp baking powder, 1tbsp cinnamon, 60g caster sugar and 1/2tsp salt in a bowl. Mix together with a whisk until combined.
- In a separate bowl add 1 egg, 1tbsp vanilla extract and 210ml buttermilk. Whisk together until combined, then put into the bowl with the dry ingredients. Alternativley you can use whole milk and 1tbsp of white vinegar to make the buttermilk.
- Mix together using a spoon until the dough starts to come together, then knead on a flour dusted counter until the dough is smooth. It will be a bit sticky, just add more flour if needed.
- Wrap the dough in cling film and let it rest for 10 mins (otherwise you will not be able to roll it out)
- Dust the counter with flour and the top of the dough, roll the dough into a large rectangle keeping the thickness approx. 1.5cm
- Use a gingerbread man cookie cutter to cut out the beignets, then fry on each side medium heat for 1 mins or until golden brown. Depending on how hot the oil is they may take less than 1 minute on each side.
- If the beignets are not puffing up the oil is not warm enough.
- Once finished frying place the beignets on kitchen towel to suck up some of the oil.
- Make a hole in the back of each beignet and pipe Nutella inside. (This step is optional, they taste amazing even without the Nutella )
- Dust with icing sugar, set aside whilst you make the chocolate ganache dip.
- Melt the chocolate and cream in the microwave, 10 seconds at a time until the chocolate is melted. Stir until combined and creamy. If you used dark chocolate add the golden syrup to sweeten if needed.
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