MERRY CHRISTMAS/ HAPPY HOLIDAYS or whatever it is your supposed to say these days? I hope you had a magical time and overindulged once again, you greedy bastards. Anyway, I’m back! I haven’t posted in forever because I have unfortunately entered the world of adulthood and now work FULL TIME. I know. Vial. But unfortunately that kitchen aid won’t pay for itself. I have however been lucky enough to have some time off over Christmas so I’m back to what I do best or at least what I enjoy. And why not start with an all time classic? The roulade.
Each year I think it will be fun to make something new out of ginger bread, We’ve had the quintessential gingerbread house, sleigh complete with reindeer and that huge Hogwarts inspired creation from last year. And each year I go through the same stress of having made too much dough that sticks to everything and inevitably forget about one batch in the oven which ends up burning. Followed by the dreaded erecting of the structure which NEVER goes smoothly. So this year I said…enough. I shall not partake in the madness of a gingerbread DIY SOS that doesn’t even get eaten. Alas the gingerbread roulade was born.
Making a roulade or swiss roll is so simple. Such an easy array of ingredients to remember and put together. Plus you can make it pretty much any flavour you desire! If this sounds like it will tickle your taste buds, feel free to give it a go. There will be a few more recipes up soon since I am baking as much as I can at the moment before I get back to reality. Don’t grow up kids.
Time to prep 30 mins
Time to bake 20 mins
For the gingerbread
- – 150g plain flour
- 1/2 tsp. bicarb
- 2 tsp. ground ginger
- 60g butter
- 90g dark brown sugar
- 1 free-range egg
- 2tbsp. honey
For the sponge
- 3 free- range eggs
- 80g dark brown sugar
- 1 tsp ground ginger
- 1 tsp. ground cinnamon
- 80g self raising flour
For the filling
- 200g cream cheese
- 100g icing sugar
- 2 tbsp. stem ginger
1. Preheat the oven to 180C. Line a Swiss roll tin and baking tray with greaseproof paper.
2. To make the ginger bread, combine all the ingredients in a food processor until a dough is formed. This can of course be done by hand if you’re not a lazy bastard like me!
3. Then roll out the dough until it’s about 0.5mm thin and cut out any shapes you like and place them onto the baking tray. The biscuits will only be crushed up eventually so don’t worry about their shape too much.
4.Bake for 10-15 minutes until they are soft and beginning to colour. Once cool, blitz to a powder in a food processor or pestle and mortar.
5. Whisk the eggs and sugar and spices until thick and pale. This will take about 5-10 minutes. You’ll know it’s ready when you take the whisk out and it leave a trail on the top of the mix for 3 seconds, before sinking back into the mix.
6. Sift in the flour and gently fold it into the mix.
7. Gently pour it into the tin, not holding it too high above otherwise the air will be knocked out.
8. Bake for 10 mins. It should spring to the touch.
9. Once done tip upside down onto a piece of greaseproof. Then peel off the paper from the sponge and use the paper underneath to roll up the roulade. Use a bread knife to slightly score the shorter length of the sponge and begin to roll the roulade with the paper inside. This helps it to keep it’s shape whilst it cools.
10. Leave to cool for 5 minutes.
11. Whip the cream cheese and icing sugar and mix well. Stir in the stem ginger.
12. Unroll the sponge and spread over the cream cheese, leaving a little extra to decorate. Roll up tightly. Slice off the ends.
13. Spread over the remaining cream cheese to create a base for the gingerbread to stick to. Sprinkle over the crushed biscuits and enjoy! Of course decoration is completely up to you, I used a mini gingerbread man cutter I had and sprinkle of icing sugar! But go wild, it’s Christmas!