Gingerbread Fluffernutters by Morgan Hipworth

May 20, 2021

Ingredients

Gingerbread

150g butter cut into cubes

150g dark brown sugar

200g molasses

1 egg

450g sifted flour (cake flour is best but all purpose flour will also work)

1tsp baking soda

1tbls grounded ginger

1tbls ground cinnamon

1tbls mixed spice

Peanut Butter Mousse

120g sifted icing sugar

210g peanut butter

60g softened butter

60ml thickened cream

Marshmallow frosting

1 cup white marshmallows

1 tbsp water

Method

Gingerbread

1. Set up the electric mixer with the paddle attachment

2. Beat the butter and brown sugar together for 2-3 minutes on medium to high speed until light and fluffy

3. Add eggs and molasses, and beat on medium speed until combined and the mixture no longer looks separated. Approximately 3-5 minutes

4. Reduce mixer speed to low and gradually add the remaining ingredients and mix until combined

5. Divide dough in half and wrap each half in plastic

6. Let stand at room temperature for at least 2 hours. If you have time it is best to let stand for 8 hours

7. Preheat oven to 180C. 

8. Roll each piece of gingerbread out on a lightly floured surface. Each piece should be approximately 3mm thick

9. Stamp out your cookies using a 6cm round cookie cutter. Take it to the next level and choose a Christmas shaped cookie cutter 

10. If you choose to use a round cookie cutter you can stamp a mini gingerbread man out of the middle of half the cookies (this will be the top) 

11. Line the baking trays with baking paper

12. Place the cookies on the trays and place into the oven. 

13. Bake for approximately 8-10 minutes or until darkened around the edges

14. Cool on trays for 5 minutes before transferring to wire racks

Peanut Butter Mousse

1. Beat the icing sugar, peanut butter and butter for 4 minutes or until light and fluffy

2. Add the cream and beat for another 1 minute

3. Transfer the mixture to a piping bag fitted with a 1cm round nozzle ready to assemble.

You can watch our Piping bag tip here

Marshmallow Frosting

1. Place the marshmallow into a microwave safe bowl and microwave on high heat for 30 seconds or until just melted

2. Stir through water and set aside

Assembly Method

1. Pipe 1-2tbls of the peanut butter mousse into each cookie base (without the gingerbread man stamped out)

2. Top with a spoonful of the marshmallow frosting

3. Add the top cookie (the one with the gingerbread man stamped) and sandwich together

Recipe credits Morgan Hipworth

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