top of page

OUR SUPABARN BROCHURE IS FULL
OF #SUPASPECIALS TO HELP YOU...

Supabarn - Tagline (White).png
1.png
SUPABARN.png

Western Star Gingerbread & Caramel Trifle

SERVES: 6 • TOTAL TIME: 1 HOUR 20 MINUTES + 40 MINUTES CHILLING TIME

Ingredients:

Gingerbread:

  • 125 g WESTERN STAR CHEF'S CHOICE UNSALTED CULTURED BUTTER, chopped

  • ⅓ cup (75 g) brown sugar

  • ⅓ cup (80 m) golden syrup

  • 1 egg

  • 2 ½ cups (375 g) plain flour

  • 1 tablespoon ground ginger

  • 2 teaspoons cinnamon

  • ¼ teaspoon ground cloves

  • 1 teaspoon bicarbonate of soda

  • White icing pens, to decorate


Trifle:

  • 1.5 L WESTERN STAR THICKENED CREAM

  • 1 cup (280 g) store-bought thick caramel

  • 2 tablespoons warm water

Directions:

Gingerbread:

  1. Melt butter, brown sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.

  2. Whisk egg and butter mixture in a large bowl. Sift flour, spices and bicarbonate of soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with plastic wrap and refrigerate for 30-40 minutes or until just firm.

  3. Preheat oven to 180°C (fan forced). Roll out one-third of the dough on baking paper to 5mm thick. Cut into gingerbread men using 10 cm and 8 cm gingerbread man cutter and place on a baking tray lined with baking paper. Cook for 8-10 minutes or until golden brown. Cool completely. Decorate the gingerbread men using a white icing pen to draw faces and buttons.

  4. Roll out the remaining gingerbread dough into a 1 cm thick (25 cm x 30 cm) rectangle. Place on a large baking tray lined with baking paper and cook for 10-12 minutes, or until golden brown. Cool completely.


Trifle:

  1. Whip the cream in a large bowl using a hand-held mixer until firm peaks.

  2. Put the caramel and water in a small bowl and mix to combine.

  3. To assemble. Crumble the gingerbread slab into pieces. Place one third of the gingerbread pieces into a trifle dish. Top with one third of the cream and half the caramel. Swirl the caramel into the cream. Repeat with another third of the remaining gingerbread pieces and cream and remaining caramel. Swirl the remaining cream on top. Place the gingerbread men on top.

  4. Serve with fresh seasonal fruit.

This recipe is courtesy of Western Star.

Download Recipe Here:

Western Star Gingerbread & Caramel Trifle
.pdf
Download PDF • 3.26MB

This recipe is featured in The BARN Magazine 2023:


Western Star products used in this recipe:


bottom of page