Cook Time: 10-12 minutes.

Serving Size: 2 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F

Nutritional Content

Allergens: AllergenSoy; AllergenEggs; AllergenMilk; AllergenWheat; AllergenSulphites; Cinnamon

Calories: 290 Kcal

Carbohydrates: 51 g

Protein: 2 g

Total Fat: 9 g

Calcium: 40 mg

Sodium: 280 mg

Ingredients

10 Servings

• Margarine, Solids 2 Oz

• Sugar Granulated Bulk 1/4 Cup

• Syrup, Maple Bulk 1 1/8 Cup

• Egg, Liquid 1 Tbsp 2 tsp

• Water, Tap 1 Tbsp 2 tsp

• Cake Mix, Gingerbread 11 Oz

25 Servings

• Margarine, Solids 5.5 Oz

• Sugar Granulated Bulk 2/3 Cup

• Syrup, Maple Bulk 2 3/4 Cup

• Egg, Liquid 1/4 Cup

• Water, Tap 1/4 Cup

• Cake Mix, Gingerbread 1 lb 12 Oz

50 Servings

• Margarine, Solids 10.5 Oz

• Sugar Granulated Bulk 1 1/3 Cup

• Syrup, Maple Bulk 1 1/2 Qt

• Egg, Liquid 1/2 Cup

• Water, Tap 1/2 Cup

• Cake Mix, Gingerbread 3 lb 8 Oz

100 Servings

• Margarine, Solids 1 lb 5 Oz

• Sugar Granulated Bulk 2 3/4 Cup

• Syrup, Maple Bulk 2 3/4 Qt

• Egg, Liquid 1 1/8 Cup

• Water, Tap 1 1/8 Cup

• Cake Mix, Gingerbread 6 lb 15 Oz

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Cream margarine and sugar using paddle attachment on medium speed until fluffy. Approximately 2 minutes.

3. Add total amount of Maple Syrup, Eggs and Water. Mix on medium speed for 1 minute. Batter containing Eggs should be held at <40F.

4. Add Gingerbread mix. Mix on low speed for 30 sec. Stop mixer. Scrape bowl and paddle.

5. Mix on low speed for 30 sec or until blended. DO NOT OVERMIX

6. Use A #30 scoop roll into balls and dip into sugar placing them 2” apart on greased cookie sheet. Flatten slightly.

7. Bake at 350F in a conventional oven or 300F in convection over for 10-12 min. Rotate Cookies baked in convection oven one-half turn after 5 min of baking. DO NOT OVERBAKE.

8. Portion 2 Gingerchews per serving unless otherwise instructed.

   
   
   Print Recipe here