Gingerbread Recipe? Its great baking for Christmas and one thing my grandchildren really enjoy is gingerbread men and I am baking some samples this week to send them in the post as I have tried quite a few recipes and to be honest have not been too happy with some of them so it has been a bit of trial and error in the taste department. One thing I have always tried to maintain is a good taste as its just no good looking great when the taste is just awful and gingerbread is for me one of those things that you have to get spot on. So this is my recipe and I also think that the secret is in the length of cooking this is absolutely key to getting nice crisp gingerbread.
PS. The other biscuits were for my youngest granddaughter and they were a shortbread recipe that is in a previous post.
Tip: If you like your gingerbread cookies a bit softer, roll them out a bit thicker and slightly underbake them. If you prefer them crisp like a cracker, roll the dough very thin and bake longer. Feel free to vary the spice how you like.
- Gingerbread men Ingredients
- 400g plain flour
- ¾ teaspoon bicarbonate of soda
- 2 teaspoons ground ginger (I used extract)
- 2 teaspoons ground cinnamon (I used fresh)
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg ( I used fresh)
- ½ teaspoon salt
- 180g unsalted butter, at room temperature
- 125g soft dark brown sugar or dark muscovado sugar
- 1 egg
- 125g black treacle
- Royal icing
- 1 egg white
- ½ teaspoon freshly squeezed lemon juice
- 310g icing sugar, sifted
- Food colouring, optional
- Sift together the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.
- Put the butter and sugars in a freestanding electric mixer with a paddle attached (or use a handheld electric whisk) and cream on slow speed until light and fluffy. Turn the mixer up to medium speed and beat in the egg and treacle, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
- Once an even dough has formed, take it out of the mixer, divide into 3 and wrap each piece in cling film. Leave to rest overnight in the fridge.
- When you are ready to bake the cookies preheat the oven to 170°C (325°F) Gas 3.
- Take the dough out of the fridge and leave to soften for about 10 minutes. Lightly dust a clean work surface with flour and roll out the dough to a thickness of about 4mm with a rolling pin. Cut out shapes with the biscuit cutters. Arrange the cookies on the prepared baking trays and bake in the preheated oven for about 10-15 minutes. Leave the cookies to cool slightly on the trays before turning out onto a wire rack to cool completely.
- For the royal icing:
- Beat the egg white and lemon juice together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk). Gradually start adding the icing sugar, mixing well after each addition to ensure all sugar is incorporated. Whisk until you get stiff peaks. If the icing is too runny, add a little more sugar. Stir in a couple of drops of food colouring, if using, and decorate the cookies.
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1 cup dark-brown sugar, packed
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1/2 teaspoons nutmeg
- 1 1/2 teaspoons finely ground black pepper
- 1 1/2 teaspoons kosher salt
- 2 large eggs
- 1 cup unsulfured molasses
In a large bowl, sift together flour, baking soda and baking powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350°F. Line baking sheets with parchment paper. Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into shapes then transfer to prepared baking sheets.
Freeze for 10 minutes before baking (or refrigerate for 15 minutes). Bake for 9 to 12 minutes. If you like a crisper cookie, you can bake longer. I like them soft, so I took them out at 9 or 10 minutes. Let cookies cool on wire racks.
Decorate with royal icing.
Shortcake Biscuits – As I mentioned in a previous post that I love scouring the charity shops for old cooking books and one of my finds was a WI Book of Biscuits and this is one of the recipes that I have tried and I am going to share with you all because it is delicious and I do think that it can be adapted to add some different fruit in as well for example strawberries. I have made this a few times now and its one of those recipes that I think is fail safe and you will certainly get a lot of people asking for you to make these again. So please give them a try and don’t forget to comment if you do it will be very much appreciated.
TIP: Dough can be frozen for 3 months so double this batch and freeze half – I forgot to do that myself today
You could use margarine but I never do its a personal thing regarding taste and also how margarine is made I am really against it in
You can use any shape you like from your biscuit cutters. Of course you can just bake the biscuits as they are or make some lollies as I did. Children love them like this and especially with royal icing and having their name on also helps!
Just wrap in cellophane and then wrap sellotape around them and you could always finish off with some ribbon which I sometimes do. In regards to decorating you can quite literally do what ever you like. I just made a batch of royal icing and then coloured it.
Press sticks in carefully and then I added some dough over the sticks and blended in with a little water to make them look really smooth. I think I would roll the dough out a little thicker the next time I make them and adjust the cooking time. I also put in the freezer for 10 mins prior to putting into my oven.
This was my test cookie. I always cook one biscuit first to check the temperature and how long they need cooking and you can see on the reverse that this is cooked to perfection.
Of course I have to test one to make sure it is ok and yes it is!
- 175 g (6oz) Plain Flour – I used 5 oz + 1oz cornflour
- 100g (4oz) Butter
- 50g 2oz ground rice
- 50g 2oz caster sugar
- 40g 1.5 oz apricot jam
- Make sure you have pre heated oven
- Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs
- Add the ground rice and sugar and mix together
- Put the jam in the centre and work the dough to a smooth mixture
- I wrap in greaseproof paper and a plastic bag and allow to rest overnight before using
Chocolate Cake Recipe - It has been a few weeks since I have posted a blog post but here I am back again and as promised a few weeks ago I needed to include the recipe for my handbag cake. It has quite a few different steps so I would not say it is easy but all it takes is a bit of organization. I also did not have some of the tools so I just adapted what I had and had to rethink how to do the stitching which I ended up doing with royal icing so this took a bit of time and I also had no button maker so I just used the bottom of my Wilton Colour Bottle to make the button shape. The shape of the handbag I used a cookie cutter and I quite like the look of this. I asked my local florist for the florist wire and tape to make the handle.
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