ULTIMATE EASY GINGERBREAD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 8
Steps:
- Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
- Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
- Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
- Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.
Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
ENGLISH GINGERBREAD
Provided by Moira Hodgson
Categories dessert
Time 1h50m
Yield 4 loaves gingerbread, each with 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees. Grease a 10-inch by 8-inch by 2 1/2-inch square cake tin and line it with grease-proof paper on the bottom and sides. Brush with one to two tablespoons melted margarine.
- Combine the remaining margarine in a small saucepan with the molasses and corn syrup and heat gently until melted. Remove from heat. Sift the bicarbonate of soda, plain and whole wheat flours (returning the whole wheat "flakes" left in the seive) into a large bowl.
- If using a food processor, put half the flour with the eggs, sugar, allspice, cinnamon, nutmeg and ginger into the bowl fitted with the steel blade. Add the margarine-molasses mixture and process until smooth. Add the remaining flour (the bowl will be quite full) and process, adding a little milk if necessary to make a smooth mixture of dropping consistency. If working by hand, beat the eggs and add them one by one to the margarine mixture. Add to the flour with the sugar and spices and blend until smooth.
- Add the crystallized ginger and raisins to the mixture and turn it into the prepared tin. Bake in the center of the oven for one-and-a-half to two hours or until a thin skewer inserted in the center comes out clean. The gingerbread should have begun to shrink away from the sides of the tin and the center should be springy to the touch.
- Remove the gingerbread from the oven and allow it to cool in the tin for 10 minutes. Brush the top liberally with molasses and sprinkle with chopped ginger, pressing the pieces into the surface. Allow to cool and remove from the baking tin. At this point the gingerbread can be cut into four loaves and stored separately in airtight cake tins. It keeps for several weeks in a cake tin but it may also be frozen.
Nutrition Facts : @context http, Calories 921, UnsaturatedFat 20 grams, Carbohydrate 167 grams, Fat 27 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 611 milligrams, Sugar 120 grams, TransFat 4 grams
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
ENGLISH GINGERBREAD CAKE
posting for ZWT 6 Based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes
Provided by Boo Chef in West Te
Categories Dessert
Time 1h5m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 325°. Grease bottom and sides of an 8" x 8" metal baking pan with butter and line bottom of pan with parchment paper. Grease parchment paper with butter and dust paper and sides of pan with a little cake flour. Heat 8 tablespoons butter, golden syrup, brown sugar, and marmalade in a 2-qt. saucepan over medium-high heat. Cook, stirring often, until syrup thins and sugar dissolves, about 5 minutes; let cool for 10 minutes. Whisk in the milk and eggs; set syrup mixture aside.
- In a large bowl, whisk together cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add reserved syrup mixture and whisk until just combined. Pour batter into reserved baking pan. Bake until a toothpick inserted into center of cake comes out clean, about 50 minutes.
- Transfer cake to a rack and let cool for 10 minutes. Meanwhile, heat remaining butter along with sugar and lemon juice in a 1-qt. saucepan over medium heat and cook, stirring often, until sugar dissolves, about 3 minutes. Using a pastry brush, brush half the lemon syrup over top of cake. Invert cake onto cooling rack, discard parchment, and brush the remaining lemon syrup on bottom and sides of cake. Invert the cake onto a serving stand and wrap in plastic wrap; let cool completely. The cake tastes better the day after baking and will keep for up to 4 days. To serve, cut cake into squares and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 330.7, Fat 11.3, SaturatedFat 6.7, Cholesterol 58.3, Sodium 180.7, Carbohydrate 56.9, Fiber 1.4, Sugar 19.4, Protein 4
EASY OLD FASHIONED ENGLISH STICKY GINGERBREAD LOAF
Just the smell of this gingerbread loaf whilst it's baking is redolent of when I was a little girl and staying at my grandparent's old cottage..........and, it is so easy to make. Plus, there are not many ingredients to it and yet, it is the recipe I always turn to when I feel like real old-fashioned sticky gingerbread! My grandmother used to serve it in thick slices with butter; it nearly always appeared on the tea table at least once a week! This is also wonderful served up as a Pudding type cake, warm with custard or cream, delicious! Oh yes, this gingerbread only contains 2 ounces of fat in it, making it low fat as well as very tasty!
Provided by French Tart
Categories Breads
Time 55m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180C/350F/Gas mark 4.
- Grease and line a 2 lb loaf tin.
- Mix the flour with the salt, baking powder, ground ginger & raisins if using.
- Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
- Add the butter mixture to the flour mixture - and mix with a wooden spoon.
- Gradually beat in the egg and milk mixture to make a smooth, thick batter.
- Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
- The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
- Slice and eat warm with butter, or leave to go cold and store in an airtight container.
- Also wonderful served warm with custard or cream.
- Keeps very well for a week or more.
Nutrition Facts : Calories 339.7, Fat 9.8, SaturatedFat 5.5, Cholesterol 90.8, Sodium 183.6, Carbohydrate 56.9, Fiber 1.2, Sugar 9.4, Protein 6.4
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