GINGERBREAD HOUSE DOUGH
This is a classic gingerbread house dough that's designed for construction. Made with vegetable shortening (which has a higher melting point than traditional butter) and no leavening, the dough holds its shape well once baked. It's strong and sturdy enough to make a basic gingerbread house, an advanced mansion or even additional elements for your house.
Provided by Dan Langan
Categories dessert
Time 1h55m
Yield One 8-by-8-inch gingerbread house
Number Of Ingredients 12
Steps:
- Mix the shortening, sugar, ginger, cinnamon, salt and cloves in the bowl of a stand mixer fitted with the paddle attachment on medium speed until a smooth paste forms, 1 to 2 minutes. Add the egg, molasses and vinegar and mix on low until combined. Scrape down the bowl and mix, about 30 seconds more. Add about half of the flour and mix on low until combined. Add the remaining flour and mix until smooth. Turn the dough out onto a clean work surface and knead until smooth, sprinkling the work surface and dough lightly with flour if sticky. Divide the dough in half.
- Working with one half at a time, roll out the dough on a piece of parchment paper until it is 1/4 inch thick, sprinkling it with flour if it starts to get sticky. (Don't go too thin! I place 1/4-inch dowels on either side of my dough to ensure that it is evenly rolled out.) Repeat with the second portion of dough. Chill the rolled dough on baking sheets until the dough feels chilled and is slightly firm, about 1 hour in the fridge or 30 minutes in the freezer. (Alternately you can wrap both pieces of dough in plastic wrap and chill for 2 hours or overnight before rolling.)
- Preheat the oven to 350 degrees F.
- For the basic gingerbread house template, cut out the following patterns: One rectangle panel measuring 7 x 5.5 inches for the sides of the house (you will use this twice). One rectangle panel measuring 8.5 x 6 inches for the front and back roof panels side (you will use this twice). And, one piece measuring 6 inches wide at the base, 6 inches to the roof line and slanted to a peak 9 inches from the bottom for the ends of the house (you will use this twice).
- For the advanced gingerbread house mansion, make 2 more batches of dough. For the advanced gingerbread house mansion template, cut out the following patterns: One rectangle panel measuring 10 x 8.75 inches for the front and back of the house (you will use this twice). One rectangle panel measuring 11 x 6.5 inches for the front and back roof panels (you will use this twice). And, one piece measuring 9 inches wide at the base, 9 inches to the roof line and slanted to a peak 12 inches from the bottom for the ends and center support of the house (you will use this three times).
- Plus, one piece measuring 2 inches wide, 2 inches to the low slant line and 3.25 inches to the high slant line for the sides of the chimney (you will use this twice). One small rectangle panel measuring 2 x 3.25 inches for the front chimney panel. And, one small square panel measuring 2 x 2 inches for the back chimney panel.
- Plus, one piece measuring 4 inches wide at the base, 5 inches to the lowest roof line and 7 inches to the highest roof line for the extra room (you will use this twice). One square panel measuring 4.5 x 4.5 inches for the extra room wall. And, one rectangle panel measuring 5.5 x 5 inches for the extra room roof.
- Plus, one triangle measuring 4 inches at the base and 1.5 inches high at the center peak for the front porch. One small rectangle panel measuring 1.5 x 3 inches for the front porch roof panels (you will use this twice). One small rectangle panel measuring 2 x 0.5 inches for the flower box panels (you will use this eight times). And, one rectangle panel measuring 2 x 3.25 inches for the front door.
- Use the gingerbread templates and a sharp chef's knife or craft knife to cut out the pieces, rerolling the scraps as needed. Leave about 1/2 inch between each piece. I like to cut the pieces directly on the parchment and then peel away the scraps to avoid moving the cut pieces.
- For the basic gingerbread house: From one of the pieces with the peaked roof (this will be the front of the house), use a square or rectangular cutter to make a door and a round cutter to make a center window above, cutting straight down and leaving the perforated pieces in while the dough bakes.
- For the advanced gingerbread house mansion: From the side panels of the house, use a round cutter to make a center window, and from the front and back of the house, use a square or rectangular cutter to make windows, cutting straight down and leaving the perforated pieces in while the dough bakes.
- To make the trees, use tree-shaped cookie cutters or a tree template to cut out trees in pairs. Use a sharp paring knife or a craft knife to cut one tree in each pair in half. Use a round cutter to cut out one circle per pair to use as the base of the tree.
- Bake until the centers are firm to the touch, rotating the pans back to front and top to bottom during the last 10 minutes of baking, 25 to 28 minutes total (20 to 25 minutes for the smaller pieces). For the extra-large pieces for the advanced gingerbread house mansion, lower the oven temperature to 300 degrees F and bake an additional 15 to 20 minutes. Don't be afraid to bake the gingerbread a few minutes longer if you are unsure--we need these pieces to be strong!
- While the dough is still warm, use the cutters or a paring knife to remove the doors and windows to achieve a clean cut. Transfer the parchment with the gingerbread house pieces to a flat surface and allow to cool completely before removing from the parchment. For larger or more detailed houses it is helpful to allow the baked gingerbread to rest uncovered overnight.
- For the advanced gingerbread house mansion: To make the windows, separate the hard candies by color and use a rolling pin to gently crush them in a resealable plastic bag. Transfer the candies to separate silicone baking cups or microwave-safe bowls and microwave on high in 20-second increments, stirring with a skewer in between, until melted, 30 to 60 seconds. Place a clean piece of parchment under each window, then pour the melted candy into the window holes and let cool, 1 to 2 minutes. Use a cutter of your choice to gently press a design into the windows and let cool completely, 15 to 20 minutes.
- Assemble the gingerbread house or mansion and decorative elements as directed and allow the icing to dry completely overnight before decorating.
THE MOST WONDERFUL GINGERBREAD COOKIES
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
Provided by gingerkitten D
Categories Dessert
Time 2h23m
Yield 24 5inch tall cookies
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
GINGERBREAD DOUGH
Steps:
- Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined.
- Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet.
- Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
- When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
- Roll out dough and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing.
- Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good.
- Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly.
- Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary.
GINGERBREAD DOUGH RECIPE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cut nonstick baking parchment to fit your baking sheet. Stir together the dry ingredients in a large bowl. Combine the corn syrup, brown sugar, and margarine in a 2-quart saucepan. Stir constantly over medium heat until margarine is melted. Pour the syrup mixture over the flour mixture.
- Stir well, using your hands to mix as the dough becomes stiff. If you are using a heavy-duty Kitchen Aid mixer, the mixer can handle this dough; lightweight mixers cannot. Chill the dough 1 hour or until it is about room temperature. Preheat oven to 350 degrees Fahrenheit. Roll out the dough on nonstick baking parchment to a thickness of 1/8-inch. Using the patterns of your choice, cut out the necessary pieces. Bake 12 to 15 minutes or until golden brown. Smaller pieces should be baked separately from larger ones, as baking times will vary depending on size. Check for air bubbles during baking and poke them with a knife or skewer. When baking is done, slide the parchment with the hot gingerbread onto a cooling rack. Make sure all the pieces lie flat.
- For the icing: Sift the confectioners' sugar. Place the egg whites in a mixer bowl. Add sugar and cream of tartar to egg whites while stirring. When all the sugar is incorporated, turn mixer to high and beat mixture until thick and very white. The icing should hold a stiff peak. The process takes about 5 to 7 minutes, longer if using a hand mid mixer. Cover the icing tightly with plastic wrap, as it dries very quickly. Use paste food colors to tint the icing. A tiny dot on a toothpick to a quarter cup of icing will make a nice pastel color, but be sure to add it a little at a time. With practice you will learn how much to use to get the color intensity you want.
GINGERBREAD HOUSE
You'll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.
Provided by Food Network
Categories dessert
Time 1h30m
Yield One recipe of dough makes one
Number Of Ingredients 14
Steps:
- Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
- Preheat oven to 375 degrees F.
- Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
- Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
- Bake at 375 degrees F for about 15 minutes until dough feels firm.
- Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
- Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
- Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
- Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
- Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
- Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
GINGERBREAD MEN
Use this versatile dough to make gingerbread men and other shapes. Let the kids decorate them with icing for a perfect winter's day activity
Provided by leahboundsx
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Serves 15-20
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
- On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.
Nutrition Facts : Calories 95 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 1 grams protein, Sodium 0.44 milligram of sodium
GINGERBREAD HOUSE DOUGH
Completely edible and resilient! Makes enough dough for two medium houses or one large house. Maybe even enough left for cookies afterwards. ;D
Provided by Cynna
Categories Dessert
Time 35m
Yield 1 large house
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter and sugars. Beat in the molasses and eggs.
- In another large bowl, sift dry ingredients. Combine mixtures and knead into a smooth ball. Cover and refrigerate at least 30 minutes.
- On a well-floured surface, roll out a small amount of the dough until it is 1/4 inch thick.
- Place one of the paper pattern pieces on the dough and cut around the edges. Gently, using the spatula, lift the dough and place it on the foil-lined, prepared cookie sheet.
- Put all scraps into a bowl and cover. Save these to make gingerbread men.
- Bake for 15 to 20 minutes or until slightly firm.
- Let cool on racks until firm enough to handle.
- Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.
EASY VEGAN GINGERBREAD
Make our simple vegan version of gingerbread for Christmas, or as an anytime treat. Shape into gingerbread people and get the kids to help decorate them with icing
Provided by Liberty Mendez
Time 32m
Number Of Ingredients 8
Steps:
- Combine the flaxseed with 2½ tbsp water, and leave to thicken for 5 mins. Line two baking sheets with baking parchment. Melt the margarine, sugar and syrup in a pan over a low heat, then transfer to a medium bowl and leave to cool slightly. Stir in the flaxseed mix, then the flour, bicarb, spices and a pinch of salt until it comes together into a smooth dough. Chill for 30-45 mins until firm.
- Heat the oven to 200C/180C fan/gas 6. Roll the dough out on a lightly floured surface to a 5mm thickness. Stamp out as many gingerbread people as you can, then re-roll the trimmings and continue until all the dough is used. Put on the sheets and bake for 12 mins until golden. Leave to cool on the sheets for 10 mins, then transfer to wire racks to cool completely. Will keep in an airtight container for two weeks.
Nutrition Facts : Calories 269 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
GINGER ICEBOX COOKIES
The dough can keep in the fridge for about 2 weeks, or well-wrapped in the freezer for several months.
Provided by byZula
Categories Dessert
Time 2h10m
Yield 4-5 dozen
Number Of Ingredients 7
Steps:
- Cream sugar, shortening, add eggs.
- Beat well.
- Add molasses and dry ingredients to make a stiff dough.
- Form into 3 or 4 rolls about 2 1/2 inches in diameter.
- Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
- Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
- Bake in 375°F oven for 8-10 minutes or until done.
- Remove from pans and cool on wire racks.
GINGERBREAD CRAFT DOUGH / ORNAMENTS
My co-worker Amy is talented in all things craftsy: basket-making, soaps (the real kind, with lye!) and this is her recipe for gingerbread craft dough for holiday ornaments, etc. You can protect them with clearcoat to save for future holidays, but this will mask the delicious spicy fragrance, so I'd just make more next year and enjoy the aroma this year. Prep time includes drying time and yield depends on the size of your cookie cutters. And please don't eat them!
Provided by EdsGirlAngie
Categories Kid Friendly
Time P4DT30m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Cream together shortening and sugar until light and fluffy; stir in molasses.
- Sift dry ingredients together, then stir into the shortening mixture in 3 parts, alternating with 1/4 cup water each time.
- Dough will be stiff.
- Refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Cut the dough into 3 pieces and knead to warm slightly then roll out each piece about 1/4-inch thick.
- Cut into desired shapes; use a straw to make a hole at the top if you're making an ornament.
- Bake at 350 degrees F for 30 minutes.
- Remove to cooling rack and let dry about 3 days.
- Decorate as desired.
Nutrition Facts : Calories 471.2, Fat 7.2, SaturatedFat 1.8, Sodium 223.3, Carbohydrate 94, Fiber 2.3, Sugar 32.5, Protein 7.6
GINGERBREAD HOUSE DOUGH & ICING
Dough designed for gingerbread houses to with stand cracks and sagging but still delicious. Tips: * If your dough is too tough to roll-out, microwave for 10-15 seconds. * Use aluminum foil to roll-out, transfer and bake your pieces. Cut a piece of foil the same size as your baking sheet. Wipe your working surface with a damp sponge and lay the foil on top. This will prevent the foil from slipping. Sprinkle the foil with flour, roll-out your dough, cut your pieces, lift the entire piece of foil onto your baking sheet and bake. Use a fresh piece of foil for each roll-out. * A pizza cutter provides a quick, straight line for large pieces like walls and roofs. * Cut all windows and doors before baking. * Prevent a lopsided house by holding the sides in place until dry. * Pint-size zip-lock freezer bags make excellent frosting bags. Snip off the corner of the bag, fill with frosting, zip-lock closed and decorate. * Variety of candy used to decorate is more important than quantity. * Rice Krispie Treats, tinted green, make fun uniquely shaped bushes and trees.
Provided by NcMysteryShopper
Categories Dessert
Time 40m
Yield 1 House
Number Of Ingredients 13
Steps:
- Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
- Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
- Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
- Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
- Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
- Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.
EASY GINGERBREAD HOUSE
This easy recipe will give you one sturdy and aromatic gingerbread house with dough left over for cookies. Once you try this it will become a happy holiday tradition.
Provided by KathyMayhewHall
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
- Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
- Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
- Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
- Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
- Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
- Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
- Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
- Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.
Nutrition Facts : Calories 1132.1 calories, Carbohydrate 199.5 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.8 g, Sodium 488.2 mg, Sugar 83.1 g
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
More about "gingerbreaddough recipes"
GINGERBREAD DOUGH RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Published 2018-12-24Total Time 2 hrs 20 mins
- Beat butter and sugar at medium speed with an electric mixer until fluffy. Stir together baking soda and 1/4 cup water in a small bowl until dissolved; stir in molasses.
- Stir together flour and next 4 ingredients. Add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Divide dough in half; flatten each into a disk. Wrap disks in plastic wrap, and chill 1 hour.
- Preheat oven to 350°. Roll dough disks to 1/4-inch thickness on a lightly floured surface. Cut dough into desired shapes, rerolling remaining dough scraps as needed. Place cookies on parchment paper-lined baking sheets.
GINGERBREAD DOUGH | GINGERBREAD RECIPE | TESCO REAL FOOD
From realfood.tesco.com
GINGERBREAD PLAY DOUGH RECIPE NO COOK - THE IMAGINATION TREE
From theimaginationtree.com
EDIBLE ARCHAEOLOGY: GINGERBREAD CUNEIFORM TABLETS | FOOD ...
From pinterest.ca
GINGERBREAD PLAYDOUGH - THE BEST IDEAS FOR KIDS
From thebestideasforkids.com
HOW TO MAKE A GINGERBREAD HOUSE | TIPS & RECIPES - CROSBY'S
From crosbys.com
13 EXCELLENT HEALTH BENEFITS OF GINGERBREAD (NO. 9 IS BEST ...
From drhealthbenefits.com
GINGERBREAD HOUSE | GINGERBREAD HOUSE TEMPLATE - SBS
From sbs.com.au
GINGERBREAD DOG TREAT RECIPE - PETGUIDE
From petguide.com
GINGERBREAD DOUGH - CANADIAN LIVING
From canadianliving.com
DOG FOOD - DOG FOOD - WARRENTON, VIRGINIA | FACEBOOK ...
From facebook.com
GINGERBREAD - WIKIPEDIA
From en.wikipedia.org
7 TRICKS FROM A GINGERBREAD HOUSE CHAMPION - CHATELAINE
From chatelaine.com
GINGERBREAD DOUGH - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GINGERBREAD DOUGH RECIPE
From crecipe.com
GINGERBREAD TRAIN | TESCO REAL FOOD
From realfood.tesco.com
GINGERBREAD COOKIES RECIPE - REAL SIMPLE
From realsimple.com
WHAT YOU NEED TO KNOW ABOUT GINGERBREAD BAKING - IKEA CA
From ikea.com
EASY GINGERBREAD COOKIES - YUMMY TODDLER FOOD
From yummytoddlerfood.com
HOW TO MAKE A GINGERBREAD HOUSE | FEATURES - JAMIE OLIVER
From jamieoliver.com
ORANGE GINGERBREAD COOKIES - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
BUTTERY GINGERBREAD DOUGH | CANADIAN LIVING
From canadianliving.com
MEDITERRANEAN FOOD, SWEET DESSERTS AND MORE - …
From gingerbreadchefblog.ca
BEST GINGERBREAD RECIPE EVER! - YOUTUBE
From youtube.com
MAXIMUM FRIDGE STORAGE TIME? - CHOWHOUND FOOD COMMUNITY
From chowhound.com
GINGERBREAD BISCUIT DOUGH RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
EASY GINGERBREAD PLAYDOUGH RECIPE - I HEART NAPTIME
From theinspirationboard.com
HOW TO MAKE GINGERBREAD | BBC GOOD FOOD
From bbcgoodfood.com
IS MY GINGERBREAD DOUGH TOO DRY? | COOKIE CONNECTION
From cookieconnection.juliausher.com
WHY IS MY GINGERBREAD SO CRUMBLY? | MUMSNET
From mumsnet.com
CHRISTMAS GINGERBREAD RECIPES | ALLRECIPES
From allrecipes.com
GINGERBREAD DOUGH (FOR GINGERBREAD PARTY ... - CANADIAN LIVING
From canadianliving.com
WHY IS YOUR GINGERBREAD DOUGH TOO CRUMBLY? - MISS VICKIE
From missvickie.com
STRUCTURAL GINGERBREAD HOUSE DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love