Gingerbread man recipes
Ingredients
- 1 cup water
- ½ cup syrup
- 2 tbsp. ground cinnamon
- 1 tbsp. ground cloves
- 1 tbsp. ground ginger
- 1 tsp. ground cardamom
- 1 tbsp. bicarbonate
- 300g butter
- 2.5 cup sugar
- 7.5 cup flour
Method
- 1.Cream the butter and the sugar then add the syrup and continue to mix.
- 2. Put all the dry ingredients together into a bowl and mix before folding into the butter mixture.
- 3. Knead into a dough ball and put in a plastic bag and leave in the fridge overnight.
- Pre-heat the oven to 200C
- 4.Roll the dough as thin as possible using flour.
- 5.Cut out figures - preferable Christmas figures, hearts, stars etc.
- 6.Bake in oven for about 5 minutes - keep an eye as they do burn really quickly.
Ingredients
- GINGERBREAD DOUGH
- 3 cups Self Raising Flour
- 1 teaspoon baking soda
- 3 teaspoon Ground Ginger
- 1 ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- ½ cup Stork
- ½ cup White Sugar
- 1 Large Egg
- 2/3 cup Black Treacle
- CONFECTIONERS FROSTING
- 2 cups Icing Sugar
- ½ cup Salted Butter
- 1 teaspoon Pure Vanilla Extract
- 1 ½ Tablespoons Milk or Light Cream
Method
- In a large bowl sift or whisk together the flour, baking soda, and spices. Set aside.
- In a seperate large bowl cream the stork and sugar until light and fluffy. Add the egg and treacle (note: is best to line the measuring cup with a light coating of oil to prevent sticking)beat until well combined.
- Gradually add the flour mixture beating until incorporated.
- Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least 2 hours or overnight. You want the dough firm enough for rolling.
- Preheat oven to 177 degrees C and place rack in centre of oven.
- On a lightly floured surface, roll out the dough to a thicknessof about 1/4 inch. Use cutters to cut out the cookies. You can use standard gingerbread man or use many different shape. With an offset spatula lift the cut cokkies onto baking sheets about 1 inch apart. Note: if you are hanging the cookies or using as gift tags make a hole at the top of the cookies with a straw or end of a wooden skewer.
- Bake for about 8 - 12 minutes depending on size of cookies. Small ones take about 8 minutes Larger will take about 12 minutes. If using for just decorations bake about 15 minutes for large and 11 minutes for small. They are done when they are firm and the edges are just begining to brown.
- Remove the cookies from the oven and cool on the baking sheet for about 1 minute. Transfer to a wire rack to complete cool.
- If desired, you can press raisins, currants, or candies into dough for eyes and buttons after transfer. Alternatively you can use the frosting to attach.
- ICING SUGAR
- Cream the butter until smooth and well blended. Add the vanilla. Slowly add the icing sugar. Add the milk or cream and using a hand mixer beat on high speed until light and fluffy about 4-6 minutes. Add a little more milk if too dry.
- Decorate cookies as desired.
- To tint i use the colouring paste found at a cake decorating store.
- Makes about 3 dozen cookies depending on size. Store in air tight container.
Ingredients
- 1¼ lb. flour
- ¼ oz. ground rice
- ½ lb. sultanas
- ½ lb. butter
- 1½ oz. ground ginger
- ½ lb caster sugar
- ½ oz. mixed spice
- 1 lb treacle
- 2 eggs
- 2 oz candied peel
- 1 tbsp. bicarbonate of soda
- teacupful beer or porter
Method
- 1. Beat the butter and sugar to a cream. Add the flour, dry ingredients, then the treacle and egg yolks, and whites seperate and the porter. Mix with your [clean] hands all the time.
- 2. Fill a large paper-lined tin, cover the top with greased paper. Bake in moderate oven for 3 hours.
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