I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.After cookies are cool you may decorate them any way you like.Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies- very good!).Cut out cookies with desired cutter- the ginger bread man is our favorite of course.Use additional flour to avoid sticking.Sprinkle flour over dough and rolling pin.Place 1 portion of the dough on a lightly floured surface.Grease or line cookie sheets with parchment paper.Return to room temp before using.) Preheat oven to 375°. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated.Prepare baking sheets by lining with parchment paper. 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.Gradually stir in dry ingredients until blended and smooth.Add molasses, vanilla, and lemon zest and continue to mix until well blended.In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.See our recipe for a simple gingerbread house instead. The cookie dough will not be sturdy enough to be used to form a larger structure. Can this recipe be used for a gingerbread house? You can freeze these gingerbread cookies in balls in an airtight container and then bake them from frozen, adding an extra 5 minutes to the cooking time. If you have any stem ginger, grate and put into the mixture for a stronger ginger kick. Adding black treacle to the dough also gives the cookies a deep caramel flavour. You can also add additional spices such as nutmeg, cardamom and allspice, or even grate in some orange or lemon zest for a hint of citrus. Whilst ground ginger is of course the predominant flavour this recipe also includes a pinch of ground cloves and cinnamon for extra spice. See our guide to the best ever gingerbread recipes for shape inspiration. We’ve gone for a simple round shape, but you can get creative with cutters and make them into gingerbread men, stars, trees and plenty more. ![]() To flatten the cookies slightly, tap the baking tray on the worktop when you take it out of the oven.Leave at least a few centimetres of space around each cookie dough ball on the baking tray to allow for them spreading whilst baking.Weigh the dough balls on digital scales to make them more even in size.When rolling out the dough, sprinkling your hands and the rolling pin with flour as well as the worktop will all help to prevent it from sticking.Flattening the dough into a disc shape before chilling will mean it’s easier to roll it out once out of the fridge.This will make the dough more manageable to work with and allow the cookies to hold their shape when baking. ![]()
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