3d Gingerbread Trees Food

GINGERBREAD TREES

Steps:

• Whisk the flour, gingerbread spice, baking soda and salt in a medium bowl. Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium low and add the flour mixture in two batches, beating until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 3/8 inch thick. Cut out trees using 2- to 3-inch cutters. (If the dough becomes too sticky, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are puffed and the edges are lightly set, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
• Roll out the other disk of dough on a lightly floured surface and cut out more cookies. Once the baking sheets have cooled, arrange the cutouts on the pans, bake and let cool.
• Make the icing: Whisk the confectioners' sugar with the water until smooth and very thick. Transfer the icing to a resealable plastic bag, snip off a corner and pipe on the cookies; sprinkle with sanding sugar. Decorate with the sunflower seeds.

3D GINGERBREAD TREES

Steps:

• In one bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves In the bowl of your mixer fitted with a paddle attachment, cream together the butter and brown sugar for about 2 minutes until light and fluffy Beat in the egg, followed by molasses and vanilla, mixing until fully combined Scrape the bowl and slowly mix in the dry ingredients a little at a time until just mixed, switching to a spatula if needed to mix properly. It should be soft but not sticky. If sticky, add flour 1 tbsp at a time Move the dough to a large piece of plastic wrap, press it into a disc and chill in the fridge for 2 hours While it chills, use a piece of paper or cardboard to create tree templates or tall triangles in multiple sizes. I made two sizes - 3 1/2 inch base, 5 inch tall and 4 inch base, 6 inch tall Line two baking sheets with parchment or a silicone baking mat Remove the dough onto a floured surface and roll it out until it is about 1/4 inch thick Use the templates and a pizza cutter or sharp knife to cut trees out of the dough and move them to the prepared baking sheets. Each 3D tree requires 3 equal sized triangles Chill the dough for an additional 30 minutes Preheat the oven to 350 degrees F Once preheated, remove the dough from the fridge and baking for 8-10 minutes until the edges are barely brown (larger trees will need to bake longer) Allow to cool completely on the baking sheet
• Combine all ingredients in mixing bowl fitted with a whisk attachments and mix until smooth, scraping with a spatula as needed Move to a pastry bag with a small round piping tip to assemble the trees
• Beat the butter with a paddle attachment until smooth, about 2 minutes Add the powdered sugar in batches, mixing until smooth and scraping the bowl occasionally Add in the vanilla and green food coloring and move the frosting to a pastry bag fitted with a small star tip
• Match up three equal sized triangles Use the royal icing to pipe up the long sides of the cookies and stick them together, holding the trees together lightly until it holds Allow the royal icing to dry completely Use the buttercream in a pastry bag with a star tip to pipe small dollops of frosting all over the trees, starting at the bottom Add sprinkles and other decorations and store in the fridge

GINGERBREAD TREES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Beat together the softened butter with the caster sugar until creamy. Stir in bicarbonate of soda, golden syrup and the egg yolks. Sift in the plain flour and ground cinnamon and ground ginger then bring together with a wooden spoon. Shape into two balls, knead until the dough comes together, then chill for 30 mins. Roll out one ball at a time, to about 2 x £1 coin thickness. Stamp out trees with a 7cm cutter, then re-roll the trimmings. Lift dough onto greased baking sheets and bake for 10-12 mins until slightly risen and golden brown. Cool on a wire rack. Will keep in an airtight container up to a week.