Gingerbread Sandwich Trees Food

GINGERBREAD CHRISTMAS TREE SANDWICH COOKIES

Steps:

• For the cookie dough: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne and baking powder in a medium bowl.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture might look curdled). Add the flour mixture and mix on low until the dough comes together. Divide the dough in half, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Keeping one dough disk refrigerated, roll the other on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (if the dough looks crackly or breaks apart, press it back together from the outside edge in). Use a 3 1/2-inch-wide by 3 3/4-inch-tall Christmas tree cookie cutter to cut out trees as close together as possible. Pull away the extra dough around each shape, then use a small offset spatula to transfer the trees to the prepared baking sheets, spacing them at least 1/2 inch apart (they will not spread much during baking). Reroll the scraps and cut out more cookies. Repeat this process with the remaining dough disk to make about 22 total. Freeze the cookies until firm, about 15 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are slightly firm to the touch but not browned at the edges, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely, about 20 minutes. The cookies will continue to firm as they cool.
• For the filling: Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and mix until smooth and creamy. Transfer the frosting to a piping bag fitted with a small round tip (size 6).
• For the add-ins: Pipe frosting in the style of a garland on half of the cookies. Lightly press the candy-coated chocolates into the frosting garlands. Cut the pretzel sticks to the same length as the cookie tree trunks. Pipe a small amount of frosting onto the trunks, then press pretzel stick pieces into the frosting. Turn the remaining cookies over (bottom-side up) and pipe frosting onto each. Top each with a decorated cookie and serve immediately.

GINGERBREAD COUNTRY CHURCH

Steps:

• To make dough: In a very large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and eggs. Combine the flour, ginger, cinnamon, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle., Trace patterns onto waxed paper; cut out. On a lightly floured surface, roll dough in batches to 1/4-in. thickness. Position patterns on dough and cut out. Using a sharp knife, score outlines to mark door where indicated on pattern, being careful not to cut all the way through dough., Using a toothpick, draw lines into dough to form shingles on roof pieces. To form siding, press the edge of a ruler into remaining pieces except dormers and steeple. (Keep pieces covered to prevent them from drying out.), With a small knife and ruler, cut two 1/4-in.-wide strips for the cross. Cut two 1/4-in.-wide strips for the door handles. Working freehand, cut a 2-1/2-in.-wide pathway. Roll small amounts of dough into balls; press onto pathway, forming stones., Transfer all pieces to parchment-lined baking sheets. Bake at 350° for 12-15 minutes or until browned. Cut out doors completely. Cool gingerbread on pans for 2 minutes before carefully removing to wire racks to cool completely., Return the front and side pieces of church to parchment-lined baking sheets. Spoon crushed candies into window cutouts. Bake at 400° for 3-4 minutes or until candy is melted. Working quickly, carefully press licorice pieces into windows, creating a leaded glass effect. Cool completely on baking sheets., Tint water with desired amount of red food coloring. Using paintbrush, paint mixture over the roof, steeple and dormer pieces; blot gently with paper towels and let dry., To make icing: In a very large bowl, combine confectioners' sugar and meringue powder. Add water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Transfer 2 cups icing to another bowl; beat in cinnamon until blended. Keep icing covered at all times with a damp cloth., To assemble church: Pipe cinnamon icing along base and one side of front of church and the adjoining side wall. Place walls at right angles to each other on cake board; prop with small cans. Pipe icing along inside and outside edges for added stability. Repeat with second side wall and back of church. Let dry completely., For steeple: Pipe cinnamon icing along one side of front of steeple base and one adjoining side wall. Position at right angles to each other and place on waxed paper; pipe icing along inside edge for added stability. Hold in place until set. Repeat with remaining side and back of steeple base. Repeat for steeple. Let dry completely., Pipe cinnamon icing along top edges of steeple base; attach steeple. Let dry completely., To assemble roof: Pipe cinnamon icing along top edges of church walls. Position roof pieces so there is equal overhang in front and back. Pipe icing along the joining edges. Prop bottoms of roof pieces with cans until roof is completely dry. Pipe icing onto edges of steeple and attach to roof. Join the cross pieces with icing; attach to edges of roof., For dormers: On a work surface, position dormer pieces at angles to each other, forming seven dormers. Pipe cinnamon icing along the joining edges. Let dry completely. Pipe icing onto the edges of dormers and attach over windows. Hold in place until secure, about 1 minute., Finishing touches: Tint a small amount of icing green and a small amount red. Using a #14 star tip and green icing, pipe wreaths on the doors. Using a #2 round tip and red icing, pipe berries on wreaths. With cinnamon icing, attach handles to doors; attach doors to church front., For trees, heat a small amount of corn syrup in the microwave until thin; brush over sugar cones. Coat with sprinkles. For shrubs, thin a small amount of icing with water and tint green. Pour over cornflakes; toss to coat. Spread onto waxed paper. Let stand until set. Attach cornflakes to Rolo candies with icing., Cover cake board with white icing. Immediately press pathway into icing. Arrange trees and shrubs as desired. Place coconut in a food processor; cover and process until finely chopped. Sprinkle over the church, trees and ground.

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.

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.

ULTIMATE EASY GINGERBREAD

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.

GINGERBREAD STAR TREE

Steps:

• Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring. Set aside to cool for 10 mins.
• Tip the flour, bicarb and spices into a large bowl. Add the syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth. The dough will feel a little soft, but will firm up once cooled. Wrap and chill for at least 30 mins.
• Remove the dough from the fridge and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
• Working with half the dough at a time (keeping the remaining dough well wrapped), roll out to the thickness of a £1 coin. Cut out 10-12 stars in descending size, re-rolling the offcuts if you need to. Arrange over the trays and bake for 8 mins until a few shades darker and puffed up a little. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Will keep, un-iced, in an airtight container for up to two weeks.
• Mix the icing sugar with enough water to make a thick, pipeable icing. Transfer to a piping bag and decorate. Pipe a blob of icing in the middle of each biscuit and stack them to make a tree, sticking the smallest star on top, standing upright.