GINGERBREAD 3D COOKIES 4 WAYS RECIPE BY TASTY
Here's what you need: butter, brown sugar, molasses, salt, cinnamon, ground ginger, allspice, egg, baking powder, baking soda, flour, powdered sugar, milk, red food coloring, green food coloring
Provided by Alix Traeger
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
- Whisk in the egg until combined.
- Fold in the baking powder, baking soda, and half of the flour.
- Add the rest of the flour until dough comes together.
- Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F (180°C).
- Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
- Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
- Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
- Carefully transfer the cookies to a baking rack and cool completely.
- Equally divide the powdered sugar in three bowls.
- Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
- Add red food coloring to one bowl and green to the other.
- Transfer icings to three different piping bags with a thin tip.
- Decorate the cookies and allow to set before assembling.
- Fit the cookie pieces into each other to allow the cookies to stand.
- Enjoy!
Nutrition Facts : Calories 457 calories, Carbohydrate 83 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams
GINGERBREAD COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, molasses, Pillsbury™ Best™ All-Purpose Flour, ground ginger, baking soda, ground cinnamon, ground cloves, kosher salt, Pillsbury™ Creamy Supreme® Vanilla Frosting, sprinkles
Provided by Pillsbury Baking
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
- Add the egg and molasses, and beat until smooth.
- In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Spread the remaining ½ cup (100 G) sugar in a shallow dish.
- Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
- Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
- Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
- Enjoy!
Nutrition Facts : Calories 77 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
GINGER BUTTERMILK BISCUITS
After we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment's notice!-Rebecca Littlejohn, Vista, Califiornia
Provided by Taste of Home
Time 25m
Yield 20 biscuits.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in crystallized ginger. Add buttermilk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on a parchment paper-lined baking sheet. Brush tops with butter. If desired, sprinkle with coarse sugar. Bake 7-8 minutes or until bottoms are golden brown. Serve warm.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
GINGERBREAD STAINED GLASS BISCUITS
Bake these pretty gingerbread biscuits with a stained glass centre as treats at Christmas time with the kids. They make great presents for friends and family
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 46m
Yield Makes 30
Number Of Ingredients 10
Steps:
- Heat the sugar, golden syrup and butter in a pan until melted. Mix the ginger and flour in a large bowl and make a well in the centre. Add the bicarbonate of soda to the melted mixture and stir - it will fizz a little - then pour into the flour mixture with the egg. Stir to combine. The mix will be soft but will firm up as it cools.
- Scoop the mixture into a box or fridge bag and chill for at least 1 hr until firm enough to roll out. The dough can be kept in the fridge for up to a week or frozen for three months.
- Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and cut in half. Briefly knead the first piece, then roll it on a lightly floured surface to 2mm thick. Cut into shapes with snowflake or star cutters about 12cm across, then transfer to lined baking sheets, leaving a little room for them to spread. Cut a window out of each biscuit using another cutter about about 6cm across, then add a sweet to the centre.
- If the sweets are large, chop them up first - you'll have to judge by the size of the hole. (Don't be tempted to add too much or it will spill over the edge.) If you plan to hang the biscuits, make a small hole in the top of each one using the end of a piping nozzle (the hole will close up a little so make sure it's big enough). Repeat with remaining dough.
- Bake in batches for 5-6 mins or until they darken slightly and the sweets have melted. If the holes have closed up, remake them while the biscuits are warm. Leave to cool and harden up completely before moving them. Don't forget to bake the parts you've cut out, too! You can decorate the biscuits further by using white piped icing, if you like.
Nutrition Facts : Calories 113 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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
TASTY CHEWY GINGERBREAD BISCUITS
Simple recipe to make slightly chewy centred gingerbread biscuits.
Provided by dianasindy82
Time 20m
Yield Makes 15-20 (approx)
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180°C (approx gas 5) and grease 2 large baking trays
- Mix together the flour, sugar, salt, bicarbonate of soda, ginger and cinnamon in a bowl
- add the golden syrup and the butter and mix together well until it forms a soft workable dough. (If it is too crumbly you can add a little more butter, or if it is too sticky add a little more flour)
- Roll out the dough on a lightly floured surface to about 1cm thick and use a cutter of your choice to cut them into shapes
- Lay out the shapes on the baking trays allowing a little room for them to expand
- Cook for around 10-15 minutes depending on how chewy you want them (the longer time the harder they will be)
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Estimated Reading Time 3 mins
- Heat the oven to 180°C/160°C fan/gas 4. Line 2 large baking sheets with silicone baking liner or baking paper.
- Cut a large sheet of baking paper and roll out the gingerbread on it to 5mm thick. Using Christmas cutters, stamp out biscuit shapes and put them on the lined baking sheets using a palette knife. Leave space for them to spread a little.
- Press one end of a straw into each of the biscuits where you’d like to thread a ribbon to hang, twist the straw and pull away to make a hole – or use a skewer.
- Put the baking sheet in the freezer for 5 minutes until the biscuits are hard. Bake in batches for 10-15 minutes depending on size, until golden brown at the edges. Check the holes are still large enough to thread ribbon through. Leave to cool for 5 minutes on the sheets, then transfer to wire racks to cool completely.
GINGERBREAD BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved.
- Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top.
- Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick.
- Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked).
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