SOFT GINGERBREAD
Love gingerbread with a soft centre and crisp edges? This recipe is for you. It isn't meant for decorations or gingerbread houses - just bake, ice and enjoy!
Provided by Katie Hiscock
Categories Afternoon tea
Time 1h11m
Yield Makes 20-25 depending on the size of cutter
Number Of Ingredients 10
Steps:
- Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
- To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
- Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container
Nutrition Facts : Calories 163 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SOFT GINGERBREAD
Topped with whipped cream, this simple dessert is one of my favorite comfort foods. It's quick enough for a weeknight treat, and tastes even better for left-overs! Originally from Esther Shank's Mennonite cookbook and tweaked a bit by me.
Provided by puppitypup
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and grease a 9 x 13 pan.
- Cream brown sugar and butter thoroughly.
- Add eggs and molasses and combine.
- In a separate bowl, whisk dry ingredients together.
- In a separate bowl, combine boiling water and baking soda.
- Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
- Pour into pan and bake for 30-35 minutes or until done.
- Serve with whipped cream on top.
MELROSE SOFT GINGERBREAD
As famous as the Natchez gardens from whence it comes, this spicy cake smells heavenly when baking. Substitute buttermilk for the soured milk, if desired. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease a 7 x 11 baking pan.
- Sift dry ingredients together.
- Combine remaining ingredients, add to dry ingredients and mix well for one minute.
- Pour into pan and bake for approximately 30 minutes or until cake tests done.
- Let cool slightly; turn out onto platter and dust lightly with confectioners sugar, if desired.
Nutrition Facts : Calories 322.8, Fat 13.3, SaturatedFat 8, Cholesterol 72.3, Sodium 223.1, Carbohydrate 47.6, Fiber 0.9, Sugar 24.3, Protein 4.3
MOM'S BEST SOFT GINGERBREAD COOKIES (NEW! GB HOUSE DIRECTIONS!)
This is my mom's recipe that just can't be beat. I don't know where the recipe came from, I just know they're good! I like them plain with raisins for decoration, but you can go all-out if you want! Have fun and enjoy!! *I used this recipe to make my gingerbread house, but the directions are slightly different for this. **See bottom of page.
Provided by Wildflour
Categories Dessert
Time 55m
Yield 3-4 dozen, 18 serving(s)
Number Of Ingredients 13
Steps:
- Place cloves in hot water; set aside.
- Cream shortening and sugar.
- Add egg and beat.
- Add molasses, beat.
- Remove cloves from water, discard cloves.
- Add clove water, beat. *Dough will look "curdled".
- Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
- Chill dough.
- Roll out to 1/2" thick or slightly less.
- Cut into shapes.
- Decorate with raisins if desired.
- Place carefully on ungreased cookie sheet.
- Bake at 375° for 8-10 minutes. Do not over bake.
- *GB House directions:.
- Make dough the same as above, but roll dough out thin, 1/4" at most.
- Bake in 325 oven for about 20 minutes.
- Remove to racks to cool, and let harden/dry out a bit overnight for sturdiness if making large pieces.
- *Doors and windows need to be cut out PRIOR to baking. Fill any with crushed hard candy before baking, too. And pieces filled with hard candy baked the best on foil. Non candy-filled pieces were baked on parchment paper.
Nutrition Facts : Calories 340.9, Fat 12.1, SaturatedFat 3, Cholesterol 10.3, Sodium 246.3, Carbohydrate 54.9, Fiber 1.2, Sugar 24.4, Protein 4
MAGENBROT, SOFT GINGERBREAD
Make and share this Magenbrot, Soft Gingerbread recipe from Food.com.
Provided by Artandkitchen
Categories Dessert
Time 2h50m
Yield 200 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven at 190°C (heat and timing are basing it on convection oven).
- Mix well all the ingredients for the dough together.
- Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
- Bake 30-40 minutes at 190°C.
- Remove tray from oven and store at least 8 hours.
- Cut the dough into rectangles of a size of about 2 cm by 3 cm.
- For the glaze melt at low temperature the chocolate in the water.
- Add all the remaining ingredients, mix well and keep warm.
- Dip your pieces of dough into the glaze, let drop on a grate.
- Transfer on a tray and let dry some hours. Turn once and let dry again.
- Store in an airtight containers.
Nutrition Facts : Calories 71.9, Fat 2, SaturatedFat 1.2, Sodium 15.2, Carbohydrate 13.9, Fiber 0.8, Sugar 8.9, Protein 1
GINGERBREAD HOUSE
Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our How to Make a Gingerbread House guide. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly.
Provided by Julia Moskin
Categories cookies and bars, project, dessert
Time 2h
Yield Gingerbread for 1 9-by-9-inch house
Number Of Ingredients 12
Steps:
- Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
- Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
- With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
- In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
- Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
- When ready to bake, heat the oven to 350 degrees.
- Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
- Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
- Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
- Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)
More about "melrose soft gingerbread food"
SOFT GINGERBREAD COOKIES - JOYFOODSUNSHINE
GINGERBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY OLD FASHIONED GINGERBREAD | THE ENGLISH KITCHEN
From theenglishkitchen.co
MELROSE SOFT GINGERBREAD RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
A LITTLE BIT SOFTER NOW: THE RIGHT WAY TO SERVE GINGERBREAD
From astoldoverbrunch.com
SOFT CHEWY GINGERBREAD COOKIES (NO SPREAD)-THE FOOD ...
From thefoodcharlatan.com
SOFT GINGERBREAD COOKIES - FLOURING KITCHEN
From flouringkitchen.com
OLD-FASHIONED GINGERBREAD RECIPE - SOUTHERN LIVING
From southernliving.com
BEST SOFT GINGERBREAD COOKIES (THICK AND CHEWY CUTOUTS)
From whatmollymade.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HOW TO MAKE GINGERBREAD | BBC GOOD FOOD
From bbcgoodfood.com
SOFT GINGER-MOLASSES COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
MISS PARLOA'S SOFT MOLASSES GINGERBREAD - THE 1800'S HOUSEWIFE
From the1800shousewife.com
BEST EVER GINGERBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SOFT AND CHEWY GINGERBREAD COOKIES - FOOD DOLLS
From fooddolls.com
SOFT GINGERBREAD (1856) - THE 1800'S HOUSEWIFE
From the1800shousewife.com
SOFT GINGERBREAD COOKIES - EASY VEGAN RECIPE - BIANCA ZAPATKA
From biancazapatka.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love