Mrs Fields Gingerbread Men Recipe 45 Food

THE BEST GINGERBREAD COOKIES

Steps:

• For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
• Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
• Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
• For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.

MRS. FIELDS' GINGERBREAD MEN RECIPE - (4/5)

Steps:

• COOKIES: Pre-heat oven to 325°F. Whisk together flour, soda, salt, cinnamon, ginger, and cloves in a medium bowl In large bowl with an electric mixer cream butter and sugar. Scrape down the sides of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Blend on low speed until combined; do not overmix. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm. On floured surface with a floured rolling pin, roll dough out to 1/4-inch thickness. With floured cookie cutters cut into gingerbread men. Gather scraps and re-roll dough until all dough is used. Place on ungreased baking sheets 1/2-inch apart. Bake for about 10 minutes or until the edges have just browned. Remove from the oven and cool on a cookie sheet for at least 10 minutes. If you want to use raisins to decorate the cookies, plump raisins first by soaking them in warm water for 5 minutes. Discard water. Use raisins as eyes, mouth and buttons. ICING: Whisk sugar and milk together in a small bowl until mixture is smooth but liquid. If it seems dry, add 1/4 teaspoon more milk. Spoon icing into a pastry bag fitted with a small piping tip. Decorate gingerbread men as desired.

GINGERBREAD MEN

Steps:

• Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
• On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.

GINGERBREAD MEN

Steps:

• Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
• Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
• Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.

GLUTEN-FREE GINGERBREAD MEN

Steps:

• In a medium bowl, sift together the rice, tapioca and buckwheat flours, the baking soda, xanthan gum, ginger, cinnamon, pumpkin pie spice and salt. Whisk until well blended, and set aside.
• In a large bowl, use an electric mixer on medium speed to cream the butter with the brown sugar until the mixture is light, airy and pale tan, about 3 minutes. Add the egg and mix again on medium until incorporated, about 1 minute. Add the molasses and vanilla, and mix again at medium speed for another minute. Add half the dry ingredients and mix on low until incorporated. Add the second half of the dry ingredients and mix on low until the dough comes together in small clumps. (The dough will resemble thick brownie batter.) If the dough is too wet and not clumpy, add another tablespoon or two of rice flour. Using your hands, bring the dough together into a ball and knead for 1 minute, or until you can make a smooth ball of dough. Shape the dough into a disk and place in a resealable plastic bag, removing excess air. Chill the dough in the refrigerator for about 1 hour. (If the dough chills much longer than an hour, let it sit on the counter for about 10 minutes to soften before proceeding.)
• When ready to make the cookies, adjust oven racks to the top and bottom thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment.
• Divide the dough in 3 equal portions. Refrigerate two portions while you work on the first. Roll the dough out to a 1/8-inch thickness. (Best method for GF cookies is to use parchment paper barely dusted with rice flour on the top and bottom of the dough - this avoids needing to use a lot of extra bench flour to keep the dough from sticking to the counter). Use cookie cutters to cut out gingerbread men. You should be able to cut out 5 to 6 gingerbread men from each third of the dough, assuming they are 3 inches tall. Gather and re-roll the scraps. (Don't worry about overworking the dough, there isn't any gluten.)
• Arrange the gingerbread men on the prepared baking sheets about 1 inch apart and bake until the edges just begin to take on golden color, 8 to 10 minutes. (For softer cookies, cook a minute or 2 less.) Let the cookies cool for a minute on the cookie sheet, and then remove and place on a cooling rack to cool completely. Let the baking sheets cool completely.
• Repeat the process for the remaining dough portions.
• Once completely cooled, decorate the cookies with colored Easy Royal Icing, along with candies, nuts and sprinkles.
• In a medium bowl, use an electric mixer on low speed to mix the egg whites until frothy, about 2 minutes. Add the orange juice and vanilla and mix again until blended. Sift in the confectioners' sugar, 1 cup at a time, and then mix on low speed until incorporated. After the third cup of sugar is added, keep mixing until the icing is smooth, thick and shiny, about 2 more minutes. (Add an extra tablespoon or 2 of confectioners' sugar if the icing seems runnier, like a glaze.) Divide into 2 or 3 portions, add desired amount of food coloring and mix well.
• Fill a few tablespoons of royal icing in the corner of a resealable plastic bag, snip the tip and draw (or spread the icing with a paintbrush) onto the cookies (thin with a drop or 2 of extra juice). Chill the cookies in the refrigerator for a few minutes to harden the icing.

MRS. FIELD'S GINGERBREAD MEN

Steps:

• Preheat oven to 325. Whisk flour, soda, salt, cinnamon, ginger, cloves in medium bowl. (Large bowl) cream with electric mixer butter and sugar. Add egg and molasses and beat on med speed until smooth. Scrape bowl, add flour mixture on low speed until just combined. Separate dough into 2 balls and flatten. Wrap in plastic and refrigerate 1 hour or till firm. Roll dough to 1/4 inch. Cut into cool shapes. Bake 9-11 minutes, be careful not to brown. ICING Whisk sugar and milk together until smooth but liquid. Add colors. Decorate dudes.

GINGERBREAD MAN

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.
• Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.
• To decorate, mix icing sugar with a few drops of water until thick and smooth. Halve then slice cherries thinly to make smiles, and cut ginger into small squares. Spoon icing into a food bag, snip off the tiniest bit from one corner, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a cherry smile and ginger buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin.

MRS. FIELDS SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
• Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
• On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.