Simple Gingerbread People Food

GINGERBREAD PEOPLE

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon zest. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. , Place 2 in. apart on greased baking sheets. Bake until edges are firm, 7-9 minutes. Remove from pans to wire racks to cool completely. Decorate as desired.

GINGERBREAD PEOPLE

Steps:

• In a large bowl, cream together the butter, sugar and corn syrup until smooth. Beat in the egg. Combine the flour, baking soda, cinnamon, ginger, cloves and allspice; stir into the creamed mixture. Cover and refrigerate dough for at least 1/2 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting, whip egg whites and cream of tartar until foamy. Gradually add sugar and continue to beat until icing is stiff. Add food coloring if desired and pipe onto cooled cookies. This icing can also be used as a glue to affix candy decorations.

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 PEOPLE

Steps:

• Combine first 4 ingredients. Beat all remaining ingredients except powdered sugar and water in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 1 hour.
• Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Mix powdered sugar and water until blended. Use to decorate cookies as desired.

GINGERBREAD PEOPLE

Steps:

• Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.
• Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.
• Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
• Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it's all used up.
• Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish, and stick on chocolate or sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.

EASY GINGERBREAD

Steps:

• Set oeven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease and flour a 9-inch baking dish (knock out any excess flour, can also bake in a 13 x 9-inch pan).
• In a bowl sift together flour, baking soda, spices and salt.
• In another bowl using an electric mixer beat oil and sugar until well combined (about 4-5 minutes).
• Beat in egg and molasses until well combined (about 2 minutes).
• Gradually add in flour mixture until combined.
• Add in HOT water, beating until smooth.
• Transfer batter to prepared baking dish.
• Bake for about 40 minutes, or until cake tests done.
• Cool on pan for 10 minutes, then invert to a rack to cool.
• Serve with whipped cream.

QUICK AND EASY GINGERBREAD PEOPLE

Steps:

• Preheat oven to 375 degrees. Combine ingredients. Dough will be soft. Cover with plastic wrap and chill until firm.
• Roll into 1/4 inch and cut with floured cutters. Place on a lightly sprayed sheet.
• Bake 8-10 minutes or until edges start to brown. Cool on a wire rack until room temperature Decorate as desired.

SIMPLE GINGERBREAD PEOPLE

Steps:

• Beat butter and brown sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. Reduce speed to low, and add flour, 1 cup at a time, mixing until incorporated.
• Divide dough into quarters; shape into disks and wrap in plastic. Chill until firm, about 3 hours.
• Preheat oven to 375 degrees with racks in upper and lower thirds. On a lightly floured work surface, roll out 1 disk of dough to 1/8-inch thickness. Cut out cookies, rolling out any scraps and additional disks as needed until you have about 24 people. Transfer to parchment-lined baking sheets, spacing 1 inch apart. With remaining dough, cut out additional shapes to make clothes, jewelry, and hair as desired. Dress cookies, then chill 20 minutes.
• Bake cookies 2 sheets at a time, 7 minutes; rotate sheets top to bottom and front to back, and continue baking until cookies are firm when touched, 6 to 8 minutes more. Let cool on sheets 5 minutes. Transfer to wire racks; let cool completely. Decorate cookies as desired.

GINGERBREAD PEOPLE

Steps:

• Combine flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg in larg bowl.
• Beat butter and brown sugar in large bowl until light and fluffy.
• Beat in molasses and egg.
• Gradually add flour mixture; beat until well blended.
• Shape dough into 3 discs.
• Wrap well in plastic wrap; refrigerate 1 hour or until firm.
• Preheat oven to 350*F.
• Working with 1 disc at a time, place on lightly floured surface.
• Roll out dough with lightly with lightly floured rolling pin 3/16-inch thickness.
• Cut out gingerbread people with floured 5-inch cookie cutters; place on ungreased cookie sheets.
• Press dough trimming together gently; reroll and cut out more cookies.
• Bake about 12 minutes or until edges are golden brown.
• Let cookies stand on cookire sheets 1 minute; remove to wire racks to cool completely.
• Pipe frosting onto cooled cookies, Decorate with candies if desired.
• Let stand at room temperature 20 min minutes or until set.
• Store tightly covered at room temperature or freeze up to 3 months.