Traditional Christmas Gingerbread Cookies Food

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

CHRISTMAS GINGERBREAD COOKIES

Steps:

• Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside.
• Beat butter and sugar together until light and fluffy.
• Beat in molasses and egg.
• Gradually add flour mixture to make a soft dough.
• Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
• Preheat oven to 350°F.
• On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin.
• Cut out shapes with cookie cutters.
• Place on lightly greased baking sheets.
• Bake for about 8 minutes, or until just firm when pressed. Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove and place on racks to finish cooling.
• Frost if desired. (Optional.).

MAGENBROT (GINGERBREAD SPECIALITY)

Steps:

• Put honey, butter and brown sugar into a pot and heat up while stirring (medium high heat).
• When sugar is dissolved remove from oven and mix in the egg.
• Mix flour, cocoa and spices. Add flour mixture little by little to the honey mixture.
• Dissolve pot ash in rose water, add it to the dough and knead into the dough.
• Wrap dough into cling film and place it for at least one hour in the fridge.
• Preheat oven (200°C). Grease a baking tray or line it with baking paper.
• Roll out the dough on the baking tray evenly. It should be about 2 cm thick.
• Bake it for 20 minutes. Remove tray from oven.
• And while hot cut the dough into rectangle cookies of a size of about 2 cm by 4 cm. Let cool completely on a cooling rack.
• Let coconut fat melt in a pot on low heat.
• Dissolve instant coffee in rum and add to melted coconut fat.
• Add caster sugar and mix. Add as much additional water to make an easy to handle glaze.
• Brush cookies with coffee-rum glaze.
• Store Magenbrot in an airtight container.
• Amount of cookies is a guess. Depends mainly on how thick you roll out the dough.
• Time to make does not include cooling time.

GINGERBREAD CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

TRADITIONAL CHRISTMAS GINGERBREAD COOKIES

Steps:

• Mix first bowl ingredients together until it becomes a creamy brown batter.
• Sift second bowl ingredients; add to the wet batter a little at a time.
• Mix together until it becomes a crumby dough.
• Make the dough into a ball and chill for an hour.
• When ready, cover the dough in flour and place on a heavy floured surface.
• Knead dough with the palms of your hand and roll it out.
• Cut into desired shapes.
• Cook for 10-15 minute until golden brown.