White Gingerbread Food

WHITE GINGERBREAD

Steps:

• Rub the butter into the flour.
• Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
• Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda), and work the mixture into a nice smooth dough.
• Roll it out, cut it into shapes.
• Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4) for 15 to 20 minutes.

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.

WHITE GINGERBREAD TEA CAKE

Steps:

• Mix together flour, sugar and butter until mixture resembles coarse cornmeal.
• Add 1/2 of the tsp of the cinnamon, blend.
• Set aside 1 cup of mixture.
• To the rest of the mix add, ginger, mace, salt, soda and baking powder and remaining cinnamon; stir.
• Add egg and buttermilk, beating till smooth.
• Pour batter into a greased and floured 10 inch tube pan.
• Sprinkle reserved crumb mix evenly over top.
• Bake 40 minutes, or until tester inserted in center comes out clean.
• Cool and serve.

WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES

Steps:

• Whisk molasses, water and egg in a small bowl; set aside.
• With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
• Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
• Pour molasses mixture over flour; beat with mixer until dough forms.
• Turn out on lightly floured surface. Knead 5 to 7 minutes.
• Transfer dough to bowl; cover. Chill a minimum of 2 hours.
• Preheat oven to 350 degrees.
• Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
• Cut with cookie cutters.
• Place on baking sheets; bake for 10 to 12 minutes. Cool.
• Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
• Place on cooling racks or wax paper to let chocolate harden.

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES

Steps:

• Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
• Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

GINGERBREAD WHITE RUSSIAN

Steps:

• Fill an old-fashioned glass or short tumbler with ice and pour in vodka and coffee-flavored liqueur. Add cream and drizzle gingerbread syrup over the top.