![]() Do so for at least 2 hours, but you can leave it in the fridge for up to 5 days, or even freeze it for 3 months!Ĭut the dough in half so you have one half to work with while you return the other half to the fridge to keep it cold. The dough is quite soft and sticky so refrigerate it to firm it up. The dough will be soft and sticky – kind of like clay – and should stick together when you press it together. Adding them gradually helps them incorporate more easily and You can use a stand mixer or a handheld beater, as I have done īeat in the molasses – it will change the colour to a deep golden brown colour īeat in the dry ingredients in 4 equal batches. Of course, it doesn’t have to be a Gingerbread Man – you can make any shape you want! Making the Gingerbread Cookie DoughĬream the butter and sugar, then add egg and vanilla. It’s rolled out then a Gingerbread Men cookie cutter is used to cut the shapes out. Gingerbread Men are made using a soft, generously-spiced cookie dough. Using just ginger and cinnamon as many recipes do is just too one dimensional! Smells of Christmas, hails from Britain, common in Australia but if you can’t find it where you are, don’t worry – it’s easy to make up your own using standard spices: cinnamon, all spice, nutmeg, cloves, ginger and coriander (in recipe notes, and don’t worry if you’re missing one or two) andĬloves are optional but add a nice hit of spice and warmth to the dough. Mixed Spice is a store bought blend of spices used holiday dishes that gives Gingerbread Men more layers of flavour. We are making GINGERbread men, after all! Fridge cold eggs won’t blend in well (and also could cool the butter). Large egg – This is an egg that is 55-60g / 2oz, labelled as “large eggs” on the carton (it’s standardised). The texture is important: If it’s too soft, this will compromise your cookie dough! It should be malleable but should not make your fingers shiny with grease when you poke it. Softened butter – If you want specifics: 17☌/63☏ is ideal. Light brown sugar results in a slightly lighter colour gingerbread and dark brown sugar can also be used which yields a richer, deeper brown colour. Maple syrup is no good, it’s too thin.īrown sugar – I’ve used ordinary brown sugar here. Honey will also work, but the cookies will spread out a touch more and not have the same deep flavour (but still very, very good!). Golden syrup makes a great sub, or treacle. Molasses – Essential for that deep, rich, caramel-like gingerbread flavour! It also helps hold the dough’s shape. Just some notes on a few of the ingredients: Here’s what you need to make these little Christmas Gingerbread Men! They are lovely and moist inside, and you can make the dough months in advance – super handy to bake up fresh when the necessity arises! What you need for Gingerbread Men You can actually really taste the ginger and spice flavour. ![]() ![]() Is it too early to get into Christmas baking? I think not.Īnd is there any cookie more Christmas-y than Gingerbread Men? I KNOW not! Smells like Christmas, tastes like Christmas, looks like Christmas! When cool, ice or decorate as desired.Gingerbread Men! The ultimate Christmas cookie, is it not? Gingerbread Men Let the cookies cool on the baking sheet for a few minutes and then transfer them to cooling racks to cool completely. Gather any scraps together and repeat rolling and cutting if the dough gets too soft to work with, chill it briefly before continuing.īake the cookies, in batches if necessary, until they are barely golden-brown around the edges and no longer glossy, 8 to 10 minutes. Cut the dough into the desired shapes and transfer to the baking sheets, leaving 1 inch between each cookie. Lightly dust the work surface and the top of the chilled dough with flour and roll the dough 1/4 inch thick. Line 1 or 2 baking sheets with parchment paper. Turn the dough out onto a work surface, flatten into a disc, wrap well with plastic wrap and chill for at least 4 hours or overnight. Reduce the mixer speed to low and beat in the flour until completely combined. Add the egg, molasses, vanilla extract and egg and beat until fully incorporated. Put the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, 4 to 6 minutes. Sift together the flour, ginger, baking soda, cinnamon, nutmeg and a pinch of salt into a medium bowl and set aside.
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