ULTIMATE EASY GINGERBREAD RECIPE - BBC GOOD FOOD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Number Of Ingredients 8
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. Add up to 1 tbsp of milk to combine if needed. 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.
Nutrition Facts : Calories 150 calories, FatContent 5 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
EASY GINGERBREAD COOKIES RECIPE - PILLSBURY.COM
This Easy Gingerbread Cookie recipe lives up to its name by using refrigerated Pillsbury™ Sugar Cookie Dough to make the baking process easier (and tastier) than ever! Rich, gooey molasses and warm holiday spices create super easy gingerbread cookies that are perfect for decorating with little hands. Get creative with fun additions like cookie icing and candy sprinkles, and watch how family and friends have fun with these simple gingerbread cookies.
Provided by Pillsbury Kitchens
Total Time 1 hours 50 minutes
Prep Time 25 minutes
Yield 22
Number Of Ingredients 7
Steps:
- In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
- Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary.
- Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.
Nutrition Facts : Calories 90 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 65 mg, SugarContent 8 g, TransFatContent 0 g
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