GINGER FLAKES RECIPES

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GINGERBREAD SNOWFLAKES RECIPE | MARTHA STEWART



Gingerbread Snowflakes Recipe | Martha Stewart image

This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to?

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 16 cookies

Number Of Ingredients 14

6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Royal Icing
Fine sanding sugar, for sprinkling

Steps:

  • Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  • Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
  • Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
  • Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
  • Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.

GINGER SNAPS - RECIPES - SNOWFLAKE



Ginger snaps - Recipes - Snowflake image

A recipe to remind you of the festive season.

Yield Makes

Number Of Ingredients 8

125g butter or margarine
250ml golden syrup
875ml (500 g) Snowflake cake flour
7ml bicarbonate of soda
3ml salt
15ml ground ginger
250ml (200 g) light brown sugar
1 extra-large egg, beaten

Steps:

  • Melt butter and golden syrup together in a small, heavy-based saucepan. Remove from heat and leave to cool slightly.
  • Add beaten egg to syrup mixture and mix well.
  • Sift flour, bicarbonate of soda, salt and ginger together. Add sugar.
  • Add dry ingredients to egg mixture, mix and knead well. Roll mixture into heaped teaspoon-size balls and place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork. Brush lightly with water to ensure cracks when baked. Sprinkle with extra sugar.
  • Bake in a preheated oven at 160 °C for about 15 minutes. Turn out onto wire racks to cool. Store in an airtight container.

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