GINGERBREAD EXTRACT RECIPES

Steps:

• Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don’t have to leave it for this long but it does improve the flavour.
• To roll out the dough you’ll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
• Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don’t try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container

Steps:

• 1. Make the Cake: Preheat oven to 350?F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper. 2. In a medium bowl, sift together the flour, salt, cinnamon, ginger, nutmeg, baking soda, baking powder and cloves. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well between each addition. Beat in the vanilla extract. 4. Slowly add the dry ingredients to the wet, mixing just until the batter is homogenous with no streaks of flour. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake until a cake tester inserted in the center comes out with very few crumbs, 50 to 55 minutes. Cool for about 10 minutes in the pan, then remove to a cooling rack to cool completely. 5. Make the Frosting: While the cake is cooling, in the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter and mix on medium speed until combined and creamy, about 1 minute. Add the sour cream and mix for about 1 minute more. 6. With the mixer on low speed, gradually add the confectioners' sugar, then increase the speed to medium and mix until creamy, about 1 minute. Mix in the vanilla extract and salt. 7. When the cake is completely cool, frost the cake, using an offset spatula or spoon to create swoops and swirls in the frosting. Garnish with candied ginger as desired. The cake is best eaten the day it's made, but will keep in an airtight container in the fridge for up to 3 days.