Wednesday, December 30, 2009

Gingerbread Man - Recipe @ Home


At time I'd like to get a little adventurous with food... and to avoid myself from feeling boring this Christmas I've decided to make Gingerbread Man!

- Ingredients -
3 cups all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter
1/2 cup granulated white sugar
1 large egg
2/3 cup unsulphured molasses

- Method -
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

*note: It looks very dark compared to the ones you can buy outside cos' the molasses I used is very dark in colour and I added quite a lot to make sure it taste good! The Gingerbread Man of this recipe would turn out slightly softer, unlike cookie.

Enjoy! ;)

4 comments:

  1. Ginger Bread. :P

    Why is it Black instead of the traditional Brown?

    ReplyDelete
  2. I 'already' stated why it was dark...at the bottom of the entry.

    *note: It looks very dark compared to the ones you can buy outside cos' the molasses I used is very dark in colour...

    bet you didn't read the whole entry. LOL

    ReplyDelete
  3. Never update your blog already, arh.

    ReplyDelete
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