Well it's that time of year again, Halloween is over and for sure you know what's coming!
Yes it's Christmas, the stores will be getting busier and good old Santa will be appearing in shopping malls all over the place.
So to get you in the mood here is a tried and true recipe for my favourite kind of guy....The Gingerbread Man, he can be as tall and dark and as handsome as you wish!
Make some now because they surely wont last until Christmas, this will give you lots of practice before the big day.....Enjoy.
Pre heat oven 350*F Bake 12-14 minutes
3 cups all purpose flour
½ teaspoon salt
¾ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon all spice
½ cup unsalted butter (room temperature)
½ cup sugar
1 large egg (room temperature)
2/3 cup un-sulphured molasses (To prevent molasses from sticking to the measuring cup first spray with non-stick cooking spray)
· In a large bowl, whisk together the flour, salt, baking soda, and spices.
· In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat 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 until firm (at least two hours or even overnight).
· Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper.
· 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 cookies onto the baking sheet, placing about 1 inch (2.5 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. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)
· Bake for about 12 - 14 minutes depending on the size of the cookies.
· 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 minute, then 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, Icing can be used to decorate the cookies. Store in an airtight container.
· To make chocolate gingerbread cookies follow all steps for gingerbread men, use a round or square cookie cutter, Dip half of cookie in melted chocolate,
· 2 cups (230 grams) icing sugar (powdered sugar), sifted
· 1/2 cup (113 grams) unsalted butter, room temperature
· 1 teaspoon pure vanilla
· 1 1/2 tablespoons milk or light cream
· In an electric mixer (or
with a hand mixer), beat the butter until smooth and well
· Add the vanilla extract.
· With the mixer on low speed, gradually
beat in the sugar. scrape down the sides of the bowl and beaters.
the milk and beat on high speed until icing is light and fluffy (about 3-4
· Add a little more milk if needed. icing with food color,
· Place the icing in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
· Makes about 3 dozen cookies depending on the size of cookie cutter used.