CHRISTMAS GINGERBREAD PENGUINS
Make a batch of cute Christmas gingerbread penguins and you'll be everyone's favourite person. Give them as gifts, or serve them at a festive afternoon tea
Provided by Juliet Sear
Categories Afternoon tea, Dessert, Treat
Time 2h35m
Yield Makes 28
Number Of Ingredients 15
Steps:
- Mix the golden syrup, orange juice, sugar, spices and vanilla in a pan. Heat, stirring regularly, over a medium-low heat until all the sugar is dissolved and everything is combined - don't let the mixture boil. Add the butter, and stir until melted and incorporated into the hot sugar mix.
- Add the bicarb and whisk until fluffy and pale. Pour into a mixing bowl. Allow to cool slightly, then add the flour and beat on slow, or mix with a wooden spoon, until the mixture comes together and resembles an oily dough - it should be gloopy, pliable and runny, but will harden as it cools and sets.
- Using a spatula, tip the dough onto two large pieces of cling film laid out in a cross, one on top of the other. Wrap up to seal, then chill in the fridge for at least two hours or overnight. The dough can be made ahead to this stage and frozen for up to a month. Defrost in the fridge overnight, then leave at room temperature for 1 hr before kneading until pliable.
- Heat oven to 180/160C fan/gas 4 and line a couple of baking trays with baking parchment. Roll out the dough on a lightly-floured surface to a thickness of around ¾ cm. Using a round cutter with a diameter of 6-7cm, stamp out little rounds and transfer to the trays, leaving a 1cm gap between each one. Bake for 12-15 mins until darkened and firm (see tip, right). Transfer to a wire rack and leave to cool.
- Warm a tbsp of apricot jam with a little water until just boiling. Brush each cookie with the jam to aid sticking. Roll out the black fondant icing with a little icing sugar to a thickness of 2mm. Use the same round cutter as before to punch out little black circles, then stick them to the cookies. Use the excess icing to make two little wings for each cookie (keep some back to make the eyes). Roll the icing into 28 small balls, then halve each. Press a half onto the sides of each biscuit to make the wings
- For the chest and face detail, roll out the white icing to a similar thickness as the black. Stamp out a smaller round shape, then use your fingers to stretch out the top to create the face shape. Mould the tummy by pinching the icing in a little where the face joins the tummy. Stick the moulded white icing onto the black icing with a little water.
- For the beak, mould tiny pieces of the orange icing into triangles. To make the feet, shape the icing into tear drop shapes (two for each biscuit), press a little to flatten, then make two indentations to create the flipper effect. Stick to the biscuits with a dab of water, the beak towards the bottom of the face, the feet just below the white icing.
- For the face, make two small circles for each biscuit - either using a tiny polka dot cutter or making small flat discs - then stick to the face. Add a small ball of white icing to each black circle to create a sparkle on each eye. Add a bow tie, if you like, with a small brush dipped in food colouring, and rosy cheeks using a little red dust colour with a paintbrush under each eye. Leave to set overnight, then wrap as gifts or serve.
Nutrition Facts : Calories 186 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS GINGERBREAD PANCAKES
Wonderful for a Christmas morning brunch, don't wait until the holidays to make these they are wonderful at anytime ---adjust the amount of sugar to suit taste, I strongly suggest for this and for any pancake recipe to allow the batter to sit in the refrigerator for at least a few hours this will improve the texture of the pancakes --- these are wonderful served with orange marmalade :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 10m
Yield 10 pancakes
Number Of Ingredients 14
Steps:
- In a large bowl combine first 8 dry ingredients.
- In another small bowl whisk together the egg with buttermilk, sugar, molasses, and melted butter until very well combined; add to the flour mixture and mix lightly until just until moistened (a few small lumps in the mixture is okay, do not overmix).
- At this point you may refrigerate for a few hours until ready to use.
- Grease a griddle, then drop about 1/4-cup batter for each pancake into the pan.
- Cook the pancakes until the tops are covered with bubbles and the edges looked cooked.
- Turn and cook the other side.
- Serve with marmalade.
HOLIDAY GINGERBREAD
For those of you who may not like the very spicy, dark version so often served during the holidays, this loaf is lighter and very moist. A hint of orange is a wonderful addition, and the cream cheese icing is a perfect complement. It tastes best the next day.
Provided by sessymomma
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch loaf pan or a square baking pan.
- Stir flour, ginger, cinnamon, cloves, and salt together in a bowl.
- Beat sugar and butter in a large bowl until light and fluffy. Dissolve baking soda into applesauce and mix into the creamed butter. Stir in 1 teaspoon orange extract. Add flour mixture and mix batter until smooth. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out just slightly sticky, 40 to 50 minutes. Remove from pan and cool completely on wire rack, about 1 hour.
- Beat cream cheese in a bowl with the electric blender until light and fluffy. Beat in vanilla extract and 1/2 teaspoon orange extract. Add confectioners' sugar gradually and beat until well combined. Spread frosting onto cooled cake.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 85.5 g, Cholesterol 61.3 mg, Fat 21.6 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 13.5 g, Sodium 615 mg, Sugar 65 g
TRADITIONAL CHRISTMAS GINGERBREAD COOKIES
These are great cookies to munch on a Christmas morning and are super tasty with icing and sprinkles.
Provided by angelcutie_604
Categories Dessert
Time 15m
Yield 20 cookies, 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix first bowl ingredients together until it becomes a creamy brown batter.
- Sift second bowl ingredients; add to the wet batter a little at a time.
- Mix together until it becomes a crumby dough.
- Make the dough into a ball and chill for an hour.
- When ready, cover the dough in flour and place on a heavy floured surface.
- Knead dough with the palms of your hand and roll it out.
- Cut into desired shapes.
- Cook for 10-15 minute until golden brown.
Nutrition Facts : Calories 272.7, Fat 10.4, SaturatedFat 2.6, Cholesterol 15.1, Sodium 129.5, Carbohydrate 42, Fiber 0.9, Sugar 17.7, Protein 3.2
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