Christmas Gingerbread Penguins Recipes

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CHRISTMAS GINGERBREAD PENGUINS



Christmas gingerbread penguins image

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

75g golden syrup
30ml orange juice
100g molasses sugar
1 tbsp ground ginger
½ tbsp ground cinnamon
1 tsp vanilla bean paste
100g butter , diced
1 tsp bicarbonate of soda
240g plain flour
apricot jam , for sticking
500-600g black fondant icing or sugar paste
icing sugar , for rolling
300g white fondant icing or sugar paste
20g orange or yellow icing or sugar paste (or colour some white yourself)
red colouring and dust (optional)

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



Christmas Gingerbread Pancakes image

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

1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 large egg, beaten
1 cup buttermilk
2 tablespoons sugar (increase for more for a sweeter pancake)
1 tablespoon molasses
6 tablespoons melted butter (or use half of each) or 6 tablespoons vegetable oil (or use half of each)
marmalade or pancake syrup

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



Holiday Gingerbread image

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

1 ½ cups all-purpose flour
2 ¼ teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 cup white sugar
½ cup butter, softened
1 teaspoon baking soda
1 cup applesauce
1 teaspoon orange extract
1 (8 ounce) package cream cheese, at room temperature
1 teaspoon vanilla extract
½ teaspoon orange extract
2 ½ cups confectioners' sugar

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



Traditional Christmas Gingerbread Cookies image

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

2/3 cup shortening
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 1/2 teaspoons ground ginger
1 pinch salt
3/4 cup molasses
1 large egg
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda

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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