GINGERBREAD BOXES
From a national supermarkets Christmas magazine. They suggest filling with gold truffle balls but any sweet/lolly/chocolate would do, I also think this would be a good one for Easter and filled with mini Easter eggs.
Provided by ImPat
Categories Dessert
Time 1h20m
Yield 4 boxes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C or 160C fan forced.
- Line 2 large baking trays with non-stick baking paper.
- Using electric beaters, beat butter and sugar until light and creamy and then add golden syrup and egg yolk and beat until combined.
- Add sifted flour, ginger and bicarbonate of soda, using a knife to mix until evenly combined.
- Gather dough together and turn out onto a sheet of non-stick baking paper.
- Divide the dough into 2 even portions, wrap one portion in cling wrap and set aside.
- Roll the other portion out to a rectangle about 26cm x 18cm and trim the sides to give straight lines, but don't make it any small than 24cm x 16cm.
- Cut dough into 12 pieces (four rows of three).
- Transfer pieces to one of the prepared trays, leaving a little room between them for spreading.
- Place trays in the fridge and chill while you roll out and cut the other piece of dough as you did the first.
- Bake first tray for 10 minutes, while chilling the second tray, then bake that tray for 10 minutes.
- Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Whisk egg white until frothy, then gradually add sifted icing sugar to make a stiff paste.
- Place paste into a small plastic piping bag and snip off the end and pipe this icing on the outside of joins of the square to cover any gaps and then decorate with cachous.
- Pipe a cross onto the box tops and decorate and ;leave to set.
- Fill with chosen sweets.
GINGER ICEBOX COOKIES
The dough can keep in the fridge for about 2 weeks, or well-wrapped in the freezer for several months.
Provided by byZula
Categories Dessert
Time 2h10m
Yield 4-5 dozen
Number Of Ingredients 7
Steps:
- Cream sugar, shortening, add eggs.
- Beat well.
- Add molasses and dry ingredients to make a stiff dough.
- Form into 3 or 4 rolls about 2 1/2 inches in diameter.
- Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
- Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
- Bake in 375°F oven for 8-10 minutes or until done.
- Remove from pans and cool on wire racks.
GINGERBREAD I
Gingerbread is an old-fashioned, warm, and spicy treat you can make easily at home with this recipe.
Provided by Kathleen Dickerson
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
- Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
- Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
- Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 235.5 mg, Sugar 16 g
CLASSIC GINGERBREAD CUTOUTS
These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
Provided by BRANDI9
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
- Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g
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