Gingerbread Boxes Recipes

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GINGERBREAD BOXES



Gingerbread Boxes image

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

125 g butter (chopped)
1/2 cup brown sugar (firmly packed)
1/2 cup golden syrup
1 egg (separated)
2 1/2 cups plain flour (all purpose)
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
1 cup white chocolate chips (melted)
1 3/4 cups icing sugar (pure)
silver cachous (to decorate)

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



Ginger Icebox Cookies image

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

1 cup shortening or 1 cup butter
1 cup sugar
1/2 cup molasses
4 1/2 cups flour
3 teaspoons ginger
1 teaspoon salt
2 eggs

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 I image

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

½ cup shortening
½ cup white sugar
1 egg
½ cup light molasses
1 ½ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup water

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



Classic Gingerbread Cutouts image

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

½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2 eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3 egg whites

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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