GINGERBREAD STAINED GLASS BISCUITS
Bake these pretty gingerbread biscuits with a stained glass centre as treats at Christmas time with the kids. They make great presents for friends and family
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 46m
Yield Makes 30
Number Of Ingredients 10
Steps:
- Heat the sugar, golden syrup and butter in a pan until melted. Mix the ginger and flour in a large bowl and make a well in the centre. Add the bicarbonate of soda to the melted mixture and stir - it will fizz a little - then pour into the flour mixture with the egg. Stir to combine. The mix will be soft but will firm up as it cools.
- Scoop the mixture into a box or fridge bag and chill for at least 1 hr until firm enough to roll out. The dough can be kept in the fridge for up to a week or frozen for three months.
- Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and cut in half. Briefly knead the first piece, then roll it on a lightly floured surface to 2mm thick. Cut into shapes with snowflake or star cutters about 12cm across, then transfer to lined baking sheets, leaving a little room for them to spread. Cut a window out of each biscuit using another cutter about about 6cm across, then add a sweet to the centre.
- If the sweets are large, chop them up first - you'll have to judge by the size of the hole. (Don't be tempted to add too much or it will spill over the edge.) If you plan to hang the biscuits, make a small hole in the top of each one using the end of a piping nozzle (the hole will close up a little so make sure it's big enough). Repeat with remaining dough.
- Bake in batches for 5-6 mins or until they darken slightly and the sweets have melted. If the holes have closed up, remake them while the biscuits are warm. Leave to cool and harden up completely before moving them. Don't forget to bake the parts you've cut out, too! You can decorate the biscuits further by using white piped icing, if you like.
Nutrition Facts : Calories 113 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LATVIAN GINGERBREAD BISCUITS
This recipe comes from Martin Blunos of the Good Food Network. Apparently there was an error on the website as to how much butter is to be used. I made the recipe with the amount of butter originally stated and found the dough so soft, I had to work in another cup of flour. I am posting this with the amount of butter adjusted. The dough comes together really well if you mix it in a food processor. I also wanted to mention that the original recipe states a total batch of 30 cookies. Somehow, I got 96. Someone's count is definitely off!
Provided by Irmgard
Categories Dessert
Time 1h15m
Yield 96 cookies
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a large mixing bowl.
- Add the butter and sugar and rub until the butter is absorbed and the mixture has a sandy texture.
- Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough.
- Shape the dough into a ball and wrap in cling film.
- Place the dough in the fridge to firm up for at least 45 minutes.
- Preheat the oven to 350 degrees F and grease a couple of non-stick baking sheets.
- Roll out the dough to 3 mm thickness.
- Cut the biscuits into your desired shapes and place on the prepared baking sheets.
- Bake for 10-12 minutes until golden brown then set aside to cool on the baking sheets.
- Decorate the biscuits with piped royal icing.
- Store in an airtight container.
Nutrition Facts : Calories 47.4, Fat 1.2, SaturatedFat 0.7, Cholesterol 7.2, Sodium 11.6, Carbohydrate 8.7, Fiber 0.2, Sugar 4.5, Protein 0.6
LATVIAN CHRISTMAS GINGERBREAD
This is a wonderful Christmas cookie which my family prepare every year -- it's from an old Latvian cookbook, and I guarantee that Recipezaarians will love it! In Latvian it's called piparkukas (pi-pahr-koo-kuhs)
Provided by streips
Categories Dessert
Time 50m
Yield 100 cookies
Number Of Ingredients 16
Steps:
- Put the molasses, brown sugar, butter and lard in a pot and heat, stirring constantly under medium-low heat until the butter, lard and sugar are completely melted. DO NOT BOIL. The process can be sped up by first softening the butter and lard in the microwave. Do not allow the mixture to scorch, or the cookies will not hold together.
- Take the mixture off the heat and add 2-1/2 cups of flour, along with all of the spices. Mix thoroughly and set aside to cool to lukewarm, stirring occasionally.
- Lightly beat the eggs and incorporate them into the dough. Let it cool completely.
- Sieve together the remaining flour with the baking soda and baking powder. Add the flour gradually to the dough, stirring thoroughly after each addition. When the dough becomes too thick to stir, knead with your hands -- first in the bowl, then on a well-floured work surface. Initially the dough will stick like glue, but eventually you will get a smooth, shiny and quite heavy dough. Add more flour if needed, but only a bit at a time.
- Grease a bowl with butter and put the dough in it. Cover with cloth and let rest for a couple of hours.
- To bake: Generously flour your work surface. Take a piece of dough and roll it out very thinly. Cut out shapes and place on a cookie sheet. No need to grease the sheet -- that's why the lard is there (you won't taste it at all).
- Bake in a 400 degree oven. The cookies should bake in no more than five or six minutes -- watch them carefully, and when the bottom edge begins to brown and the surface looks dry, they should be ready. Take the cookies out of the oven and put the pan on a rack. When the cookies cool, they should be harder and slide off the pan. If they are still moist or stick, pop them back into the oven for another minute or two.
- This recipe makes lots of cookies, so it can be halved (or doubled, for that matter). The dough will keep almost indefinitely in the fridge, covered with plastic wrap. When it comes out of the fridge, it will be quite hard, but a bit of kneading and rolling will make it soft and pliable again.
Nutrition Facts : Calories 45.6, Fat 1.5, SaturatedFat 0.8, Cholesterol 6.5, Sodium 22.1, Carbohydrate 7.3, Fiber 0.2, Sugar 2.3, Protein 0.8
GINGERBREAD COOKIES
Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 32m
Yield Makes 20 cookies
Number Of Ingredients 11
Steps:
- Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.
- Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.
Nutrition Facts : Calories 135 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
ULTIMATE EASY GINGERBREAD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 8
Steps:
- Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
- Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
- Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
- Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.
Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
TASTY CHEWY GINGERBREAD BISCUITS
Simple recipe to make slightly chewy centred gingerbread biscuits.
Provided by dianasindy82
Time 20m
Yield Makes 15-20 (approx)
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180°C (approx gas 5) and grease 2 large baking trays
- Mix together the flour, sugar, salt, bicarbonate of soda, ginger and cinnamon in a bowl
- add the golden syrup and the butter and mix together well until it forms a soft workable dough. (If it is too crumbly you can add a little more butter, or if it is too sticky add a little more flour)
- Roll out the dough on a lightly floured surface to about 1cm thick and use a cutter of your choice to cut them into shapes
- Lay out the shapes on the baking trays allowing a little room for them to expand
- Cook for around 10-15 minutes depending on how chewy you want them (the longer time the harder they will be)
GINGER BISCUITS
Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
More about "latvian gingerbread biscuits recipes"
MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CARAMEL COOKIES (RIEKSTIņI) – LATVIAN EATS
From latvianeats.com
GINGERBREAD BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
GLUTEN-FREE GINGERBREAD BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
GINGERBREAD BISCUITS – LEITE'S CULINARIA
From leitesculinaria.com
4.5/5 (2)Total Time 1 hrCategory DessertCalories 142 per serving
GINGERBREAD – LATVIAN EATS
From latvianeats.com
Estimated Reading Time 5 mins
EASY GINGERBREAD BISCUITS RECIPE | KITCHEN MASON
From kitchenmason.com
GINGER BISCUIT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE GINGERBREAD BISCUITS | FOOD | THE GUARDIAN
From theguardian.com
TRADITIONAL GINGER BISCUIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHELSEA GINGERBREAD BISCUIT RECIPE | CHELSEA SUGAR
From chelsea.co.nz
GINGERBREAD COOKIES | BAKING RECIPES | GOODTO
From goodto.com
10 BEST LATVIAN RECIPES | YUMMLY
From yummly.com
GINGERBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST EVER GINGERBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love