Panamanian Gingerbread Yiyimbre Recipes

PANAMANIAN GINGERBREAD (YIYIMBRE)

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease and flour a 15x20-inch baking dish. Whisk together the flour, salt, and baking powder in a bowl.
• Mix together the shortening, ginger, and molasses until smooth. Stir in the flour mixture until no dry lumps remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 15 minutes. Cut into 2-inch squares. Cool 2 to 3 more hours before serving.

PANAMANIAN GINGERBREAD (YIYIMBRE)

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease and flour a 15x20-inch baking dish. Whisk together the flour, salt, and baking powder in a bowl.
• Mix together the shortening, ginger, and molasses until smooth. Stir in the flour mixture until no dry lumps remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 15 minutes. Cut into 2-inch squares. Cool 2 to 3 more hours before serving.

PANAMANIAN GINGERBREAD (YIYIMBRE)

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease and flour a 15x20-inch baking dish. Whisk together the flour, salt, and baking powder in a bowl.
• Mix together the shortening, ginger, and molasses until smooth. Stir in the flour mixture until no dry lumps remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 15 minutes. Cut into 2-inch squares. Cool 2 to 3 more hours before serving.

PANAMANIAN GINGERBREAD (YIYIMBRE)

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease and flour a 15x20-inch baking dish. Whisk together the flour, salt, and baking powder in a bowl.
• Mix together the shortening, ginger, and molasses until smooth. Stir in the flour mixture until no dry lumps remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 15 minutes. Cut into 2-inch squares. Cool 2 to 3 more hours before serving.

PANAMANIAN GINGERBREAD (YIYIMBRE)

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease and flour a 15x20-inch baking dish. Whisk together the flour, salt, and baking powder in a bowl.
• Mix together the shortening, ginger, and molasses until smooth. Stir in the flour mixture until no dry lumps remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 15 minutes. Cut into 2-inch squares. Cool 2 to 3 more hours before serving.

GINGERBREAD MEN, SILESIAN-STYLE

Steps:

• Combine the honey, sugar and butter and heat while stirring constantly until you have a smooth, well-blended mixture. Allow to cool.
• Put four cups of the flour and the baking powder in a mixing bowl. Split a dozen of the nicest almonds and set aside; mince the rest. Add the minced almonds and candied lemon peel to the flour along with the spices; mix well. Add the egg and stir in vigorously, then work in the cooled honey mixture. Gradually add more flour to the dough, using only enough to produce a dough that no longer adheres to the side of the mixing bowl.
• Preheat oven to 350 degrees. Grease a baking sheet with butter. Roll out the dough about three-quarters of an inch thick on a surface that has been sprinkled with flour; cut out the gingerbread men with the help of a cardboard stencil or a cookie cutter. Place the cookies on the baking sheet and bake for about 15 minutes.
• In the meantime, mix the confectioners sugar with the lemon juice and hot water; brush the gingerbread men with this sugar glaze when they emerge from the oven and attach the almond halves using the glaze as an adhesive.