Melrose Soft Gingerbread Recipes

MELROSE SOFT GINGERBREAD

Steps:

• Preheat oven to 350F and grease a 7 x 11 baking pan.
• Sift dry ingredients together.
• Combine remaining ingredients, add to dry ingredients and mix well for one minute.
• Pour into pan and bake for approximately 30 minutes or until cake tests done.
• Let cool slightly; turn out onto platter and dust lightly with confectioners sugar, if desired.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• 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. Store in an airtight container.

STARBUCKS GINGERBREAD

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.
• In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
• Pour the batter into a loaf pan.
• Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).
• For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.
• *Note: This recipe tastes best the next day.

SOFT GINGERBREAD

Steps:

• Preheat oven to 350 degrees and grease a 9 x 13 pan.
• Cream brown sugar and butter thoroughly.
• Add eggs and molasses and combine.
• In a separate bowl, whisk dry ingredients together.
• In a separate bowl, combine boiling water and baking soda.
• Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
• Pour into pan and bake for 30-35 minutes or until done.
• Serve with whipped cream on top.

MAGENBROT, SOFT GINGERBREAD

Steps:

• Preheat the oven at 190°C (heat and timing are basing it on convection oven).
• Mix well all the ingredients for the dough together.
• Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
• Bake 30-40 minutes at 190°C.
• Remove tray from oven and store at least 8 hours.
• Cut the dough into rectangles of a size of about 2 cm by 3 cm.
• For the glaze melt at low temperature the chocolate in the water.
• Add all the remaining ingredients, mix well and keep warm.
• Dip your pieces of dough into the glaze, let drop on a grate.
• Transfer on a tray and let dry some hours. Turn once and let dry again.
• Store in an airtight containers.

TARTINE'S SOFT GLAZED GINGERBREAD

Steps:

• To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.
• Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl.
• Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated.
• Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner.
• Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them.
• If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3 inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking.
• Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depending on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.
• While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners sugar and water until smooth.
• When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it.
• Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. At the bakery, we cut them into 3-by-4-inch rectangles, but 1 1/2 by 4 inches makes a nice smaller size.