Ultimate Gingerbread Recipes

ULTIMATE EASY GINGERBREAD

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.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GRANDMOTHER'S GINGERBREAD RECIPE

Steps:

• Place Wesson Oil in a medium sized mixing bowl.
• Add sugar.
• Cream oil and sugar together with mixer
• Add molasses. Mix together.
• Add flour. Mix together.
• Add milk. Mix together.
• Beat egg and add to mixture.
• Add cinnamon.
• Add ginger.
• Mix until well combined.
• Grease and flour a 9-inch square baking pan.
• Pour batter into pan. Spread out evenly.
• Bake at 350F degrees for 35-45 minutes until done.
• Remove from oven when done. Place on wire rack, cool 15 minutes.
• Turn out of pan and continue to cool on wire rack.
• Enjoy

ULTIMATE GINGERBREAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4 and line a 20cm x 35cm baking tray with greaseproof paper.
• Put the shortbread, sugar and 2 teaspoons of the ground ginger into a food processor and whiz to fine crumbs. Remove 100g of the mix and keep this to one side.
• Add the remaining teaspoon of ginger to the processor, then roughly chop and add the mixed peel and ginger, followed by the flour and baking powder. Pulse until well mixed.
• Melt the syrup, treacle and butter together in a large pan. Once melted, stir in the mixture from the food processor until thoroughly combined.
• Tip onto the baking tray and spread out evenly. Press the mixture down into the tray, using your fingers or the back of a spoon. When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 8 to 10 minutes.
• Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula.
• Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the tray before eating.

OLD FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 F
• Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
• Sift together dry ingredients in a large bowl.
• Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
• Add the boiling water.
• Beat for another two minutes and turn into prepared pan.
• Bake 50-55 minutes, or until cake springs back when lightly touched.

GINGERBREAD LOAF

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

THE BEST EVER GINGERBREAD CAKE RECIPE

Steps:

• Cream sugar and butter. Add egg and molasses.
• Beat well. Add dry ingredients and hot water. Beat until smooth. Batter will be very thin.
• Bake in a greased 9 x 13 pan for 40 minutes at 350 degrees.
• Serve topped with whipped cream and garnished with crushed candy canes.

BEST-EVER GINGERBREAD

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
• In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
• In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
• Add in the molasses and vanilla.
• One at a time add the eggs and scrape down the sides of the bowl.
• Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
• Spoon the batter into the prepared pan and bake for 45-50 minutes.
• Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.