Hgs Thin Gerbread Men Ww Points 1 Recipes

GINGERBREAD MEN

Steps:

• Whisk Dry Ingredients on one bowl.
• Cream butter & sugar - In a separate bowl, cream the butter and sugar together using a stand mixer or electric beater on speed 7 for 2 minutes, or until light and fluffy.
• Egg & vanilla - Add the egg and vanilla, then mix on speed 5 until combined (~30 sec).
• Molasses - Add the molasses, mix for 1 minute using speed 2.
• Gradually add dry ingredients - Add 1/4 of the Dry ingredients, then mix until you can't see flour (start on speed 1 to stop flour flying everywhere!). Repeat until all Dry ingredients are mixed in, then mix for further 15 seconds. Dough should be soft and a bit sticky - see video for texture.
• Refrigerate - Pat dough into a disc shape, wrap in the cling wrap and refrigerate for at least 2 hours or until firm. (Can refrigerate 5 days or freeze 3 months).
• Preheat the oven to 375°F/190°C (170°C fan) and set a shelf in the middle. Line 3 x baking trays with parchment/baking paper.
• Take the dough out of the refrigerator and cut into half. Wrap half and return to the fridge.
• Roll out (Note 7)- Sprinkle a sheet of baking paper very lightly with flour. Place dough on top, sprinkle surface very lightly with flour. Place another sheet of baking paper on top. Roll dough out until 4mm / 1/6" thick using a rolling pin. As you work, flip and if paper is wrinkling, peel it off then put if back on, smoothing out wrinkles.
• Cut out shapes (Note 8) - Use a gingerbread cookie cutter to cut out gingerbread men shapes, firmly pressing to cut all the way through. If the dough sticks to the cutter, dip it into flour.
• Transfer - Use a palette knife (or large knife) to transfer shapes onto baking sheet. Place 6 on the first sheet. Tidy edges if necessary using a butter knife.
• Bake Tray 1 - Bake for 12 minutes (for classic light golden) or 14 minutes (dark golden and crisp). Then remove and cool fully on tray.
• Repeat - Meanwhile, gather scraps of dough, press together then roll out again. If dough is sticky, return to refrigerator and work on the other half of the dough instead. Repeat rolling out and cutting out. You should have 18 to 20 gingerbread men in total (depending on cutter size)
• Trays 2 & 3 - Fill and bake 2nd and 3rd tray with gingerbread men, 6 to 8 on each tray. I find the workflow that works best is baking one tray at a time ie. roll/cut-out/fill/bake one tray while you prepare the next.
• Decorate - Fully cool on trays, then decorate! Use a half batch of this Royal Icing recipe to pipe and stick on decorations (sets hard and doesn't soak into cookies). The recipe makes more than you need, but it's impractical to make less. So freeze leftovers in fully sealed piping bag for future use.

GINGERBREAD COOKIES

Steps:

• In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
• Add the egg and molasses, mix well.
• In another large bowl, combine flour, baking soda and spices.
• Add to sugar and molasses mixture, stirring well.
• Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
• Preheat oven to 350°F.
• Generously dust the surface of your working area with flour before rolling out the dough.
• Work with one ball of dough at a time, keep the other refrigerated while you do so.
• Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.
• Cut the gingerbread with a cookie cutter shape of your choice.
• Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.
• Bake 10-12 minutes.
• Mix the egg whites with lemon juice.
• Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.
• Add to a piping bag to decorate cookies when cookies are cooled.

GINGERBREAD MEN

Steps:

• Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
• Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
• Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.

GINGERBREAD MEN

Steps:

• Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
• On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.