GINGERBREAD 3D COOKIES 4 WAYS RECIPE BY TASTY
Here's what you need: butter, brown sugar, molasses, salt, cinnamon, ground ginger, allspice, egg, baking powder, baking soda, flour, powdered sugar, milk, red food coloring, green food coloring
Provided by Alix Traeger
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
- Whisk in the egg until combined.
- Fold in the baking powder, baking soda, and half of the flour.
- Add the rest of the flour until dough comes together.
- Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F (180°C).
- Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
- Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
- Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
- Carefully transfer the cookies to a baking rack and cool completely.
- Equally divide the powdered sugar in three bowls.
- Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
- Add red food coloring to one bowl and green to the other.
- Transfer icings to three different piping bags with a thin tip.
- Decorate the cookies and allow to set before assembling.
- Fit the cookie pieces into each other to allow the cookies to stand.
- Enjoy!
Nutrition Facts : Calories 457 calories, Carbohydrate 83 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams
HANGING GINGERBREAD BISCUITS RECIPE BY TASTY
Here's what you need: butter, light brown sugar, egg, plain flour, baking powder, salt, nutmeg, cinnamon, ground ginger, white chocolate
Provided by Matthew Cullum
Categories Desserts
Time 10m
Yield 30 biscuits
Number Of Ingredients 10
Steps:
- Beat the butter and brown sugar together until fully mixed.
- Add 1 egg and mix until smooth. Set aside.
- Sift together the flour, baking powder, salt, and spices into a large bowl.
- Add the butter mixture made earlier and incorporate until a stiff dough is formed.
- Roll out between two pieces of clingfilm until about 3 mm (⅛ inch) thick. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- Cut out the shapes you would like with a cookie cutter and place on a baking tray lined with paper.
- Use a small cocktail stick to create a small hole in each biscuit for the ribbon.
- Bake for 8-10 minutes until golden brown. Cool on the tray for two minutes, opening up the hole again if closed while baking.
- Transfer to a wire rack and let cool completely.
- Decorate with chocolate or icing sugar, and use string/ribbon to hang off your tree.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 12 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams
GINGER BISCUITS
My English cousin in Yorkshire sent me this old-fashioned recipe for buttery ginger cookies (or "biscuits" if you're British). You'll love the taste!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. , In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets. , Bake at 325° for 12-15 minutes. Cookies will flatten and "crackle" when done.
Nutrition Facts : Calories 140 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 327mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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- Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved.
- Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top.
- Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick.
- Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked).
- Using a floured cutter of your choice, cut out the biscuits and place onto the lined baking tray. You may need to cook these in batches or use two trays if they don’t all fit on one.
- Bake the biscuits for 8–10 minutes, or until they are rich brown at the sides and slightly paler in the centre.
- If you intend to hang the biscuits up (say from a Christmas tree), pierce a small hole in the top of the biscuit immediately after they come out of the oven and place on a wire rack to cool.
- Once cool, you can thread ribbon or string through the hole at the top of the biscuit to hang from the tree. Store in an airtight container so that the biscuits remain crisp.
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