2. ABOUT GINGERBREAD
Similar to a ordinary rolled cookie but brown
sugar and molasses are used instead of white
sugar.
First brought to Europe in around 700CE by an
Armenian monk who popularized it among
Catholic priests and nuns.
By the 1700’s it had become popularized in
the Netherlands and was taken up also by
the British Isles.
3. ABOUT GINGERBREAD II
Rather than cookies or houses, gingerbread
was originally made mostly in heart shaped
(heavy) cakes, painted and placed in
windows.
Over time, European and then American
bakers popularized them as cookies – and
especially close to Christmas, as tree
ornaments.
Gingerbread houses were first popularized in
Germany (as they already used a firmer
dough with more flour) and then Britain.
4. DOUGH INGRDIENTS
½ cup butter
2/3 cup packed brown sugar
1 egg
1/3 cup molasses
2 ¾ cups AP Flour
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
5. Making the Dough
Preheat oven to 375F.
Cream the (soft, not melted) butter.
Add brown sugar and cream. Scrape down.
Mix in egg. Scrape down.
Whisk dry ingredients in separate bowl.
Switch to dough hook and add to wet
ingredients. Scraping down as needed.
Bake 6-8 minutes.
6. The Icing - Buttercream
1/3 cup softened butter
2 cups powdered sugar
1 Tbsp Milk
1 tsp. good vanilla
To make:
Cream the butter. Add half the sugar. Whip.
Scrape down bowl.
Add milk. Whip. Scrape down bowl.
Add vanilla. Scrape down bowl. Proceed.
7. The Icing - Royal
2 large egg whites
2 ¾ cups powdered sugar
To make:
Whip egg whites and half of sugar until
combined. Scrape down.
Add rest of sugar. Whip until stiff peaks form.
This can take several minutes. Don’t fret.
9. How to Decorate Cookies
Best place for ideas: GOOGLE
Google gingerbread cookies and hit “Images”
There’s no wrong way to decorate these
Use your imagination
