theherd123 Posted September 30, 2006 Share Posted September 30, 2006 Wonder if anyone can help?? Last year i potted up bulbs for the team at work & this year i want to make & decorate gingerbread shapes! Firstly does anyone have a fail safe gingerbread recipe as im not great in the kitchen? Secondly when i cut out the shapes do i put a hole in them for the ribbon to go through before or after they are cooked? Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 1, 2006 Share Posted October 1, 2006 I've got a good recipe Emma - I'll come and post it later. Yuo make the holes either before baking or just as they come out of the oven. Quote Link to comment Share on other sites More sharing options...
theherd123 Posted October 1, 2006 Author Share Posted October 1, 2006 Thanks Lesley you are a little gem!!! Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 1, 2006 Share Posted October 1, 2006 This is the recipe I use to make a Gingerbread House with Lauren and Jake at Christmas. (this is half the recipe, as it makes lots) Gingerbread Biscuits 300g plain flour 1 level teaspoon baking powder 1 teaspoon mixed spice 1 teaspoon ground ginger pinch of salt 200g caster sugar 125g butter 90g black treacle 1 med egg, lightly beaten Into a bowl sift flour, baking powder and spices. In a large saucepan melt the butter until just runny, add sugar, black treacle and egg. Gradually stir in three quarters of the flour mixture, stirring well. Work in the remaining flour mixture with your hands. If the dough is too sticky, add alittle more flour. Place in a poly bag in the fridge for half an hour. Roll out the dough to 5mm thick on a sheet of parchment. Cut out shapes and remove the excess dough. Slip the baking parchment and dough onto a baking sheet. Place baking sheet and dough in the fridge for 15 mins. to help retain the shape when baking. Bake at 180C for 15-20 minutes. Make holes while still warm using a round ended piping nozzle or a skewer. Slide parchment and dough onto wire rack to cool. Thread with thin ribbon when cold. Decorate using royal icing if required. Quote Link to comment Share on other sites More sharing options...
theherd123 Posted October 1, 2006 Author Share Posted October 1, 2006 Thanks so much Lesley i will be able to try these out next weekend as the kitchen fitters will be here tomorrow for the week - at long last! If they work out well i will make 3 each for the staff at work and decorate them too - that will be about 30ish in all. Looking forward to making them. (Just pray i dont burn the house down) Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted October 1, 2006 Share Posted October 1, 2006 That sounds like a lovely recipe Lesley It always used to be a Christmas tradition in my house that the weekend before Christmas we'd bake Gingerbread Christmas tree decorations, and ice them liberally , then the children would hang them on the tree when I got round to putting it up (very late in our house.... usually Christmas Eve, or the day before ) I can't remember the recipe, but it's almost irrelevant, after a week of hanging on the tree no-one actually fancied eating them anyway. But a tip for making a neat hole in a gingerbread shape is to use a straw, just press it against the gingerbread, before baking. It removes a neat little hole, just big enough to thread a piece of ribbon or raffia through Quote Link to comment Share on other sites More sharing options...
theherd123 Posted October 1, 2006 Author Share Posted October 1, 2006 But a tip for making a neat hole in a gingerbread shape is to use a straw, just press it against the gingerbread, before baking. It removes a neat little hole, just big enough to thread a piece of ribbon or raffia through Thanks i really like that idea! There is a running jokes about straws on our house so we always have them in! Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 2, 2006 Share Posted October 2, 2006 Straws! - I just couldn't think what they were called! Quote Link to comment Share on other sites More sharing options...
theherd123 Posted October 23, 2006 Author Share Posted October 23, 2006 OK finally got round to making some and they are in the oven now! Only problem is i dont think i left enough space between each shape so they are all bunched up and will no doubt lose their shape and i'll end up with a baking tray shaped gingerbread thing!!! Oh well as long as it tastes good Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 24, 2006 Share Posted October 24, 2006 (edited) The chilling should have prevented the spread Emma? You could try cutting the shapes as soon as it comes out of the oven? Edited October 24, 2006 by Guest Quote Link to comment Share on other sites More sharing options...
theherd123 Posted October 24, 2006 Author Share Posted October 24, 2006 I did cool them Lesley but i think i squished them up a bit too much The recipe made loads so i did them in 2 batches the second batch was better esp warm from the oven. My OH nearly broke his teeth on them when they had hardened up though Next time i will cook them at a little lower heat for 10 mins instead and hope no trips to the dentist will be needed. Quote Link to comment Share on other sites More sharing options...
