Try Guys Bake Gingerbread Houses Without A Recipe
Oh snap! It's the final episode of our #WithoutARecipe holiday season! Who will bake the sweetest gingerbread house in all the land? Watch this most-anticipated season finale to find out!
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Gingerbread Recipe | Gingerbread Dough at Biscuiteers
Best known for our original hand-iced biscuits, sold online and in our two London boutiques in Notting Hill and Belgravia, we decided to share our famous gingerbread dough recipe.
Our gingerbread, or all-spice dough, started out as a Christmas favourite, but now we bake it all year round to make our family favourite Jolly Gingers.
This signature recipe can be found in our Biscuiteers Book of Iced Gifts cookbook, along with other recipes, like our favourite vanilla dough and some tips and tricks on achieving the perfect icing.
Shop our jolly gingers here:
Shop our Cook Book here:
All Spice Biscuits
Makes approx. 24 biscuits
Ingredients:
170g caster sugar
170g salted butter
170g of golden syrup
1 large egg
520g of plain flour
80g of self raising flour
1 1/2 tsp of mixed spice
1. Preheat the oven to 150°/130°C fan/gas mark 2. Line two baking trays with greaseproof paper
2. Put the sugar, butter, golden syrup and egg into a large mixing bowl. Mix with an electric mixer on a low speed for about 3 minutes, until there are only small lumps of butter visible, then turn the speed of the mixer up to medium for 1 minute to reduce the size of the butter lumps.
3. Sift both types of flour and the mixed spice into the bowl and mix on a low speed for 1 minute, or until combined. Then turn up the mixer to a medium speed for 30 seconds or until the dough clings together and the sides of the bowl are clean.
4. Turn the dough out onto a clean work surface. Divide into two and squash into even flat discs. Cover with cling film and chill.
5. Roll out the biscuit dough to an even thickness between two sheets of greaseproof paper and cut out your biscuit shapes.
6. Carefully pick up each biscuit with a palette knife and place onto the lined baking trays. Space the biscuits out evenly - they will spread a little when baking.
7. Place the trays into the preheated oven and bake for 20-30 minutes (check at 20 minutes).
8. When the biscuits are cooked evenly and just beginning to turn golden brown, remove from the oven and transfer the whole sheet of greaseproof paper onto the cooling rack. Do this very carefully as the biscuits will be fragile and hot! Allow to cool completely before icing.
Feeling inspired? Discover more cake and biscuit decorating ideas and exclusive biscuit icing tips and tricks on our Youtube channel:
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Gingerbread House Dough Recipe & Baking Instructions Trailer
KIT #1 LINK:
KIT #2 LINK:
No more muss and fuss! Learn how to bake gingerbread house parts so that they come out flat and straight every time. Design your own custom cookie house or use the printable cut-out template that is provided. This new & improved kit, featuring a fresh array of video content, contains tricks and tips on the craft of gingerbread house blueprinting & baking.
Find Wicked Goodies:
WEBSITE:
PINTEREST:
Musical soundtrack is Look Busy by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
VIDEO TRANSCRIPT
Hey Bakers. I’m Kristen from Wicked Goodies and in this video, I’m going to give you sneak peek of what’s inside Gingerbread House Dough Recipe & Baking Instructions.
This kit comes with a 25 page ebook, 5 video tutorials, a printable recipe for my gingerbread house dough, and a printable paper template for this shape. In the videos, I provide all kinds of tips for designing, creating, and coding your own custom gingerbread house templates for both small and large structures. I share the two keys to making the kind of gingerbread house dough that yields flat, even pieces. I talk about the science of gluten and how this affects the performance of gingerbread house dough. Then I show how to mix, roll, cut, bake and cool house parts for optimal results. For more advanced bakers, I show how to emboss and overlay patterns into your parts to make 3D effects.
Here are some photos of amazing award-winning structures made by readers of the first edition. Based on valuable feedback that I received in response to that edition, I have revised the recipe and added video content so this ebook is new and improved.
This book is the first in a series. If you are interested in getting my royal icing recipes and learning all my best tricks for decorating and assembling gingerbread houses, you can find that information in Book #2: Gingerbread House Decoration & Construction. I’ve included the link for that below.
BOOK #1 LINK:
BOOK #2 LINK:
Shortest Gingerbread Cookie Recipe #Shorts How to make Ginger bread cookies |Mommy and LittleChefs
Check out full length video below for detailed description.
It is almost Christmas time, make these Ginger bread cookies with friends and family and you are going to have lots of fun cutting shapes and decorating these cookies!
#Shorts
Youtube Shorts
Music Credit
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
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First place winner for 2019's Gingerbread House contest
George Brown College's Centre for Hospitality and Culinary Arts hosted its annual Gingerbread House competition. The theme for 2019 was Your Favourite House in Film or Literature. Lexi Orbanski came in first place with a Dr. Seuss inspired gingerbread house.
Making Medieval Gingerbread
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
All-Clad Saucepan:
Dried Ginger:
Long Pepper:
Sandalwood Powder:
Whole Cloves:
Gold Leaf:
Pokemon - Scorbunny & Spatula: pokemoncenter.com
LINKS TO SOURCES**
A History of English Food by Clarissa Dickson Wright:
Elizabeth I by Michael W. Simmons:
Food: A Cultural Culinary History by Ken Albala:
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
Editor: WarwicSN -
Subtitles: Jose Mendoza
Medieval Gingerbread
ORIGINAL 14TH CENTURY RECIPE (From Curye on Inglysch)
To make gingerbrede. Take goode honye & clarefie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge hony, & stere it well togyder faste with a sklyse (spatula) that it bren not to the vessel. & thanne take it doun and put therin ginger, longe pepper & saundres, & tempere (mix) it up with thin handes; & than put them to a flatt boyste (pan) & straw (scatter) thereon sugar & pick therin clowes rounde aboute by the egge (edge) and in the mydes yf it plece you &c.
MODERN RECIPE
INGREDIENTS
- 1 Cup (330) Honey
- 1/2 Loaf (250g) Dry White Bread or Bread Crumbs
- 1 tablespoon Dried Ginger
- 3/4 tsp Long Pepper
- 1/2 tsp Sandalwood
- 1/4 Cup (50g) or less Sugar. Enough for sprinkling
- Several Whole Cloves
- Gold Leaf (Optional)
METHOD
1. Pour the honey into a saucepan and set over medium heat until boiling. Add the bread crumbs, but only enough to have the mixture come together. This could be considerably less that the full 250g depending on the dryness of the bread. Mix until homogenous.
2. Remove the pan from the heat and stir in the ginger, long pepper and sandalwood. Then turn it out onto a piece of parchment and roll out to desired thickness. Cover and let cool for several hours or overnight.
3. Once cool, sprinkle sugar on top and cut into whatever shape you like. Garnish with whole cloves (removing them before eating; they will add flavor) and gold.
PHOTO CREDITS
The manor in Bondaroy: By FlyAkwa - Own work, CC BY-SA 3.0,
Soft Gingerbread: By Johan Bryggare - Mjuk pepparkaka med lingon, CC BY-SA 2.0,
Torun Gingerbread: By Marcin Floryan - Own work, CC BY 2.5,
Fairings: By Foodista - originally posted to Flickr as Photo of Cornish Fairings (spiced Biscuits), CC BY 2.0,
Springerle after drying: CC BY-SA 3.0,
Springerle Moldel au Schwaben: Von Andreas Bauerle - Eigenes Werk, CC BY-SA 3.0,
Gingerbread mold 1 & 2: Piotr Kuczyński, CC BY-SA 3.0 via Wikimedia Commons
The Land of Cockaigne Map:
#tastinghistory #gingerbread #christmas