How to Make Christmas Gingerbread Men | Cook with Curtis Stone | Coles
Learn how to make Curtis' traditional gingerbread recipe, perfect for Christmas. You can even get the kids involved to help decorate! Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
CURTIS STONE’S GINGERBREAD MEN RECIPE
Makes: 16
Prep time: 15 mins (plus 3 hours chilling)
Cooking: 15 mins
For the icing:
2½ cups icing sugar
1 large egg white
3½ tsp milk
For the gingerbread:
1 tbsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cloves
3 cups plain flour
½ tsp fine sea salt
¼ tsp bicarbonate of soda
120g unsalted butter, at room temperature, cubed
1 cup dark brown sugar
1/3 cup treacle (or golden syrup)
1 large egg
1. To make the gingerbread: In a small frying pan over medium heat, stir the ginger, cinnamon, and clove for about 3 minutes, or until toasted. Transfer the toasted spices to a medium bowl and whisk in the flour, salt, and soda to blend. Set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and treacle on medium-high speed for about 6 minutes, or until light and fluffy. Add the egg and mix on medium speed until well blended. Add the dry ingredients and mix on low speed to blend.
3. Divide the dough into 2 discs. Roll each disc between two sheets of baking paper to a thickness of 3mm. Transfer the sheets to separate baking trays. Refrigerate for 1 hour, until firm. Using a 12cm gingerbread man cutter, cut out shapes. Cover and refrigerate the sheets of cut dough for at least 1 hour and up to 1 day, or until they are cold and firm (this will make it easier to transfer the gingerbread men to another baking tray).
4. Line 2 additional baking trays with baking paper. Using a small offset spatula, transfer the gingerbread men to the baking trays. Alternatively, remove the trimmings from around the gingerbread men, keeping the gingerbread men in place. The dough trimmings can be re-rolled, cut, and chilled to make about 6 more gingerbread men. Return to the fridge for 1 hour, until firm.
5. Preheat the oven to 160°C (140°C fan forced). Bake the gingerbread men for about 15 minutes, or until they are dark golden brown throughout. Cool on the trays for 10 minutes then transfer the gingerbread men to a rack and cool completely (they will become crisp when cool).
6. To make the icing: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the icing sugar, egg white, and milk on medium speed for about 5 minutes, or until it is thick and smooth. Transfer the frosting to a disposable piping bag and cut off the very tip of the bag. Alternatively, fit the piping bag with a small plain piping tip. Decorate the gingerbread men with the icing. Serve immediately or set aside at room temperature for at least 2 hours for the icing to become firm.
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GINGERBREAD COOKIES | easy recipe with 30 mins chill time
These Gingerbread Cookies are soft, moist, and taste exactly like traditional gingerbread men but without all of the added sugar. Made healthier, they are make ahead and freezer friendly!⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
►Cookies
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour, more for dusting
1 tbsp ground ginger
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened to room temperature
1/2 cup cane sugar, coconut sugar or brown sugar
1 large egg
1/2 cup unsulphured molasses
►Icing
1/2 cup icing sugar
1 tbsp cold water
????Printable recipe
►DIRECTIONS:
1. In a large bowl, add whole wheat flour, all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Whisk until no lumps and set aside.
2. In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
3. Add egg and molasses. Beat until combined well (don't overbeat to prevent butter separation).
4. Add flour mixture, first stir with spatula and then mix with your hands until a ball of dough forms.
5. Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and refrigerate for 30 minutes.
6. Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
7. Remove chilled dough from the fridge, let warm up on the counter for 5 minutes, and unwrap from plastic. Dust the surface and rolling pin with flour and roll the dough 1/4 inch thick. If dough is hard and crumbly, roll it out as best as you can, let warm up a few minutes and roll more until 1/4 inch thick.
8. Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving just 1/2 inch in between. These cookies do not spread much. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
9. Bake for 8 minutes for soft cookies and 12 minutes for crunchy cookies. Do not overbake as cookies will harden during resting. Remove from the oven and let gingerbread cookies first cool off on a baking tray for 15 minutes, then transfer onto a cooling rack to cool off completely.
To decorate cookies (optional)
1. In a small bowl, add icing sugar and water; whisk until smooth and no lumps.
2. Transfer to a sandwich size resealable bag, push to one corner, twist bag on top and cut a tiny hole at the tip. The smaller the better as you can always make the hole bigger but not smaller.
3. Decorate cookies as you wish by pushing icing through the hole. Let icing dry and it will harden and set within a couple of hours. Do not stack them until then.
????CHECK OUT THESE VIDEOS NEXT:
Chocolate chip cookies
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Thumbprint cookies
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????PRODUCTS USED IN VIDEO (affiliate):
Measuring cups
Measuring spoons
Glass bowls
Unbleached parchment paper
Baking sheets
Unsulphured molasses
Disclaimer: product links may include affiliate links.
⏰TIMESTAMPS:
00:00 Intro
00:18 Combine dry ingredients
00:51 Cream butter and sugar
01:58 Make cookie dough
02:33 Chill the dough and roll it out
03:08 Do gingerman cutouts and bake
03:48 Decorate the cookies
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My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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Christmas Gingerbread Cookies | Christmas Recipe
Gingerbread cookies are a staple Christmas snack around our parts, and these deliciously chewy ones are soft enough that even the littlest of house guests can tuck in.
Easy to make, these keep for 3-4 days in an airtight container and can be decorated in any way you choose. We used our Gingerbread Man cutter (for both the gingerbread people and the reindeer!) and our star cutters.
----------
INGREDIENTS
350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground nutmeg
115g butter
175g soft light brown sugar
6 tbsp golden syrup
1 medium egg
-----------
METHOD
1. Preheat oven to 190°C. Sift the flour into a mixing bowl before adding the bicarbonate of soda and the spices. Mix thoroughly.
2. Rub in the butter using the tips of your fingers. Keep going until it resembles breadcrumbs. Stir in the sugar and set aside.
3. Beat the golden syrup into the egg before stirring into the flour mixture.
4. Bring your dough together in the bowl before removing to a work surface. Flour your work surface and knead your dough until smooth.
5. Roll out your dough until it is half a cm thick. Flour your cutters and stamp out your desired shapes.
6. Place onto a non-stick baking tray and bake in the oven for 10-12 minutes until golden brown. Your biscuits may seem a little soft but will firm up as they cool.
7. Remove to a cooling rack and allow to cool completely before decorating.
????Gingerbread Cookies????A Simple Step-By-Step Recipe for Christmas Baked Goods. Part 1
⭐This is the first part of a video on making and painting Christmas Gingerbread. In this video is my secret recipe for caramel dough, cutting out the gingerbread and baking it. In the second part I will show you how to decorate the gingerbread and make a Christmas wreath and a garland of gingerbread men. The second part can be seen at the link:
Let's cook together! ???? It's Tasty!
I recommend to see:
✅Linzer Christmas Cookies:
✅How to Cook Salmon: Fry Fish + lemon butter sauce???? Best Dinner recipes:
✅Christmas Baking Recipes:
0:00 -Christmas Gingerbread Recipe
0:33 -Making caramel
3:22 -Making caramel dough
5:16 -Shaping and baking cookies
❗ You can find all the recipes on the channel It's Tasty with the exact product dosage. Watch carefully and you will always have a great result????
✅You will need:
500 gr. sugar
200 ml. boiling water
200 gr. butter
2 yolks
800-850 gr. wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
0.5 tsp. nutmeg
0.5 tsp. cloves
0.5 tsp. cardamom
0,5 tsp. salt
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#itstasty #christmasrecipes #gingerbread #gingerbreadman #gingerbreadrecipe
How to Make GINGERBREAD MEN! | A Classic Recipe For Your Christmas Baking | Cupcake Jemma
'Tis the season to be Jolly! And also 100% the season for baking! This recipe is an absolute MUST for your Christmas baking repertoire. I'm so happy to be back with you guys and I had such a lovely afternoon decorating these cookies with Sally. You should definitely do the same with your friends and family this festive period. And of course let us know how you get on by tagging your photo's on Instagram with #cupcakejemma so we can see them!
For a more detailed explanation into Royal Icing check out my Masterclass here:
Ingredients:
For the gingerbread:
125g Soft Unsalted Butter
175g Soft Light Brown Sugar
1 Large Egg
80g Golden Syrup (corn syrup will also work)
350g Plain Flour
1 tsp Baking Powder
1 Heaped tsp Cinnamon
1 Heaped tsp Ginger
Good pinch of Nutmeg and Cloves
For the royal icing:
400g Icing Sugar
15g Egg White Powder
4-6 tbsp Cold Water
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Gingerbread House Part 1 - How To Bake Your Gingerbread Cookies | Georgia's Cakes
This is my favourite time of year because I get to make my gingerbread house! I've divided this tutorial into 2 parts. In this tutorial I show you how to bake your own gingerbread pieces ready to build and decorate. Next week I’ll upload my decorating tutorial so make sure you’re subscribed so you don’t miss it!
The gingerbread house cutters I’ve used can be found on Lissie Lou’s website:
Maybe give your self the challenge and try making one yourself!
Enjoy!
Recipe:
250g unsalted butter
200g dark muscovado sugar
105g golden syrup
600g plain flour
2 tsp bicarbonate of soda
3 tsp ground ginger
1 tsp ground cinnamon
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