Christmas Gingerbread Cookies - Bánh Gừng | Helen's Recipes
Here is my favorite gingerbread cookies recipe and one of the most popular Christmas cookie recipes on this video.
► Ingredients:
120gr brown sugar
390gr flour (200gr bread flour + 190gr all purpose flour)
120gr sugar powder
1 egg
145gr unsalted butter
vanilla
salt
ginger powder
cinnamon powder
five spice powder
chilli powder
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Gingerbread Cookies | Christmas Recipes
If you want to know how to make the Gingerbread Cookies, please find below the recipe and if you want to see more don't forget to subscribe!
They are soft in the centers, crisp on the edges and perfectly spiced.
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Ingredients
• 145g/ 6tbsp Unsalted Butter
• 150g/ ¾ Cups Brown Sugar
• 200g/ 1 Cup Honey
• 1 Egg
• 1 tsp Vanilla Extract
• 430g/ 3 Cups All-Purpose Flour
• 1tbsp Ground Nutmeg
• 1 tbsp Ground Cinnamon
• 1 tsp Baking Soda
• 1 tbsp Ground Ginger
• 1 tsp Cloves Powder
• 1 tsp Cardamom
Step 1
In a bowl add the butter and using a hand mixer, beat it for 1 minute at medium speed until creamy. Add the brown sugar and mix it until fully incorporated. Add the honey and continue mixing until creamy, for about 1 minute. Next, beat in the egg with the vanilla extract on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
Step 2
In a separate bowl, whisk the flour with, 1 tablespoon ground nutmeg, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cloves powder and 1 teaspoon cardamom. Add the dry ingredients into the wet ones and mix until the dough is formed.
Step 3
The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Create a disk shape and wrap each piece. Refrigerate them for 3 hours and up to 3 days. I chilled mine overnight.
Step 4
Once ready, transfer the dough on a well-floured surface and roll out a disc. Cut it into your favorite shapes. Remove the dough scraps and re-roll them until all the dough is shaped.
Step 5
Preheat the oven to 180°C. Line the baking sheets with parchment paper and transfer the shapes. Bake cookies for about 8 to 10 minutes. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired! Bon appetit!
#gingerbreadcookies #gingerbreadrecipe #christmasrecipes
Gingerbread Cookies | Christmas Special Recipe | Nick Saraf's Foodlog
Learn how to make Gingerbread Biscuits, with Chef Nick Saraf, only on Get Curried
When it comes to making your Christmas treat perfect & complete, Gingerbread cookies are undoubtedly one of the best in the league! So, stay glued to your browsers as Chef Nick Saraf takes you through the recipe of gingerbread cookies, also telling you how to make them in different shapes. Grab your aprons now!
Ingredients
For Batter
- 125gms of butter
- 175gms of brown sugar
- 1 egg
- 4tsp of Golden Syrup/ molasses/ honey
- 350gms of flour
- 2tsp of ground ginger
- 1 tsp of ground Cinnamon
- 1/2 tsp of ground nutmeg
- 1/2 tsp of salt
- 1 tsp of baking soda
- 1- 2 tsp of milk
For Icing
- 2 egg whites
- 350gms of icing sugar
- juice of half a lemon
Method:
- Add butter, brown sugar and a egg together and whisk it properly.
- Add golden syrup to the wet ingredients and mix the mixture properly and keep it aside.
- Add the dry ingredients together - ground ginger, ground cinnamon, ground nutmeg, salt and baking soda.
- Mix both the wet and dry ingredients together and mix it add milk and create a dough.
-Wrap the dough in plastic and refrigerate it for half hour
- Take half the dough, dust the silicon mat with flour and roll the dough.
-Trim of the sides of the rolled dough.
- Cut out the biscuits with biscuit cutter of different shapes, take of the excess dough gently.
- Preheat the oven and put the silicon mat on the tray and put in the oven for 110 degrees for 10 minutes.
- Whisk together – egg whites, icing sugar and juice of half a lemon.
- Cover the icing with plastic.
- Take a piping bag, add the icing to it and design the biscuits.
Host: Nick Saraf
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Christmas New York Cookies with Ginger & Caramelised White Chocolate | Cupcake Jemma Channel
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We couldn't let Christmas come and go without a festive version of our favourite NY Cookies! Packed full of Christmas Spices, Caramelised Chocolate, Ginger and Mixed Peel these Cookies are sure to get you in the spirit this Christmas....as well as making your house smell AMAZING!
Let Sally and Dane take you step by step through this super easy Cookie recipe. And please remember to tag us in your photos over on Instagram using the tag #cupcakejemma
Happy baking! xxx
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190g Unsalted Butter (chopped and cold)
135g Caster Sugar
135g Light Brown Sugar
300g White Choc (we like to caramelise half! See links below recipe for a how to)
75g Mixed Peel
75g Crystalised Ginger
155g SR Flour
260g Plain Flour
1.5 tsp Baking Powder
1 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Nutmeg
2 Eggs
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How to Caramelise your White Chocolate!
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Gingerbread Cookies
These Gingerbread Cookies are soft, chewy and full of spices and molasses! They are simple to make and perfect for decorating! Recipe:
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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