Recipes

Tasty Gingerbread

Name: Tree McCann

Title: Chef Educator

Part 1: Warm gently to combine 8 oz. honey and 8 oz. light brown sugar

Part 2: Sift together: 8 oz. sifted bread or all-purpose flour, 8 oz. sifted cake flour, 1 tsp. baking powder, and 2 tsp. dried ginger

Part 3: Mix together ¼ C. milk and one egg

Part 4: Create an egg wash of 1 beaten egg with touch of salt and water

Part 5: Mix 6 oz. apricot jam with 2 oz. orange juice or apricot brandy

Pour warmed honey/brown sugar mixture into mixer with paddle attachment.
Add sifted dry ingredients and mix only to incorporate
Add milk and egg mixture. Mix only to blend—dough will be sticky.
Pat dough onto a well-floured sheet pan and cover lightly with flour and parchment paper. Refrigerate overnight.
Pre-heat oven to 350 degrees F. Roll out a 4-inch square of dough to ½-inch thickness. Flour your rolling surface lightly, as necessary.
Dust edge of cookie cutter by dipping into flour. Cut shapes desired with a sharp, quick motion. Dough must stay cold.
Place cut-outs onto parchment-lined cookie sheet.
Brush with egg wash and sprinkle with decorative sugar, if cookies are to be eaten plain. Bake.
If decorating, brush with egg wash and bake only until cookies are firm and smell aromatic. Take from oven.
While hot, brush with apricot glaze. Cool and decorate with Royal Icing and decorations.

3 egg whites

12 oz. sifted sugar

1 tsp. lemon juice

Vanilla, to taste

Mix together icing ingredients and decorate.

24 gingerbread people