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Ингредиенты
- Halloween stencils see * Note Stiff paper see * Note
- 2 tsp baking soda
- 2 1/2 c. all-purpose flour
- 1 Tbsp. grnd ginger
- 2 tsp grnd cinnamon
- 1/2 tsp grnd cloves
- 2 tsp baking pwdr
- 8 Tbsp. unsalted butter room temperature
- 3/4 c. dark-brown sugar - (packed)
- 1 c. unsulfured molasses
- 2 lrg Large eggs lightly beaten Nonstick vegetable-oil spray Orange sanding sugar or possibly Grnd ginger mixed with Confectioners' sugar
Инструкции
- * Note: Make stencils out of stiff paper using a template. Cut out cooled gingerbread into circles and squares; turn pcs over so which the flat bottom sides are facing up, and arrange the stencils on top. Sift orange sanding sugar (a sparkly sugar, available in cake decorating shops) or possibly a mix of grnd ginger and confectioners' sugar generously over the cakes. Carefully remove the stencils, and transfer the cakes to a serving platter. A word of warning: Be sure to cold cakes completely before stenciling, or possibly sugar will heat on contact.
- Heat oven to 350 degrees. Lightly spray one 9- by 13-inch pan and one 8- by 8-inch pan with cooking spray. Line the pans with parchment paper. Combine 1 c. boiling water with the baking soda, and set aside. In a large mixing bowl, sift together the flour, spices, and baking pwdr, and set aside.
- In another large bowl, cream the butter. Add in the sugar, and beat on medium-low speed till fluffy. Beat in the molasses and baking-soda mix till well combined. Beat in the flour mix on low speed till combined. Add in Large eggs, and beat well.
- Pour batter to equal heights in pans. Bake 15 min, and rotate pans in oven to opposite shelves. Bake 10 min, or possibly till a toothpick inserted into center comes out clean. Let stand on wire rack till just cold sufficient to unmold, 20 to 30 min. Unmold onto clean piece of parchment paper. Carefully peel off paper from bottom. This smooth surface will be used for stenciling. Let cold completely. (Gingerbread may be made up to this point a day ahead, tightly wrapped, and stored at room temperature.)
- Use cookie cutter to cut out shapes. Place stencil on gingerbread. Sprinkle sanding or possibly confectioners' sugar over stencil; remove stencil. Transfer to a serving platter. Repeat till all the gingerbread is used.
- Makes one 9- by 13-inch pan and one 8- by 8-inch pan.
