這個星期在家做了聖誕節的薑餅,大受好評。其實很簡單,薑餅麵團的食譜網路上很多,祕密武器是去年買的餅乾模,加上自己做的彩色
icing,還有我的巧手囉~ icing
很簡單,我是用水,一點檸檬汁,一點香草精,糖粉,也可以用牛奶代替水,攪拌在一起到濃稠就可以。可依自己喜好用食用色素調色。而我的薑餅食譜是用下面這
個,供大家參考:
Ingredients
Cookies
- 3 1/4 cups sifted all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
- 1/2 cup dark-brown sugar, packed
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup unsulfured molasses
- Optional raisins, chocolate chips, candy pieces, frosting
Method
1 In a large bowl, sift together flour, baking soda, and spices. Set aside.
2
In an electric mixer fitted with the paddle attachment, cream the
butter. Add sugar and beat until fluffy. Mix in eggs and molasses.
Gradually add the flour mixture; combine on low speed. (You may need to
work it with your hands to incorporate the last bit of flour.) Divide
dough in thirds; wrap each third in plastic. Chill for at least 1 hour
or overnight. Before rolling out, let sit at room temperature for 5-10
minutes. If after refrigerating the dough feels too soft to roll-out,
work in a little more flour.
3 Heat oven to
350°. Place a dough third on a large piece of lightly floured parchment
paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick.
Refrigerate again for 5-10 minutes to make it easier to cut out the
cookies. Use either a cookie cutter or place a stencil over the dough
and use a knife to cut into desired shapes. Press raisins, chocolate
chips, or candy pieces in the center of each cookie if desired for
"buttons".
4 Transfer to
ungreased baking sheets. Bake until crisp but not darkened, 8 to 10
minutes. Remove from oven. Let sit a few minutes and then use a metal
spatula to transfer cookies to a wire rack to cool completely. Decorate
as desired.
Makes 16 5-inch long cookies.
我的聖誕餅乾模
成品