Hummingbird bakery gingerbread men | Pastry recipes

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  • This gingerbread man recipe is an absolute classic – it’s our go-to for brilliant results every time.

    This recipe makes the perfect gingerbread man: firm and crisp around the edges and chewy and mushy around the middle. Gingerbread is quick and easy to make, but it really does have the benefit of being rested and cooled between steps. If you can let the dough cool in the fridge overnight, and again after you’ve cut the shapes, you’ll get the best results. That is to say: firm and crisp at the edges, soft in the center. It also helps gingerbread men keep their shape while they cook, for a truly professional finish worthy of Hummingbird Bakery.

    Ingredients

    • 400g plain flour

    • tsp baking soda

    • 2 teaspoons of ground ginger

    • 2 teaspoons of ground cinnamon

    • ½ teaspoon ground allspice

    • tsp ground nutmeg

    • ½ teaspoon of salt

    • 180 g unsalted butter, at room temperature

    • 125 g soft brown sugar or black muscovado sugar

    • 1 egg

    • 125g black molasses

    • 1 egg white

    • ½ teaspoon of freshly squeezed lemon juice

    • 310 g icing sugar, sifted

    • food coloring, optional

    • You will need:

    • gingerbread cookie cutters

    • a baking sheet covered with parchment paper

    Method

    • Sift together the flour, baking soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.

    • Put the butter and sugars in an electric stand mixer with a paddle (or use an electric hand whisk) and cream on low speed until light and fluffy. Turn the blender on to medium speed and beat in the egg and molasses, scraping all unmixed ingredients from the side of the bowl with a rubber spatula.

    • Bring the mixer back to slow speed and slowly add the flour mixture a few tablespoons at a time, stopping often to scrape the unmixed ingredients from the side of the bowl with a rubber spatula. Once the homogeneous dough has formed, take it out of the blender, divide it into 3 and wrap each piece in cling film. Let stand overnight in the refrigerator if you have time.

    • When you are ready to bake the cookies, preheat the oven to 170 ° C / 325 ° F / Gas 3. Take the dough out of the refrigerator and let it soften for about 10 minutes. Lightly dust a clean work surface with flour and roll out the dough to a thickness of about 4 mm using a rolling pin. Cut out your gingerbread man shapes with the cookie cutters. Arrange cookies on prepared baking sheets and bake in preheated oven for about 10 to 15 minutes.

    • Let the cookies cool slightly on the baking sheets before removing them from the mold on a cooling rack to cool completely.

    • Beat the egg white and lemon juice together in an electric stand mixer with a paddle (or use an electric hand whisk). Gradually start adding the icing sugar, stirring well after each addition to make sure all the sugar is incorporated. Whisk until stiff peaks form. If the icing is too runny, add a little more sugar. Stir in a few drops of food coloring, if using, and decorate the cookies.

      This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers

      Posted by Ryland Peters & Small
      Text © Tarek Malouf and The Hummingbird Bakers
      Photography copyright Ryland Peters & Small

    Tips for making the gingerbread men from Hummingbird Bakery:

    Avoid over-greasing your baking sheet or using too much butter on it, as this could cause your gingerbreads to spread out during baking. Replace the oil with parchment paper or use a silicone baking mat instead.

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