Liquid coloring will produce a pastel color while gel and paste create a deep hue.
GINGERBREAD COOKIE RECIPE WITH ICING PRO
Pro tip: Tint white frosting with liquid, gel or paste food coloring. Start with just a pinhead of colour – especially for the paler, pastel colours – and mix well before adding more. For a make-shift piping bag, snip off the corner of a zip-top bag and fill with icing for fine lines. A liquid will thin down the icing too much and it won’t set properly.
When tinting the icing, always use a gel, not a liquid. For 40 cookies, I used 3 bags of royal icing.Ĭook’s note: Use your own recipe for royal icing if you wish. To decorate: I have used purchased packets of royal icing which just require you to add the exact amount of water to get it to the perfect consistency. Form all the scraps into a rectangle then chill before rolling and cutting out more cookies. Ingredients 1 tablespoon melted butter 1 tablespoon pure maple syrup 1 1/2 cups powdered sugar (180 grams) 2 tablespoons milk (and a very tiny bit more if. Leave for 5 minutes then carefully lift off and place on a cooling rack. If the dough is soft, place the tray in the fridge until firm otherwise they will lose their shape when baked.īake for about 12 minutes until a good golden colour, turning the tray for even browning. Transfer your icing to a pastry bag with. You’ll be looking for stiff peaks ( check out our guide) when you lift the beaters from the bowl. Beat on high speed for 4-5 minutes or until the mixture thickens. Remove the excess dough from around each shape and carefully transfer to the baking trays, leaving a little space between each one. Directions: In a large bowl, beat confectioners’ sugar, water, meringue powder, and cream of tartar with an electric mixer at low speed. Beat on medium until combined, scraping bowl as needed, about 1 minute. Add sugar, molasses, egg, ginger, cinnamon, allspice, cloves, and salt. In a stand mixer fitted with paddle attachment, beat shortening and butter on mediumhigh speed until smooth, about 30 seconds. Remove the top sheet of paper and stamp out shapes, cutting them close together. In a medium bowl, whisk together flour and baking soda. Working with one piece of chilled dough at a time, dust both sides with flour and roll out between 2 large pieces of baking paper to ½ cm thick. Grease flat baking trays and line with baking paper. The dough will be sticky and hard to roll if not thoroughly chilled. Wrap well and refrigerate for at least 2 hours or longer. Stir into the butter mixture to make a thick, smooth dough.ĭivide the dough into 4 pieces and pat each piece into a thick rectangle. Beat in the egg.Ĭombine the flour, baking powder and soda together. Stir until the sugar is dissolved then take off the heat. Put the butter, brown sugar, golden syrup, salt and the spices in a saucepan over a medium heat.
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