Ginger Bread--Daring Bakers December 2009

Now I'm a member of Daring Kitchen,this is my 1st challenge.Ginger Bread House is the challenge for December,seeing this I was excited to make this,I even drew and made a model house to make sure if the measurements I take will make perfect house or not.I saw few videos in youtube to get ideas.But later when we went to Library my hubby found a Ginger Bread cookies book which have aroung 15 projects and wanted to try few of them.

I drew few houses and cut them from dough baked and arranged in a form of group houses with a Christmas tree and ornaments on it.Made them twice in 10 days,for the 1st time I wanted to give a try and the next time I made for cookie event in our apartment Community.

I tried Y's Recipe and the ginger bread taste is very delicious.Here is Y's recipe.


For Cookie Dough:

1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, Christmas ornaments, elephants.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

I added red color to some portion of Royal icing with which I decorated the elephants and used the rest of the white royal icing for piping the outlines of the ornaments and gluing the cut patterns to a cake board.

I enjoyed making this ginger bread.Thanks to ' Y' for her recipe and Thanks to this event which made me to do this for which I won 1st prize.This is a good starting for coming year and made 2009 really a memorable one.

Wishing U All A Merry Christmas and Enjoy your Holidays.


Jill said...

Welcome to the Daring Bakers! I really loved your elephant--you did such a nice job on the cut-out, I can't believe it wasn't a cookie-cutter! :) Great job and Merry Christmas!

KavyaNaimish said...

Thanks for ur warm welcome Jill...
I had a hard time to trace the elephants and cut them...But loved doing them...

Barbara Bakes said...

Cute! I love the decorated Christmas tree! Great job!

Prathibha said...

wow..very nice attempt...looks perfect....

Tina said...

Wow beautiful dear...Great job...

Anonymous said...

Congratulations on becoming a daring baker! Beautiful elephants!

tonic said...

Welcome to Daring Bakers! I loved the elephant, great job!

Parita said...

Wow this looks fabulous! Loved the creative!

Pavithra said...

So cute dear that elephant is so so cute..