Emily Dickinson's Gingerbread
Prep Time
Cook Time
Total Time
Author: Pemberley Cup & Cakes by Rosa
Type of recipe: Cookies
Cuisine: American
Yield: 16
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
For the gingerbread dough:
- 1 quart / 3⅞ cups (500 g) flour
- ½ cup (115 g) unsalted butter
- ½ cup (120 ml) whipping cream
- 1 tablespoon ginger
- 1 teaspoon soda
- 1 teaspoon salt
- 240 ml (1 cup) molasses
For the glaze (optional):
- ½ cup (60 g) icing or confectioners’ sugar
- 1 tablespoon (15 ml) water
Method
For the gingerbread dough:
- In a large bowl sift together the dry ingredients: flour, ginger, baking soda and salt. Set aside.
- In a separate large bowl or in the bowl of our stand mixer, fitted with the paddle attachment beat butter for 1-2 minutes at medium speed until soft and creamy.
- In a separate medium size bowl, lightly whip the cream for 2-3 minutes at medium-high speed until thick and soft but not fully whipped.
- Add partially whipped cream to the creamy butter and mix at medium speed until totally combined.
- Add molasses and mix to fully incorporate.
- Next, add the dry ingredients (point 1) in three batches, mixing at low speed just until incorporated. The dough will be stiff and a little bit tacky, but not sticky.
- Take the dough, pat it with your hands into a smooth, even ball and flatten until you get a 1½ -inch rectangle.
- Wrap it in plastic wrap and refrigerate at least for 1 hour (even better, if it's overnight).
- Preheat oven (electric) to 350 degrees F (175ºC) and place the oven rack into the middle position.
- Line a rimmed baking sheet (or a 12 x 18-inch / 30 x 40 cm baking pan) with some parchment paper and set aside.
- Remove the gingerbread dough from the fridge and place it on a work surface between 2 parchment sheets. Roll it into a 12 x 18-inch rectangle with a rolling pin. The top surface must be perfectly even and smooth. If the dough is too cold and difficult to handle right from the fridge, let it sit on the counter at room temperature for 5-10 minutes.
- Dust the top with some flour and roll a texture rolling pin or mat, pressing firmly to leave a perfect pattern. Make sure you don't squash the dough. This step is absolutely optional; you can leave your gingerbread just as it is.
- In case you decided to decorate it with some kind of texture, now cover loosely with plastic wrap and refrigerate again for at least 30-40 minutes so that the design does not fade away during baking.
- Place the gingerbread into the lined baking sheet or pan and bake for 15-18 minutes until borders are lightly brown and the centre is settle.
- Remove from the oven and cut it with a small serrated sharp knife into as many portions as you wish (I cut it into 16).
- Place each portion on a cooling rack using a flat spatula and let them cool while you prepare the glaze (if using).
For the glaze:
- Using a small whisk, mix icing sugar and water until smooth and lump-free.
- Carefully apply the glaze evenly on the gingerbread top surface with a pastry brush but do not brush, a few gentle taps will do the trick and you'll prevent the pattern from rubbing off.
- Let cool completely on a cooling rack until the glaze is settle.Store in an airtight container for 2 weeks in a cool place.
Notes
- If you want a successful homemade whipped cream, make sure it is as chilly as possible as well as the tools you use (whisk and bowl). Thus, the process will be faster and your whipped cream firmer.
- To prevent molasses from sticking to your measuring cup, try to lightly coat the inside with a some vegetal oil; you'll never waste a single drop.
- Alternatively, you can decorate your gingerbread using a cookie cutter or a stamp cookie cutter (you may need to reduce the baking time to 10-12 minutes).
- Also, you can bake your gingerbread as a cake using a medium size loaf pan (about 8x4-inch / 21x11 cm). No refrigeration needed.
- Glazed gingerbread cannot be frozen.
- National gingerbread day: November 21st.
- To prevent molasses from sticking to your measuring cup, try to lightly coat the inside with a some vegetal oil; you'll never waste a single drop.
- Alternatively, you can decorate your gingerbread using a cookie cutter or a stamp cookie cutter (you may need to reduce the baking time to 10-12 minutes).
- Also, you can bake your gingerbread as a cake using a medium size loaf pan (about 8x4-inch / 21x11 cm). No refrigeration needed.
- Glazed gingerbread cannot be frozen.
- National gingerbread day: November 21st.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/01/16/emily-dickinsons-gingerbread-just-little-something-else/