Gingerbread Christmas Tree

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Gingerbread Christmas Tree might be a recipe you should try. One portion of this dish contains about 77g of protein, 221g of fat, and a total of 8108 calories. This recipe serves 1. For $10.05 per serving, this recipe covers 74% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. A mixture of water, ginger, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. 7 people were impressed by this recipe. Not a lot of people really liked this dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. It is brought to you by Recipes Food and Cooking. With a spoonacular score of 89%, this dish is outstanding. Gingerbread Christmas Tree, Gingerbread Christmas Tree, and Gingerbread Christmas Tree Cookies are very similar to this recipe.

Servings: 1

Preparation duration: 60 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Thoroughly mix together the flour, soda, salt and spices.In a saucepan melt the shortening. Let cool slightly and add the sugar and molasses. Add eggs when cool.Add the oil mixture to your mixing bowl fitted with the paddle attachment. Add 4 cups of the flour. Mix together thoroughly. Add remaining flour a little at a time to make a stiff dough.Roll out the dough on the back of greased cookie sheets to about 1/8th inch thick. Lay your pattern pieces on top and cut out with a knife or pizza cutter. Place cookie sheets in the refrigerator for 15 minutes.Preheat oven to 350 degrees. Bake for about 6 minutes for smaller pieces and up to 12 for the larger pieces like the roof. Let set on the cookie sheet for a few minutes before removing to a wire rack to cool. Let pieces dry overnight before assembling.Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use.Note: Royal icing should have good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look.

 

Step by step:

1. Thoroughly mix together the flour, soda, salt and spices.In a saucepan melt the shortening.

2. Let cool slightly and add the sugar and molasses.

3. Add eggs when cool.

4. Add the oil mixture to your mixing bowl fitted with the paddle attachment.

5. Add 4 cups of the flour.

6. Mix together thoroughly.

7. Add remaining flour a little at a time to make a stiff dough.

8. Roll out the dough on the back of greased cookie sheets to about 1/8th inch thick. Lay your pattern pieces on top and cut out with a knife or pizza cutter.

9. Place cookie sheets in the refrigerator for 15 minutes.Preheat oven to 350 degrees.

10. Bake for about 6 minutes for smaller pieces and up to 12 for the larger pieces like the roof.

11. Let set on the cookie sheet for a few minutes before removing to a wire rack to cool.

12. Let pieces dry overnight before assembling.Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use.Note: Royal icing should have good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look.

Nutrition Information:

covered percent of daily need

 

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