Gingerbread Men
The earliest form of gingerbread was not a cake, but a solid block of honey baked with flour, ginger, breadcrumbs and spices. They were extravagantly and elaborately decorated in medieval England and were a popular present, the way that a box of chocolates is today. The decoration could include being colored with saffron or cinnamon, or having designs impressed on the gingerbread by large wooden molds (including the shape of men or pigs). The fleur-de-lis was a popular shape, as was a heart (to ward off evil), a stag (for virility) or a rabbit (for fertility). They could also be decorated with box leaves nailed down with gilded cloves. The cloves would be touched with gold paint on their heads, and then used like nails, in a fleur-de-lis pattern. The gingerbread itself would be gilded, first painted with egg white, then gold leaf pressed on. In the late 16th century, at the court of Queen Elizabeth I, honored guests at court were sometimes presented with their portrait in gingerbread.
Makes about 36 cookies (depending on size of cookie cutter used)
recipe adapted from Joy of Baking
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3 cups all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup granulated white
1 large egg
2/3 cup molasses (to prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Frosting:
2 cups confectioners (icing) sugar, sifted
1/2 cup unsalted butter room temperature
1 teaspoon pure vanilla
1 1/2 tablespoons milk or light cream
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. In another bowl beat the butter and sugar until light and fluffy. Add egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 180c (350f) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With a spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 – 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown. Remove cookies from the oven and cool on the baking sheet. When they are firm enough to move, transfer to a wire rack to cool completely.
For the frosting, use a hand mixer to cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired. Store in an airtight container.
The Culinary Chase’s Note: These are delicious. I rolled the gingerbread out on parchment paper and placed another piece of parchment on top and then rolled the dough out to desired thickness. This way the dough doesn’t stick and is easy to lift off to the baking sheet. Add food coloring to the frosting for festive colors and also use the icing as a glue to attach candies, raisins, and sprinkles.