Tradition plays an important role during festivals. Food is the center of many family traditions, which may include large family dinners and Sunday brunch.
Holiday baking courses also occupy an important position in many families. Such courses are a great opportunity for adults and children to have fun in the kitchen and make delicious dishes that the whole family can enjoy.
Baked food lovers may hardly imagine a holiday without gingerbread, and Elisabeth M. Prueitt and Chad Robertson's “Tartine” (Chronicle Books) “Soft Glazed Gingerbread” recipe can ensure that the whole family enjoys the staple food of this holiday.
11/4 teaspoon freshly ground black pepper
1 cup unsalted butter, room temperature
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup black molasses or other black molasses
To make the dough, whisk together flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer equipped with a paddle attachment, stir the butter at medium-high speed until it is creamy. Slowly add granulated sugar and mix at medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape off the sides of the bowl with a rubber spatula as needed. Add eggs and stir well.
Add molasses and corn syrup and mix well. Stop the mixer again and scrape off the sides of the bowl. Add the flour mixture and stir on low speed until a dough is formed. Pull from the side of the bowl and all the ingredients are well combined. Take the dough out of the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with plastic wrap, and refrigerate overnight.
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper on the nonstick liner.
Open the dough and place it on a floured workbench. If using a plaque with a design, roll the dough to a thickness of 1/3 inch, lightly dust the top with flour, press the cookie mold on the dough, then use a knife to cut out the shape and place it on the prepared baking sheet. , Space them about 1 inch apart. Or, use the mold as a guide, cut around it with a knife, flip the mold so that the design faces you, and then place the dough on top to press it into the design. Unmold the shapes onto the prepared baking sheet, leaving a distance of about 1 inch between them.
If using a patterned rolling pin, lightly dust the lined baking sheet with flour, then transfer the dough to the baking sheet. Lightly dust the top of the dough with flour, and use a flat pin to roll it into a rectangle about 1/3 inch thick. Then, use patterned pins to roll on the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a knife. It is not necessary to cut into smaller sizes before baking.
Bake the biscuits until the sides are slightly golden, but the center is still soft to the touch, 7 to 15 minutes. The time will depend on the size of the individual biscuit, or whether you have made a large pattern piece that will be cut after baking.
When the biscuits are baked, prepare the glaze. In a small bowl, stir the candy sugar and water until smooth.
After the biscuits are ready, take them out of the oven and cool them in a pan on a metal rack for about 10 minutes. Then, while the biscuits are still hot, brush a thin layer of glaze on the top of each biscuit with even strokes to cover it evenly. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque surface. If you use patterned pins to make a single large plaque, use a very sharp knife to cut it to the desired size. The biscuits will be stored in an airtight container in a cool place for about 2 weeks. However, they do not freeze well because the glaze becomes watery when they are thawed.