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Gingerbread Cutout Cookie Formulation

December 6, 2017

 

 

Gingerbread cookies are perhaps the most requested and baked cookies of the Holiday Season. Here is a fantastic formula that will give you excellent shape and texture. It works fantastic for gingerbread houses. We add a little lemon and orange to give our gingerbread a sophisticated twist on a classic. We think you will agree. At the bottom of this post, you will also be able to find our Home Baker's version of this recipe. Enjoy!

 

 

Dough Procedure: Creaming Method
• In a 5 gallon stand mixer on medium speed, cream together softened butter, brown sugar         and molasses until fluffy, 3-4 minutes, scraping the sides of the bowl after 2 minutes. 
• Scrape down sides of the bowl. Add the eggs, lemon zest an orange zest. Mix on medium         speed until sugar mixture is smooth, about 2 minutes. 
• In large bowl combine the flour, salt, baking powder, and spices. 
• Add the flour mixture to the egg sugar mixture and incorporate slowly on low speed,                 scraping the sides of the bowl as needed. Mix on low speed 4 minutes.  
•Transfer dough to a food-grade bucket and chill 4 hours, or overnight.
 

Cookie Production:
•Roll dough on a well-floured pastry mat to ¼ inch thickness. 
•Using a floured cookie cutter, cut into 3 inch shapes. 

 

•Transfer to parchment lined sheet pans using a spatula to help retain a clean shape.