nutcracker christmas ornaments gingerbread cookies 胡桃夹子圣诞装饰姜饼 (•̪┌┐•̪) ♥

i needed a change from gingerbread men… i wanted to make a nutcracker… but i don’t have the cutter… so this was a good one because all you need is a simple rectangle biscuit or cookie cutter… i printed a picture of a nutcracker cookie sometime ago, but i really cannot remember where from… so to that blogger, apologies for not crediting you

Gingerbread cookie recipe adapted from Taste.com

Ingredients

125g butter, at room temperature
100g brown sugar
125ml golden syrup
1 egg, separated
375g plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
150g pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring

食材

室温黄油 125克
黄糖 100克
金黄糖浆 125毫升
鸡蛋 （分隔）1颗
面粉 375克
生姜粉 1大匙
混合调料 1小匙
苏打粉 1小匙
糖霜 150克，过筛
食用红色素 8-10滴
食用绿色素 8-10滴

Directions／做法

– Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease
烤箱预热至180摄氏度。烤盘涂上油

– Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest
运用电动打蛋器将黄油和糖打至蓬松。加入金黄糖浆和蛋黄，拌匀。加入面粉、生姜粉、混合调料和苏打粉。面团挪至案板，搓揉均匀。面团压扁，盖上保鲜膜冷藏休面30分钟

– Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge
休面当儿将蛋白打至软性状态。加入糖霜继续打至硬性状态。打发的蛋白霜分成3等份。一份盖上保鲜膜，冷藏。一份加入红色素、另一份加入绿色素。拌匀。盖上保鲜膜，冷藏

– Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough
面团隔着烘焙纸擀成厚度 4毫米的面皮。用 9厘米的姜饼人曲奇模裁切出饼干。每份曲奇距离3厘米摆放在烤盘上

– Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool
送入烤箱烤10分钟或至金黄色。去除后放在冷却架进行冷却

• to make gingerbread men ~ Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate
  代曲奇冷却后，在其裱上蛋白霜即可

Personal notes／温馨小贴士:

– i made my cookies into nutcracker ~ cut out cookies with a rectangle cookie shape cutter
姜饼人偶不做，将其做成了胡桃夹子先生。运用长形曲奇模裁切出曲奇

• once it’s out of the oven, punch a hole at the top of the cookie with a large round piping tip and allow cookie to cool before icing
  曲奇一出炉，立马用大圆形裱花嘴在曲奇桶上孔。裱上蛋白霜前一定要确定曲奇已完全冷却

• i used the no egg-white royal icing from my previous christmas chocolate cookies recipe for decoration
  我用了无需蛋白食谱制作蛋白糖霜

• always begin by outlining the cookie before icing the entire portion, allowing each portion to dry completely before icing another layer
  裱蛋白糖霜前一定要从轮廓开始在“添色”。每部份需完全干透才可裱上另一层

– when the entire cookie has been iced, allow it to dry for a few hours. then pipe a thin line of icing between the hat and face, and sprinkle white nonpareils onto the icing. let cookie dry overnight
曲奇完全裱上蛋白糖霜后，让其晾干数小时。然后在帽子和脸部中间裱上细细一条糖霜，然后撒上白色糖珠。曲奇隔夜晾干

• pull ribbon through the cookie hole and tie it. then, with a lighter, slightly melt the ends of the ribbon to seal them
  曲奇孔穿过丝带，牢固。运用打火机，将丝带两头点着稍微融化，然后压紧封口

hang on tree, and have loads of fun `•.¸¸.•´´¯`•• .¸¸.•´(╯＾▽＾)╯`•.¸¸.•´´¯`•• .¸¸.•´
挂到树上噜！！！

my maid asked me if this was 财神爷…..  (-_-)ゞ

I am submitting this to the “Baby Sumo’s Christmas Recipes Collection 2013” event which is hosted by Baby Sumo of Eat Your Heart Out

Pollution index: 104 (lightly polluted)