Christmas Gingerbread Bowl Recipe
1 C. Unsalted Butter, at room temperature
3/4 C. firmly packed Dark Brown Sugar
1/2 C. Granulated Sugar
1/3 C. Light Molasses
3/4 C. Dark Corn Syrup
2 t. Vanilla Extract
1 t. Orange Extract
3 large Eggs
8 1/2 C. All-purpose Flour
1 T. Baking Soda
1 t. Salt
1 t. Ground Cinnamon
1 t. Ground Cloves
1 t. Ground Ginger
1/2 t. Ground Allspice
1/2 t. freshly ground Black Pepper
In large bowl, beat butter and sugars until fluffy, about 1 minute. With mixer
running, add molasses, corn syrup, and vanilla and orange extract. Add eggs, one
at a time, beating until mixture is well combined. In large bowl, whisk together
flour, soda, salt, cinnamon, cloves, ginger, allspice and pepper.
Add flour mixture gradually to butter mixture (the dough will be very stiff and
you'll have to use your hands to get all the flour worked in). Divide dough into
thirds and wrap each in plastic wrap. Chill overnight.
Remove dough from fridge and let stand at room temperature until just soft
enough to roll out, about 1 to 1 1/2 hours.
Cover outside of 1 1/2-quart ovenproof glass bowl (with a lipped edge) with
aluminum foil, bringing foil over edges to the inside. Make sure foil is on very
smoothly. Spray entire bowl with cooking spray and set aside.
On floured surface, roll 1/3 of the dough into a circle 3/16-inch thick.
Immediately lift dough and press on to outside of bowl, molding firmly to shape
of bowl without stretching it. (If necessary, rub dough gently with palms of
hand to remove any cracks.) Trim dough around edge of bowl with sharp knife,
then, using a small star-shaped cutter, cut out stars around the lipped edge of
bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from bottom of
inverted bowl. Refrigerate bowl for 1 1/2 hours; this firms up dough and
prevents slippage during baking.
Place inverted bowl on ungreased baking sheet and bake at 350� F. for 20 to 30
minutes, or until lightly browned and firm to touch. Allow gingerbread to cool
on bowl. When completely cool, carefully loosen foil and lift foil and
gingerbread shell off bowl. Peel foil off shell. Store shell, uncovered, in dry
place away from humidity of kitchen.
Use remaining dough to make 2 more bowls, or cut with decorative Christmas
cutters into cookies. Bake cookies on lightly greased baking sheet for 8 to 10
minutes, or until lightly browned.
Makes 3 gingerbread bowls or 1 bowl plus cookies.
Tip: Be sure to use molasses that is labeled fancy, rather than blackstrap.
Fancy molasses is lighter both in flavor and color; blackstrap is very thick,
dark and somewhat bitter in flavor.
Recipe From Razzle Dazzle Recipes