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Page Contents:
-Gingerbread Boy & Girl Cookie Cutters
-Gingerbread House Forms
-Gingerbread Loaf Pan
-Recipes for John Wright Molds
-Recipe for Molding or Eating
Related Pages:
-Gingerbread Muffin Cups
-Care of Tinned Metals
-Seasoning Cast Iron
-Cookie Cutters List
-Ginger Grater
-Christmas Pans, Cutters, etc.
-Shortbread Molds
 Home
Gingerbread
Ginger
The root of a tropical plant, it is generally available in Grey and White;
the Grey has a more powerful smell. The freshest ginger is available in the
early months of each year. Ground ginger is more pungent than fresh, and
should thus not be used as a substitute.
Gingerbread
Ginger was probably first introduced to European baking by the Crusaders,
and used as a flavor and a preservative in cakes, pies and breads. It was
traditional to bake gingerbread in shapes of people or elegant objects, and
decorated. Gingerbread recipes vary widely, and can be a soft or steamy
cake, or a thin hard cookie, depending on the ingredients of tradition. The
cakes were usually served in squared. For more on the history of
gingerbread, see wwwiz.com/issue04/wiz_d04.html
Cookie Cutters
The sizes given for the cookie cutters are approximate. If they get slightly
off kilter, it's relatively easy to gently bend them back into the desired
shape and size. All cutters have a turned upper edge, making it more
comfortable to press your hand against the cutter. If you cover your sheet
of dough with cutters of the same height, you can even use a rolling pin to
help you press down on the cutters all at once.
Caring for your cutters
In most cases, you won't even need to wash your cutters; just brush off the
flour. If you feel the need to wash them, do so by hand with hot, soapy
water, rinse, and dry them thoroughly (very important). Store your cutters
in a dry place. Lightly coat them with vegetable (or mineral) oil when
storing them for long periods of time. |
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7" Gingerbread Girl Cookie Cutter
$1.99
#12389
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7-1/4" long,
5" wide,
1" deep,
Tinned steel
 USA
(Care of Tinned
Cookie Cutters) |
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7" Gingerbread Boy Cookie Cutter
$1.99
#7034
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7-1/4" long,
5" wide,
1" deep,
Tinned steel
USA
(Care of Tinned Cookie Cutters) |
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5" Gingerbread Girl Cookie Cutter
$1.29
#9441
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5" long,
3-1/2" wide,
1" deep,
Tinned steel
USA
(Care of Tinned
Cookie Cutters) |
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5" Gingerbread Boy Cookie Cutter
$1.29
#9442
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5" long,
3-1/2" wide,
1" deep,
Tinned steel
USA
(Care of Tinned
Cookie Cutters) |
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4" Running Gingerbread Boy Cookie
Cutter
$1.00
#9488
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4" long,
2.75" wide,
1" deep,
Tinned steel
USA
(Care of Tinned
Cookie Cutters) |
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3" Gingerbread Girl Cookie Cutter
$1.00
#9492
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3" long,
2" wide,
1" deep,
Tinned steel
USA
(Care of Tinned
Cookie Cutters) |
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3" Gingerbread Boy Cookie Cutter
$1.00
#9491
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3" long,
2" wide,
1" deep,
Tinned steel
USA
(Care of Tinned
Cookie Cutters) |
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Copper Gingerbread Boy Cookie Cutter
$7.99
#8215
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6-1/4" long,
4-3/4" wide,
Solid copper,
Turned top edge,
1" high sides |
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Gingerbread Boy Already Been Chewed
Cookie Cutter Set
$7.99
#19901
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3-1/2 or 2-3/8" high,
2-1/2" wide,
Anodized aluminum,
Recipe included
China |
Top
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7 Piece Gingerbread House Bake Set
$7.99
#98492
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7 cutters make a house that is:
8" x 5-1/2" x 7-1/2" high,
Instructions and recipes included,
Tinned steel
China
(Care of Tinned
Cookie Cutters) |
one side
the other side |
John Wright Gingerbread House Cast Iron
Mold
$25.99
#120685
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11 x 6-3/4" plus handles,
2-sided mold,
Walls, roof, chimney, trees, people,
Final size approx. 4 x 5 x 5" high,
Cast iron with non-stick finish
USA |
one side
the other side |
John Wright Gingerbread Chateau Cast Iron
Mold
$31.99
#120686
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11 x 8-1/2" plus handles,
2-sided mold,
Walls, roof,
Final size approx. 8 x 4 x 9" high,
Cast iron with non-stick finish
USA
 Chateau
mold instructions (1.11 MB) |
one side
the other side |
John Wright Gingerbread Chateau Accessory
Cast Iron Mold
$31.99
#120687
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11 x 8-1/2" plus handles,
2-sided mold,
Clock tower, nativity scene, carolers, sheep, trees, path, doorway,
Final clock tower size 2-3/4 x 13-1/4" high,
Cast iron with non-stick finish
USA
Accessories
mold instructions (1.19 MB) |
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Wilton Gingerbread House Kit
$13.99
#97539
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5" high,
5-1/2" long,
5" deep,
Pre-assembled gingerbread house,
Includes decorating icing mix, bag, tip, 4 pre-made icing decorations, 2
types of candy, instructions
USA/Hong Kong/Canada |
Top
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NordicWare
Gingerbread Loaf Pan
$25.99
#122151
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1 lb capacity,
9-1/8 x 5",
2-5/8" deep,
Cast aluminum with non-stick finish,
10 year limited warranty
USA |
Top
Recipes for John Wright Gingerbread
House Molds
Gingerbread House:
½ cup shortening
½ cup granulated sugar
½ cup dark molasses
2 tablespoons cold water
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
Cream together shortening, sugar, molasses and water.
Sift together flour, spices and salt.
Add dry ingredients to shortening mixture and mix well.
Dough will be stiff. Chill at least 1 hour.
Grease or spray mold with vegetable spray, then press dough into the mold.
Bake in pre-heated 350°F oven for 25 minutes.
Let gingerbread cool in the mold for 10 minutes, then carefully remove each
piece onto a cooling rack, flat side down.
Assemble and decorate.
Royal Icing "Glue":
3 egg whites at room temperature
¾ teaspoon cream of tartar
1 lb 10X confectioners sugar, sifted
Combine in a mixing bowl and mix on high speed for 7 to 10 minutes.
Beat until very stiff - - you can't over-beat.
Store at room temperature
Tips on assembling Gingerbread House from Iron Molds:
-It is better to bake gingerbread a day ahead of assembling, to allow for
proper stiffening.
-Let gingerbread cool in the mold.
-Before decorating, let everything harden for about 20 minutes or more.
-Use Royal Icing as a glue, waiting a few minutes for the icing to harden
after application. When dry, it will have the consistency of hard candy.
-For extra strength, run a thick ribbon of icing along all the joints on the
inside of the house.
-Add only gel or paste food coloring to the icing - do not use water-based
food color.
-Royal Icing becomes hard and can be used for both gluing and decorating.
Buttercream Icing remains soft and should only be used for decorating.
Making a Chocolate Candy House:
1½ lbs confectionary coating
Place ungreased mold in refrigerator one hour or more to chill.
Do not grease or condition the mold in any way.
Break coating chocolate into 1-inch pieces. Place in 1 qt glass measuring
cup or microwave safe bowl and microwave at 50% power (medium) for 5 to 7
minutes, or until pieces are glossy and can be stirred smooth. Stir after
half the time. (Can also melt chocolate over low heat or in double boiler.)
Pour coating into chilled mold and refrigerate until hard, about 15 minutes.
Carefully remove from mold.
If needed, re-melt remaining coating (1 minute at 50% power) and pour into
mold, chilling 15 minutes before removing.
Assemble and decorate.
Note: Never add water to confectionary coating; be sure utensils and
molds are dry before placing confectionary coating in them.
Gingerbread for Construction or Eating
A great tasting recipe also used for constructing Gingerbread Houses. It
will yield enough dough for an average (approx. 12" x 12") building.
For a crisper texture in damp weather, omit the salt.
If cutting patterns by hand or with cookie cutters, roll dough onto a
cookie sheet first. Leave cut patterns in place and remove extra dough. This
prevents stretching of cut patterns that would occur if you were
transferring them from one surface to another.
If using a jelly roll pan (cookie sheet with sides), roll dough on
the flat upside-down side. Use a dish towel to keep pan from sliding around.
Chill the dough thoroughly before baking, whether you're cutting
patterns or placing the dough into a mold. This helps the dough to keep its
original shape and size.
5½ cups all purpose flour (approximate)
2 tsp cinnamon
1½ tsp ginger
1 tsp cloves
1½ tsp nutmeg
1 tsp salt
1 tsp baking soda
½ cup butter, room temperature
½ cup solid vegetable shortening, such as Crisco
1 cup granulated sugar
1¼ cup molasses
2 eggs
1. Mix 5 cups flour, spice, baking soda, and salt in a large bowl.
Set aside.
2. Cream butter, shortening, and sugar in a large bowl of a sturdy
mixer (such as KitchenAid). Add molasses and lightly beaten eggs. Blend
well. Gradually add dry ingredients.
3. Turn mixture onto lightly floured surface and knead in remaining
flour, if necessary. Dough should be firm and smooth. Allow dough to rest
about 1 hour for best rolling results. Dough may be chilled ¼ to ½ hour
before rolling, if time is a factor.
4. Preheat oven to 350°F. Lightly grease cookie sheets. Pam or
Baker's Joy may be used. Roll out dough directly onto your cookie sheets.
5. Baking time will vary according to the thickness of the rolled
dough. For thinly rolled smaller pieces, bake 5-8 minutes. Be sure to watch
dough as the baking time nears an end to avoid burning or over-browning.
6. Cool cookies on wire racks. Dry pieces overnight on a flat surface
covered with paper towels.
7. Leftover dough may be well-wrapped in plastic and will keep well
in the refrigerator for weeks. Bring to room temperature before rolling.
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