For the holidays, White House pastry chef Bill Yosses created a 350-pound replica of the building using gingerbread coated in white chocolate. Here is his gingerbread recipe:
Gingerbread cookies
Makes 50 (4-inch) cookies.
1 cup (2 sticks) butter, softened
2 cups packed dark brown sugar
2 large eggs
1 cup molasses
7 cups all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lemon
Zest of 1 orange
In a large bowl, use electric mixer to beat butter and brown sugar for 5 minutes. One at a time, add eggs, then molasses. Set aside.
Into a medium bowl, sift together flour, ginger, cinnamon, baking soda, baking powder and salt. With mixer on low, add a third of the dry ingredients to butter-sugar mixture. Beat until just mixed in, then stop mixer and scrape down sides of bowl. Repeat with remaining thirds of dry ingredients. Add both zests and mix until just incorporated.
Transfer dough to a sheet of plastic wrap, spreading dough until 1 inch thick. Cover with another sheet of plastic wrap, then refrigerate overnight.
When ready to bake, heat oven to 350 degrees. Remove dough from refrigerator. Break off a small piece of dough and roll it out on a floured surface to between 1/8 - and 1/4 -inch thick. The dough is very wet, so add flour and turn it over frequently while rolling to prevent sticking.
Use a 4-inch gingerbread person cookie cutter to cut out cookies. Repeat with remaining dough. Arrange cookies on a baking sheet, leaving 1 inch all around. Bake 12 minutes. Cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely. Once cooled, decorate as desired.
| |
No comments:
Post a Comment