CREATE A GINGERBREAD SLEIGH WITH TESSA SAM OF SWEET BAKE SHOP We teamed up with Tessa Sam of Sweet Bake Shop on a step-by-step guide to making a Sugarfina gingerbread sleigh. WHAT YOU’LL …
CREATE A GINGERBREAD SLEIGH WITH TESSA SAM OF SWEET BAKE SHOPWe teamed up with Tessa Sam of Sweet Bake Shop on a step-by-step guide to making a Sugarfina gingerbread sleigh.
WHAT YOU’LL NEED:
5 cups (625 g) all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons ground ginger
3 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup (115 g) unsalted butter, room temperature
1 ½ cups (330 g) brown sugar, packed
2 large eggs, room temperature
1 cup (250 ml) molasses
2 teaspoons vanilla extract
Step 1: Line two baking sheets with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until blended. Beat in the eggs one at a time until combined, then add the molasses and vanilla and mix until well blended. Stop the mixer and scrape down the sides of the bowl with a rubber spatula and mix on low speed to blend.
Step 4: With the mixer running on low speed, gradually add the dry ingredients. Once the dough comes together, stop the mixer and scrape down the sides of the bowl to release any clinging flour. Mix again on low speed until just combined.
Step 5: Remove the dough from the bowl and divide it into two balls. Place each ball between two sheets of parchment paper and roll out to an even thickness. Slide both rolled out doughs onto the back of a baking sheet and place in the freezer until firm. Chill the dough for 30-45 minutes. While you wait, cut out the sleigh template pieces.
MAKING THE SLEIGH & ICINGStep 6: Remove one sheet of dough from the refrigerator and peel off the top piece of parchment paper. Place each template on top of the dough and using a sharp kitchen knife, carefully cut out each one. When you are finished cutting the dough, you should have five pieces: a bottom, a front, a back and two sides.