{"id":714,"date":"2012-08-16T07:43:11","date_gmt":"2012-08-16T11:43:11","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=714"},"modified":"2012-08-23T06:45:37","modified_gmt":"2012-08-23T10:45:37","slug":"biscuits-au-pain-depices","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=714","title":{"rendered":"Biscuits en pain d&#8217;\u00e9pices (2)"},"content":{"rendered":"<p><strong>Source:<\/strong> http:\/\/www.foodnetwork.ca\/recipes\/recipe.html?dishid=5474<\/p>\n<p><strong>Note: <\/strong>Pas de gingembre en poudre dans cette recette&#8230;<\/p>\n<p>Yield: 24<\/p>\n<h3>Ingredients<\/h3>\n<h4>Gingerbread Cookies<\/h4>\n<ul>\n<li>1\/2 cup <del>vegetable shortening<\/del> or unsalted butter at room temperature<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>1 large egg<\/li>\n<li>1\/2 cup blackstrap molasses<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li><del>1\/4 cup<\/del> (2 c. \u00e0 table) grated fresh ginger<\/li>\n<li>3 cups all purpose flour<\/li>\n<li>1 teaspoon cinnamon<\/li>\n<li>3\/4 teaspoon baking soda<\/li>\n<li>1\/4 teaspoon ground cloves<\/li>\n<\/ul>\n<h4><del>Royal Icing for Iced Gingerbread Cookies<\/del><\/h4>\n<ul>\n<li><del>3 tablespoons meringue powder (available at cake stores and bulk stores)<\/del><\/li>\n<li><del>1\/2 cup warm water<\/del><\/li>\n<li><del>4 1\/2 cups icing sugar, sifted<\/del><\/li>\n<li><del>1 teaspoon vanilla extract<\/del><\/li>\n<li><del>1\/2 teaspoon cream of tartar<\/del><\/li>\n<li><del>food colouring, as needed <\/del><\/li>\n<\/ul>\n<div>\n<h3>Directions<\/h3>\n<h4>Gingerbread Cookies<\/h4>\n<ol>\n<li>Cream <del>shortening<\/del> (or butter) and sugar until fluffy and beat in egg and vanilla.<\/li>\n<li>Stir in molasses and grated ginger until evenly blended.<\/li>\n<li>In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together.<\/li>\n<li>Shape dough into 2 discs and chill for at least 2 hours before rolling.<\/li>\n<li>Preheat oven to 375 \u00b0F.<\/li>\n<li>On a lightly floured surface, roll out 1 disc to just over 1\/8-inch thick.<\/li>\n<li>Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it).<\/li>\n<li>Bake for 6 to 8 minutes until edges are firm to touch. Allow to cool completely.<\/li>\n<\/ol>\n<h4><del>Royal Icing for Iced Gingerbread Cookies<\/del><\/h4>\n<p>&nbsp;<\/p>\n<ol>\n<li><del>Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired.<\/del><\/li>\n<li><del>To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing.<\/del><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.foodnetwork.ca\/recipes\/recipe.html?dishid=5474 Note: Pas de gingembre en poudre dans cette recette&#8230; Yield: 24 Ingredients Gingerbread Cookies 1\/2 cup vegetable shortening or unsalted butter at room temperature 1\/2 cup sugar 1 large egg 1\/2 cup blackstrap molasses 1 teaspoon vanilla extract &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=714\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-714","post","type-post","status-publish","format-standard","hentry","category-biscuits"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=714"}],"version-history":[{"count":5,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/714\/revisions"}],"predecessor-version":[{"id":716,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/714\/revisions\/716"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}