The story of this Christmas Gingerbread Bowl goes way back to the 1990’s. It’s been with me for a long time. During one of our office December potlucks, one of the girls brought in a show stopping gingerbread bowl filled with home made gingerbread cookies. I was seriously in awe. These were the days I photocopied recipes from the local newspaper because Internet, Google and Pinterest did not exist. I know, hard to believe right. Even KitchenAid Mixers did not exist back then. BUT we still managed to cook and bake and make fabulous food. Us home cooks.
I made this bowl once or twice during my Vancouver, BC days back in the 90’s and then shuffled the recipe into a folder. Fast forward, I move to Calgary, Alberta which sits well over 1,000 meters above sea level (Vancouver is right about sea level. Being so high affects baking and cooking. It just does.)
In my early Calgary years I found the recipe and attempted to make that exact recipe. Several times I failed. Sometime along the way I created my own Orange Gingerbread Cookie recipe (make with or without the orange) which I make annually, for bake sales or cookie exchanges. I decided this year I wanted to attempt the Gingerbread Bowl Recipe again but then I had an aha moment. My cookies bake beautifully, so why not use my own cookie recipe instead of the one given to me. So I did. BAM it worked.
I will forewarn you it’s a process that takes time. Make the time, refrigerate the dough. Roll the dough out, mould onto a prepared bowl, refrigerate again. Remove bowl, cut out shapes, refrigerate again. Bake bowl, let sit on rack until completely cool. Remove bowl. See, a process.
If you want to attempt this recipe give yourself the day to make it. Follow my Orange Gingerbread Cookie recipe and make the dough. Split into two discs, wrapped into plastic wrap and refrigerate for a couple hours. This step is really important. Remove dough from fridge, let warm up a bit and start to roll. If you start to notice cracks, you need to let it warm up a little longer but not too long!
Christmas Gingerbread Bowl Method:
- Aluminum Foil
- Cooking oil or spray
- Cutting board or platter to fit bowl (not too big, not too small)
- Small cookie cutter
- Baking sheet
- 1 1/2 quart ovenproof glass bowl
I use a Pyrex Mixing Bowl:
With aluminum foil cover outside of 1 1/2 quart ovenproof glass bowl with a lipped edge. Ensure the foil comes over into the inside about 1/2 inch. Spray or oil the entire surface of the bowl including the lipped edge getting every crack and crevice. Do your best to make sure foil is smooth and has no rough aluminum foil creases.
On floured surface roll out one disc of dough into a circle about 1/4 inch thick. Lift rolled out dough and place evenly onto bowl. Carefully and lightly press dough onto bowl, moulding firmly to shape bowl without stretching. If you end up with a crack, a little bit of water rubbed onto crack will help seal it. Trim dough around edge of bowl with sharp knife. Place on same size cutting board or plate and refrigerate for 15 minutes. Remove from refrigerator, and using your small cookie cutter start carefully cutting out cookies around the middle of the bowl about 1 1/2 – 2 inches apart. Do not go to close to the top or bottom. Refrigerate for an additional 1 1/2 hours. Firming your dough will help stop slippage during baking.
Preheat your oven to 350F.
Place inverted bowl on an ungreased baking sheet and bake for 25 minutes or until lightly browned. Allow gingerbread bowl to cool right on bowl on the sheet. When completely cool, carefully loosen foil and lift foil and gingerbread bowl off your glass bowl. Remove any additional foil.
Until ready to use, store it uncovered in a dry place. With the second gingerbread disk, make cookies for your bowl following the steps in the Orange Gingerbread Cookie recipe.
This recipe will make two bowls or one bowl and cookies.