Today has been trying to tire myself out so that I’ll manage to get some rest. Apart from an hour’s long economics course, I didn’t succeed.
That aside, the lovely Miki from jumpingintothefog asked me ever so kindly for the recipe I used for yesterday’s gingerbread cookies. Does this make me a food blogger? Baking makes me obnoxiously happy, even though I’m usually such rubbish at it. Hence, this my post for this week’s The Happiness Project, created by the lovely Sydney from Love, Sydney.
What you’ll need:
- 3 cups of flour
- 3/4 tsp baking powder
- pinch of salt
- 3/4 cup brown sugar
- 3/4 cup golden syrup/ maple syrup / honey/ molasses (we never have molasses, so I used syrup)
- 1 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
NB: the measures of the spices can be altered to your taste. You can also just as easily use, say a tablespoon and a bit of allspice?
- 3/4 cup of softened butter or margarine
- 3 tablespoons of milk (of your choice, just for binding etc)
How to do it:
- Preheat oven to 180°C or 350°F.
- Sieve flour, spices, baking powder and salt together in a large mixing bowl.
- In a separate bowl, cream butter, milk, and sugar.
- Mix molasses/syrup into the butter-sugar mix.
- Gradually combine the flour mix into the butter mix until a dough is formed.
NB: If the dough is still hard at this time, add a little more milk until your desired consistency is reached. If the dough is too soft, consider adding a little bit of flour to the dough and then letting it chill in the fridge for 15-30 minutes.
- Roll out dough onto baking paper / parchment sheet (or onto a flour dusted surface) , and cut shapes. Make sure not to roll the dough out too thinly, or the cookies will be quite hard.
- Place cookies onto baking trays and bake at 180°C or 350°F for anywhere between 8 and 15 minutes, or until the cookies are browned to your liking. Keep an eye on these as the edges can burn quite quickly!
- Once done, allow cookies to cool on a wire rack.
Now, the thing about these cookies is that they can be lacto-vegetarian or vegan (for my sake). They don’t have any egg, which may contribute to their snappy-ness: the longer these are left out, the become progressively more snappy and less soft on the inside. If you want to try to avoid this, I’d suggest adding an egg to the butter mix before mixing in the flour.
The number of cookies that this recipe makes really depends on the size of your cutters.
In terms of icing, it’s just coloured royal icing which can be made in several ways, but the easiest being the following:
- Combine a cup of icing sugar (powdered sugar? confectioner’s sugar? ring a bell?) with 1/3 cup of water.
- Mix until the consistency is smooth, then use your own judgement to decide whether more water, or icing sugar is needed.
- Separate the icing into [as many different colours as you want] parts, and add the required food colouring.
- Pipe the icing onto the gingerbread cookies once they are cool!
Other recipes call for an egg, lemon juice, milk and confectioners sugar.
You should be left with some delicious cookies that probably won’t last longer than a day. I ate six today. I have no shame.
Good luck with these! Be sure to let me know if you try them, and how they turn out!
Merry almost Christmas! 9 days left!
This is one of my favourite creepy-Christmasesque songs. It sounds a little like something out of a Tim Burton movie and I LOVE IT. Props to The Bird and The Bee!
Love and light,