Cinnamon and ginger have to be two of my favourite spices and I love that they go together so well. In the spirit of Christmas, I decided to try my hand at gingerbread animals. I bought the cookie cutters from Ikea last summer thinking I would make tiny animal shaped pancakes, but I think they work better as actual cookie cutters. No gingerbread men this christmas, but I think adorable little animals are a nice substitute.
I can't imagine why I haven't made gingerbread cookies before but despite the process, I think it was worth it. I found the icing recipe on foodgawker, then made it Singapore-humidity-compatible (with putting the cookies in the oven a second time) so I'm pretty proud of it.
 |
| Guess the animals: Reindeer, Bear, Squirrel, Hedgehog, Wolf and what I thought was a whale until my friend told me was a snail. |
Recipe:
Gingerbread Cookies:
3 cups (390 grams) all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
For the glaze:
1 cup (200 g) granulated sugar
1/2 cup (100 g) brown sugar
1 tsp cinnamon
1 tsp cloves
2 egg whites
lemon juice
In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)
Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container (and refrigerate if you are in Singapore.)
Gingerbread Icing (for Singaporeans)
To make the icing, combine sugar, cinnamon and cloves together and grind in a coffee grinder till you get the spice infused powdered sugar. (It has to be so fine you can sieve it, so no huge clumps.) Beat the egg white till foamy. Gradually beat in sugar mixture and lemon juice according to taste. Continue beating hard until the icing is firm enough to stand in straight points when spoon is lifted out of bowl.
Use a teaspoon and a chopstick to spread the icing on the cookies.
Put them in the oven for 4 minutes at 175 degrees till the icing is hardened.
Let them cool and then put them in the fridge before they get soft!
No comments:
Post a Comment