I have to apologize ! I haven’t been able to post for a month ! I have been busy…very busy. I participated in two Christmas Fairs selling my baked goodies….for the very first time !
It was a lot of work, more than I anticipated, but it was well worth it ! It was a very rewarding experience. I’ve received many positive comments, from the set up of my table to how yummy my cookies were. More important, I feel so blessed to have so much support from family and friends, especially my daughter ! I couldn’t do it without her !
Gingerbread cookie was one of the items I sold at the fairs. I had posted a recipe before, but over the years, I have made a few changes to make it better. So here is an updated version !
For the cookies
- 180 g all-purpose flour
- 180 g cake and pastry flour
- 3 g baking soda
- 2 g salt
- 6 g ground ginger
- 3.5 g ground cinnamon
- Pinch of ground cloves
- Pinch of ground nutmeg
- 120 g butter
- 120 g brown sugar
- 100 g molasses
- 1 egg
- Preheat oven to 350ºF
- Sift together flours, baking soda, salt and spices, set aside
- Using an electric mixer with the paddle attachment, cream together butter and brown sugar until light
- Add egg and molasses
- Add flour mixture in 2-3 parts, mixing after each addition until just blended
- Refrigerate dough for about 60 minutes for easy handling, you can also freeze it for later use
- Roll on a lightly floured surface to about 0.5 cm in thickness
- Cut with cookie cutters
- Bake on a cookie sheet lined with parchment paper for about 8 minutes.
- Cool completely before decorating
For the icing
- 45 g meringue powder
- 500 g icing sugar, sifted
- 90 – 120 mL warm water
- 5 mL pure vanilla extract
- 10 mL corn syrup
- Gel food colouring
- Mix meringue powder with about 45 mL of water, let sit for a few minutes
- Stir in vanilla and corn syrup
- Whisk into icing sugar using an electric mixer or a hand whisk
- Slowly add in more warm water until shiny and desired consistency (thicker for outlining and thinner for filling)
- Add food colouring
Tiny Sweet Tooth 