Tag Archives: gingerbread

Gingerbread Cookies

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
  1. Preheat oven to 350ºF
  2. Sift together flours, baking soda, salt and spices, set aside
  3. Using an electric mixer with the paddle attachment, cream together butter and brown sugar until light
  4. Add egg and molasses
  5. Add flour mixture in 2-3 parts, mixing after each addition until just blended
  6. Refrigerate dough for about 60 minutes for easy handling, you can also freeze it for later use
  7. Roll on a lightly floured surface to about 0.5 cm in thickness
  8. Cut with cookie cutters
  9. Bake on a cookie sheet lined with parchment paper for about 8 minutes.
  10. 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
  1. Mix meringue powder with about 45 mL of water, let sit for a few minutes
  2. Stir in vanilla and corn syrup 
  3. Whisk into icing sugar using an electric mixer or a hand whisk
  4. Slowly add in more warm water until shiny and desired consistency (thicker for outlining and thinner for filling)
  5. Add food colouring

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Gingerbread Buttermilk Pancakes 

It’s not Christmas yet, but I am already craving for gingerbread cookies !  Not the overly sweet icing or the candy decorations on top, but the actual cookies.  The spices, the molasses, they just taste so good.  But it seems a little too early to make Christmas cookies ?! So, to satisfy my craving, I put these wonderful flavours into pancakes ! And of course, I have to serve them with maple syrup ! With a cup of coffee, it’s the best breakfast on a cold windy day!

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I asked my daughter to draw me a gingerbread man and this is what she came up with……
Oh No ! Mr.Gingerbread Man is getting worried that he is going to be eaten soon !

Makes about 4-6 pancakes 

  • 180 g all-purpose flour
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger 
  • 1 teaspoon ground cinnamon 
  • Pinch of ground cloves 
  • Pinch of ground nutmeg 
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fancy molasses 
  1. Sift and mix together all dry ingredients
  2. Whisk in egg and other wet ingredients, mix until blended
  3. Pour batter onto a lightly oiled non stick pan or griddle over low to medium heat
  4. Cook about 1-2 minutes until bubbles begin to form on top
  5. Flip pancake over and cook for about 1-2 more minutes until lightly brown
  6. Serve warm with butter and maple syrup 

 

Gingerbread Buttermilk Pancakes

Gingerbread Cookies

Every Christmas gingerbread cookie is at the top of my baking list.  The kids love to make and eat them.  My daughter and I spent a whole Sunday morning decorating them.  We had so much fun!

Makes about 24, depending on size of cookies
Total time = 90 minutes

For the cookies

  • 2+1/4 cake and pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • pinch of nutmeg
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/3 cup fancy molasses
  • 1 egg
  1. Preheat oven to 350°F
  2. Sift together flour, baking soda, salt and the 4 spices, set aside
  3. Using and electric mixer with the paddle attachment, beat butter and sugar until fluffy
  4. Add egg and molasses, mix until blended
  5. Add flour mixture in 2-3 portions, mix until dough starting to form
  6. Transfer dough to a floured surface, press together to form a ball
  7. Wrap with plastic wrap and put in fridge for about 1 hour for easy handling
  8. On a floured surface, roll dough into about 1/8″ thickness, cut with cookie cutters. 
  9. Gather dough scraps together, roll out and cut into shapes again
  10. Place cookies on cookie sheets lined with parchment paper
  11. Bake for about 8 minutes
  12. Cool on cookie sheets for about 10 minutes them completely on rack
  13. Decorate with icing and candies when completely cooled

For the icing

  • 2 cups icing sugar
  • 4 tablespoons milk
  • 4 teaspoons corn syrup
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons water
  • food coloring for icing
  1. Sift icing sugar
  2. Add milk, corn syrup and vanilla
  3. Add water, a few drops at a time to get the desired consistency
  4. Add food coloring
  5. Mix until smooth

Use a thicker icing to outline the borders, let dry, then use a thinner icing for the middle.  The icing is almost transparent, so you will need to add white food coloring to make it white.