Let’s Lunch: Festival & Edible… Cookies!
Well I just returned yesterday from 3 weeks in the States where it was, in a word, GLACIAL! There was a fair amount of snow where we were in the Midwest… thank goodness I decided to invest in some snow gear.
Anyway, all to say that I am glad I had already thought of my festive and edible treats ahead of time. They are…. (drumroll, wait for it)… gingerbread cookies! Okay, perhaps that in and of itself is not original but I think I sure do make them look purty and snowflake-like! I found some beautiful copper cookie cutters many years back and was inspired by a master baker, J. of the Kuidaore blog. Whilst my work is not nearly as detailed or as OTT skilled as hers is, and I am admittedly, more of a savoury cook than a baker, I think I did just fine for my audience. Admittedly, each of these cookies is a labour of love, but I so enjoy seeing people’s faces light up when I offer homemade baked goods so I have learned and collected some trusty recipes to facilitate this. Try this one and see if you don’t get some smiles when you hand over a box of these this holiday season.
Gingerbread Snowflake Cookies
Who doesn’t love some gingerbread for the holidays? These are especially nice when cut into fun shapes and decorated with royal icing. Bake a lot of them, they’ll go fast 😉
Makes about 3 dozen cookies depending on the size of the cutter you use.
- 375g plain flour
- ¼ teaspoon ground allspice
- 1½ teaspoons baking soda
- ¼ teaspoon ground black pepper
- ¼ teaspoon fine sea salt
- 85g unsalted butter
- 1 tablespoon ground ginger
- 3/4 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 large egg
- ¼ teaspoon ground cloves
- ½ cup molasses
- ½ ground nutmeg
- In a small bowl, whisk together flour, baking soda, salt, and all the spices until well blended.
- In a large mixer bowl, beat butter and brown sugar until pale and creamy. Then beat in the egg on medium speed until well combined.
- Add the molasses and continue to mix thoroughly.
- Gradually stir in dry ingredients until well incorporated.
- Divide dough into 4, press the pieces into discs and wrap each piece in plastic and let it rest in the refrigerator for at least 2 hours.
- When ready to bake, preheat oven to 175°C.
- Line baking trays with parchment paper.
- Place 1 portion of the dough on a lightly floured piece of parchment paper, top with another lightly floured piece of parchment. (rolling between paper prevents the use of too much flour which makes for a tough cookie).
- Roll dough to a scant 7mm thick, using additional flour to avoid sticking.
- Cut out cookies with desired cutter and space cookies 4mm apart on the tray. You can gather the scraps up and re-roll.
- Bake 1 sheet at a time for 8-12 minutes, depending on the size of your cookie.
- Remove the tray from oven and allow the cookies to rest until they are firm enough to move to a wire rack.
- After cookies are completely cool, decorate with royal icing any way you like…
NOTE: The spice mix used is a personal favourite, but you can use whatever you have on hand though technically you must have ginger!