9 December, 2018
Eggless gingerbread cookies
I am so behind with Christmas cookies!
Every year I plan that next year will be the one, where I will be planning my cookies waaaaay ahead of time. All the ingredients will be purchased after consulting my favourite cookie books that take a whole rack in my ‘Library’. It could be from my favourite ‘Bake off show’, or the one that the girls in my office are talking about.
My plan is genuine, trust me. Not only do I ‘bookmark’ my favourite recipes digitally, I take great pride in filing my ‘must do’ recipes from different magazines meticulously in analog files.
I have no idea where the time goes by though. Like every year here I am once again struggling to meet deadline. The “Christmas cookie swap” notice has been up on the notice board at work for sometime now. It is only today that I am done the first batch of cookies.
I am pretty excited with the results though. The taste is just as you ‘d expect from gingerbread cookies. I am making a note to self regarding the icing though. The saying “Practice makes one perfect” actually is true.
For the moment I am standing with my gingerbread men with their individual expressions as opposed to them beaming cheek to cheek.
Here is the recipe.
Recipe: Made 25
All purpose flour 21/2 cup
Brown sugar 1/2 cup
Ginger powder 1 Tbsp
cinnamon powder 1/2 tsp
nutmeg powder 1/4 tsp
Baking powder 1 tsp
Baking soda 1 tsp
salt a pinch
Molasses 3/4 cup
Unsalted soft butter 1 stick
Put the oven on at 350 degrees F.
Sieve all the dry ingredients together, the first eight here. Take the molasses and room temperature soft butter in a bowl, mix them together. I have used a hand held mixer to do that. Pour the dry ingredients into the wet ones and form into a smooth dough. If needed add a couple tablespoon of water . Divide the dough into two, cover them with cling film and put them in the fridge for about an hour.
Line the baking trays with Silpat.
Roll out the dough in between two wax paper. Using a flour dipped cookie cutter, cut out the cookies. Carefully use a flour dipped offset spatula to lift them and arrange on the silpat. leaving about half inch space in between each. Chill them in fridge for 15 minutes.
Bake for 10-12 minutes, depending on the size of the cookies. Take them out of the oven, allow them to cool completely before icing their faces. I have used a store bought icing today.
Notice to novice bakers like ‘Moi’, practice the icing on a different surface first before attempting on the cookies.