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|Sunday, 17-Dec-2006 14:45
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|'Tis the season to be jolly..la la la la la la la la la.....|
Yup everyone, Christmas is here well, it's not really the celebration that I'm celebrating, but to me Christmas always reminds me that this year is about to finish..and a new year is about to begin
So this year, I thought of getting in the Christmas mood a little bit more..and for the first time I made Gingerbread cookies. It's really easy to make, just like any other cookies but one of the ingredient used in the recipe is not the ordinary ingredient that you can find in a Malaysian-based kitchen What is it? I'll let you know as we get along with the recipe.
Anyways, making these cookies sure is a lot of work; especially when you're doing it all by yourself But is absolute fun if you have little helpers in the kitchen! The kitchen will get messy I tell you, because of the icing that you're gonna be pipping on the cookies. But the end result is most certainly worth it.
So here you are, the recipe for a batch of Homemade Gingerbread cookies:
400 g sifted all-purpose flour
180 g unsalted butter (room temperature, softened)
1 large egg
110 g molasses
115 g brown sugar, packed
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp fine ground black pepper
1/2 tsp salt
1/2 tsp baking soda
confectioners sugar (powdered sugar)
1/2 teaspoon lemon juice
How to make:
1. Cream butter and sugar until fluffy. Add in egg and molasses and mix well.
2. In a separate bowl, sift together flour, baking soda and spices. Add into the butter mixture and mix well.
3. Refrigerate dough for at least one hour.
4. Take out dough from fridge and roll out into an even thickness. TIP: To get even size cookies, use a cookie cutter and roll out the dough in between two magazines of the same thickness. How--> place two magazines on the table and leave out a space in the middle to put the dough. Make sure the width in between is slightly smaller than your rolling pin. Place cling wrap/saran wrap on top of both the magazines and dust the middle with flour. Place dough in the middle and roll until your rolling pin touches the surface of the magazines. Voila! Even cookies!
5. Cut out cookies and bake in a preheated oven of 180deg until slightly browned. If you're doing your cookies thin then watch out the cookies when baking. You don't want to get burnt gingerbread men afterwards now, don't cha?
6. Leave to cool completely before icing it with royal icing. To make the royal icing simple whisk the egg until soft peak forms then add in the icing sugar. I didn't put the exact amount because it depends on how much you want to make. You can refer to other websites for more accurate royal icing recipe.
7. Keep in air-tight containers.
ps: If the dough is a bit too soft to shape, add in a bit more flour to the mixture
Now, I mentioned something about an ingredient that is a bit unusual for a malaysian pantry, and if you noticed.. it's molasses. What are molasses then?
|Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., "molasses" also refers to sorghum syrup.) - source: Wiki|
For this recipe, it is best to use unsulfured molasses. I used Brer Rabbit Full Flavor Molasses in mine. You can get it at any imported goods store. Molasses are thick,almost black coloured syrup that gives that nice taste to the cookies. Some say you can substitute it with honey, but the taste will not be as good. There are many brands in the market so you can use any one of them.
This is how the bottle looks like
So I hope you'll try out this recipe. The taste of ginger and spices in the cookies sure is yummy, especially for this cold season of the year.
about 5 days to Christmas everyone and 11 days till New Year..so, here we are wishing everyone..
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