Monday, November 28, 2011

i heart gingerbread!

There's been a lot of gingerbreading around these parts lately, and the latest recipe I tried out was a cracker so I had to share!

I've got LOADS of recipes squirrelled away to try out - the key criteria when I was picking one out last weekend was that it had to be melt and mix since my hand mixers are out of action (!) so there was no chance of a proper butter/sugar creaming.

The recipe is based on this one, but I changed it up a bit with spices and molasses (which I found tricky to get my hands on, but SO worth it!).

The biscuits are lovely and crisp, and taste a lot like traditional Danish brunkager (which makes sense, since now I look at the brunkager recipe they are really very similar.)

Here's the recipe =)

1. Set your oven to 170C

2. In a saucepan melt:
  • 125g unsalted butter
  • 100g dark brown sugar
  • 4 tbsp molasses

3. In a largish bowl mix together:
  • 325g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt
And maybe a teeny sprinkling of allspice and nutmeg, just if it's handy - (I should be more careful to write down what I do when I'm sprinkling willy-nilly!)

4. Let the butter/sugar/molasses mix cool, then add to the dry ingredients and mix into a dough. I found the dough quite oily - maybe the butter and molasses didn't mix or something?


5. Roll thinish (don't worry too much - mine varied between probably about 3mm and 6mm, and all of them worked out fine - just roll them as thinly as you think you'd like) and cut out.

6. Bake, in batches, for 9-10 minutes until light golden brown.


7. Enjoy! =)

xo

3 comments:

  1. Thank you! I loved these so much and they reminded me of Queensland Gingernuts. How do you stop your dough sticking to the bench? Flour? Or? Future Bakers of Australia need to know.

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  2. I have a pastry mat - like this one, but you could also roll the dough out onto glad bake, or just flour the bench =)

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  3. Thanks for the recipe. I am cooking 60 gingerbread men for school so this will greatly reduce the time I need to spend standing in the kitchen!! I always roll out between gladbake and the dough being cold helps too.

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