Christmas 2016: Gingerbread Village – Gingerbread Cookies

What is Christmas baking without gingerbread cookies… Last year i couldnt find molasses for my cookies, but this year i made sure i got some! This is an sort of updated recipe to last year. Cookie making was fun, i tried to get my 2 and half year old involved but his patience ran out after 10 minutes 😀 I made the house pieces myself, used my engineering skills (bahahahh :P) . But i plan to up my game next year on these cookies… :D 

Ingredients: (makes all those from the picture and more 😉 )
Gingerbread Cookeis: 

  • Flour – 500gm + extra for rolling
  • Brown sugar – 150gm
  • Butter – 200gm
  • Gingerbread Spices – 3-4 tbsp (the recipe up in diy section or link here
  • Molasses – 4 tablespoons
  • Golden syrup – 3 tablespoons
  • Water – 3 tablespoons
  • Baking powder – 1 teaspoon

Royal Icing (Recipe adapted from Sweetapolita )

  • Icing sugar – 500 gm
  • Meringue Powder – 3 tablespoons
  • Cream of Tartar - 1 teaspoon 
  • Vanilla extract – 1 teaspoon
  • Luke warm water – 2-3 tablespoons

If you want a recipe without meringue powder and using lemon juice and egg whites.. here is my last year’s post

Method: 

  • In a large bowl, cream the butter and sugar until light and fluffy. 
  • Add the molasses, golden syrup and water to the mixture.
  • Sift the gingerbread spices, flour and the baking powder into the mixture and fold in gently until completely mixed.
  • Roll it into smaller portions and slightly flatten. Chill in the fridge for about hour or two. 
  • Roll it out to about half a cm thickness or whatever thickness you want it..  
  • Place the cut out pieces on a baking sheet lined with parchement and chill for another 30 minutes.
  • Preheat the oven to 180 degress celsius. Bake the cookies for about 10-12 minutes.
  • Once baked, let it cool on a cooling rack. 

Royal Icing:

  • In a large bowl, add the water and meringue powder and whisk for 30 seconds
  • Add the cream of tartar and whisk for another 30 seconds. 
  • Slowly add the icing sugar and beat for about 8-10 minutes. until its thick.
  • The consistency will be piping consistency. If you want flooding consistecy add little bit more water. 
  • Add vanilla extract and food colouring (optional) whisk for 30 seconds. 
  • Use wilton 1 , 2 and 3 tips for piping. 
  • Use the royal icing as glue for sticking pieces of the house :) 

Leave a Reply

Your email address will not be published. Required fields are marked *