Ho Ho Ho – It’s Gingerbread Time!
I know I’m silly, but I spend the whole year looking at my Christmas cookie cutters: the gingerbread man, the reindeer, the tree, the snow flakes… well, all Santa’s GANG. And I sigh, thinking how much time there’s gonna be till I’ll get to use them again. When november comes, I just can’t help myself, and go straight to the kitchen to make gingerbread.
This is my Christmas tradition, so this is a perfect entry for the Flavor of the Month theme, which is… Traditions!
Every year I make gingerbread people for my friends, and a little gingerbread house I give to a special kid in my life I think is going to like it. It’s a little time-consuming, but a lot of fun to watch the reactions. I’ve had smiles of joy, jumps of excitement, and even an instant demolition from someone in a hurry to have a taste of the roof.
Honey Gingerbread Cookies (makes one small house or 25 six-inch cookies) – adapted from here
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 cup (1 sticks) unsalted butter
- 1/2 cup sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoons salt
- 1 large eggs
- 1/4 cups unsulfured molasses
- 1/2 cup honey
In a large bowl, sift together flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
In the electric mixer, beat butter and sugar until light and fluffy. Add egg and beat well, about one minute. Add molasses and honey and mix on low-speed, just to combine.
Add flour mixture and mix until all the flour is incorporated. Divide the batter in two and wrap in plastic. Refrigerate for at least one hour.
Preheat oven to 180°C/ 350°F. On a floured surface, roll out dough to 1/4 inch thick, and cut out using cookie cutters or a template for gingerbread house (this one from Martha Stewart is very pretty). Transfer the cookies to a parchment-lined baking sheet, and freeze for 15 minutes.
Bake until firm but not darkened (the time will depend on the cookie sizes). Transfer to a wire rack to cool before decorating.
For a really good royal icing recipe and step-by-step, check Bridget’s website, Bake at 350°, then you can see the other Flavor of the Month entries too.