Gingerbread Recipe

It’s crazy how quickly the time flies by. One minute you’re in the middle of August and the next minute you’re counting down the days till Christmas. So since homemade gifts are always the best, why not make someone some gingerbread? ginger-bread6I have to admit that Christmas isn’t really a big thing in our family. We don’t really set up a tree or have any traditions besides going to a Christmas lunch at my grandmother’s house. My brother and I used to love decorating the tree when we were young, then we would wake our parents up early to open the presents. Ginger bread7.jpgBut, for some unknown reason, we stopped doing that 3 years ago. It doesn’t really bother me because, in a way, it makes you become more appreciative of the things you already have. Like I’m always thankful that I have been given the pleasure to live this life. gingerbread.jpgWe witness so many beautiful moments that are combined and meshed together to form what we call life. Sometimes I find myself smiling or looking back at some of the experiences I have gone through and I literally think, wasn’t that amazing.Ginger bread24.jpgOf course there are some not-so-beautiful moments and things I regret or wish I could have done better/in a different way. But maybe that’s the beauty in it, what you learn after the experience and how it changes you.Ginger bread12.jpgI like to have no regrets. I like to believe there isn’t necessarily a wrong or right choice. Because everything you do happens for a reason. People leave and come into your life for a reason and, whether you realise it or not, they all impact who you are. Ginger bread27.jpgSo thank you to everyone out there if you’re reading this. Truly, a big thank you. If there was a way I could package these cookies and somehow deliver them to you, I would. The only thing I can suggest is that you make them and try it out yourself. Maybe make someone’s day by giving them some cookies.

 

Gingerbread Recipe

  • 120g (4oz/1 stick) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 cups plain/all-purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1 egg white
  • 1 cup powdered/icing sugar
  1. Cream together the butter and brown sugar until light and fluffy, about 5 minutes. Add molasses, vanilla and egg then mix until thoroughly combined. Gently fold in the flour, baking soda and all the spices to form a soft dough. Divide dough in half and shape each portion into a disk. Wrap in plastic wrap and refrigerate for 2 hours or up to 3 days.
  2. Preheat oven to 180C/350F. Roll each portion of dough in between two pieces of parchment/baking paper until 3mm or 1/8 inch thick (if the dough has gotten too soft, place it in the freezer for 10 minutes or refrigerate for 30 minutes. Using a star/circle/gingerbread men cookie cutter, cut shapes from the dough and transfer onto a lined baking sheet.
  3. Bake for 10-12 minutes until slightly browned and firm around the edges (will vary depending on size). Allow to sit on the tray for 10 minutes then transfer to wire rack to cool completely.
  4. To make royal icing, combine egg white and powdered sugar. Starting on low, whisk until combined then gradually increase to high and beat for 3-5 minutes to form stiff beaks. Transfer into a piping bag with a small round tip, and pipe onto cookies in desire design.
  5. Allow icing to set then serve and enjoy!

 

 

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