I tried Donna Hay's recipe for gingerbread from Modern Classics Book 2. The cookies held their shape well and looked elegant topped with royal icing. I didn't care for the texture, but I liked the recipe enough to consider trying more iced cookies.
This recipe uses Golden Syrup instead of molasses, and the ground ginger flavor is strong and spicy. Here's the cookie recipe, if you care to try it.
I'd suggest finding a more reliable recipe for royal icing- the one in Modern Classics calls for way too much egg white.
Gingerbread Cookies
adapted from Donna Hay's Modern Classics, Book 2
125g butter, softened
1/2 cup brown sugar
1/2 cup golden syrup
2 1/2 cups all purpose flour, sifted
2 tsp ground ginger
1 tsp baking soda
Preheat the oven to 375F. Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup, flour, ginger, and baking soda and mix to form a smooth dough. Refrigerate for 10 minutes or until the dough is firm. Roll out the dough between sheets of wax paper to 1/4 inch thick. Place on baking sheets lined with parchment paper. Bake for 8-10 minutes or until golden brown. Do not overbake!
1 comment:
They are really nice. I'll have to try the recipe.
Post a Comment