(Source: BBC )
Once she discovered the gingerbread man got eaten by a fox at the end, she would ensure that we never got to that part of the book no matter how many times we read the story. We would reach the critical part of the story and she would announce that she didn’t want to hear a story anymore or would decide she was suddenly feeling very sleepy! And this would be the girl who till 5 minutes before, was jumping and yelling “Run, run as fast as you can; you can't catch me, I'm the Gingerbread Man”!!
I made a gingerbread house last Christmas, but have never made gingerbread cookies before, as most recipes require molasses which I don’t get here and I wasn’t too sure what else to substitute for it. Food bloggers are a very supportive lot and when I asked for advice, Pel told me I could use jaggery which ought to give me gingerbread cookies tasting reasonably close to the real thing. Bindu suggested using date syrup, which I shall once I can get hold of some from Kerala.
I adapted a recipe I found at Taste.com . This recipe didn’t require molasses but had golden syrup on the ingredient list. I substituted honey for that and used jaggery instead of brown sugar. I also left out the egg and added some baking powder instead. For the spice mix I decided to add my own twist and used cinnamon, cloves, black pepper, nutmeg and cardamom which are all not really traditional gingerbread spices.
I can tell you this spice combination is heady, and I’d love to have it bottled. In fact, even though I washed my hands thoroughly after kneading the dough, I still have the faint fragrance on hands as I type this post.
I wanted to make the kind of gingerbread men in my daughter’s story book with black raisin eyes, smile and buttons but didn’t have any. I used this eggless royal icing instead as Akshaya happens to like cookies decorated with it.
And if you want make sure these gingerbread men do not run, just use a skewer to make small holes on top of them as soon as they come out of the oven. Once they cool down you can thread them with ribbon. Should your gingerbread men happen to run away before you can tie them down, I guess you’ll have to console yourself that you just saw some Christmas magic!
(Adapted from Taste.com )
100gm butter, at room temperature
1/2 cup somewhat firmly packed powdered jaggery (or brown sugar)
1/2 cup honey
2 1/2 cups all-purpose flour
1 tbsp finely grated/ powdered dry ginger
1/2 tbsp cinnamon
1/2 tsp powdered cloves
1/2 tsp grated nutmeg
1/2 tsp freshly ground black pepper
3 cardamom pods, powdered
1 tsp baking soda
1 tsp baking powder
A little extra flour, to dust
Put the jaggery and soft butter in a bowl and beat, with an electric beater, till pale and creamy. Add the honey and beat till well mixed.
Sieve together the flour, powdered ginger, the other spice powders, baking powder, baking soda and add to the bowl. Mix this in using the beater on low speed until the dough comes together somewhat.
Switch off the beater and turn it out onto a lightly dusted work surface. Knead the cookie dough by hand till it is soft and smooth but not sticky. Do not add any flour while kneading, except for lightly dusting your work surface.
Press the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This also makes the dough easier to roll and cut out shapes. You can keep this dough in the fridge for a couple of days before making the cookies.
When ready, knead the dough to make sure it is smooth. Lightly dust your work surface with flour and roll out the dough till just under 1/4" thick. Keep dusting flour (with a light hand) while rolling out to make sure the dough doesn’t stick to the surface or rolling pin.
Cut out shapes with cookie cutter of size an shape of your choice. Place the cutout cookies on lightly greased baking sheets and bake at 180C (350F) for about 8 minutes or till the cookies turn a light brown in colour. Take them out and let them cool on the sheets for about 3 to 5 minutes and then on racks. The cookies will seem a little soft but they will become crisp once they have cooled completely.
Store them in airtight containers till ready to decorate. My cookie cutters were small (about 2” gingerbread men) so I got plenty of cookies.
Clockwise from top left: Eggless Chocolate Crinkle Cookies/ Snowcaps, Eggless Peanut-Date Cookies, Eggless Cashew-Strawberry-White Chocolate Chip Cookies, Vegan Oatmeal Raisn Cookies
I thought I’d share pictures of some of the cookies I have been baking so far. Please keep checking this little virtual kitchen of mine as I promise you two more Christmas treats that are very Indian, one from my home state of Kerala and the other from my adopted home state of Goa. This is the season for giving and so I can also promise you all a giveaway before this year is over.