Soft Gingerbread Tiles with Rum Butter Glaze from Sweet

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It's no surprise that everything from Yotam Ottolenghi and Helen Goh’s new book Sweet is craveworthy, but I am obsessed with these stamped gingerbread. I have made them at least 5 times this holiday season, and I’ll probably make them again if I get the chance. They are perfect Christmas cookies - beautiful, tasty, easy to make in large quantities, and they taste great after a few days at room temperature.

I do add a bit more spice than is called for in the recipe (which is reflected below) because I like a little extra cardamom and allspice in my gingerbread. I also add a pinch of salt to the glaze because I think it helps the buttery flavor pop. t's safe to say that these are going in the permanent Christmas cookie rotation. 

A note about cookie stamps: The one I use is hand carved and pretty similar to the ones available here. Happy Baking!


Did you know I am teaching a food and photography workshop in PARIS (!) with Olaiya Land this Spring? There are only a few spots left. Click through to learn more and reserve your spot.  See you in Paris!


Soft Gingerbread Tiles with Rum Butter Glaze

lightly adapted from Sweet by Yotam Ottolenghi and Helen Goh

Soft Gingerbread Cookies

6 tablespoons (85g) unsalted butter at room temperature

1/3 cup plus 2 tablespoons (90g) dark brown sugar

1/4 cup (100g) blackstrap molasses

1 large egg yolk

1 3/4 cups plus 2 tablespoons (235g) all purpose flour

1 tablespoon dutch process cocoa

1/2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/4 teaspoon black pepper

1/4 teaspoon salt

Rum Butter Glaze

2/3 cup (80g) confectioner’s sugar

1/4 teaspoon cinnamon

1 tablespoon unsalted butter, melted and warm

1 tablespoon dark rum (or lemon juice)

1 teaspoon warm water

pinch salt

Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth. Add the egg yolk.

Sift all the dry ingredients into a bowl. Reduce the speed of the mixer and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured surface and knead gently.


Roll out the dough so it’s about 1/4-inch thick (no need to chill it first, but the dough can be wrapped in cling film and kept in the fridge for up to two days before baking). Preheat oven 325F. Line two baking trays with baking parchment and set aside.


Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. Using a round biscuit cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread.


Transfer the cookies to the lined baking trays about 1-inch apart. Re-roll the dough and continue to stamp and cut until all the dough is used up. Bake for 9-10 mins, rotating the trays halfway through, until firm to the touch. They will continue to firm as they cool.


Prepare the glaze while the biscuits are in the oven, as it needs to be brushed on while they are still warm. Sift the icing sugar and cinnamon into a bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to – it should be the consistency of runny honey.


Remove the biscuits from the oven, leave to rest for 5 mins, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely. Biscuits will keep for up to five days in an airtight container.

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Sofra's Gingerbread and a Holiday Baking Round-up

sofra's gingerbread | apt 2b baking co
oh lady cakes vegan ginger folk | apt 2b baking co
holiday baking | apt 2b baking co
holiday baking | apt 2b baking co
holiday baking | apt 2b baking co
holiday baking | apt 2b baking co
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holiday baking | apt 2b baking co

Hi dudes, I'm just popping in with a quick hello because I have a lot of holiday elfing left to do before this weekend, so - Hello! and here are some seriously fun and delicious links to peruse. 

December is such a fun month to bake, and people are seriously BRINGING IT this year with their holiday posts!  Scroll down to the bottom for Sofra's Gingerbread from the new book Soframiz too, which is killer. Happy Holidays, All!

There are still a few spots for the Paris! Food and Photography Retreat I am co-hosting with Olaiya Land.

Shab E Yalda to my Iranian friends!



Sofra's Gingerbread

adapted from Soframiz

makes one 9x13-inch cake, about 24 servings

Sofra's book is full of middle eastern sweet and savory treats, but since it's the holidays and all, I made the gorgeous deep-dark gingerbread first that uses a full (bold!) 1/4 cup of ground ginger, hello spice!

Cake

1 cup stout

1 1/2 cups molasses

1/4 cup plus one tablespoon brewed coffee

1 1/2 teaspoons baking soda

2 1/2 cups all purpose flour

2 1/2 tablespoons cocoa powder

2 teaspoons baking powder

1/4 cup ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon kosher salt

1/4 cup raw sugar

1 cup sugar

4 large eggs

1 cup canola oil

Glaze

1 1/2 cups confectioner's sugar

1/4 cup cocoa powder

1/2 cup brewed coffee

In a large saucepan, combine the stout, molasses, and coffee. Bring to a boil, whisking to combine. Take the pan off of the heat and quickly whisk in the baking soda. The mixture will rise rapidly in the pot. Set aside until cooled and bubbles have subsided.

Preheat the oven to 350ªF. Butter a 9x13-inch baking dish and line it with parchment paper.

Sift the flour, cocoa powder, baking powder, ginger, cinnamon, nutmeg, and salt.

Combine the sugars in a separate bowl.

Using a stand mixer fitted with the paddle attachment, whisk the eggs on medium, slowly adding the sugars. Increase to high and whisk until pale and tripled in volume, about 7 minutes. Lower the speed and slowly pour in the canola oil and whisk another minute. Add the cooled stout mixture and whip until fully combined. Add the flour, increase the speed to medium, and beat until smooth, about 1 minute.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.

To make the glaze, combine the confectioner's sugar and cocoa powder in a bowl. Whisk the coffee until smooth.

Once the cake is cooled, spread an even layer of the glaze over the top of the cake. Cut into 2-inch pieces. The cake will keep at room temperature for 4 days.