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!
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Soft Gingerbread Tiles with Rum Butter Glaze
lightly adapted from Sweet by Yotam Ottolenghi and Helen Goh
EDIT 12/21/18 - I have gotten several comments that the dough was dry and crumbly and when I went to make these again this year I had the same issue. I added another 2T of butter which seemed tofu the problem so I have adjusted the recipe to reflect that change. If you would like to try the original recipe as written use 6 Tablespoons (85g) butter. I also like to add an additional 1/2 teaspoon ginger and cut the cardamom to 1/2 teaspoon cardamom, and the allspice to 1/4 teaspoon.
Soft Gingerbread Cookies
8 tablespoons (115g) 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.
