21 December, 2010

Gingerbread Cookies

Four more sleeps until Christmas. My son is counting the days. Yesterday, we had a Christmas party for the children in the neighborhood. The kids were decorating Christmas cookies and writing their letter to Santa. One granddad dressed up as Santa and brought little presents.
The kids love it, and I enjoy them having so much fun. A friend of mine told me that on Christmas Eve they put a plate with Christmas cookies and and a glass of milk onto the window sill or balcony for Santa, in case he would be hungry. In the morning on Christmas Day, the glass of milk would be empty and Santa had a bite or two of the Christmas cookies, and of course, he left the gifts under the tree. I love that. I think we will do that too.
I will offer Santa my Gingerbread cookies. These cookies put me back to the times when I was a kid waiting for Santa. I baked numerous batches in the last few days, as I chomp down half a dozen myself with a glass of milk, just like Santa.

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GINGERBREAD COOKIES

2 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmegs
1/2 cup palm sugar
100g/4 oz unsalted butter
1 egg, beaten
4 tablespoons unsulphured molasses 

Yields 20-30 cookies (depending on size)
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Sift together flour with baking soda and spices. Stir in the sugar. Cut butter into small pieces. With your fingers,  rub butter into the flour mixture until it resembles a coarse meal.

In a small bowl, lightly beat the egg. Add the molasses and stir until combined.
Combine wet and dry ingredients and knead until well combined. The result should be a rather firm dough. Form a disc out of the dough and wrap tightly in cling film. Keep refrigerated for at least an hour.

Preheat oven to 190C/375F. Line large baking sheet with parchment paper.
Take the dough from the fridge and let it soften at room temperature. Once it's soft enough to roll, remove cling film.
On a lightly floured surface roll out the dough until its about 1/4 inch/5mm thick. Cut cookies with your favorite cookie cutters and place on prepared baking sheet. Bake for about 8-10 minutes, or until golden. Let cool completely on wire rack, before decorating with your favorite icing. Or eat them just plain.

6 comments:

  1. I have enjoyed reading about your Christmas cookie baking. Just lovely.

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  2. Beautiful (and healthy) Anja. Have a wonderful Christmas with your family.

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  3. Oh my goodness! I love gingerbread cookies! I don't think I've ever had any with icing before but those are just too cute! I could just eat them all up! Seriously. I'll send you my address ;)

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  4. I thought I was done with my Xmas cookie baking until I saw this! So cute and gingerbread cookies just scream holidays!

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  5. yay, more gingerbread!! love this stuff, though never tried the whole wheat version. next time maybe we try one batch of these as well at Sally's?

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  6. Definitely at Sally's. If I have some left, I'll bring some next week as running fuel :-)

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