Jolly Gingerbread

Another Bake Off challenge, but instead of building a structure with gingerbread, we decided to make cookies instead. We used the recipe from Rosie Daykin’s “Butter Celebrates” because it is easier for us to use a Canadian recipe, and her little guys looked super cute. 

Melt 1/2 molasses/treacle, 1/3 cup dark brown sugar, 1/3 cup sugar, 1 tsp cinnamon and 1 tsp ground ginger in a double boiler/ bain marie. Add 1/2 tsp baking soda and stir. Remove the bowl from the heat when it bubbles. 

Put 3/4 cup room temperature butter in the bowl of a mixer and pour the molasses mixture over. Mix on medium until everything is blended and has cooled down a bit. Add 2 eggs, one at a time, and mix between each one. Slowly add 3 3/4 cups all purpose/plain flour. We had at least 1/4 cup flour left and the dough was very dry. I added some water to it. 

Roll out the dough to 1/4″ thick. Cut out whatever shapes you like. 

Bake at 350F for 10 minutes or more if you like them crunchy. Cool completely before icing.

 We used Royal icing. 

We waited until my friend came for a cup of tea before we tried them. Three thumbs up! They are really tasty, soft and not too sweet. Then I sent some to our neighbours and we still have lots. We made about 24 shapes. Apparently, they will keep for two weeks in an airtight container. 

If these don’t cheer you up with their bright colours and fun shapes, then I don’t know what would 🙂

Happy baking!

Cheryl and Becky