Gingerbread Cookies without molasses....How to bake and decorate

Winter holidays are ideal for some family baking time. And Ginger- bread Cookies are the best bet when you want to bake with kids. The fun continues even after, when it’s time to decorate the cookies.

The warm spices used in the recipe are perfect for the season.

So indulge in some baking therapy and spread the cheer!

https://www.youtube.com/watch?v=eTw1wYQ5LfM

GINGERBREAD COOKIES                                              Makes 24 to 30 (based on size)

Ingredients:

Refined Flour/Maida – 1 ½ cup
Brown Sugar – ½ cup (firmly packed)
Egg -1
Honey/Maple Syrup/Molasses – ¼ cup
Butter – ¼ cup (melted)
Vanilla extract – ½ tsp
Ground Ginger – 1 ½ tsp
Ground Cinnamon – ¼ tsp
Garam Masala pdr/Ground Nutmeg – ¼ cup
Baking Soda – ½ tsp
Salt – ¼ tsp

Method:

1.    Mix together all the dry ingredients and keep aside.

2.    In a large bowl, combine the butter, brown sugar, honey and vanilla extract using a whisk or electric beater or a wooden spoon.

3.    Add in the egg and beat till it is light and the sugar has combined well.

4.    Add in the flour mix and combine with the wet mix. DO NOT OVERBEAT.

5.    Take out the dough onto a floured surface and knead lightly to bring it together into a smooth ball.

6.    Flatten it to a disc. Wrap in plastic wrap or cling film and refrigerate for at least 1 hr. The dough may be frozen for up to a month.

7.    Take it out and roll between floured butter paper to 1/8 inch thickness.

8.    Cut out cookies. Gather the left over bits and roll out again. Keep going till all of the dough has been cut into cookies.

9.    Place the cookies (slightly apart) on a baking tray lined with butter paper. Bake in a preheated oven at 175°C for 10-12 mins or until done. Check after 8 min to determine the baking time required.

10. Take out the cookies. Let cool in the tray for 5 mins. Transfer to a wire rack and cool completely.

 

EGGLESS GLAZE ICING                                                       

Ingredients:

Icing sugar – 1 cup

Liquid glucose/Corn syrup – 1 tsp

Water – a few tablespoons

Colourless essence – ½ tsp

Method:

1.    Mix the icing sugar, liquid glucose, essence and 1 tblsp of water using a spoon.

2.    Keep mixing and adding water (only a few drops at a time) till you get to a thick paste like consistency.

3.    If the mix looks runny, add more icing sugar. If it looks stiff, add a few drops of water. Adjust the consistency.

4.    Keep it covered in plastic wrap until you need it.

5.    Fill a piping bag or zip lock bag or butter paper cone with the icing and decorate the cookies.

6.    Use sprinkles and candy to decorate the cookies.

7. Leave the cookies outside till the icing becomes firm. Should take about 3 - 4 hours.
Then store them in an airtight container.

© Rinki’s Kitchen 2017