Hello from the land of dead!
Haha, guess who finally decided to make an appearance? It’s weirdly funny how I almost feel like a featuring guest on my own blog lol. Anyway, I’m back for now and I come bearing a very yummy gift, oh yes! 😀 I’m such a big fan of Christmas ! I remember, when I was a kid, every year my brother and I would fight over who would dress up as Santa with a pillow belly. Mum and I would go present shopping and decorate a tiny christmas tree for the party later that night. It would only be my parents, my siblings and my uncle & aunt who lived only 20 mins away. Now that I think of it, I really really miss that. It is just such a cute family memory. Sadly, we are all grown up now and too busy to do that anymore. Can I tell you a secret though? Every year while Christmas shopping, whenever I spot the santa costume, I just have the strongest urge to pick it up and dress like Santa again. Guess we are all kids at heart 🙂
Speaking of Christmas, so I’m not a very big fan of sugar cookies even with all their pretty decorations (Yes, I said it!) but I’m sure that’s only because we don’t essentially celebrate Christmas and I haven’t grown up eating them. However, I do love gingerbread cookies, especially the ginger men kinds. I think it stems out of my pure love for spices – ah, how I love winter baking! This is my favourite favourite recipe and it’s such an easy, hassle-free recipe that you cannot not love it. My favourite part though is dressing up these little guys, haha. So if you’re like me, you’re gonna loooveeee these cookies ! I know I’m a bit late but if any of you still haven’t decided what to make for Christmas, I would strongly recommend making these. They are perfectly crisp, so gingery and taste like a warm cozy hug ❤ Everybody needs a warm hug in this chilly weather ! Bon appetite 🙂
Recipe adaptation: Minimalist Baker
Makes: 60 gingerbread cookies
For the cookies
- 110 gms salted butter
- 115 gms coconut sugar
- 45 ml aquafaba / 1 flax egg (brine from a can of chickpeas)
- 60 gms molasses (I have always used blackstrap )
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 1/4 tsp nutmeg powder
- 260 gms + 1 tbsp all purpose flour
- 75 gms almond meal *
- 40 gms cornflour
- white chocolate, melted
- your choice of sprinkles
For the cookies
- Cream butter in a large bowl until smooth and creamy.
- Add the coconut sugar, and beat again until light and fluffy.
- Add aquafaba and molasses and beat until combined well.
- Add the baking power, cinnamon powder, ginger powder and nutmeg powder and mix well.
- Lastly, add in the flour, almond meal and cornflour and mix until all the flour is well incorporated. The dough should not be very soft. If it’s too soft and sticky, add in flour 1 tbsp at a time.
- Cover the dough with cling film and chill for at least 2 hours (up to 24 hours) before rolling it out.
- Preheat oven to 180 C. Line a baking tray with silpat or parchment paper.
- Roll out the dough to 5mm thickness and using a cookie cutter, cut out shapes. Collect the scraps and roll again. Repeat until all the dough is used up.
- Bake for 9-10 minutes. They will still be a little soft (not too soft though) when you take them out of the oven but will crisp up once cooled. Let them cool completely.
- Decorate using melted white chocolate and your favourite sprinkles.
*- I blanched some almonds and then ground them to make my own almond meal.
Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤
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