Since there are only three challenges per episode of the Great British Bake Off (aka Great British Baking Show), I’m using the fourth week of the month to give you a bonus recipe that matches with the theme.
Yes, I know is technically the first weekend of December, but we started a week into November. Luckily, December has five weekends so we’ll be on the regular schedule by year end!
As Christmas is right around the corner, I thought I’d share a recipe that fits with the season: gingerbread cookies! These spicy biscuits will make your house smell amazing and fill you with warm, comforting flavors.
- 230g butter, softened
- 136g brown sugar
- 80g molasses
- 2 tsp vanilla extract
- 1 medium or large egg
- 450g flour
- 1 tsp fresh grated ginger root
- 2 tsp ground ginger
- 1 tsp lemon zest
- 2 tsp cinnamon powder
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp fresh ground pepper
- Have extra flour handy; this dough can get sticky during the rolling process.
- Spread parchment paper on the counter and sprinkle some flour on the paper and on top of the disk of dough. You may need too work in some flour to the dough so it doesn’t stick as you’re rolling.
- Use a fondant roller with the thickness guides to ensure even thickness throughout.
- If you don’t want these cookies to spread and have a good snap, make sure you chill your dough after forming it and after cutting out the shapes.
- Cutting out the shapes are a great activity for kids. My 7-year-old loved picking out shapes and cutting out the gingerbread dough.
- Combine flour, ginger root, ginger powder, lemon zest, cinnamon, baking powder, salt, cloves and ground pepper into a bowl. Whisk together and set aside.
- Using a hand mixer, beat butter and sugar together until fluffy. Add molasses, extract and egg. Beat until combined.
- Add in about a third of the dry ingredients and incorporate thoroughly using a spatula. Repeat until all of the dry ingredients have been added.
- Form into a disk and wrap in cling film. Refrigerate for at least 4 hours to overnight.
- Place parchment paper on the counter and sprinkle with flour. Roll out about a quarter of the dough to 3mm / 1/8-inch thickness and use cookie cutters to cut out shapes. Place on a silpat- or parchment paper-lined baking sheet. Repeat until all the dough is used. (If you want crisp, wafer-like biscuits, roll out to 1.5mm / 1/16-inch thickness.)
- Chill cutouts in the fridge for about 15 minutes. In the meantime, preheat the oven to 350 deg. F.
- Bake cookies for 8 – 10 minutes. Remove from baking sheet and place on cooling racks.
You can enjoy these gingerbread cookies after cooling or decorate them with royal icing to make more festive biscuits. My 7-year-old took edible markers to plan out what she was going to ice, and with some help, she was able to draw on the gingerbread cookies with royal icing and add embellishments like sprinkles and colored sugar.
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