Wednesday, 19 November 2014

Spicy Gingerbread Cookies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

For some reason, this is the perfect time of year to bake cookies. 

Not that it's stopped me at any other time of the year. I bake more in the autumn and winter months though, because it's gloomy and dark outside and I want my kitchen smelling better than a candle I have on my wish-list . Or, the smell of fresh baked goods will try and get rid of the strong scent of this curry which my mother is cooking up today.
Or maybe, it's because I'm British and the amount of tea (or in my case, coffee) I drink has already gone up a staggering amount due to the cold weather. And tea comes hand in hand with it's age old partner - the biscuit.
 So, instead of the usual digestive, how about a Spicy Gingerbread Cookie instead? Think about it. I'm sure it'll be better for you than a rich tea what with all those spices in it to help get rid of that impending cold. 

Any excuse just to get you to bake these.
P.S. This recipe bakes a very large amount of cookies, so either hand them out to every person you've ever met, or just cut the recipe in half.
Also, these cookies do have a lot of spice in them so if you want a tamer version, try these.

Ginger, previously: Ginger LoafApple, Ginger and Cranberry CrispGingerbreadGingerbread PancakesGingerbread Cookies

A Simple List of Ingredients:
1. Plain Flour
2. Bicarbonate of Soda
3. Salt
4. Black Pepper Powder
5. Ground Cinnamon
6. Ground Ginger
7. Baking Powder
8. Ground Cloves
9. Soft Dark Brown Sugar
10. Large Eggs
11. Unsalted Butter
12. Black Treacle

Bismillah, let's begin!

First, whisk together the dry ingredients in a large bowl.

Place 1360 grams (48 ounces or 6 cups) Plain Flour into the bowl. 

Next, the star of the show - 4 teaspoons Ground Ginger.

Then, (a favourite round here), 4 teaspoons Ground Cinnamon.

Now, for something which should be measured out properly ...

... 1 and 1/2 teaspoons Ground Cloves.

Next, a spice which may seem odd in a sweet cookie recipe but trust me, it works.

1 teaspoon Black Pepper Powder. I say powder, because the coarse stuff wouldn't be too great here.

Then, 3/4 teaspoon Salt.

Next, 1/2 teaspoon Baking Powder and ...

... 1 teaspoon Bicarbonate of Soda.

And, that concludes all the dry ingredients.

Give them a whisk together and set aside.

Now, onto to beating together the butter and sugar. 
Into a mixing bowl, place 226 grams (8 ounces or 1 cup) Soft Dark Brown Sugar.

Along with 226 grams (8 ounces or 1 cup) Unsalted Butter, softened.

Using an electric mixer or with a wooden spoon ...

... beat until light and creamy.

Time to add in 2 large Eggs.

Once both eggs are in ...


... beat them in.

Next, another star of these cookies, black treacle.

Measure out 250ml (1 cup) Black Treacle.

Pour into the batter. Spray the measuring cup with oil before putting in the treacle - this will help it get out easier.

Mix until it is well combined.

Then, grab the dry ingredients.

Stir them in on a low speed until ...

... a dough begins to form.

Divide the dough into thirds and wrap each one in clingfilm.

Chill in the fridge for 1 hour or up to 2 days.

When you are ready to bake, preheat the oven to Gas Mark 4 or 180 degrees C.
Grease and line 3 baking trays.

Flour a clean surface and begin to roll the dough out to 1/4 inch thick.

Once rolled, cut out with any shaped cutter you have. Here, I did simple circles using a cup.

Place onto baking trays, and if you have time, chill again in the fridge for 15 minutes before baking.

Bake for 12-14 minutes until slightly puffed.

Cool on the tray for 10 minutes and then on a wire rack until completely cold.

Once cooled, they should be crispy and delicious.

You can also, of course, different shaped cutters to cut the cookies out too.

How adorable! Once cool, you can decorate them with royal icing or vanilla buttercream.

Once cooled, store in an airtight container and enjoy with hot cup of tea, as we discussed earlier.

Full Written Recipe:

Spicy Gingerbread Cookies

Recipe from Smitten Kitchen

Ingredients - makes 3 batches of dough (each batch bakes around 21 medium sized cookies)

1360 grams (48 ounces or 6 cups) Plain Flour
1 teaspoon Bicarbonate of Soda
½ teaspoon Baking Powder
4 teaspoons Ground Ginger
4 teaspoons Ground Cinnamon
1 and ½ teaspoons Ground Cloves
1 teaspoon Black Pepper Powder
¾ teaspoon Salt
226 grams (8 ounces or 1 cup) Unsalted Butter, softened
226 grams (8 ounces or 1 cup) Soft Dark Brown Sugar
2 large Eggs
250 ml (1 cup) Treacle

Method

Whisk together the flour, bicarbonate of soda, baking powder, salt, ground ginger, ground cinnamon, ground cloves and black pepper. Set aside.

In a separate bowl, beat together the butter and dark brown sugar until fluffy and creamy.

Mix in the eggs and the treacle.

On a low speed, add the flour mixture in stages until everything is combined.

Divide the dough into thirds and wrap each third in clingfilm. Chill in the fridge for 1 hour or up to 2 days.

When you are ready to bake, pre-heat the oven to Gas Mark 4 or 180 degrees.

Grease and line three baking trays.

Let the dough soften at room temperature for 5 minutes until it’s easier to roll out.

Flour a surface, and roll the dough out ¼ inch thick. Cut the biscuits out with any shaped cutter.

If you have time, chill the trays with the cookies on for 15 minutes in the fridge before baking.

Bake for 12-14 minutes until slightly puffed.
Cool on the trays for 10 minutes and then cool completely on wire racks. 

Then, decorate with icing or eat as they are. Be sure to store in an airtight container.


This Time One Year Ago:


This Time Two Years Ago:


Keep me in your duas, please,

Wasalaam!

1 comment

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