Merry Christmas everyone!
I hope you can all enjoy this beautiful day! In Luxembourg we’re having a true white Christmas this year. It’s kinda nice, but after weeks and weeks of snow chaos, we’re all pretty fed up with the white stuff by now. But still, a white Christmas is a white Christmas – the stuff that Frank Sinatra sang about and that American Christmas movies are drumming into our popular imagination. So, a white Christmas it is!
Being home kind of put me in a baking mood again. But this time it wasn’t me who did the kneading, rolling and cutting. My sister proudly took over and created these wonderful gingerbread cookies. They’re amazingly easy to make, the only downside is that you can’t eat them immediately. They need to rest in a cookie tin for about 2 days, snuggled up against some apple slices, so that they emerge as soft chewy beauties at the end of their metamorphosis. They say patience shall be rewarded, and in this case, it certainly is.
These pretty gingerbread cookies would be lovely to add to a Christmas food hamper, the perfect gift for your foodie friends.’
On that note, a merry Christmas to you all!
Honeyed Gingerbread Cookies
Makes about 50
1 tbsp rum
75g muscovado sugar
250g wholemeal flour, plus extra for rolling
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger spice
1/2 tsp grated nutmeg
1/2 tsp powdered cloves
1/2 tsp powdered aniseed
1/2 tsp salt
75g apricot jam
about 50 whole almonds
Put the honey and butter into a saucepan and melt over a low heat. Once melted add the rum and the muscovado sugar and let the mixture cool down a bit.
In a separate bowl, mix the flour with the baking powder and the spices and salt. Add to the butter honey mixture and mix into a dough.
Leave the dough in the bowl and cover the bowl with cling film. Let it rest for 12 hours at room temperature.
Once the dough has rested, preheat the oven to 200° celsius. Roll the dough out on a floured surface, to the thickness of a pound coin (0.5 centimetres). Cut into squares and put the cookies on a baking sheet lined with baking paper.
Top each cookie square with a whole almond. Gently heat the apricot jam in a microwave so that it becomes runny. Brush each cookie square with the runny apricot jam.
Bake the cookies for about 10 minutes or until golden around the edges.
Let the cookies cool down and put them into a cookie tin. Put the apple halve on top of the cookies (they will ensurethe cookies soften up and become chewy). Leave the cookies in the tin for about 2 days until devouring.
After it was published, this post has been endowed with a sponsored link. This is not a sponsored post, there is just a sponsored advertorial link in it.