CAROB GINGERBREAD COOKIES
20:41:00
Carob Gingerbread Cookies
(Yield 45pcs 2.5’’ Cookies)
Ingredients:
- 420g All-purpose flour
- 100g Brown sugar
- 35g Carob powder
- 1 Egg
- 86g Unsalted butter,
softened
- ½ tsp Baking soda
- 1½ tsp Baking powder
- ½ cup Carob syrup
- 1 tbsp Ginger powder
- 2 tsp Cinnamon powder
- ¼ tsp Ground cloves
- ¼ tsp Salt
- 2 tsp Vanilla extract
- 1 pack royal Icing mix
(Red Man from Phoon Huat)
- More flour for dusting
Instructions:
•Sift together flour, baking powder, baking soda,
cinnamon,clove, ginger,
and salt into a large mixing bowl.
•In your mixer, beat together butter, brown sugar, egg
and vanilla
extract until combined.
•Pour in the carob syrup and beat for 30 seconds.
•With mixer on medium low, gradually add in flour
mixture.
•Beat until combined, scraping down the sides to
ensure
everything is
mixed in together.
•The dough will be quite soft, but it will firm up
after resting.
•Divide dough into 2 and place each dough on a cling
wrap.
•Wrap it up, and set the dough aside for 2 hours
(don’t skip this!)
for the
flavour to develop and for the dough to firm up.
•You can prepare dough the night before and place it
in the fridge
overnight.
•Dough can also be prepared about 4 days in advance.
•When ready to cut out the cookies, preheat the oven
to 180°C.
•Place dough between 2 sheets of baking paper.
•Then roll out to ¼ inch thick using a rolling pin.
•If the dough is too sticky, simply dust it with flour
to make it workable for
you.
•Cut out gingerbread cookies, and gently remove the
edges.
•Transfer parchment paper with cookies on top to
baking tray and bake for
7-9 minutes.
•Bake longer if you like crispy gingersnap like
cookies, and shorter baking time if
you like softer cookies.
•Continue rolling and cutting with the rest of the
dough, baking one sheet at a time.
•Transfer baked cookies onto a wire rack to cool
completely before icing.
•Prepare Royal Icing following package instructions.
Tint if desired and
decorate away!
•Allow icing to dry completely before storing in
individual baggies or
air-tight containers.
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