Pineapple, although tropical can be festive too. Making it a complimentary way to add a touch more sweetness to a classic gingerbread recipe.
Pineapple Gingerbread
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1 cup (250ml) butter, softened
1 cup (250ml) packed brown sugar
1/4 cup (50ml) molasses
1 egg
2 1/4 cups (675ml) unbleached all purpose flour
2 teaspoons (10ml) baking soda
1/2 teaspoon (2ml) salt
1 tablespoon (15ml) ground ginger
2 teaspoons (10ml) ground cinnamon
1/2 teaspoon (2ml) ground cloves
1 cup (250ml) chopped dried pineapple
caster sugar, for decorating
pieces of dried pineapple to place on top
Preheat oven to 350ºF (180ºC). Line baking trays with baking parchment paper. Set aside.
In a bowl combine the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves and chopped dried pineapple. Stir and set aside.
In a large bowl, using an electric mixer, cream the butter, brown sugar, molasses and egg together until light and fluffy. Gradually add in the flour mixture. Mix well.
Place some caster sugar on a plate. Roll dough into round balls and then roll each dough ball on the plate with caster sugar, covering completely, then place onto the prepared baking sheets. Using the smooth bottom of a glass, lightly press down and place a piece of dried pineapple on top.
Place some caster sugar on a plate. Roll dough into round balls and then roll each dough ball on the plate with caster sugar, covering completely, then place onto the prepared baking sheets. Using the smooth bottom of a glass, lightly press down and place a piece of dried pineapple on top.
Bake in the preheated oven for 10 to 12 minutes or until cookies are set. When set remove from oven and allow to rest on the tray for 1 to 2 minutes then transfer to wire racks to cool.
We had a lovely weekend and hope you did too. - JD