Gingerbread Cookies

 

Seriously spiced with a deep molasses flavour these gingerbread cookies are crunchy, giving them more of a ginger snap texture and quality. Some were lightly dusted with sparkling sugar for a more minimal and understated decorating approach, however whether you decorate these cookies traditionally or not they are a delightful. 

Gingerbread Cookies

-------------------------------------------------------------------------------------

2 1/2 cups unbleached all purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon allspice

1/2 cup unsalted butter, softened to room temperature

1/2 cup white sugar

1/2 cup dark molasses

1/4 cup water

In a medium bowl whisk together the flour, salt, baking soda, ground ginger, nutmeg and allspice. 

In a large bowl cream together the softened butter and sugar. Blend in the water and molasses and then add the flour mixture and blend well. Once a dough has been formed, cover and chill in the refrigerator for 1 to 2 hours. 

Preheat oven to 375ºF (190ºC).

Roll dough to 1/4 inch thick on a lightly floured surface. Cut with cookie cutters of your choice and place shapes on an ungreased baking sheet. Sprinkle with decorating sugar, if you wish.  

Bake for 10 to 12 minutes. Remove immediately from baking sheet and cool on wire racks. Trim with icing and candy decorations, if you wish. 

Notes: ovens vary so baking time may vary. You may line the baking sheet with parchment or a silicone mat. 

Lemon Lavender Shortbread

 

Lavender lemon shortbread has such a springtime feel about it however these can be made anytime. Delicate, light and buttery these biscuits are the perfect perk to brighten a dull day. 

Lemon Lavender Shortbread

-------------------------------------------------------------------------------------

1 cup unbleached all purpose flour

1/4 cup white sugar

1/4 cup icing sugar

1/2 cup corn starch

grated lemon zest of 1 lemon and half of the juice from the lemon

3/4 cup unsalted butter, softened

lavender sugar on a small plate, for rolling

lavender buds for decorating

Preheat oven to 300ºF (150ºF)

In a large combine the white sugar, icing sugar, corn starch, flour and lemon zest together. Add the softened butter and gentle combine the butter and flour mixture until a soft dough forms. 

Roll the dough into balls, no larger than a walnut, roll each ball in the lavender sugar and place on the prepared baking sheet. Using the tines of a fork or the bottom of a smooth glass, gently press each sugared ball slightly down. Place in the preheated oven and bake for 15 to 20 minutes until edges are slightly browned. Cool on a wire rack. Once cool place on a plate or in a tin and sprinkle with lavender buds. 

Have a great weekend and stay safe everyone! - JD 

Chocolate Greek Yoghurt Chip and Macadamia Nut Cookies

These decadent biscuits are not too sweet and have the right amount of chocolate to satisfy any chocoholic. Soft and crumbly like cake these are perfect to make not only for Valentine's Day but any time you want to share. 

Chocolate Greek Yoghurt Chip and Macadamia Nut Cookies

---------------------------------------------------------------------------------------- 

1/2 cup butter, softened 

1/2 cup apple sauce

1 1/2 cups caster sugar

2 eggs

2 teaspoons vanilla

2 cups unbleached all purpose flour

2/3 cup good quality cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped macadamia nuts

1 cup of Greek yoghurt chips

Preheat the oven to 350ºF.

Line a baking tray with parchment paper. 

In a large bowl beat the butter, apple sauce, sugar, eggs and vanilla until light and fluffy.

Combine flour, cocoa powder, baking soda, and salt. Add this to the butter mixture.

Stir in the nuts and greek yoghurt chips.

Drop by teaspoonfuls onto the prepared baking tray. Bake 8 - 10 minutes or until set.

Remove from baking tray. Let cool on wire racks. 

Notes: Chopped walnuts or pecans will do. You may not be able to find Greek yoghurt chips so 1 package of white chocolate chips may be used instead. The dough will be very sticky and moist, not to worry, that is why lining the baking tray is important. 
I found that by 8 minutes the cookies still had not completely set, probably because I made them a bit bigger than a teaspoonful, so I added a few extra minutes... in total, baking them for about 13 - 15minutes rather than the 8 - 10 minutes.

*The Greek yoghurt chips were bought at a shop called Bulk Barn here in E-town. They look like white chocolate chips however have a sweet sour taste rather than a sickly sweet taste.  

Ginger Shortbread

I always make shortbread every year and I do try and make different variations. Using corn flour or rice flour. Currants, lavender, citrus, poppyseeds and crystallized ginger. It adds a great twist to a classic biscuit. These are the ones I made with chopped crystallized ginger. They still have that buttery shortbread taste with sweet smoldering hints of ginger. Very complimentary.  How do you dress your shortbread? - JW