an updated recipe
it's nearly been a year since this space here on ALA was updated and that's for a few reasons. firstly, and most obviously, i have been highly preoccupied with finishing my final year of high school and prepping for the exams which will let me into uni courses in 2018. secondly, in the time that may have been spare for recipe making, shooting and editing, i found myself at music rehearsals, at a much needed yoga class or dealing with some of the curveballs the universe has thrown at my life recently.
during this period of waiting for my final results and score, i knew that it was time to return to this corner of the internet and to my long afternoons in the kitchen (even if the only person reading this is my mum) (hi mum!). so, here's a little update and recipe to get me back into gear!
if you've been around here for a while you'll know that christmas is my favourite time of year for food, and it will forever disappoint me that it is miles too hot in australia for warm comfort food in december and a racially-sensitive white christmas. nevertheless the universal nature of chrissy baking means that whilst my winter coats are away, the cinnamon and ginger can come out to play.
this is an updated recipe, since during my time *off* from blogging there was a moment of discovery late last week in which i found this recipe tucked away in a stephanie alexander cookbook. oh stephy, you remind me that not all heroes wear capes. #aussielegend
these biscuits are spicy and crunchy and have just the right structural integrity to maintain their form when dunked into a cup of tea. mine were decorated with royal icing and coconut, but you could make a house, a family or a squad of superheroes with yours. the options are endless, so decorate your little heart out. go on, it's christmas.
notes: this recipe isn't mine (as mentioned above) yet some adaptations have been made to the original. because i posses the coordination and grace of a baby giraffe when it comes to most things, my shapes were small and my gingerbread on the thicker side for easy handling. personally, thicker gingerbread is my preference, however if thinner is your cup of tea, reduce the cooking time by 5-7 minutes
makes about 24 biscuits
for the gingerbread cookies
85g unsalted vegan butter
90g brown sugar
1/4 c golden syrup
1 tsp vanilla extract
1 egg yolk
235g self-raising flour (plus extra to dust board)
1/4 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp allspice
for the royal icing
2 egg whites
1 c pure icing sugar
desiccated coconut (for decoration, optional)
to make the gingerbread cookies
in the bowl of a stand mixer slowly combine the butter, brown sugar, vanilla and golden syrup on low speed until a consistent colour is developed. increase the speed and beat until pale and creamy (~3 minutes).
add the egg yolk and beat high until the mixture increases in size and pales.
meanwhile, in a large bowl gently combine the flour, salt and spices. with the beater on the lowest speed, add about 1/4 cup of the flour at a time, before increasing the speed to bind the dough together. it should be still quite wet and squidgy.
roll the dough into a thick sausage about 20 cm long and wrap it in two layers of cling wrap. leave the dough in the freezer for three hours or until firm and cold (if you are making it multiple days in advance, let the dough freeze completely or chill in the fridge overnight for next-day use).
preheat the oven to 180C and line 2 trays with baking paper.
dust a rolling pin and a clean dry surface with flour and roll out the chilled dough into a rectangle about 5mm thick. cut the dough into shapes and bake on the prepared trays in the oven for about 12-15 minutes or until golden and firm to the touch. re-roll any remaining scraps into a rectangle and cut more biscuits. if at any time during re-rolling remaining dough to cut more shapes the dough becomes warm from the heat of your hands, return it to the freezer until chilled once more.
to make the royal icing
while the biscuits are cooling, beat the egg whites and icing sugar on high, using a whisk attachment until stiff peaks are formed. transfer the icing to a piping bag with a small round nozzle and, once the cakes are cooled, pipe away! sprinkle some desiccated coconut on top for a wintery-snow vibe!
make sure to wait until the icing is properly set hard before storing the biscuits in an airtight container.