Ginger Delight: Fresh Gingerbread and Spicy Ginger Cookies

A perfect food gift for this festive season, and a delightful dessert after any meal. This gingerbread keeps well for 4-5 days if wrapped tightly in clingfilm and frozen; thaw completely before serving. The spicy ginger cookies can be stored for up to one month in an airtight container, offering a delightful treat throughout the holiday season. This recipe is inspired by Sally Schneider’s “FOOD” column from the Weekend magazine, December 23rd, 2005.

Ingredients: A Symphony of Spice

This recipe features two delightful treats: a moist and aromatic Fresh Gingerbread, and intensely flavorful Spicy Ginger Cookies. Let’s gather the ingredients for both.

Fresh Gingerbread Ingredients:

• 1/4 cup unsalted butter, softened
• 1 teaspoon unsalted butter, softened (for greasing the pan)
• 1 3/4 cups sifted cake flour (or 1 1/2 cups sifted all-purpose flour)
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dry mustard
• 1/8 teaspoon ground cardamom
• 1 pinch salt
• 1 large egg
• 3 tablespoons dark brown sugar, packed
• 1/4 cup unsulphured molasses
• 2 tablespoons unsulphured molasses
• 3 tablespoons grated fresh ginger
• 2 tablespoons strong brewed coffee
• 1 teaspoon vanilla essence
• 1/2 cup buttermilk
• 1 tablespoon confectioners’ sugar

Spicy Ginger Cookies Ingredients:

• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 cup ground ginger
• 1 tablespoon finely ground black pepper
• 2 teaspoons ground allspice
• 2 teaspoons ground cloves
• 1 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 3/4 cup unsalted butter
• 3/4 cup pure maple syrup (or 3/4 cup honey)
• 2 tablespoons pure maple syrup
• 2 tablespoons unsulphured molasses
• 4 cups unbleached all-purpose flour
• 2 tablespoons milk (optional, if dough is too dry)

Directions: Crafting Ginger Perfection

This recipe is divided into two parts, with the gingerbread requiring more immediate attention and the cookies benefitting from a chilling period.

Fresh Gingerbread Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a cake tin (a loaf pan or 8-inch square pan works well) with 1 teaspoon of softened butter. Then, tap in 1 teaspoon of flour, ensuring the tin is lightly dusted to prevent sticking.
2. Combine Dry Ingredients: In a clean bowl, sift together the flour, baking soda, salt, ground ginger, cinnamon, dry mustard, and cardamom. This ensures even distribution and prevents lumps.
3. Cream Wet Ingredients: In a large bowl, beat the egg. Add the brown sugar and softened butter, creaming together until light and fluffy. This is crucial for a tender crumb.
4. Incorporate Aromatics: Fold in the molasses (both quantities) and grated fresh ginger. Pour in the strong brewed coffee and vanilla essence. Mix well to combine, allowing the ginger’s aroma to bloom.
5. Alternate and Combine: Gradually add the flour mixture and buttermilk, alternating between the two. Start and end with the flour mixture, mixing well after each addition. This prevents the gluten from overdeveloping, resulting in a tender gingerbread.
6. Spiral Technique: Pour the prepared batter into the greased and floured cake tin. To ensure even distribution and prevent air pockets, use the spiral technique: beginning at the edge of the bread, move your index finger in a spiral through the top 1/4 inch of the batter until you reach the center.
7. Bake to Perfection: Bake for 25-30 minutes, or until a thin, sharp knife inserted into the center of the bread comes out clean. Start checking for doneness around the 25-minute mark.
8. Cool and Unmould: Cool the gingerbread on a wire rack for 20 minutes. Then, carefully unmould it by running a knife around the edges of the pan and inverting it onto the rack.
9. Cool Completely and Serve: Allow the gingerbread to cool completely before slicing and serving. Place the bread upside down on a plate and sift confectioners’ sugar on top for an elegant finish.

Note: Making Buttermilk: If you don’t have buttermilk on hand, you can easily make it at home. Take 1/2 cup of milk (whole milk is best) and add 1 tablespoon of lemon juice or white vinegar. Do not mix. Let the mixture curdle for 10 minutes, then mix and use as a substitute for buttermilk.

Spicy Ginger Cookies Instructions:

1. Combine Dry Spices: Combine the sugar, baking soda, ground ginger, black pepper, ground cloves, ground nutmeg, ground allspice, and cayenne pepper in a bowl. This creates the signature spicy flavor profile.
2. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar mixture until pale and fluffy. This incorporates air and creates a light texture.
3. Add Liquid Sweeteners: Add the maple syrup (or honey) and molasses and beat well. Ensure everything is fully incorporated.
4. Gradually Add Flour: Fold in the flour, one cup at a time, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
5. Adjust Consistency (Optional): If the dough is too dry and crumbly, stir in the milk one tablespoon at a time until it comes together.
6. Divide and Shape: Divide the dough into 4 equal parts. Shape each part into a 9-by-1-inch log.
7. Chill the Dough: Wrap each log tightly in plastic wrap or clingfilm. Refrigerate for at least 24 hours, or freeze the dough for up to 2 months. Chilling the dough allows the flavors to meld and the dough to firm up, making it easier to slice. Allow frozen dough to thaw in the refrigerator for several hours before slicing.
8. Preheat and Slice: Preheat oven to 350°F (175°C). Use a sharp, thin knife to slice the chilled dough into 1/8-inch-thick discs. The thinner the slices, the crispier the cookies.
9. Arrange and Bake: Arrange the discs on cookie sheets, leaving a little space between each cookie. Bake for 9-11 minutes, until the cookies are firm and just beginning to brown around the edges.
10. Cool and Enjoy: Transfer the cookies to a wire rack and allow them to cool completely before serving. They will crisp up as they cool.

Note: Adjusting the Spice Level: The amount of black pepper can be reduced, and the cayenne pepper omitted altogether, for a less spicy cookie. Taste the dough and adjust the spices to your preference.

Quick Facts:

• Ready In: 1 hour 10 minutes (plus chilling time for the cookies)
• Ingredients: 32
• Serves: 6 (gingerbread) / Varies (cookies)

Nutrition Information:

(Values are approximate and may vary based on specific ingredients used.)

• Calories: 1148.6
• Calories from Fat:
• Calories from Fat (% Daily Value): 310g 27%
• Total Fat: 34.5g 53%
• Saturated Fat: 20.7g 103%
• Cholesterol: 119.1mg 39%
• Sodium: 508.1mg 21%
• Total Carbohydrate: 197.2g 65%
• Dietary Fiber: 4.8g 19%
• Sugars: 86.3g 345%
• Protein: 15g 29%

Tips & Tricks: Master Your Ginger Creations

• Fresh Ginger is Key: Use freshly grated ginger for the best flavor in both the gingerbread and the cookies. Dried ginger can be used as a substitute, but the flavor won’t be as vibrant.
• Sifting is Important: Sifting the flour ensures a light and airy texture for the gingerbread.
• Don’t Overmix: Overmixing the gingerbread batter will result in a tough bread. Mix until just combined.
• Chilling the Cookie Dough is Crucial: Don’t skip the chilling step for the spicy ginger cookies. This allows the flavors to meld and the dough to firm up, making it easier to slice and preventing the cookies from spreading too much in the oven.
• Spice to Your Taste: Adjust the spices in the cookies to your liking. If you prefer a milder cookie, reduce the amount of black pepper and omit the cayenne pepper.
• Even Slicing for Even Baking: When slicing the cookie dough, aim for uniform thickness to ensure that all the cookies bake evenly.
• Watch Carefully During Baking: Keep a close eye on the cookies while they’re baking, as they can burn easily.
• Storing for Freshness: Store the gingerbread wrapped tightly in plastic wrap at room temperature for up to 4 days, or freeze for longer storage. Store the spicy ginger cookies in an airtight container at room temperature for up to 1 month.

Frequently Asked Questions (FAQs): Ginger Conundrums Solved

1. Can I use all-purpose flour instead of cake flour in the gingerbread? Yes, you can. Use 1 1/2 cups of sifted all-purpose flour instead of 1 3/4 cups of sifted cake flour. The gingerbread will be slightly denser, but still delicious.
2. What is unsulphured molasses, and can I use regular molasses? Unsulphured molasses is made from the juice of ripe sugar cane, clarified and concentrated. Regular molasses is a byproduct of sugar refining and can have a more bitter taste. Unsulphured molasses is preferred for its smoother flavor, but regular molasses can be used in a pinch.
3. Can I substitute honey for maple syrup in the cookies? Yes, you can substitute honey for maple syrup in equal measure. The cookies will have a slightly different flavor, but will still be delicious.
4. Why is it important to chill the cookie dough? Chilling the dough allows the flavors to meld and the dough to firm up, making it easier to slice and preventing the cookies from spreading too much in the oven.
5. Can I freeze the gingerbread? Yes, the gingerbread freezes well. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw completely before serving.
6. How do I prevent the cookies from burning? Watch the cookies carefully while they’re baking, and adjust the baking time as needed. Also, make sure your oven temperature is accurate.
7. Can I add nuts or dried fruit to the gingerbread? Yes, you can add chopped nuts or dried fruit to the gingerbread batter. About 1/2 cup of chopped walnuts or raisins would be a good addition.
8. The cookie dough is too crumbly. What should I do? If the cookie dough is too crumbly, add milk one tablespoon at a time until it comes together.
9. The cookies are spreading too much in the oven. What did I do wrong? The most likely cause of cookies spreading too much is that the dough was not chilled enough. Make sure to chill the dough for at least 24 hours.
10. Can I use a stand mixer instead of creaming the butter and sugar by hand? Absolutely! A stand mixer makes the process much easier. Cream the butter and sugar on medium speed until light and fluffy.
11. What can I do if I don’t have brown sugar? You can make your own brown sugar by mixing 1 cup of granulated sugar with 1 tablespoon of molasses.
12. Can I add frosting to the gingerbread? Yes, a simple cream cheese frosting or a lemon glaze would be delicious on the gingerbread.
13. Are these cookies suitable for vegans? No, these cookies are not suitable for vegans as they contain butter. You could try substituting the butter with a vegan butter alternative, but the texture may be different.
14. Can I double the cookie recipe? Yes, you can easily double the cookie recipe. Just be sure to use a large enough bowl to accommodate all of the ingredients.
15. What is the best way to store the finished gingerbread? Wrap it tightly in plastic wrap or store it in an airtight container at room temperature. This will help to keep it moist and fresh.