Wednesday, December 15, 2010

Honey Gingerbread

adapted from Allrecipes

Well I looked and looked. Four different stores, many different people and no one could help me find molasses for gingerbread. The funny thing is, I see gingerbread everywhere here so I KNOW it's got to be around here somewhere in some form. This is the frustrating part of living in a foreign country, not being able to communicate what you want.
Anyway, after a long search I finally gave up and substituted the molasses with honey and it was a surprisingly nice little cookie. A little lighter perhaps, a slightly different flavor, but tasty nonetheless.

Makes approximately 24 cookies

1/2 cup butter
1/2 cup brown sugar
1/2 cup honey
1 egg yolk
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
1/2 tsp nutmeg

In a large bowl, cream together butter and sugar until smooth. Stir in honey and egg yolk. In a separate bowl, sift together flour, baking soda and baking powder and all spices. Stir in the flour mixture with the wet butter mixture, cover and chill for at least one hour.
Preheat the oven to 350 degrees (175 C) and roll the dough out onto a flat floured surface. Cut out desired shapes and place the cookies about 2 inches (about 5 cm) on the cookie sheet. Bake for 7-8 minutes if you want soft cookies, and around 10 if you want harder cookies. Let cool completely before frosting.

I used the Royal Icing recipe for a pretty sweet finish.

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