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又到聖誕～又到聖誕！聖誕節又點能夠無薑餅人呢！
每年聖誕節其中一個令我最期待嘅事，就係大批量地焗薑餅人曲奇啦～
雖然而家喺街度都好容易買到各式各樣嘅gingerbread cookies，但始終覺得親手焗、親手送上俾每一位朋友、同事先至係最warm!
It's Christmas. It's GINGERBREAD-SEASON! Every year I would spend a whole day baking all these gingerbread cookies, decorating, packing and give it to all my dearest friends and coll! Personally as a big fan of spice, I am in love with gingerbread no matter in cookies or cake!
This recipe is a more 'old-fashioned' one, to heat up the syrup and butter instead of beating butter into batter. Since all sugar were already dissolved and melt in the batter, it gives a more crunchy and harder texture. It just gives a different sense than those soft and chwey chocolate chips cookies!
Ingredients (約做12個大薑餅人份量, 或24個普通大小的曲奇)
薑餅人曲奇
250g 無麩質麵粉 + 1/2 tsp 黃原膠 (若非做無麩質曲奇, 可用中筋麵粉代替)
85g 黑糖蜜
90g 純素牛油
30g 黑糖
1 tbsp 泡打粉
1 tsp 玉桂粉 (若個人不是太愛好香料的味道, 請將份量減至1/2 tsp)
1 tsp 薑粉 (同上, 可減量)
1/4 tsp 白胡椒粉
1/4 tsp 丁香粉
裝飾用糖霜, 將以下所有材料混合好就可以了～
250g 糖霜powdered sugar
15g 純素牛油
2 tbsp 杏仁奶
Ingredients (Makes 1 dozen big-size gingerbread man cookies, or 2 dozens regular cookies)
Cookies
250g gluten free flour + 1/2 tsp xanthum gum (sub with 250g all purpose flour if you are not doing the Gluten-free version)
85g molasses
90g vegan butter
30g brown sugar
1 tbsp baking powder
1 tsp cinnamon, ground (pls adjust to 1/2 tsp if you are not a spice lover)
1 tsp ginger, ground (pls adjust to 1/2 tsp if you are not a spice lover)
1/4 tsp white pepper, ground
1/4 tsp clove, ground
Sugar icing for decorating, just mix together everything
250g powdered sugar
1 tbsp vegan butter, melted
2 tbsp almond milk
Direction
1/ In a sauce pan, put molasses, brown sugar and all spice into boil under low heat.
2/ Stir in butter until well combined.
3/ Remove from heat, add baking powder and quickly stir to combine. Sift in flour in 2-3 rounds, using spatula, and hands to kneel into dough.
4/ Preheat oven at 180 degree Celcius. Line patchment paper on baking pan.
5/ Quickly roll the dough to a smooth surface at about 4mm thick (If you are making regular smaller sizes pls only allow 3mm thick). Cut with cookie cutters and move to baking pan.
6/ Bake for 18 mins, for regular size pls allow 12-15 mins baking time. Remove from oven, cool on rack.
7/ After the cookies are completely cool, you may wish to decorate with sugar icing for all smily gingerbread men! Cookies can be kept for one week in airtight glass container.
Direction
1/ 於一平底鑊內將黑糖蜜、黑糖及所有香料以小火加熱, 至糖完全溶掉
2/ 加入牛油並攪拌好
3/ 離火, 快速地加入泡打粉並攪勻, 將麵粉分開2-3次篩入糖漿內, 以刮刀或手混合好成麵糰
4/ 焗爐預熱於攝氏180度; 焗盤上放入爐紙
5/ 將亦溫熱的麵糰快速地滾平, 至約4mm的厚度 (如果是做普通大小曲奇的話, 滾成3mm就好了)。壓上曲奇模裁出想要的大小, 將曲奇放到焗盤上
6/ 入爐焗約18分鐘, 如果是做普通大小的曲奇, 焗約12-15分鐘就好。從焗爐取出後請放在架上完全放涼
7/ 當曲奇完全放涼, 可以糖霜為每個薑餅人作裝飾～曲奇可以於室溫存放一星期, 但記緊要放到密封玻璃器皿內～
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