I’m not very good at cut out Christmas cookies. I always have problems rolling out the dough. I’ve made gingerbread cookies a few times but it usually takes me hours! This last weekend I went on a cookie decorating course and I’m going to try some decorating this weekend. It’s time to get over my fears of royal icing!
My taste buds have changed over the years and I’m crazy about Gingerbread now. I made a gingerbread man cake so I could have all the taste of gingerbread without having to roll out the dough. I made a spiced whipped cream to serve on the side.
Since my decorating skills are still “in progress” I loved that this mold had all the indentations already. It *almost* felt like cheating :-p
200g unsalted butter, at room temperature
100g light brown sugar
50ml vegetable oil
1 tsp baking powder
1 tbs ground ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
candy and icing for decorating
Spiced Whipped Cream
300ml whipping cream
1 tsp vanilla
1 tbs sugar
1/4 tsp cinnamon
- Preheat the oven to 180 C and grease the gingerbread mold. In a small bowl whisk together the flour, baking powder and spices. Set aside.
- In a large bowl beat the butter for three minutes until smooth. Add in the sugars and beat for 3 minutes until light and fluffy. Beat in the eggs one at a time. Add in the molasses.
- Add in the oil and flour in two batches, alternating between additions, starting and ending with the flour.
- Fill the prepared pan two thirds full and bake for 25-30 minutes until golden brown and a skewer inserted in the center comes out clean. Set aside to cool completely.
- Once cool turn out onto a cooling rack and decorate with icing and candy (I used some Wilton sparkle gel and gumdrops). Make the whipped cream right before serving. In a large bowl whisk together the cream, vanilla, sugar and spices until soft peaks form.
An American Cupcake in London original recipe
Silkiomart sent me their Mr. Ginger silicone mold to review and also kindly replaced my chocolate spatula that I melted by accident (honest)