Recipe: Glazed Gingerbread

I love glazed gingerbread. This one has a beautiful heat from the ginger and peppercorns, and is finished with a luscious vanilla glaze. Christmas perfection. Depending on how long you bake it, you could enjoy it soft and chewy, or firm enough to build your gingerbread house (sans glaze, of course!).

SERVES 24

INGREDIENTS

120 g unsalted butter, softened
150 g brown sugar
1 egg
150 g molasses
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground cloves
¾ tsp ground pink peppercorns
½ tsp salt
480 g all-purpose flour, plus extra for dusting
1 tsp baking powder
½ tsp baking soda
150 g icing (confectioners’) sugar
20 g unsalted butter, melted
2-3 tbsp milk
1 tsp vanilla bean paste

1. Using an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and egg until light and fluffy, about 3-4 minutes.

2. Add the molasses, spices and salt and mix until thoroughly combined. Add the flour, baking powder and bicarbonate of soda and mix on low speed until a soft dough forms.

3. Wrap the dough in plastic wrap and refrigerate for 2-3 hours or until firm to the touch.

4. Preheat the oven to 170°C (325°F) fan-forced. Line two baking trays with baking paper or silicone baking mats. Roll out the dough on a lightly floured bench until 1 cm thick.

5. Cut the gingerbread into shapes. I’ve used a decorative cookie press and tree cutter on these, but a simple gingerbread cutter will also be perfect.

6. Place the gingerbread shapes on the baking trays. Bake the gingerbread for 12-15 minutes or until it appears puffy and lightly golden.

7. Allow the gingerbread to cool on the trays while you make the glaze.

8. For the glaze, simply combine all the icing sugar, melted butter and milk in a bowl and mix until smooth. Use a pastry brush to brush the glaze over the surface of the cooled gingerbread.

9. Allow the glaze to set completely before eating – around 1-2 hours at room temperature will do it. 

Images and text from Some of My Best Friends Are Cookies by Emelia Jackson, photography by Armelle Habib, illustrations by Andrea Smith.
Murdoch Books RRP $45.