Soft, fluffy gingerbread cookies with chocolate glaze

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Today I'd like to share a recipe for soft, fluffy gingerbread cookies with chocolate glaze.

 

It's a recipe that will capture the magic of Christmas in a small cookie. The cookies are soft, fluffy and very flavourful. I find chocolate patterns rather elegant, but of course you may cover the cookies completely, too. A simple idea that you need to try out.

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 125 g butter
  • 300 g (2/3 cup) honey
  • 1 cup (200 g) sugar
  • 600 g (3.5 cup) wheat flour
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 2 tsp ground cloved
  • 2 tsp allspice
  • 2 tsp (10 g) baking soda
  • Pinch of salt 
  • 60 ml milk
  • 2 eggs

Glaze

  • 100 g chocolate
  • 50 g butter
  • 50 ml milk

Method

  1. Put 125 g butter, 300 g honey and 200 g sugar into a medium pot. Heat up its contents at low heat for a few minutes, stirring, until butter and sugar dissolve and form uniform liquid. Take pot off heat then and set it aside to cool.
  2. Into a large bowl, sift 600 g wheat flour and 2 tsp each of the following: cinnamon, ginger, nutmeg, allspice and cloves. Add in 2 tsp of baking soda and a generous pinch of salt. Mix through with a whisk to distribute all the spices evenly in flour.
  3. Add 60 ml milk and 2 eggs into flour. Mix batter through until just combined and flour absorbs all moisture.
  4. Pour cool honey syrup into the batter. Mix it in with a wooden spoon until you can no longer see flour and batter becomes uniform. The batter should be quite thick at this stage, but still too loose to work with it straight away.
  5. Once all the ingredients combine scrape the sides of the bowl with a silicone spatula. Cover the bowl tightly with a plastic wrap and put it into a fridge overnight. The batter will firm up and it will resemble dough more; you'll be able to roll it out then.
  6. On the next day, cut and bake the cookies. Divide the dough into a few parts and work with one at a time. Put each part onto a well dusted worktop. Dust the rolling pin and the top of dough with flour, too. Keep remaining dough in the fridge as it waits for its turn. Roll out the dough to around 3 mm thickness.
  7. Cut the cookies. Dust cookie cutter each time to prevent it from sticking to dough. If you use various shapes, as I do, make sure that the cutters are of similar size for the cookies to bake evenly. Clean flour off cookies with a brush, knead dough leftovers back into a ball and return it to a fridge to cool. Transfer cookies onto a baking tray lined with baking paper, placing them 2 cm apart.
  8. Bake the cookies in a conventional oven preheated to 170 deg C for around 9 minutes. The exact time will depend on your cookie size. Take ready cookies out of the oven and set them aside, on a tray, to cool slightly and firm up. Transfer them to a wire rack then and cool completely.
  9. Prepare chocolate glaze. Add 50 ml milk and add 50 g butter to 100 g of dark chocolate (72 %) in a heatproof bowl. Place the bowl in a microwave and heat it up at full power for 90 seconds until glaze becomes uniform. Stir the contents of the bowl every 15-20 seconds to prevent chocolate from scorching.
  10. Set glaze aside for 5 minutes to cool slightly. Put it into a piping bag or a plastic bag with a corner cut off and decorate the cookies. Set decorated cookies aside for an hour or two for the glaze to set.
  11. Enjoy!

Approximate nutritional value

1 cookie (recipe makes around 130 cookes)

  • 46 kcal
  • Carbs: 7 g 
  • Fat: 2 g
  • Protein: 1 g
  • Fibre: 0 g

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