BakeArt – Page 2 – The Secret Ingredient

American Cuisine

Apple Crisp | Gluten Free Baked Apples with Oats | Flourless Apple Crumble

By anshu July 2, 2016

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American Independence day falls on 4th of July and is a national Holiday. Americans love to celebrate this day with pomp and show. They love to host barbeque parties and often enjoy the day in picnics with friends and family. With 4th of July just in a couple of days I wanted to make something American. And when I got a chance to visit a hotel resort right in the middle of an Apple Orchard I knew what I had to bake with those gorgeous fresh apples hanging on the trees. I am doing a food consult for them and this was an ideal recipe to be brought on the menu.

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Apple Crisp is what they call it in America and Canada and its known as Apple Crumble in Britain. But as they say what’s in a name and the proof of the pudding is in the eating. The cinnamony taste of baked apples along with the crispiness of Oats makes it an incredible dessert specially if you have to feed a crowd. You can make it like a casserole dish and serve the entire battalion with pride. This recipe is ideal for people with gluten allergies as it is flourless and must more healthier than other recipes around.

Directions:

1. Preheat your oven to 375 degree Fahrenheit (Learn more about Oven temperatures and Conversions).Wash, peel and core the apples. Cut them into slices.

2. Put the apples in a bowl and add lemon juice and little vanilla essence and toss them to coat evenly.

3. Place apple slices in a baking tray in one single layer.

4. In a bowl add quick cooking oats, brown sugar and cinnamon powder.

5. Add butter at room temperature but still not melted. Mix this together with your fingers to make a crumbly mixture.

6. Spread this crumbly mixture on top of the Apple layer and pop it in the preheated oven or 45 minutes or until the topping looks crunchy and the apples have turned tender.

7. Take the baking tray out of the oven and let it come down to room temperature. Serve warm with a scoop of Vanilla Ice Cream or Whipped cream. You can make this in advance and warm it up little before serving.

Other desserts you can make for festivities are: Peach Cobbler , Basbousa , Brigadeiros , Coconut Macaroons , Coconut Milk Mango Pudding , Mascarpone Cherry Compote Cheesecake Glasses , Tapioca Milk Pudding , Tapioca Coconut Milk Pudding with Strawberry Preserve, Mango Tart.

AppleCrisp_Featured2 [whohit]AppleCrisp[/whohit]

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Australian Cuisine

Traditional Australian – New Zealand Anzac Biscuits | Australian Memorial Day Biscuits | Eggless Oats & Coconut Cookies

By anshu June 24, 2016

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As a foodie I feel life is so short and there are so many cookies, cakes and dishes in this world. One has to really keep trying as many new things as possible. With this thought in mind I often like to try out new cookies whenever I get a chance. My blog is already over flowing with cookies and biscuits of a wide variety.

My baker friend Jayshree Nischal from The Baking Sutra is super talented and her bakes are an inspiration, I tried her Anzac Cookies and these were one of the bestest cookies I have made so far. I have been eyeing these special cookies for a while now and when Jayu posted them one day I could not control my temptation.

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A brief background check on Anzac Cookies or Biscuits, these are traditional biscuits from Australia and New Zealand and are suppose to be eaten on the Anzac (Australia New Zealand Army Corps) Day. This day is celebrated on 25th April every year in honour of soldiers who have lost their lives in the wars, especially World War I. During the war times, these biscuits were sent overseas on ship to locations where the soldiers were stationed. The biscuits were nutritious and had a good shelf life and even survived the long ship journey. Also they were pretty solid and wouldn’t break easily. They were also known as “Anzac Tiles” or “Anzac Wafers”. However, the new modern recipe of Anzac makes them soft unlike the traditional ones. I wouldn’t keep you busy in history anymore. Here goes the recipe.

Directions:

1. Preheat your oven to 160 degree Celsius (Learn more about Oven Temperature and Conversions). Line a baking sheet with Parchment Paper or Silicon Mat (You can order this silicon mat online from The Gourmet Shop, our online Gourmet e store). In a bowl add Flour and Rolled Oats. I have used Whole Wheat Flour you can also use All Purpose Flour or Maida.

2. Add dessicated Coconut to the the bowl along with castor sugar. You can even use Brown sugar powder also. Combine them and keep aside.

3. In a sauce pan add water and butter. Turn the heat on, on medium and let the butter melt.

4. Add honey and combine. Then add baking soda. The mixture will become all frothy. Turn the flame off .

5. Add this liquid to the dry ingredients and combine till everything comes together.

6. Take a spoonful of this mixture in your palm and roll it into golf size ball. Place them on a baking sheet and press them slightly to flatten them. There should be at least 3 inches gap between each cookie as they spread a lot on baking.

7. Bake them for 15 minutes on 160 degree Celsius on the centre rack. When you see them they are light golden remove them from oven and let them rest for ten minutes on wire wrack. It will help them crisp up further. Dunk them in a glass of cold milk and you will be straight in heaven 🙂

Other Cookies and Biscuits you can try are: Chickpea Flour & Corn Flakes Eggless Cookies,Coconut Chocolate Cookies, Gingerbread Man Cookies, Peanut Butter Cookies with Chocolate Chips, Italian Almond Biscotti, Greek Traditional Christmas Cookies , Ragi & Whole Wheat Biscuits, Subway Copycat Oatmeal Raisin Cookies, White Chocolate Chip Cookies .

AnzacCookies_Featured1 [whohit]AnzacCookies[/whohit]

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Baking

Subway Copycat Oatmeal Raisin Cookies | Eggless Oatmeal & Whole Wheat Cookies

By anshu May 25, 2016

My husband and me are Subway Lovers. That is our favourite Sandwich place in the whole wide world. Every place I have been outside India I have had sandwiches from Subway. If we have subway in our city we tend to eat three to four times in a week there. At the end of every meal I grab an Oatmeal Cookie for myself and eat it greedily. They are soo very addictive. I guess that is one reason for me to make a frequent visit there.

The other day I was craving for the Subway Oatmeal Cookie (we dont have a subway in hills bohooo :'( ) So I decided to hunt on the web for a recipe which is as close to Subway’s Oatmeal Cookies. After a few hit and trials and trying a few recipes, I think I hit a jackpot. This recipe from Aarthi’s blog was almost near to what I was looking for. I tweaked it a little to make it just PERFECT. You have to try it but dont blame me later that I dint warn you for they are soo addictive.

Directions:

1. In a bowl add Flax Meal (Learn how to make Flax meal or Flax seed powder at home) and 3 tablespoon water. Let it sit for 5-7 minutes till it becomes gelatinous. You can always replace flax meal with an egg if you are okay with it.

2. In a bowl add Butter (at room temperature) and caster Sugar. Whisk them together until creamy.

3. Add the gelatinous flax meal and combine.

4. Add Cinnamon Powder, Quick Cooking Oatmeal and baking soda.

5. Also add Whole wheat Flour or atta and Raisins. Combine everything into a dough.

6. Line a baking sheet with Parchment Paper or Silicon Mat. I use Silicon Mat because it can be used again and again and nothing sticks on it. You can order your own silicone cookie mat from our online store, The Gourmet Shop. Scoop out the cookie dough with an ice cream scooper or you can even use a normal spoon and place them on the tray. Ensure to keep 2 inch space between them, as they will spread on baking.

7. Press each cookie ball with your palm and put them for baking in a preheated oven for 17-18 minutes on 180 degree Celsius (Learn more about Oven Temperatures and Conversions) until you see them slightly golden.

8. Take them out of the oven and let them sit on wire rack for ten minutes before indulging. They will crisp up as they come to room temperature.

9. Put them in an airtight cannister and they will stay good for more than a week, if only you can resist not eating them. Enjoy them with a cup of hot coffee or a glass of milk. You know for sure they are better than subway 🙂

Other Cookies you can try here are: Besan & Corn Flakes Cookies, White Chocolate Chip Cookies , Ragi & Whole Wheat Biscuits, Coconut Chocolate Cookies, Peanut Butter Cookies with Chocolate Chips, Melomakarona: Greek Traditional Christmas Cookies and Italian Almond Biscotti.

[whohit]OatmealRaisinCookie[/whohit]

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Baking

Besan & Corn Flakes Cookies | Chickpea Flour & Corn Flakes Eggless Cookies | Gluten Free Chickpea Flour Cookies

By anshu May 5, 2016

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I am not a huge fan of Corn flakes, I prefer wheat flakes over Corn. So is the case with my family. I had a packet of Corn flakes feeling abandoned. And when I saw a post of Besan Cornflakes Cookies by Ravneet it triggered a spark and compelled me to try these. It was a rescue mission for the poor corn flakes but later I realised I have to get another packet of corn flakes as the cookies cake out quiet nice. My husband and son ate them all in no time.

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The another fascinating thing about this recipe is that its gluten free. For those who are avoiding gluten for any specific reason can safely indulge in this. I love the way cardamom goes with chickpea flour. It fondly reminds me of Besan Ke Laddoo 🙂 Yum!

Directions:
1. In a blender add corn flakes and grind them into a coarse powder. You can even crush them using a rolling pin, but if you leave big flakes they will fall out and cause trouble in shaping the cookies.

2. Mix the corn flakes power and besan or chickpea flour in a bowl. Add Baking powder and give a gentle mix to the dry ingredients and set aside.

3. In another bowl add castor sugar and add cardamom powder.

4. Add Ghee or clarified butter to it along with some Olive Oil.

5. Add milk and give the wet ingredients a good whisk until everything is well incorporated.

6. Add wet ingredients to the dry ingredients and knead everything into a paliable dough. If you think you need more milk to get it together you may add a few teaspoons.

7. Divide the dough and roll into small balls of equal size and place them on a cookie tray lined with Parchment Paper or Silicon Mat. Preheat your oven to 180 degree Celsius for ten minutes.

8. Flatten the dough balls with your palm and place slithered almonds on top of your cookie and press slightly. I used almond flakes.

9. Bake in the middle rack of your oven on 180 degrees (Learn more about Oven temperatures and Conversion) for 12-15 minutes or until you see them slight golden. Remove them from oven and place on a wire rack to cool down for about ten minutes and then dont wait just grab a cookie and indulge 🙂

Other Cookies you can try are: White Chocolate Chip Cookies , Ragi & Whole Wheat Biscuits, Coconut Chocolate Cookies, Peanut Butter Cookies with Chocolate Chips, Melomakarona: Greek Traditional Christmas Cookies and Italian Almond Biscotti.

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Air Fryer Recipes

Baked Broccoli Cheese Patties | Healthy Broccoli Croquettes

By anshu April 21, 2016

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Its been a while that I have fried anything in my wok. I either air fry stuff or bake them to perfection. I guess eliminating fried food from my life has helped me lose weight and I actually feel good about it. Some time back I had posted Baked Paneer and Corn Kebabs, they were immensely loved by you all and also by my family. So the other day I had Broccoli florets and I wasn’t in a mood for Cream of Broccoli Soup. I decided to make baked croquettes with Broccoli with an addition on egg and bread crumbs. What I thought would turn out an average dish came out an amazing recipe.

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We tugged it under a burger bun and smeared some Parsley Pistachio Pesto over it and enjoyed our lunch in comfort. It was the best broccoli recipe I have ever made. If you have Broccoli Naah! people in your family, surprise them with this amazing dish.

Directions:

1. Take one head Broccoli and cut it into florets. Wash well under running water.

2. In a large pot add some water and bring it to a boil. Add salt to it.

3. In a wire mesh submerge Broccoli florets in water for seven to nine minutes or until they are blanched al dente. Don’t let them go mush.

4. Drain the broccoli and place them on a kitchen towel and squeeze out all the water. Give broccoli a coarse chop under the knife and set aside.

5. Chop Onions and Garlic and set aside.

6. In a pan add little oil and add chopped onions and garlic. Oh I had some chopped red and yellow bell pepper I added them too for colour. But its optional. Saute them until they are slightly cooked.

7. In a bowl mix Broccoli, eggs, onions and garlic, grated cheese and breadcrumbs.

8. Add salt and pepper to the mix and combine.

9. Line a tray with Parchment Paper and preheat the oven* to 200 degree Celsius.(Learn more about Oven temperatures and Conversions). Take a little dough in your hands and shape them into patties.

10. Place them on baking sheet and brush them with oil.

11. Bake in the oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

12. Tug them inside a burger bun and top it with Parsley Pistachio Pesto and enjoy hot. You can also line the burger with veggies and cheese.

Other Broccoli dishes you can try are: Healthy Broccoli Pasta, Roasted Broccoli with Garlic and Lemon & Cream of Broccoli Soup with Chives

Other Croquettes and Kebabs you can try here are: Baked Paneer Corn Kababs, Tapioca Croquette, Veg Shami Kabab, Airfried Yogurt & Cottage Cheese Kebabs for Fasting.

BroccoliPatties_Featured2 [whohit]BroccoliCroquettes[/whohit]

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Baking

Mango Tart with Vanilla Pastry Cream | Mango Tart with Creamy Custard

By anshu April 18, 2016

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The summers are here and so are mangoes which brings a big smile on my face 🙂 I was looking to make some mango dessert. Last year I had made Coconut Milk Mango Pudding and it was a hit. But when this season I spotted Mangoes in market I had my mind started thinking what crazy thing I can do with the King of Fruits. The plan got a shape as I reached home and after an hour it was executed to perfection. Yes yes I am giving modesty a little break for a while 😉

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I barely clicked the pictures hurriedly as it was getting dark and after half an hour there were no traces of the tart as my husband ate the entire tart for dinner and you are asking me to be modest 😉 You must must try this. Oh I also made another similar thing with Mangos and Vanilla and this time it was in the form of a Cake. It was for a client and it was one of the best cakes i have done till date.

Directions:

1. For the pie crust, in a bowl add All Purpose Flour, Salt and Castor Sugar. Combine together.

2. Add cold butter cubes and mix with your finger tips or fork till you get a coarse mixture.

3. Keep kneading till everything comes together in a dough mass. No adding water please. Refrigerate the dough for 15 minutes so that it becomes easy to roll.

4. Grease your pie pan with oil or butter.

4. Place a sheet of Parchment Paper on your kitchen counter and roll the dough on top of it with rolling pin. Parchment paper helps you to lift the rolled dough easily. If the pastry sheet tears, put it back in the refrigerator for a little more time.

5. Place the rolled sheet on the greased pie sheet carefully and set it with your fingers. Remove the extra trimmings. If you see a little portion of pastry has teared you can patch it up with a small piece of trimming. Extra trimmings can be used to make smaller tartlets. Place the pie pan in freezer for 15 minutes, till then preheat the oven on 210 degree Celsius (Learn about Oven Temperatures and Conversions)

6. Prick the pie pan with fork all over. Bake it in preheated oven for 15-18 minutes on 210 degree C till you see it has golden colour. Set aside to cool. Once its cold, gently remove it from the pie mould and set aside.

7. For the custard dressing, whisk together eggs and caster sugar. If you are looking for eggless Custard check notes below.

8. Sieve in Corn Cornflour and All purpose Flour and whisk well.

9. Add milk in a saucepan and put it on stove. Add Vanilla Essence*. When the milk just starts to boil that is when you notice some bubbles on the sides, turn the flame off.

10. At this stage add the whisked eggs mixture little by little to the milk. Make sure you keep whisking continuously or else the eggs will get cooked and the mixture will curdle.

11. Put the saucepan back on flame on medium slow and bring it to a simmer. Keep whisking for another 30 seconds till it starts to thicken.

12. Immediately transfer the custard in a bowl and cover with cling wrap. Make sure the cling wrap touches the cream. This will prevent a skin formation on the cream. Let the custard come to room temperature and then place it in refrigerator to cool down.

13. After 15-20 minutes of cooling down whisk it again to remove any lump.

14. Spread the custard on the prepared pie crust. Even it with spatula.

15. Now for the top mango garnish, peel the skin and cut it into half, removing the seed. Then further cut halves into thin slices.

16. Arrange the mango slices on top, starting in the outside circle and then taking it inwards to mimic flower petals.

17. If you like you can add pomegranate seeds for the centre of the flower. Serve as it is or cover with cling wrap to serve later.

Other Fruit based bakes you can try here are: Apple Raisins Streusel Bread, Blueberry Bars, Coconut Chocolate Cookies, Persimmon Rum Cake, Eggless Orange Cake with Candied Orange Peel Filling, Papaya Chocolate Muffins, Vegan Chocolate Banana Cake, Whole Wheat Vegan Banana Bread with Melon Seeds . Cherry Rosemary & Sea Salt Focaccia Bread, Italian Focaccia Bread with Strawberries.

MangoTart_Featured1 [whohit]MangoTart[/whohit]

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Baking

Vanilla & Pomegranate Cake | Vanilla Cake with Pomegranate Syrup

By anshu March 15, 2016

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Holi is around the corner and I am heading home next week to be with my family. I know for a fact that like any holi there will be Gujiya, Thandai and more Indian sweets and savouries. I want to take them something different which is special, colourful for the occasion and yet delicious. I decided to use pomegranates which I am currently loaded with. As you know my hunt for recipes begins when I start panicking with things in abundance. I have been eyeing this recipe on BBC good food for a while and with Holi on my mind this seemed a perfect match for the occasion.

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This was very easy to put together. The base of this can be any sponge cake with egg or eggless! I chose to do egg because you get the perfect rise without being too dense. But if you like you can do any. You can even make my Eggless Almond Vanilla Cake, skipping the almonds. The beauty of this cake is in the syrup, as you can see 😛 The pomegranate arils are like the jewels studded in the crown. Oh I can become a poet now for I loved this cake. But the real kick is in the pomegranate syrup. It takes the cake to next level of deliciousness.

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See I can go and and on and yap so much about this cake and lure with pictures. But you must stop me here and look at the recipe and make for your loved ones this holi! Or why look for an occasion, just bake it, dress it and devour.. Oh yes and don’t forget to thank me 😛 In the meanwhile I am sending this cake for my friend Shaheen from Spoon Fork and Food and Sonal from Simply Vegetarian 777 Holi Collective. Do check out their blogs for some amazing Holi Recipes.

Directions:

1.In a bowl add Butter and castor Sugar. Cream them together. You can use hand held whisk or electric whisk.

2. Add eggs and combine till creamy and light.

3. Add Zest of Lemon, Lemon Juice and Vanilla Extract.

4. In a bowl add All Purpose Flour, salt and Baking Powder.

5. Slowly add this to the wet ingredients and combine until moistened.

6. Pour this batter in a cake tin or smaller 4 cake tins and smoothen the top with a spatula.

7. Bake in the preheated oven on 160 degree for 50 minutes for large single tin and 20 minutes for smaller tins or until the toothpick inserted comes out clean. Let them cool down completely before removing them from the pans.

8. For the syrup add Pomegranate juice and Sugar a sauce pan.

9. Also add Lemon Juice and Vanilla Extract.

10. Place the saucepan on medium heat and let the sugar dissolve in the juice. After a few boils the liquid will became a little thick but with pourable consistency. When it reaches that stage turn the flame off.

11. After your cake has cooled poke some holes with a knife or skewer on its top.

12. Place a sheet of Oddy Parchment Paper below a wire rack and place your cake on the rack. Pour the syrup on the cake and let the parchment Paper catch the drippings. Its makes cleaning breeze. Also top it up with pomegranate arils.

13. Greet your guests with this gorgeous cake this Holi. I am sure they will never forget this one.

You can try other cakes here as well Wacky Vegan Chocolate Cake, Persimmon Rum Cake. Apple Raisin Streusel Bread, Pumpkin Cake Rolls, Surprise Heart Inside Cake, Chocolate Vanilla Marble Cake, Lemon Cake with Lemony Frosting

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Baking

Coconut Macaroons | Quick Crispy Eggless Coconut Macaroons

By anshu January 21, 2016

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This is my first post the year. It has been crazy in the midst of workshops, bakes, pickle orders and a much much more. Not that I have not been baking , just that I have a different laptop to work with and it is taking a while to adjust. So a lull in posting. I hope you missed me as much I missed you. Here’s a super quick dessert which is easy, crisp and equally delicious.

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These Coconut Macaroons are not to be confused with French Macarons. The two words refer to completely different things. Both macarons and macaroons are confections, and both names are derived from the Italian word ammaccare, which means “to crush” – but that’s where the similarities end. Traditionally, these coconut macaroons are made with whipped egg whites, however this recipe is eggless and far more easy and yet so delicious!

Directions:

1. Preheat your oven to 350 degree F ( Learn about Oven temperatures and Conversion). In a bowl add some dried flaky Coconut. Also add to it All purpose Flour and little salt.

2. Add to the bowl vanilla extract and condensed milk.

3. Mix them thoroughly using a spoon. Wet your hands and roll them into golf size balls.

4. Line a baking sheet with Oddy Uniwrap Parchment Paper and place these balls on it.

5. Bake them in preheated oven for 15 to 17 minutes or until golden. Remove them on wire rack to cool off.

6. Enjoy these crispy flaky Coconut Macaroons in no time. Perfect solution for quick dessert cravings.

Still looking for more Coconut recipes? You can try Coconut Chutney , Coconut milk and Mango Pudding and Chocolate Coconut Cookies.

CoconutMacaroons_Featured5 [whohit]CoconutMacaroons[/whohit]

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Baking

Pumpkin Buns | Pumpkin Puree Bread Buns | Spiced Pumpkin Buns

By anshu December 14, 2015

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It wasn’t until Mexico happened that I discovered that pumpkin can be used in making sweets and desserts apart from the traditional Indian style savoury curries. It was then I started making Pumpkin Puree at home which is available in abundance specially around halloween, thanksgiving and christmas. I find it an amazing ingredient to make nutritious pancakes for my kiddo. You can also make Pumpkin Soup, Pumpkin Pie and what not. My first stint with Pumpkin puree was when I made Pumpkin Cake Rolls. Ohh man! They were outrageously delicious.

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Now that I am into bread baking, I came across this post from Aparna’s Blog My Diverse Kitchen where she made these gorgeous looking baby pumpkins. I decided then and there I will do this soon. And here I am with these little cute looking pumpkins. I showed them to my mother in law who loves tiny pumpkins and she took them for real pumpkins 🙂 When I told her these were buns she was amazed. They not only look cute but taste great with ground spices. You must try them soon.

Directions:
1. In a container take some lukewarm milk. Add instant yeast and also add sugar. Let the yeast sit for 5-7 minutes to bloom and become frothy. You can know more about ways and means to tame yeast.

2. In the meanwhile take All purpose flour in a bowl and add to it salt and cinnamon powder.

3. Also add ginger powder and ground cloves, along with more sugar, if you like them to be more sweet*. Give dry ingredients a mix.

4. Once you see the yeast milk has frothed up, you can add it to the flour mix.

5. Add Pumpkin Puree. You can use canned or you can easily make at home like this. Add to this egg and melted butter.

6. Using your hands bring the mixture together to form a dough. Dust your counter with flour and knead it well for good 10 minutes. Until it becomes paliable.

7. Make a ball of it and place in a greased bowl. Cover the bowl with a cling wrap and let it rest for an hour or until it doubles up. The time may vary depending on the weather conditions.

8. Once it has doubled in size deflate it and knead it on your flour dusted counter. Divide the dough into 8 equal size balls.

9. Press them a little from top to make them appear like discs. Cut them around with a sharp knife making it look like a flower. Ensure you just make incisions around the centre, not all the way. Let picture below be your guide.

10. Place them on a baking sheet lined with parchment paper. In this case I am using a silicon mat. Do keep a good gap between each bun for they will expand on second proof and further on baking. Using a clean Pencil make a small hole in the center of the flower. Cover the tray with a lint free towel and let it rise again for another 45 minutes or so.

11. That is how they should look after second rise. Give them a generous egg wash or you can use milk and water mixture. Bake them in a preheated oven for 15 to 20 minutes on 180 degree celsius (Learn more about Oven temperature and Conversions)

12. As they come out of the oven you can give them honey mixed with water glaze, for that sheen. In the cavity we made before you can place a pine nut or walnut piece sliced vertically like the tiny stem of pumpkin.

Other festive recipes you can try are: Gingerbread Man Cookies, Melomakarona: Greek Christmas Cookies, Pumpkin Cake Rolls, Persimmon Rum Cake, Pumpkin Pie Spice.

PumpkinBuns_Featured5 [whohit]PumpkinBuns[/whohit]

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Baking

Gingerbread Man Cookies | Festive Gingerbread Man Cookies with Molasses

By anshu December 11, 2015

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Few days from now and it will be Christmas!! And I will be home with my parents. I may have been raised Hindu but having studied in a Christian School makes me yearn for Christmas and fun & frolic associated with it. I remember as a little kid I would decorate a potted plant in my house 😛 Now that I am a mommy, the spirit of Christmas hasn’t died in me, rather it is coming out in the form of baking and cooking delicious food which makes the festivity more joyous.

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A little while back I had posted Melomakarona : Greek Christmas Cookies and since then the vicious circle of baking is on. The next on my list if to bake my Rum Cake for Christmas. I smell the rum soaked dry fruits everyday and greedily imagine when the cake will be baked. Well looks like I will do that in a day or two, cant wait beyond this 😛 Nevertheless here are my authentic ginger bread man cookies which are made with molasses syrup. It has a distinct spiced flavour to it which makes you warm and feel good about the weather around. Not to mention, its so much fun to decorate them using royal icing. You need a little practice and patience to decorate them perfectly. Clearly I lack both 😉 My kiddo had fun baking these cookies with me. He ate the entire first batch by dunking them in his glass of milk. Definitely, he is mumma’s boy <3

Directions:
1. In a bowl add All Purpose Flour.

2. Add to it ginger powder, ground cinnamon and cloves powder.

3. Add baking soda and salt. Mix all the dry ingredients well and set aside.

5. In another bowl add butter at room temperature and add brown sugar to it. I used light brown sugar as it was the only thing I had on hand. Add molasses and give everything a good whip until creamy and soft. I used my electric whisk but you can always do it manually.

6. Add an egg to it whisk again. Now its time to add your dry ingredients little by little till everything comes together in the form of a dough.

7. Divide the dough into two or four balls and wrap them in a cling wrap and refrigerate for an hour or until the dough is set.

8. Preheat the oven to 180 degree Celcius (Learn more about Oven temperature and Conversion).Take one ball of dough and let it sit on counter till it is workable. Dust your counter well with dry flour and roll it into a 1/8 inch circle. Cut it into gingerbread man shape using a cutter. If you think your cutter gets sticky you can dip it into flour and continue to cut the shapes. You can buy gingerbread man cookie cutter from our online store The Gourmet Shop

9. Place them on a baking sheet lined with Oddy Uniwrap Parchment paper. Bake them for 10 minutes in a center rack until they turn a little brown.

10. Cool them completely and decorate them with Royal Icing and candies. Learn to make Royal Icing easily at home.

11. You can dunk them in milk or enjoy them as it is. Its a treat for kids and you can even gift it to your loved ones to melt their heart this season.

Other Cookies you can try here are:Melomakarona : Greek Traditional Christmas Cookies, Ragi & Whole Wheat Biscuits, White Chocolate Chip Cookies, Italian Almond Biscotti, Peanut Butter Cookies with Chocolate Chips, Coconut Chocolate Cookies.

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