Gingerbread crinkle cookies#ChristmasBaking #Mombasa

Name: Gingerbread crinkle cookies#ChristmasBaking #Mombasa
Yield: about 30 cookies
Cuisine: Kenyan
Ingredients: 2 cups wheat flour; 1 cup plain flour (all purpose flour); 3/4 cup brown sugar; 170 g salted butter, cut into small cubes and chilled; 1 tsp baking powder; 1/4 tsp baking soda (soda bi carbonate); 3/4 cup molasses (or use honey, maple syrup, dark corn syrup); 2 tbsp milk; For Gingerbread Spice Mixture:; 2 tbsp ginger powder; 1 tsp cinnamon powder; 1/2 tsp clove powder; 1/2 tsp nutmeg powder; For topping:; 1/2 cup granulated sugar; 1/2 cup icing or confectioners’ sugar

Mayuris-Jikoni @cook_12421840

Mombasa

Gingerbread spice, a mixture of spices like ginger, cinnamon, clove and nutmeg is widely used to bake cakes and cookies during Christmas. Guaranteed to fill your home with a wonderful baking aroma. These cookies are slightly chewy and soft.

Mayuris-Jikoni @cook_12421840

Saved

Ingredients

about 30 cookies

2 cupswheat flour
1 cupplain flour (all purpose flour)
3/4 cupbrown sugar
170 gsalted butter, cut into small cubes and chilled
1 tspbaking powder
1/4 tspbaking soda (soda bi carbonate)
3/4 cupmolasses (or use honey, maple syrup, dark corn syrup)
2 tbspmilk
For Gingerbread Spice Mixture:
2 tbspginger powder
1 tspcinnamon powder
1/2 tspclove powder
1/2 tspnutmeg powder
For topping:
1/2 cupgranulated sugar
1/2 cupicing or confectioners’ sugar

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Steps

1

Sift flours, salt, baking powder, baking soda and gingerbread spice mixture together into a big bowl.
Add brown sugar and mix well.
2

Add the butter cubes and rub it into the flour using your finger tips till it resembles bread crumbs.
3

Add the molasses or any substitute you’re using and the milk.
Bring the mixture together into a the dough till it gets wet. Do not over mix the dough.
4

Divide the dough into two parts. Shape each part into a round disc.
Cover each part with cling film and put it in the freezer.
5

In the meantime prepare the baking tray. You can line it with parchment paper or lightly grease it with butter.
6

Preheat the oven to 160ºC.
7

Put the sugar and icing sugar in two different bowls.
8

Take out both the dough parts from the freezer. Put one part in the fridge till required.
9

Using a tablespoon, scoop up the dough and roll it into a ball. Remember do not roll it too much otherwise the dough will become warm.
10

Roll the ball in the sugar and then in the icing sugar.
11

Place it on the baking tray.
Repeat steps 11 to 13 with the rest of the dough.
Place the balls 1 inch apart.
12

Put the tray in the oven and let the cookies bake for 12-15 minutes.
Remove the tray from the oven.
13

Let the cookies cool down for 2-3 minutes on the tray.
Put the cookies on a wire rack to cool down completely.
Store in an airtight container.
14

Take out the other part of the dough from the fridge and bake the cookies.
15
16

Tips:
If the dough becomes warm put it back in the fridge.
Its best to bake one tray at a time to get the crinkle effect.
It is important to roll the dough balls in granulated sugar and then in the icing sugar. Its the sugars on top that helps to dry out the top of the cookie quickly and results in a crack effect.
Using both baking powder and baking soda is important as they help in the rise and spread of cookies.
Baking at 150 -160°C is important to get the crinkle effect. If you bake at 180°