![]() ![]() Of course this gingerbread tastes just as amazing baked up as gingerbread houses, stars, unicorns, or anything else you or your cakelets feel inclined to create, but my heart belongs to the classic gingerbread boys. I just happen to love both the taste and the dark colour the cooking molasses lends. Both are delightful, and of course it's personal preference on the intensity of the molasses flavour in your cookie. ![]() I've made them with both "cooking molasses," which lends to a robust, dark cookie (as shown in these photos), and with a much milder "fancy molasses," as shown in the photos below with my cakelets. ![]() And while I think that there are many wonderful gingerbread recipes out there (including the recipe I often used and shared for the Jumbo Gingerbread Folk whom I continue to love and adore), I've found this variation to be one of favourites. Essentially they *must* taste like Christmas. Secondly, they must taste sweet but notably spicy, and have a rich molasses flavour. First, the texture of the cookie needs to be fairly crispy along the outside with a semi-soft, cake-like inside, and like all "perfect" cut-out cookies, they definitely need to keep their shape when baked. Aside from being super-cute and lovable to look at, what do you think makes the "perfect" gingerbread cookie recipe? For me it's a combination of things-very important things. I think we all do! I think it's because it really doesn't take much to transform a cut-out gingerbread person into a delightful little rosy-cheeked man with a face almost too sweet to bite. And of course they have heaps of fun decorating them. And, believe it or not, it's one of the only things I bake that both my kids love to eat. But since gingerbread is the quintessential holiday baked good, I have a special place in my heart for it. Although for some of us that sugar-filled season is all year round. Tis the season for much joy, family, and holiday shopping, but also that of butter and sugar, that's for certain. ![]()
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