Home' Trinidad and Tobago Guardian : October 18th 2015 Contents 14| WOW MAGAZINE
Sunday Guardian www.guardian.co.tt October 18, 2015
1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest
2 Tablespoons water
2 2/3 cups all-purpose flour
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon,
nutmeg and cloves.
Optional: Add pieces of crystalized
For the frosting:
2 cups powdered sugar
4 Tablespoons milk
1 teaspoon vanilla extract
In a small bowl, whisk together flour,
baking soda, salt, ginger, cinnamon,
and all spice until well blended.
In a large bowl, cream butter and
brown sugar until light and fluffy.
Add molasses, vanilla, and lemon
zest and continue to mix until well
blended. Combine flour, ginger, bak-
ing soda, salt, cinnamon, nutmeg
and allspice; add to creamed mixture
and mix well.
Divide dough in half. Cover and re-
frigerate 30 minutes or until easy to
handle. Preheat oven to 350°.
On a lightly floured surface, roll out
each portion of dough to 1/8-in.
thickness. Cut with a floured 4" gin-
gerbread man cookie cutter. Place 2"
apart on greased baking sheets.
Bake 6--8 minutes or until edges are
firm. Remove to wire racks to cool
completely. Space cookies 1½" apart
When ready to frost, stir together
the powdered sugar, milk, and vanilla
extract to form a smooth icing. It
should be thick but pourable, and a
ribbon drizzled over the top of the
icing should hold for a few seconds
before melting. Transfer the icing to
squeeze bottles using a funnel; if the
icing seems too thick to flow
through the funnel, try squeezing
the bottle to suction the icing into
the bottle and start the flow. If the
icing still seems too thick, stir in
more milk 1 teaspoon at a time until
workable. (Be careful of adding too
much liquid; if the icing is too loose,
it will puddle instead of forming
Decorate the gingerbread cookies. If
you're adding any candies, place
these while the frosting is still wet.
Let the icing dry for several hours.
Once dry, the cookies can be stacked
between sheets of parchment in an
airtight container and kept at room
temperature. The cookies are best
when eaten within a week, but will
keep for several weeks.
Dough can be stored in the refrigera-
tor for up to 4 days.
Yield: About 2 dozen.
Each cookie equals 116 calories, 4 g
fat (2 g saturated fat), 18 mg choles-
terol, 136 mg sodium, 19 g carbohy-
drate, 2 g protein.
Don't overwork your dough. Tough-
ness is caused by the dough being
worked too much, either by over
mixing or rerolling too many times.
So it's better to work with a smaller
portion than to re-roll.
If it smells done, it most likely is.
About Nik Nak Sweet Shack
Nik Nak Sweet Shack offers hand-deco-
rated themed cookies, cupcakes, cakes
and other sweet treats for all occasions.
Our colourful goodies can be decorated
for any theme, from video games such
as Super Mario Bros to cartoons like
SpongeBob and the adorable minions of
Despicable Me. Looking for something
unique to celebrate a special occasion?
Why not try beautiful edible bouquets
with flower-shaped cookies, holiday
styles or superhero characters for birth-
days, Valentine's day, Christmas, Eid and
Divali. Cookies and cakes can be deco-
rated with printed images or logos. Our
unique sweets make great party favours
for birthdays, weddings, or special
"naughty" assortment for those girls'
lime or bachelorette parties.
For more information on Nik Nak Sweet Shack
like us on Facebook at Niknakcookies, or follow
us on Pinterest at Niknakcookies. Give Janice a
call at 868-764-7270 or email
firstname.lastname@example.org to order now.
September 14, 2014)
I WOULD LIKE TO introduce you to
one of my favourite recipes: Ginger-
bread cookies. I absolutely love, love,
love ginger, so it's no wonder I'm
hooked on these.
When this cookie is being baked the
aroma fills my home with a delightful
"Christmassy" feel. It's guaranteed to
bring the fragrance of Christmas to
your home. It's a great recipe for a tra-
ditional Christmas cookie, making it
well worth your time and love.
This is a very child-friendly recipe, as
it's easy to work. The dough is firm
enough to shape and mould, whether
you're using a cookie cutter or just
working free hand. For decorating you
can use a squeezy bottle instead of
piping bags, making it easier for chil-
dren to handle.
If you're not a big ginger lover as I am,
then reducing the amount of ginger by
half gives the cookie a more mild gin-
By Janice Snaggs,
Nik Nak Sweet Shack
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