Weekend baking once again, and this week I picked a recipe from Sweet by Yotam Ottolenghi and Helen Goh. It is one of my wife’s recipe books and one that neither of us use very often as many of the recipes feel complicated with loads of ingredients and multiple stages.
However, the gingerbread tiles didn’t appear to be any more complicated than a regular gingerbread biscuit. All I needed was to buy a tile stamping device (seen below).
The ‘stamper’ came with 6 different designs and an integral cutter, although it takes a bit of practice to create just the right pressure for the design to be clear, and not flatten the biscuit too much.
Anyway, the gingerbread biscuit was quite simple. First off cream together butter, brown sugar and treacle, before adding an egg yolk. One this mix is nice and smooth the dry ingredients can be added. These were plain flour, bicarbonate of soda, ground ginger, ground cinnamon, ground cloves and cocoa powder. This was all brought together, kneaded slightly, chilled and then rolled out.
Then came the fun part, using the tile stamp. Press too hard and some of the dough is left on the stamp, and then isn’t very good for the next one. Too softly and you don’t get any design. The first few were a bit rubbish. The biscuits were then baked and the rum butter glaze was brushed on before the biscuits had cooled completely.
The rum butter glaze was also fairly easy. Melt some butter and icing sugar with a teaspoon of warm water and a tablespoon of rum. Keep stirring until all of the sugar has dissolved.
The end result was another very tasty biscuit which also looks quite special. As a bonus, when I uploaded a photo to Instagram I tagged both of the creators of the recipe book, and Helen Goh not only liked my photo but made a comment as well.