Gingerbread is one of my favourite types of cookies. I never had it much as a kid, but I remember drooling over the shiny packets holding its iced gingerbread tastyness at Woolies and Coles when I was a kid. Wasn’t really allowed them, sadly (probably the right thing to do lol) but since I’ve started baking, it’s been a big favourite of mine. I particularly love the softness and the spice of the cinnamon and ginger that blend so perfectly together. They’re also great for Christmas. I still remember the plate of gingerbread cookies my friend Kira baked for Christmas a couple of years ago. The softness of the cookie melded so perfectly with the crispness of the icing with a teensy lemony tang Kira had added. Yep, we had gobbled them up. I even have a picture of them.

Ah, that takes me back.

Fortunately gingerbread is also one of my boyfriend’s fave cookies as well, which gives me a good excuse to whip up a batch every now and then.

I recently  bought a set of star shaped cookie cutters and well, it was a good excuse as any.

You can check out the recipe I used here. I highly recommend this one, super easy and delicious! This recipe is definitely a keeper.

I experimented a little with the icing – one with water and icing sugar and one with milk and icing sugar. I noticed that there was no real discernible difference in the taste, but the icing with the milk was a lot shinier in appearance whereas the water-icing was dull. Hopefully you’ll be able to tell the diff in the above pix.

I didn’t attempt to replicate Kira’s amazing icing because it contains raw egg and I am a superstitious ninny when it comes to raw eggs. Maybe one day I’ll try it. But for now…

I’ll stick to being paranoid.

Have a wonderful weekend!~

xox

Christine

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