Ever the perfect cookie at this time of year, they can be quite problematic..so here we have a simpler version, more like a shortbread I suppose or a pfeffernusse of sorts, or even a cross between the two. I think these are a little easier to roll and cut than most gingerbread as the dough is more workable because of the absence of molasses or treacle. And I might say, a little grown up with a bite of pepper every now and again. Enjoy…and can I say it yet? Merry Christmas Baking...
Now go and try some of these as well:
Mini Christmas Pudding Truffles
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The Lazy Sourdough Bakery course now baking.
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Need
-
The Cookies
- 20 Grams unsalted butter BUY
- 1 Batch Sugar and Spice Recipe
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 380 Grams bakers or strong flour
- 1 eggs
- 8 Drops doTERRA lemon oil BUY
- 2 Drops doTERRA black pepper oil BUY
-
The Glaze
- 40 Grams raw caster sugar BUY
- 30 Grams water
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon flavourless gelatin
Do
- 1
Place butter, Sugar and Spice mix, salt and vanilla into Thermomix bowl and blend 10 sec/speed 5.
- 2
Add remaining ingredients and blend 10 sec/speed 6. Scrape down sides of bowl and tip out onto well-floured silicon mat. It will be fairly unmixed and crumbly. Knead together by hand into a flat disc. Place into fridge for at least 30 minutes.
- 3
Preheat oven to 180ºC and line 2 baking trays with paper.
- 4
Roll dough out to ½ cm thickness and cut using cookie cutters of choice. This dough is quite crumbly but will come together when you work it.
- 5
Bake 10 minutes until fragrant and golden.
- 6
Allow to cool on trays.
- 7
Brush with glaze while still warm. Decorate with piped icing, or other decorations of choice.
- 8
Glaze;
- 9
Place all ingredients into Thermomix bowl making sure that they do not get stuck on top of the blades.
- 10
Cook for 4 min/70ºC/speed 1. Cool slightly.
- 11
Brush onto baked cookies. Do not touch the glaze once brushed onto the cookies as it will mark very easily.
