Gingerbread cookies

The spiced aroma of gingerbread wafting through the house is one of the simplest joys of Christmas. For us, baking gingerbread during the festive season has become a beloved tradition- the best part is spreading the holiday spirit through our baked goodies. 

Gingerbread is traditionally made with molasses, but on our first attempt, we did not have any on hand. Improvising, we turned to the unrefined Mauritian sugars (Natura sugars) we had in our pantry- muscovado and demerara. The results were so delicious that we never looked back. Muscovado lends a deep molasses-like flavour with notes of toffee. On the other hand, demerara, with its butterscotch undertones, adds a delightful complexity.

Growing up in Mauritius, sugarcane was a defining feature of the landscape. Yet, despite being surrounded by fields of it, we rarely got to explore the variety of sugars made on the island. This recipe has been a wonderful way to reconnect with our sugar heritage.
We shaped our gingerbread into snowflakes- each one decorated with royal icing. This activity was reminiscent of carefully piping intricate henna designs; a labour of love but oh-so-rewarding!

If you are looking for a gingerbread recipe that is a little different give this one a try. It is a great way to add warmth, and a touch of Mauritian magic to your Christmas celebrations.

QUESTIONS YOU MAY HAVE ABOUT GINGERBREAD COOKIES

What if I do not have Demerara and Muscovado?
Substitute them for soft brown sugar- avoid granulated white or brown sugar as they will yield much crisper cookies.

What other shapes can I make them in?
The beauty of gingerbread cookies lies in their versatility- use any of your favourite cookie cutters.

What if I do not have all spice?
Simply omit it in the mixed spice- it will still taste delicious.

Gingerbread

Warm, spiced, and irresistibly fragrant, these gingerbread cookies are made with rich Mauritian muscovado and demerara sugars. 

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Servings 35 snowflake cookies

Ingredients

  

For the cookies

• 250 g flour
• 125 g butter softened at room temperature
• 100 g dark muscovado
• 130 g fine Demerara
• 1 large egg
• ¼ tsp baking powder
• ½ tbsp ground ginger
• 1½ tsp mixed spice
• ¼ tsp ground cardamom
• ½ tsp vanilla paste or extract
• pinch salt

For mixed spice (if making your own)

• 1 tsp ground cinnamon
• ½ tsp ground all spice
• ¼ tsp ground cloves
• ¼ tsp ground coriander
• 1 pinch freshly grated nutmeg

Instructions

 

• In a bowl, mix together the flour, baking powder, salt, mixed spice, ground ginger and cardamom. Set aside.
• In another large bowl, add the softened butter with the muscovado and demerara sugars. Beat for 3-4 minutes with an electric mixer until lighter in colour and fluffy.
• Beat in the eggs one at a time, mixing well after each addition. 
• Next, stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
• Divide the dough into two flattened discs, wrap in cling film, and chill in the fridge for at least 1 hour.
• Preheat the oven to 180°C (350°F).
• Roll out the dough between two sheets of parchment paper to roughly 8mm thickness. Use cookie cutters to cut out your gingerbread—snowflakes, circles, stars, trees or cut them with a knife.
• Arrange the cookies on lined baking sheets, leaving space between them. Bake for 12-13 minutes, or until the edges are lightly golden.
• Allow the cookies to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
• Once cooled, decorate the cookies with royal icing (make according to package instructions), or edible glitter or as desired.