Ginger Delight: Fresh Gingerbread and Spicy Ginger Cookies

READY IN: 1hr 10mins




  • Preheat oven to 350°F.
  • Grease a cake tin with 1 teaspoons of butter.
  • Tap in 1 teaspoons of flour to the tin so that the tin is lightly dusted with flour.
  • In a clean bowl, sift together the flour, baking soda, salt and the spices.
  • Beat the egg into a large bowl.
  • Add brown sugar and cream well.
  • Fold in the butter, molasses and ginger.
  • Pour in the coffee and vanilla essence. Mix well to combine.
  • Now, add the flour mixture and buttermilk alternating with each other. Keep mixing as you gradually add these to the bread batter.
  • Pour the prepared batter into the greased and floured cake tin.
  • To distribute the batter evenly in the tin, beginning at the edge of the bread, move your index finger in a spiral through the top 1/4 inch of the batter until you reach the centre.
  • Bake for 25-30 minutes or until a thin, sharp knife inserted in the centre of the bread comes out clean.
  • Cool the bread on a wire rack for 20 minutes and then unmould carefully by running a knife around the edges of the pan and then inverting the bread onto a rack.
  • Allow it to cool completely.
  • Place the bread upside down on a plate.
  • Sift the confectioner's sugar on top of the bread, slice and serve!
  • Note: If you do not have buttermilk on hand, you can prepare it at home. Here's how:.
  • Take 3/4 cup of milk and add the juice of 1 lemon to it. Do not mix. Let the mixture curdle. After 10 minutes, mix and use instead of buttermilk.
  • For the Spicy Ginger Cookies:.
  • Combine the sugar, baking soda, ginger, pepper, cloves, nutmeg, allspice and cayenne in a bowl.
  • In a large bowl, cream together the butter and sugar mixture until it appears pale and fluffy.
  • Add maple syrup or honey and the molasses and beat well.
  • Fold in the flour, one cup at a time.
  • If the dough is too dry, you may stir in the milk.
  • Divide the dough into 4 equal parts.
  • Shape into 4(9-by-1-inch) logs.
  • Wrap in plastic wrap or clingfilm.
  • Refrigerate for atleast 24 hours or freeze the dough for upto 2 months. Allow to thaw in the refrigerator many hours before slicing.
  • Preheat oven to 350°F.
  • Use a sharp thin knife to slice the dough into 1/8 inch-thickness discs.
  • Arrange discs on cookie sheets.
  • Bake for 9-11 minutes, i.e., until the cookies are firm and just beginning to brown.
  • Transfer to a wire rack and allow to cool completely before serving.
  • Enjoy!
  • Note: The amount of pepper can be cut back on and the cayenne omitted altogether for a less spicy cookie.