Soft Gingerbread Cookie Sandwich with Bourbon Glaze
Ultimate Christmas Cookie for all lovers of spicy, soft cookies!
We are using Old-Fashion Maturing Gingerbread Dough for this cookie. Thanks to long resting time the dough once baked is airy and soft, full of honey and spicy flavour.
We are pairing perfect gingerbread soft dough with plum marmalade and delicious spiced Bourbon Glaze.
Yield: 30 cookies
Active time: dough maturation time + 60 minutes
Tin: baking tray
- 150g Plum Marmalade
- 4-6 tablespoons all-purpose flour
- 2/3 cup* confectioners' sugar
- 1/8 teaspoon nutmeg or cinnamon
- 1 big tablespoon unsalted butter, melted
- 1 tablespoon Bourbon (or Dark Rum or lemon juice)
- 1 teaspoon warm water
*cup @ Bruni Bakery = always 250ml tea cup
1. Preheat oven to 175C. Line baking tray with parchment paper or silicon baking mat.
2. Divide the dough into 3 equal parts. The dough will be still slightly sticky. Transfer dough onto lightly floured work surface. Sprinkle with 1 tablespoon of flour and knead the dough for 1 minute. Form disc shape and roll out into 0.2-0.3cm thick circle/rectangle shape. If the dough is still sticky you have up to additional 1/2 tablespoon of flour to use (you may opt to sprinkle rolling pin with flour or sprinkle some flour directly on the disc). Cut cookie shapes. Transfer onto the baking tray. Cookies will puff up (almost double in thickness) so leave some 2-3cm space between each cookie. Repeat the step with remaining 2 discs.
3. Bake at 175C for 10-12 minutes until cookies are golden brown. Once baked leave on baking tray to cool for 5 minutes before transferring onto the cooling rack. Add plum marmalade on the cookie and twist with the second cookie to form cookie sandwich. Set aside.
4. Glaze: when cookies are cooling mix nutmeg (or cinnamon) with melted butter, pour onto sifted confectioners' sugar, add Bourbon, water and whisk until smooth. Apply glaze on your cookie sandwich (pastry brush works well). If glaze is setting too quickly add 1/2 teaspoon of warm water.
1. We found the recipe for glaze in Helen Goh and Yotam Ottolenghi book ‘Sweet’. It works perfectly on this cookie. We are using Bourbon instead of Rum. We have a soft spot for nutmeg and Bourbon couples up with this spice really well. You can opt to go with original and use Dark Rum and cinnamon combination.
2. If you don’t like glazed cookies then dipping in Dark Chocolate Ganache works really well. Bring 50ml Double Cream to boil and add coarsely chopped dark chocolate (120g), stir until smooth consistency is achieved. Dip cookies when ganache is still warm.