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Gingerbread Spice Cookies

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Sleigh Cookie

Forgiveness is important, especially in baking. I love this cookie dough because it lets me get away  with a LOT: flavouring, tearing, re-rolling, flour substitutions, over baking. I’ve never made a bad batch and that’s why I’ll keep using this recipe until there are Food Replicators in every kitchen (then I’ll program it in).

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The most recent variation was for a Kids Cooking Class featuring Festive Treats, so I amped up the cheer with Epicure Gingerbread Spices. You can keep it plain vanilla (as long as you use the good stuff) or add your favourite spice blend.

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Gingerbread Brown Sugar Thins

Ingredients

2 1/4 Cups (270g) all purpose flour

1/4 tsp salt

1 Cup (226 g) unsalted butter, softened

1 cup (213 g) packed dark brown sugar

1 tsp vanilla extract

1 TBS Epicure Gingerbread Spices

Method

Preheat oven to 300F and line 2 baking sheets with parchment or reusable non-stick baking mats.

Mix flour, salt and spices together

Beat butter, brown sugar and vanilla until light in colour and texture (about 3 minutes in a stand mixer with paddle attachment on medium speed). Then add flour mixture gradually to make a smooth dough. Press dough into a smooth flat disc.

Break the dough into 4 roughly equal pieces and roll each one out on a lightly floured surface until 1/8 inch thick.

Dip cookie cutters into flour and cut out shapes. Arrange cookies at least 1 inch apart on the sheets. Scraps can be gathered, rested for 5 minutes and re-rolled.

Bake until golden brown, about 15 minutes (lift one up and check that it’s firm). Cool on sheets for 3 minutes then move to cooling racks until room temperature.

Baked cookies can be stored in an airtight container for up to 5 days unrefrigerated.

The dough can also be kept in the fridge, tightly wrapped in plastic wrap for up to 5 days. Let it warm up before rolling out.

Decorate if you desire or keep them plain! Do you have a favourite cookie cutter shape? I love heart-shaped cookies any time of year.

 

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Kids Cooking Class: Festive Treats

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eabb56f7-4b6d-4fc7-8767-2ef78e81d1deOne of my favourite parts of the holidays is baking! I like to use tried-and-true family recipes AND also get creative by trying new concepts and ideas.

The only way to make baking more fun, is to have enthusiastic helpers, so I put together a Festive Treats Cooking Class for 5 to 10 year olds and it was a cosy good time! We made:

  • Eggnog Pudding
  • Candy Cane Brownies (Gluten Free)
  • Gingerbread Spice Cookies
  • Cranapple Fruit Dip

While the young chefs made the sweet snacks, they learned about following recipes, adapting recipes, kitchen safety and the importance of trying new flavours BEFORE deciding if you like it.

I’ll be sharing the recipes (links will be added above), but would love to bring a class to YOUR kitchen and cook with your kids and their friends so they can measure, mix and make it themselves! Enter your name, email and time options below to find out more:

What is your favourite festive treat?

 

Gorgeous Gluten Free Gingerbread Granola

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I love ginger. Fresh, pickled, crystallized, preserved and every way in between. But I love it best in gingerbread form: cookies, houses, lattes and now granola!

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Gingerbread Granola

I have been playing around with making granola in my slow cooker, rather than in the oven, and it makes it so much easier and gives a more consistently crunchy and evenly toasted cereal.

The best part about making your own granola is that you know exactly what is in it. The other bonus is that you can get all creative and come up with customized flavours. Inspired by my Epicure Gingerbread Spices, and the recent dessert for breakfast trend, I decided to make a healthy and delectable granola.

Gingerbread Granola Detail

Gingerbread Granola Detail

Granola is pretty easy to make and the measurements don’t need to be precise and by using a slow cooker, you don’t have to watch it to make sure it doesn’t burn. The pain of dumping most or all of a burnt batch of granola in the garbage is not something I wish on anyone.

Gingerbread Granola Overhead

Gingerbread Granola Overhead

Recipe for Gingerbread Granola

Makes approximately 6 cups of granola

Ingredients

One of the joys of granola is that is ridiculously adaptable, feel free to increase, reduce or switch up anything!

1 Tablespoon Coconut Oil

1 Tablespoon Molasses

1 Tablespoon Maple Syrup

1 Tablespoon Epicure Gingerbread Spices (or a teaspoon each of cinnamon, cloves and ginger)

1 teaspoon of Kosher Salt

1 cup Buckwheat

2 cups Quick Cook Steel Cut Oats (or Rolled Oats)

1/4 cup Flax Seeds

1/4 cup Sesame Seeds

1 cup Pecans, roughly chopped

1 cup Crystallized Ginger, roughly chopped

Method

1. Turn slow cooker on to Low setting and melt coconut oil with molasses, maple syrup, spices and salt

2. Add remaining ingredients, except Crystallized Ginger

3. Stir until thoroughly mixed

4. Cover with lid, but leave a slight gap for moisture to escape

5. Stir every 30 minutes until crunchy (about 2 hours)

6. Turn off slow cooker. Add in Crystallized Ginger and spread on baking sheet to cool

7. Once cool, store in a mason jar in the fridge for up to 2 weeks

Try it on cottage cheese, Greek yogurt or fruit salad!

I’ve also made Aloha Granola (pineapple, papaya & coconut) and Maple Walnut Granola in my slow cooker. What’s your favourite Granola flavour?

See my list of available samples of Epicure product by clicking here.

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