Brown butter gingerbread tiles
Brown butter gingerbread cookies with a spiced rum glaze, soft and chewy, or crisp depending how you roll them. Thin ones are lovely and crisp and thicker rolled tile cookies are softer.
Ingredients
- 100 g unsalted butter once browned you will need 75g
- 60 g soft dark brown sugar
- 40 g soft light brown sugar
- 50 g golden syrup
- 25 g black treacle
- 1 medium egg
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp all spice
- 250 g plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Rum glaze
- dark rum (or orange juice or water) it was also nice with coffee liqueur
- 200 g icing sugar
- pinch of cinnamon
Instructions
Make brown butter
- Make brown butter by heating the butter in a pan, stir until the butter melts. It will bubble up and simmer, then the simmering and the bubbling will stop, it will be nice and brown. This is when its ready. remove from the heat.Take the bowl you will be using and place it on the scales and weigh 75g of the brown butter, then put the bowl in the fridge for 20 minutes.Using a whisk. mix the butter together for a minute and it should go pale and creamy like very soft whipped butter. If not chill for a bit longer. Once the butter has firmed up enough like the consistency of softened butter its ready to use.
Make the dough
- Cream the butter together with the sugars using an electric whisk until pale and creamy. (About 2 minutes. Scrape around the bowl with a spatula and mix briefly again.Then add the golden syrup and treacle and whisk until combined.Then scrape the bowl and add the egg and whisk again until well combined
- Mix the flour, baking soda, spices and salt together and mix in.The dough will be very soft, take some plastic wrap and lightly flour it then add the dough and wrap up and chill for at least an hour, or over night.
- On a floured surface roll out the dough and make cookies. Thin cookies will have a nice snap and be crisp and thick tile like cookies will be soft and chewy, roll out and make as you wishBake at 180c-350f for about 8 minutes depending on size. The large cookie on the cookie box is made with this dough and took a little longer.(i wanted them to look like stamp cookies so i cut deer's with excess dough and placed it on top before baking)
Glaze
- Sift icing sugar in a bowl and add a pinch of cinnamon then add your chosen liquid a tsp at a time until you have a runny glaze, drizzle or brush on the glaze. Leave for an hour or so to dry.