El Mouled Gingerbread Cookies
By Shewekar Elgharably • December 23, 2015
When a classic christmassy recipe meets a very authentic presentation… We are delighted that Shewekar ElGharably shared with us her very special festive cookies. Just the perfect way to celebrate El Mouled El Nabawi and Christams…
We cannot say much, the picture says it ALL!!! And we can’t help but wonder where she found those super special cookie cutters… As for the moon-shaped ones, you can use a regular cup to make simple circles, then use the same cup again to cut out the circle into a moon-shape!
This recipe yields around 20 medium sized cookies.
- 2 1/2 cup flour - دقيق
- 1 1/2 teaspoon baking soda - بيكربونات الصودا
- 1 teaspoon cinnamon powder - قرفة
- 1/2 teaspoon salt - ملح
- 1/4 teaspoon black pepper - فلفل أسود
- 1 teaspoon ginger powder - بودرة جنزبيل
- 1 teaspoon cloves - قرنفل
- 1 medium lemon peel - قشر ليمونة
- 1 medium orange peel - قشر برتقال
- 1/2 cup butter (at room temperature) - زبدة
- 1 cup brown sugar - سكر بني
- 1/2 cup sugar - سكر
- 1 large egg - بيضة
- 1/2 cup molasses - عسل أسود
- 2 cup icing sugar - سكر بودرة
- 5- 6 tablespoon water - ماء
- food colouring (optional) - ألوان للطعام
Step by step
- Preheat the oven to 180C. Line your baking tray with parchment paper.
- In a bowl, mix all the dry ingredients together with the zest of one orange and one lemon. Set aside.
- In another bowl mix the wet ingredients: beat the butter with the sugar, molasses, and one egg until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix with your hands until the dough comes together into a ball. For best results, place it wrapped in cling film in the fridge for 15-30 minutes.
- Dust your working surface, your rolling pin and cookie cutters with a little flour. Roll out the dough until it's 4- 5 mm thick. Use the cookie cutters to cut out the cookie shapes and arrange them on the baking tray (about 3 cm apart).
- Use your hands to work the remaining dough into another ball and repeat the process.
- Bake the cookies for 10- 12 minutes or until golden. Remove from the oven and allow them to cool on the tray before you transfer them to a cooling rack.
- For the icing, mix the icing sugar with the water until you reach a smooth yet relatively thick consistency. (Add one tablespoon at a time because you might not need the full quantity of water).
- If you are using food colouring, divide the icing into different bowls, and add one drop of each colour to the different bowls and mix.
- Use piping bags to decorate the cookies. Allow the icing to dry before serving.
Beram Freekeh & Meat Cubes
الوصفه بالعربي This dish is traditionally done with so-called rice pasta (Lessan...
Guacamole: Chunky Avocado Spread & Dip
الوصفة بالعربي This avocado dip is chunky and full of flavour! It can stay up to 2...
Sugarless Banana Brownies
This banana brownies recipe is the one you go to when you have a sweet tooth or want to make your...
Oat & Fruit Pancakes
Perfect for the lunchbox with added fruits, as finger food for little kids on the go, or at home with a drizzle of pure honey, these Oat Pancakes are simply delicious and so easy to prepare a night in advance!
Middle Eastern Open Minced Meat Pie
This Open Minced Beef Pie is a feast of Middle Eastern flavours. Whether at brunch, or dinner parties, it is always a show-stopper and a huge crowd pleaser.
Spinach & Cheese Pie
The Spinach and Cheese Pie is crispy from the outside and smooth(almost creamy) from the inside with a tasty cheesy yet fresh taste. It is perfect as a side veggie dish for your everyday lunch as well as for big gatherings. This recipe serves 4-6. For bigger dinner parties, you will need to double the […]
Chicken & Broccoli Filo Pie
The chicken & broccoli filling to this filo pie is so delicious and heartwarming. The cheese melting between the soft broccoli and tender chicken along with the crispiness of the buttered filo provide you with the deliciousness and warmth you expect from a homemade pie! You can prepare it as a round or as a […]