Gingerbread Tiles with Spiced Buttered Rum Glaze
 
 
Soft gingerbread tiles topped with a lightly spiced buttered rum glaze - easy to make and perfect for the holidays.
Yield: 24 cookies
Ingredients
  • 6 tbsp (85 g) unsalted butter, room temperature
  • ⅓ cup + 2 tbsp (90 g) dark brown sugar
  • ¼ cup (100 g) blackstrap molasses
  • 1 large egg yolk
  • 1¾ cups + 2 tbsp (235 g) all purpose flour
  • 1 tbsp Dutch processed cocoa powder
  • ½ tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
For the rum butter glaze
  • ⅔ cup (80 g) powdered sugar
  • ⅛ tsp ground cinnamon
  • 1 tbsp (15 g) unsalted butter, melted
  • 1 tbsp dark rum
  • 1 tsp warm water
Instructions
For the cookies
  1. Combine the butter, sugar, and molasses in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed until smooth and well combined. Add in the egg yolk and beat again until fully combined.
  2. Add the flour, cocoa powder, baking powder, ginger, cinnamon, cloves, salt, and pepper to the mixer bowl. Mix on low until the dough starts to come together. Pour the dough onto a lightly floured work surface and knead until it comes together into a ball. Roll out the dough to ¼-inch thickness. Chill if needed for 15-20 minutes. (For more intricate cookie cutters as above, it is definitely important that the dough be chilled so it doesn't get stuck in the crevices).
  3. Heat oven to 375F (190C). Line two baking sheets with parchment paper and set aside.
  4. Dip your cookie stamps in flour (if using) and then press them into the dough firmly so that the pattern gets imprinted on the dough. Transfer the cookies to the prepared baking sheets. Re-roll the dough and chill again if needed. Continue to stamp and cut out cookies until all of the dough is used up.
  5. Bake for 7-10 minutes, rotating the sheets halfway through, until firm.
For the rum butter glaze
  1. While the cookies are in the oven, sift together the powdered sugar and cinnamon. Stir in the melted butter, rum, and water. Whisk until smooth. If the glaze thickens too much as it sits, add in a bit more warm water until it is the consistency of runny honey.
  2. Remove the cookies from the oven and allow to cool for 5 minutes. While still warm, brush the glaze over the cookies with a pastry brush. Allow to cool completely on a wire rack before eating.
Notes
Recipe from Ottolenghi Sweet
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/12/gingerbread-tiles-with-spiced-buttered-rum-glaze.html