Make your own gingerbread latte cookies

by AryanArtnews
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After eight weeks of competition, Ottawa’s Aimee De Cruyenaere returned in second place. Great Canadian Baking ShowFifth season, and a great desire to accomplish some of her own holiday baking.

23-year-old De Cruyenaere is a student of industrial design at Carleton College. She said she attended the show on her third attempt and took advantage of the pandemic downtime to hone her baking skills.

DeCruyenaere shared a recipe for friends and family, the Gingerbread Latte Cookies, on CBC Radio. All-in-a-day D is for the dinner segment.

Gingerbread latte cookie


Brown butter gingerbread cookie

  • 3 1/4 cup all-purpose flour
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon all spices
  • 1 tablespoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup of butter
  • 1 cup of dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg and 1 yolk at room temperature
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of boiling water
  • 1 1/2 teaspoon baking soda
  • 1 tbsp flashy molasses

Espresso white chocolate ganache

  • 3 cups of white chocolate chips
  • 2/3 cup heavy whipped cream
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla essence
  • Pinch salt

Decorative frosting:

  • 1 cup of powdered sugar
  • Pasteurized egg white 1-3 teaspoons
  • Black and red gel food coloring

How to use brown butter gingerbread cookies:

  1. For brown butter gingerbread cookies, add butter to a medium-sized pan over medium heat and stir until completely melted.
  2. Once melted, cook the butter for a few minutes and continue to stir until the color turns golden and the aroma becomes nutty. Immediately remove the butter from the heat, transfer to a heat-resistant bowl and place in the refrigerator for about 30 minutes. The butter needs to be firm, but when poke it gives a slight amount.
  3. Mix flour, spices and salt in a medium bowl. Stir well and set aside.
  4. In a bowl of a stand mixer with a paddle attachment, tap chilled brown butter and both sugars at medium speed for 3-5 minutes until light and fluffy.
  5. Add eggs, yolks and vanilla and beat for another minute.
  6. In a small bowl, mix boiling water, baking soda, and vanilla. Add this mixture to the butter mixture and tap slowly until mixed.
  7. Sift the dried ingredients into the butter mixture in two portions. Tap slowly until mixed and scrape off the bowl with each addition.
  8. Shape the dough into discs, wrap it in plastic wrap, and chill in the refrigerator for 1-4 hours.
  9. Preheat the oven to 350 degrees Fahrenheit and line up the parchment on a large cookie sheet. Divide the chilled dough in half. Sprinkle the work surface with flour and roll the first part of the dough to a thickness of 1/8 inch.
  10. Leave the second part of the dough wrapped in plastic wrap to prevent it from drying out. Using a 2.5 inch circle cookie cutter, cut as many rounds as possible with the rolled dough.
  11. Use a 1-inch circle cutter to make a hole in the bottom half of the cookie. This is the entrance to the reindeer’s face.
  12. Transfer the cookies to the top plate and bake for 8-10 minutes until the top hardens and the bottom turns light brown.
  13. Repeat rolling, cutting and baking with the remaining dough and dough scraps. Let the cookies cool.

How to get to Espresso White Chocolate Ganache

  1. Place chocolate chips, cream and espresso powder in a medium-sized microwave oven. Microwave at 20 second intervals with stirring between each burst until the chocolate is completely melted and smooth.
  2. Add salt and vanilla and chill in the refrigerator for about 30 minutes. Just set the ganache.
  3. Add the ganache to the bowl of the stand mixer with the whisk and whisk at medium speed for about 3 minutes until the color is light and fluffy.

Decorative frosting direction:

  1. For frosting, mix the powdered sugar and enough egg whites with a whisk until a thick paste is formed.
  2. Divide the frosting into two parts. Part of it is colored red and part of it is colored black. Put the frosting in two piping bags and make a very fine hole in the tip.

Final assembly:

  1. Spread a thin layer of ganache on top of the cookie without holes. Sandwich a cookie with a notch on top of the ganache.
  2. Pipe the nose, eyes, and antler of each cookie with frosting. Set up the frosting at room temperature for at least 1 hour before storing the cookies. This will make about 30 sandwich cookies.

(The recipe was adapted from Ashley Manila, Baker by Nature.).

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