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Mark it with an E: Ring in the Winter Olympics Gingerbread Cookies

October 30, 2017

 

Hi bakers! My name is Evelyn, and welcome to my kitchen. I’m 14-years-old, I have one cochlear implant and one hearing aid, and I live in Canada. I’m here to share my love of baking with you, so whip out your spatula, and let’s get cooking!

 

 

 

Ring in the Winter Olympics Gingerbread Cookies

 

INGREDIENTS

• 3 cups flour
• 3⁄4 cup packed dark brown sugar

• 3⁄4 teaspoon baking soda

• 1 Tablespoon ground cinnamon

• 1 Tablespoon ground ginger
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon salt

• 1 1⁄2 sticks of butter, softened to room temperature, cut into 12 pieces

• 3⁄4 cup light or dark molasses

• 2 Tablespoons milk

 

ROYAL ICING

  • 2 Tablespoons meringue powder

  • 1⁄4 cup water (plus more for thinning)

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • Red, green, yellow, blue, and black food coloring

DIRECTIONS

1. Preheat the oven to 350 degrees. In an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at low speed until combined (about 30 seconds). Stop the mixer and add the pieces of butter. Mix at medium-low speed until the mixture is ‘sandy’ (1 to 2 minutes).

2. Reduce the speed to low and gradually add the molasses and milk. Mix until the dough is evenly moistened (about 20 seconds). Increase the speed to medium and mix until thoroughly combined (about 10 seconds).

3. Scrape the dough onto a work surface and divide in half. Working with one portion at a time, roll the dough 1⁄4 inch thick between two large sheets of parchment or wax paper. Leaving the dough sandwiched between the paper, stack it on a baking sheet, and freeze until firm (15 to 20 minutes).

4. Remove one dough sheet from the freezer and place on the counter. Peel off the top paper sheet. Using a 31⁄2” round cookie cutter, gently cut the dough into 3 circles in a straight row with just 1⁄4 inch in between each. Using a 21⁄2” round cookie cutter, cut out the centers of the 3 circles. Take the larger cookie cutter and cut 2 circles INTO the 3 already cut circles to form the rings (see picture). Remove all extra dough.

 5. On a different baking mat or parchment paper, roll out dough again. Cut 2 large circles, then use the smaller cutter to make the cut outs. Remove excess dough

6. Place onto cookie sheets and bake until set in the centers (3 to 5 minutes). Watch carefully—baking won’t take long!

7. Cool on sheet for 2 minutes, then remove the cookies with a wide metal spatula and place on a wire rack. Cool to room temperature. When the cookies have cooled, pieces should t together to form the Olympic rings!

8. Gather the scraps and repeat the rolling, cutting, and baking process with all of the remaining dough.

 

ROYAL ICING DIRECTIONS

1.In the bowl of a stand mixer, whisk together meringue powder and water until a slight foam forms.

2. Add in powdered sugar and vanilla. Mix until icing becomes light and airy (about 2 minutes). If the mixture is too thick and not mixing well, add more water 1 teaspoon at a time. The icing should still be very thick at this point.

3. When ready, separate icing into 5 bowls and add food coloring to make each bowl a different color. Mix well and transfer each to separate piping bag.

4.Outline the top of each cookie, then fill in. Use a picture of the Olympic rings to help!

 

 

Did you try this recipe? We want to see! Get baking, then send in your pics! info@hearingourway.com or @HearingOurWay

 

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