{"id":3528,"date":"2020-11-27T19:15:43","date_gmt":"2020-11-28T00:15:43","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=3528"},"modified":"2026-09-06T06:45:06","modified_gmt":"2026-09-06T11:45:06","slug":"gingerbread-cookies","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/gingerbread-cookies\/","title":{"rendered":"Gingerbread cookies"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

I was cooking with the kids, quite an adventure! I love it, but let’s be honest, it’s not easy. You must have a lot of patience before going on such an adventure. Well, it’s especially my 2-year-old boy who makes it difficult; cookie sheets fallen on the floor, shredded dough, flour thrown everywhere, etc., but he’s having so much fun. I won’t show you the kids in action, I know that with the pandemic, it has become popular to make videos with the children in the kitchen, but for us, this part will stay behind the camera.

On the other hand, it is with pleasure that I share our recipe of the week: gingerbread cookies with golden syrup. And what did they like the most? The decoration of the cookies! We are far from what you can see on Pinterest, but we still find them gorgeous, and my mummy’s heart melts in front of their masterpieces!<\/div><\/p>\n\n\n\n
\"Biscuits<\/figure><\/div>\n\n\n\n

About the gingerbread cookies<\/h2>\n\n\n\n

When you think of Christmas, you inevitably think of gingerbread. Whether in cake or cookies, I love them all. In France, we tend to make them with honey; in Canada, with molasses; this recipe is British inspiration because I use golden syrup; it gives a caramelized touch that I particularly appreciate.<\/p>\n\n\n\n

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Gingerbread cookies<\/figcaption><\/figure><\/div>\n\n\n\n
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What is golden syrup ?<\/summary>
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Golden syrup is a thick, amber-colored syrup. Its appearance is very close to honey. It is obtained from the sub-product of sugar cane refining, or sugar beet, and inverted sugar syrup. It is a product invented in England and has existed since the 1880s.<\/p>\n<\/div><\/details><\/div>\n<\/div>\n\n\n\n

1\/ I buy the golden syrup at Gourmet Laurier in Outremont. Any English grocery store should have some too. Otherwise, you can replace golden syrup with honey. The taste will not be precisely the same, but it will be perfect too.<\/p>\n\n\n\n

\"Golden<\/figure><\/div>\n\n\n\n

2\/ Flour your worktop well; the dough will be sticky. Also, flour the top of your dough to make it easier to work with and cut it. If your dough is too difficult to work with, do not hesitate to put it in for a few minutes in the fridge to become firmer.<\/p>\n\n\n\n

3\/ To decorate, I make royal icing without eggs, with a few drops of colouring. You could make icing with egg white if you prefer. You could also replace a little bit of the water with lemon juice.<\/p>\n\n\n\n

4\/ I use pressure bottles to make the decorations. It’s precise and easy to use. It’s cheap, and you can find them easily (I think I even saw some at Dollarama). You can find the set of 2 bottles from Wilton on amazon for a few dollars. <\/p>\n\n\n\n

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\"Biscuits<\/div>\n<\/div>\n
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Gingerbread cookies<\/h2>\n
Crunchy cookies with a caramelized taste and the indispensable touch of spices that takes us into the magic of the holidays.<\/span><\/div>\n
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