December 25, 2020
Ginger Jubilee Cookies
This was the surprise winner of this year’s Christmas baking: a dense cookie with a rich flavor, suitable for dunking in coffee or nibbling with your after-dinner adult beverage. Adapted from Joy of Cooking.
In a double boiler, over simmering water, mix
- 2/3 c honey,
- 1 c sugar, and
- 2 oz butter.
When combined, thoroughly mix in
- 2.5 c flour,
- 1 tsp baking powder,
- 1/2 tsp baking soda,
- 1 Tbsp speculaas spices (or similar mix of cinnamon / cloves / etc), and
- 1/2 c whisky (or equivalent; I used rye).
Turn out onto a lightly-floured surface and allow to cool a bit, then roll into a rectangular shape.
Top with a sprinkling of
- 1/3 cup slivered blanched almonds and
- 1/3 cup candied ginger chopped fine (the original uses candied citrus peel).
Roll into a long cylinder and wrap with plastic cling film. Refrigerate for at least six hours.
Slice into 1/4” disks and lay on a silpat mat or cookie sheet.
Bake at 400 F for about 9 minutes; take them out when they have just begun to caramelize on the bottom, but are still a bit soft, as they will harden as they cool.