Brown Butter Ginger Cookies with Vanilla Mascarpone

I got really excited coming into the Silly Season, I had grand plans for posts of homemade food gifts and fabulous festive fare… didn’t quite get there. For some reason this December has just flown by. Between work, Christmas parties, my birthday, this horrible heat wave and probably just being a bit lazy, I haven’t been able to meet my own expectations.

So, better late than never, I have a delicious recipe for you. I liked this recipe initially as I thought it was a interesting modern/gourmet (for lack of a better word, you know I hate it) sort of adult take on gingerbread. Traditional Christmas treats are delicious, but I do get excited when they reinvent the wheel.

With a crisp sugary outside and cake like inside and a rich mascarpone cream topping, plus being easy to whip up at the last minute, your holiday guests are sure to be impressed with your ‘gingerbread’.

Makes about 20-24

From Not Without Salt

3/4 cup butter
1/2 cup sugar
1 egg
1/4 cup molasses
2 cups plain flour
2 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 salt
1/4 cup raw sugar

225g mascarpone
1 tbs honey
1/2 tsp vanilla bean extract
You could also add a tablespoon of Brandy or your favourite liqueur

First you need to brown your butter. To do this simply melt in a saucepan over a high heat. Bring to the boil. The milk solids will foam up and as they do watch for them to turn golden. Once golden remove from heat and pour into another vessel that is not hot to bring the temperature of the butter down so it does not go on to burn. Leave to cool for a few minutes.

Preheat your oven to 180°C.

Combine the cooled butter with the sugar in a large bowl. Stir until start to dissolve. Add the egg and molasses and whisk well.

Whisk together the remaining dry ingredients, except for the raw sugar. Then add the butter sugar mix and mix until just combined and a dough ball has formed.

Mould into tablespoon sized balls, roll in raw sugar, shake off any excess, place on line baking tray, about 3-4cm apart.

Bake for 10 minutes until puffed up. Set aside to cool slightly.

For the cream, place all ingredients in a bowl and whisk to combine.

I like to serve while still slightly warm and let people butter their own so they can have as little or as much as they like. Merry Christmas.

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