Month: November 2019

In the bowl of a stand mixer, put butter, brown sugar, molasses, ginger, cinnamon, nutmeg, ground cloves and salt.

Cream everything together until smooth.

Add the egg and whisk more.

Sift in the flour and baking soda, then mix with a wooden spoon.

Get your hand in the dough and gently mix it and form a ball.

Cover with plastic wrap and refrigerate for about 1 hour.

In a slightly floured working board, roll out the dough to about 1/8 inch thick.

Use a gingerbread man cookie cutter to cut out the dough.

Place the cut out pieces in a non stick baking sheet.

Bake in a 350°F preheated oven for about 8 to 10 minutes.

Let cool completely.

Decorate the gingerbread men cookies as you like them, with sugar icing, royal icing, chocolate, you name it.

First, place a cheesecloth in the top of a steamer.

Pour semolina on the cheesecloth.

Place the top of the steamer with semolina on a pot of boiling water.

Let the semolina steam for about 15 minutes.

Pour the steamed semolina in a large shallow dish and let cool.

Pour the steamed semolina in a large frying pan, over medium low heat.

Toast semolina until it gets that golden color. Set aside.

Place butter in a saucepan over medium heat and let it melt.

Add honey to the butter and let it just warm up ( not boil).

Turn off the heat.

Pour toasted semolina and mix it well.

Let set for about 5 minutes.

You will notice butter on top, mix it again and pour it in a serving plate.

Take a cookie cutter of your choice and dip it in the Tamina, then place the cookie cutter in another plate containing cinnamon.

Stamp the Tamina with the cookie cutter (with cinnamon).

Decorate with nuts, candies or anything you like (optional).