Okay, so today I messed around with making biscoff gingerbread. Here’s how it went down.
First things first: gathering the stuff. I needed flour, obviously. Some butter – the unsalted kind. Brown sugar, because that’s what gingerbread needs. Then the spices: ground ginger (duh!), cinnamon, cloves, and a pinch of nutmeg because why not? And the star of the show: biscoff spread. Oh, and some golden syrup for that sticky sweetness.
Next up: the mixing. I creamed together the butter and brown sugar until it looked kinda fluffy. Then I chucked in the golden syrup and biscoff spread. This part was kinda hard because the biscoff spread was cold and stubborn. I probably should have microwaved it a bit. Anyway, mixed it all until it was smooth-ish.
Then came the dry ingredients. I whisked together the flour, spices, and a bit of baking soda in a separate bowl. Slowly, I added this dry mix to the wet stuff. At first, it was all crumbly and looked like a disaster. But I kept mixing, and eventually, it came together into a dough. A pretty sticky dough, I might add.
Chilling time! This is where I almost messed up. I wrapped the dough in plastic wrap and threw it in the fridge. Forgot about it for, like, three hours. When I took it out, it was rock solid! Like seriously, I could have used it as a weapon. So, I let it sit on the counter for a good hour until it softened up enough to roll out. Next time, I’m only chilling it for an hour, tops!
Rolling and cutting. I floured my countertop like crazy, and rolled out the dough. It was still a bit sticky, but manageable. I used some gingerbread man cookie cutters (classic!) and cut out a bunch of shapes. Some were wonky, but hey, that’s part of the charm, right?
Baking time! I popped those little gingerbread guys into a preheated oven at 350°F (about 175°C). The recipe said 8-10 minutes, but I kept a close eye on them. They started to brown around the edges after about 7 minutes, so I pulled them out. I let them cool on a wire rack. The smell was amazing, by the way.
The fun part: decorating! I made a simple icing with powdered sugar and a bit of milk. I added some red and green food coloring to make it festive. Then, I went to town decorating those gingerbread men. Some got smiles, some got buttons, some got crazy zig-zag patterns. It was a total free-for-all.
The verdict? They tasted pretty darn good! The biscoff flavor was subtle but definitely there. They were chewy and spicy and sweet – everything you want in a gingerbread cookie. They weren’t perfect, but they were homemade and fun to make.
- Would I make them again? Absolutely.
- Would I change anything? Yes, chill the dough for less time. And maybe add a bit more biscoff spread for a stronger flavor.
Overall, it was a successful baking adventure. Now, to eat all these gingerbread men before I regret it!
