Helen has been slightly obsessed with these ever since she saw them on the front cover of the originalTartinebaking book by Elisabeth M. Prueitt and Chad Robertson. In the book, they used an antique embossed rolling pin to create the imprint before cutting them into rectangles; here, we use round cookie stamps for the imprint before cutting them out with a round cookie cutter. Once the glaze is applied, they really do look like antique tiles. Try and get ahold of some stamps if you can—they’re very popular in Scandinavian countries and caneasily be bought online. If you can’t get any, the gingerbreads can also be made as regular cookies, using round cutters, or cut into squares or rectangles with a knife.
Ingredients
Makes 12–14 (depending on the size of stamp and cutter)
Rum-Butter Glaze:
Step 1
把黄油、糖和糖蜜的碗啊f an electric mixer with the paddle attachment in place. Beat on medium speed until smooth and incorporated. Add the egg yolk and continue to beat until fully combined.
Step 2
Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl. Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently. Roll out the dough so that it is about 1/4 inch/ 0.5 cm thick. If the dough is very soft, you will need to chill it.
Step 3
Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper and set aside.
Step 4
Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. How far you need to press to get an imprint will depend on your stamp; the patterns on some are more deeply cut than others. Bear in mind that the cookies rise a little when cooked, so any soft imprints will disappear. Using a round cookie cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread. Transfer the cookies to the lined baking sheets, spaced about 3/4 inch/2 cm apart. Reroll the dough and continue to stamp and cut cookies until all the dough is used up.
Step 5
Bake for 9–10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don’t be tempted to bake them for any longer.
Step 6
To make the rum butter glaze文化遗产是在烤箱,杯子ze needs to be brushed onto the cookies while they are still warm, sift the confectioners’ sugar and cinnamon into a small bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to—it should be the consistency of runny honey.
Step 7
Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely.
Make-Ahead
Step 8
Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking.
Storage
Step 9
These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.
If you want to keep the glaze booze-free, the rum in the icing can be replaced with lemon juice.
How would you rate Soft Gingerbread Tiles With Rum Butter Glaze?
Leave a Review
Reviews (18)
Back to TopThese were an instant hit with my family. Added a touch more butter to the dough and added a few drop of rum extract to the glaze to punch up the rum flavor. I did not roll them out, but rather used a cookie scoop and then pressed with down with my mould that was dusted in sugar. Came out soft and the glaze was a fantastic addition to gingerbread.
Anonymous
Germany
12/22/2022
Question- Any reason why this recipe can’t be doubled?
Dia Walsh
Evanston,IL
12/16/2022
FYI, 100g of molasses is closer to 1/3 cup than 1/4, which may be responsible for why some of you are experiencing dryness with this recipe—I didn't find this in the errata, but it's an important difference. I don't have to adjust butter or egg to get a pliant texture that maintains the imprint of the stamp (best when you pop in the freezer for 5m prior to baking). I usually use regular rather than blackstrap molasses (with a little more salt to balance the flavor), which may also account for my positive results with the recipe (unsulphured has more moisture than blackstrap). The original UK recipe calls for black treacle, which I understand to be between molasses and blackstrap. These are so delicious—I had several previous favorite holiday cookie recipes but these may have surpassed them to become my favorite!
Anonymous
San Francisco, CA
12/9/2022
The dough is so dry (and so is the cookie). We rolled it into about a 1 1/4” log, wrapped and refrigerated, then sliced thin and stamped, which was easier. They definitely taste better the next day. Next time I will try using the whole egg as others have said. I will also keep looking for a recipe we like more.
Anonymous
Thumbwhere
12/6/2022
Besides Rum, what other alcohol substitute to glaze that would taste equally delicious?
Caroline
Malaysia
12/3/2021
I’m shocked by this low rating. I make these every year and they are delicious. I use an embossed rolling pin for the pattern and they are beautiful. I’ve even messed up the recipe in past by adding too much flour, and just added more liquid to get to the right consistency—still were delicious!
Kim
Denver, CO
11/7/2021
My mother tried to replicate this recipe after we successfully made it at her house for our yearly family xmas cookie bake. She was having a lot of issues with the dough being crumbly, which didn't occur when I made the recipe the first time. The secret seems to be using a full egg. Thanks to ADHD I misread the recipe, and the two times we made it with a full egg, the dough was butter smooth, very few cracks, versus the attempts my very meticulous mother made in following the recipe to the letter. The cookies are also best at 0.5 cm thickness while baked for 8m. Any thinner and they tend to get hard. Hope this helps everyone having issues with cracking dough. These cookies are amazing when they turn out right, and the rum butter glaze adds a nice flavour to them
Cookietester00
Montreal
12/30/2020
I have some doubts about this recipe. First, Dutch process cocoa isn't usually paired w baking soda, just saying. Secondly, I don't think there's enough wet to dry ingredients or something else is missing as when I made the dough zi got a bowl full of nice crumbs like for a crumb topping. Would appreciate an editor taking a look at this and providing some clarification on the process.
Reneejean
North DaColda
12/20/2020
Worked beautifully with the cookie stamp and super delicious. A big hit.
bizgrl
New York
12/20/2020
Easy, delicious gingerbread cookie! We used a very spicy rum for the glaze and I can’t stop eating them.
Pale-dough
Portland, OR
11/29/2020
I absolutely love these but they were way too crumbly to roll so I added the egg white and that did the trick. They’re perfectly cakey and taste amazing.
xaocfr
Kansas City
12/28/2019
I don’t know how you’re going to roll out this dough as directed as it was so crumbly. I first added 2 more T of butter. A bit better. Finally added 1/4 cup of milk to get it pliable enough. They baked well but next time I’d increase the spices 50-100%.
tom.gull8054
Oak Park, IL
12/21/2019
Meh! Dough very crumly - hard to roll out smoothly without cracking badly. Icing was way too thick. Thinned out with a lot more water than called for and it still pooled too much and hid the stamp designs. Had to ice them straight out of the oven to get any kind of spread on the icing. I have a much better recipe for gingerbread cookies that I'll go back to.
jbeaty
Texas
12/19/2019
These worked wonderfully on the first try! They held their shape perfectly, and the dark gingerbread flavor is divine. I made sure to grind the spices fresh, and also chilled the cookies for 10 minutes after stamping / pre-baking. Can't wait to make them again!
Anonymous
12/19/2019
A decent recipe with a tricky dough. I intentionally swapped the blackstrap molasses for the sweeter, unsulphured "fancy" molasses. They are a gorgeous cookie to look at and eaters seem to like them! A great visual contrast to seasonal cookies such as shortbread and festive-iced cookies.
Anonymous
Toronto, ON
12/16/2019
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