Chetna Makan's Cardamom & Clove Gingerbread People
Photography by Kristin Vicari
Recipe by Chetna Makan
Start to Finish: 55 minutes | Servings: Makes 24 cookies |
Ingredients
Cookies
- 1 stick plus 1 tbsp. unsalted butter, at room temperature
- 1/3 cup plus 1 tbsp. (packed) dark brown sugar
- 1/4 cup golden syrup (such as Lyle’s Golden Syrup)
- 1 large egg, lightly beaten
- 2 cups plus 2 tbsp. all-purpose flour, plus more for rolling
- 1/3 cup self-rising flour
- 3/4 to 1 tsp. ground cardamom
- 1/4 to 1/2 tsp. ground cloves
Icing
- 1 large egg white
- 2 cups confectioners’ sugar
- 1/4 tsp. fresh lemon juice
- Red and green food coloring
Preparation
1. Using a wooden spoon, in a medium bowl, beat the butter, brown sugar, and golden syrup until creamy, about 2 minutes. Beat in the egg. Add both flours and the spices and fold until blended. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 15 minutes.
2. Arrange racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch thick. Using gingerbread cookie cutters, cut out the cookies and transfer to the baking sheets, spacing them apart. Bake until lightly browned around the edges, 10 to 12 minutes. Let cool completely on a wire rack, about 20 minutes.
3. In a small bowl, whisk the egg white until stiff. Gradually whisk in the confectioners’ sugar, then the lemon juice. Spoon one-third of the icing into a piping bag. Divide the remaining icing between 2 small bowls. Mix in a few drops of red food coloring into 1 bowl and a few drops of green into the other. Transfer each icing to a piping bag. Pipe each icing onto the cookies. (The cookies can be stored in an airtight container at room temperature for up to 4 days.)
