Tell me… Who would be so stupid as to make a very large batch of biscuit dough (one they haven’t made before and, therefore, don’t know what it is going to taste like) one evening and then next morning spend two hours pressing the dough into a rag doll mould and then continue moulding the dough that evening (there was a lot of dough and it was bloody boring) and then put the biscuits in the fridge until the next morning so they keep their impression and then bake them and then, when they were cold, TRY to ice faces onto them?
I am… but never again.
I should have known it would take forever when I saw that the recipe called for 5 cups of flour. I even said to Maus, ‘That is a lot of flour.’ It sure was; we ended up with 50 rag doll gingerbread biscuits.
Now, if you are silly and decide to make this recipe, please note it calls for 1 cup of molasses (Brer Rabbit, mild) – I have absolutely no idea what that is. I had some Colonial Farms Refinery Molasses in the cupboard so I used that but it is overpowering. You can’t even taste the spices. If you have access to Golden Syrup, I would replace the molasses with it. I certainly will next time…
OMG, is there going to be a next time?
Maus likes the biscuits as they are. I found the molasses too strong. If you are in the States then you probably know what Brer Rabbit mild molasses is. If it is in fact mild, go ahead and use it, otherwise, consider a substitute. I don’t know if you have Golden Syrup in the States.
The recipe is from a little booklet I received when I bought my moulds from Gene Wilson (cookiemold.com).
- 1 cup molasses (Brer Rabbit, mild) or Golden Syrup
- 1 cup margarine (250g). For some reason, Gene recommends using margarine rather than butter when moulding biscuits. I used butter the first time I made Speculaas and they didn’t hold their shape very well so this time I stuck with Gene’s advice to use margarine.
- 1 cup dark brown sugar
- 5 cups plain flour
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp salt
- 1 large egg
- 1 tsp vanilla essence
- Heat the molasses in a large saucepan.
- Remove from the heat and stir in the margarine and brown sugar.
- Sift the flour, ginger and cinnamon together in a separate bowl.
- Slowly add most of the dry ingredients to the molasses mixture.
- Lightly beat the egg and vanilla together then slowly add to the mixture.
- Add the remaining flour.
- Mix well.
- Cover dough, put in fridge for, at least, 4 hours or, preferably, overnight.
- Shape the biscuits. See my Speculaas post for my hints on the best way to do this.
- Put the biscuits on a tray lined with baking paper and refrigerate overnight.
- Preheat oven to 180°C.
- Bake in preheated oven for 10-15 minutes.
- 1 cup of icing sugar
- 1 egg white
- Beat the egg white until soft peaks form.
- Slowly add icing sugar, a little at a time.
- Beat until stiff.
- Add food colour, if desired.
- Ice facial features and any other features you like. (This is easier said than done.)