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Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper or a silicone mat.
In a small bowl, whisk together
All-Purpose Flour (1 1/3 cups)
Ground Ginger (1 Tbsp)
Ground Cinnamon (1/2 Tbsp)
Ground Cardamom (1 tsp)
Ground Nutmeg (1/4 tsp)
Ground Cloves (1/4 tsp)
Ground Anise (1/4 tsp)
Salt (1/4 tsp)
. Set aside.
In a separate mixing bowl, cream
Unsalted Butter (1/2 cup)
Dark Brown Sugar (1/3 cup)
for 3 minutes.
Molasses (1/2 Tbsp)
Egg Yolk (1)
and mix for 1 minute.
Add dry ingredients and mix until well combined. It should be a semi-soft ball of cookie dough.
Roll out the dough out in between two sheets of parchment paper until it is 1/4-inch thick. Place in the freezer for 5 minutes.
Cut the cookies out with your gingerbread man cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.
Place the cookies onto the parchment-lined baking sheet 1-inch apart. Freeze the sheet for 10 minutes, this is important so the cookies keep their shape.
Bake the cookies for 12-14 minutes.
Cool on the baking tray for 10 minutes and then cool them completely on a rack.
Royal Icing (as needed)
Black Gel Food Coloring (as needed)
food coloring to dye it black.
Roll out 2 tsp of
Colored Fondant (as needed)
into a ball and then use a rolling pin to roll it into a thin sheet. Use the gingerbread man cookie cutter to cut out the fondant.
Use a small knife to cut the gingerbread shape into a shirt/blouse (cut off arms and legs). Use a small amount of icing to glue the shirt onto the your gingerbread auntie cookie.
Repeat until all the aunties have blouses. To make the sari, roll out fondant until it's thin, and then drape the fondant so you have 1 fold.
Use a knife to cut out a tapered diagonal drape making sure the fold is in the center of your cut-out.
Use icing to glue it onto the cookies. Use additional icing to stick on earrings, bindis/chandlos, and decorate the saris with
Sprinkles (to taste)
Let dry and enjoy with a cup of chai!
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