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Soft gingerbread tiles with rum butter glaze from Sweet (page 42) by Yotam Ottolenghi and Helen Goh

  • dark rum
  • ground cinnamon
  • ground ginger
  • plain flour
  • butter
  • ground cloves
  • egg yolks
  • Dutch-process cocoa powder
  • black treacle

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Notes about this recipe

  • Eat Your Books

    Can substitute blackstrap molasses for black treacle, and lemons for dark rum. Errata from publisher of US/CA editions: Step 2 includes bicarbonate of soda.

  • raybun on December 20, 2017

    I loved these cookies but mine were very crisp, probably due to my fan oven. Next time I’ll reduce the baking time by a few minutes, just to compare. The rum butter glaze is heavenly. (Photo)

  • Charlotte_vandenberg on October 06, 2017

    Using the same cookie presses as those used in the photo in the book, these cookies have a diameter of almost 10 cm. The cookies very nice and fragrant and the glaze, I made the rum version was delicious. I used the time and temperature of the oven as indicated in the book and they were very good, a little soft in the middle.

  • DKennedy on October 06, 2017

    This is the first recipe I tried from Sweet. I made a test batch of these tiles in preparation for an upcoming tea. The dough came together easily, though I was worried it might be a little dry as I was kneading it. I didn't have any real tile molds so I used a variety of cookie cutters for this test batch. I have a tile press on its way from Russia - hopefully it will arrive in time for the tea. The cookies held their shape and impressions well. My cookies were rolled too thin and so were crispy instead of soft. Baked at 375 for 9 minutes, turning once, I think I might back off of this time going forward. I also didn't read ahead so I didn't have my glaze ready til the cookies cooled, but it didn't seem to matter. I made the lemon version of the glaze and it was perfect. Excellent right before bedtime with a cup of tea. /Users/prallfreedman/Desktop/image1.jpeg

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