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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

  • BlueSkies21 on May 09, 2026

    Delicious and easy. But skip stamping, you can’t see the print after adding the glaze

  • CourtneyT on December 10, 2025

    Absolutely gorgeous! The dough is a bit fiddly coming out of the mixer. It appears dry and crumbly at first but responds well to gentle kneading. I popped the dough into the fridge for a bit to cool before rolling to 6mm. I don’t have cookie stamps but used an embossed rolling pin with good results. I made the rum version of the glaze and I had enough glaze from the first batch leftover to glaze the second batch. Will definitely make again!

  • dbuhler on January 17, 2025

    I am in the minority on this one because I wasn't that impressed with these. To start with the Doe was incredibly dry despite weighing all of my ingredients. Also, the baked cookies were gritty and I believe that's because there wasn't enough moisture to dissolve the sugar (he only moisture in this recipe is one egg yolk and softener butter). Because the dough was so dry I couldn't stamp the rolled out though so I needed to ball it up and push it with the stamps. The impression was very crisp and stayed crisp even after baking. The glaze set up way to fast so I had to keep heating it up to keep it loose enough to brush on the cookies. These will definitely get eaten, but I may try using my cookie presses with my favorite soft gingerbread cookie dough that's already tried and true for us. I'm glad I tried these, but I don't think I'll make them again.

  • Jane on December 12, 2023

    I've been wanting to make these for ages and a Christmas cookie swap with friends was the time. I made a triple batch - lots of bicep exercise pushing the stamps into the dough! They are so pretty with the glaze and taste great too.

  • elysedc on June 16, 2022

    dough came together well, cookies were nice and soft. my rum butter glaze looked much browner than expected. As a huge fan of blackstrap molasses, I personally would seek out black treacle next time I try these - molasses flavor was much too strong.

  • DePollepel on June 19, 2021

    very tasty, you can use cookie stamps for the top

  • darcie_b on December 12, 2019

    Added 3/4 teaspoon powdered espresso to make it mocha gingerbread. Yum.

  • EmilyR on December 13, 2018

    Baked for about 8 minutes - both on convection and over:under heat, rotating once. Not using convection worked better. Some tiles were glazed with Glühwein and others with a light lemon. Next time I will mix the Glühwein and lemon. Very strong gingerbread molasses flavor. A double batch made 30, 1/4” thick cookies.

  • dinnermints on December 09, 2018

    Excellent! They definitely benefit from the glaze. Lovely soft texture.

  • 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.

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