Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

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.

  • 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. /Users/prallfreedman/Desktop/image1.jpeg

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.