Gingerbread-spiced crème brûlée cookies

Gingerbread-spiced crème brûlée cookies

Based on 6 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

10 min

Resting

60 min

Ingredients

2Servings
tsp
gingerbread spice
33⅓ g
flour
tbsp
baking powder
tsp
unsweetened cocoa powder
tsp
salt
6⅜ g
unsalted butter
6⅞ g
sugar
egg
15¼ g
honey
tbsp
molasses
egg yolks
3⅞ g
confectioner’s sugar
1⅔ g
starch
25 ml
whole milk
vanilla bean
flour (for dusting)
sugar (for serving)
MetricImperial

Utensils

fine sieve, bowl (large), 2 kitchen machine with whisk (e.g. Bosch OptiMUM), 2 plastic wrap, oven, rolling pin, cookie cutter, baking sheet, cutting board, knife, pot, whisk, piping bag, flambé torch

Nutrition per serving

Cal151
Fat4 g
Protein3 g
Carb26 g
  • Step 1/5

    Sift flour, baking powder, gingerbread spice, cocoa powder, and salt and add to a large mixing bowl. Cream most of the butter, sugar, and egg together in the bowl of a kitchen machine, then add the honey and molasses and beat until combined. Add the flour mixture in batches until a crumbly dough forms. Turn dough out, knead a bit, and form into a disc. Wrap in plastic and let rest in the fridge at least 1 hr.
    • 33⅓ g flour
    • tbsp baking powder
    • tsp gingerbread spice
    • tsp unsweetened cocoa powder
    • tsp salt
    • g unsalted butter
    • 6⅞ g sugar
    • egg
    • 15¼ g honey
    • tbsp molasses
    • fine sieve
    • bowl (large)
    • kitchen machine with whisk (e.g. Bosch OptiMUM)
    • plastic wrap

    Sift flour, baking powder, gingerbread spice, cocoa powder, and salt and add to a large mixing bowl. Cream most of the butter, sugar, and egg together in the bowl of a kitchen machine, then add the honey and molasses and beat until combined. Add the flour mixture in batches until a crumbly dough forms. Turn dough out, knead a bit, and form into a disc. Wrap in plastic and let rest in the fridge at least 1 hr.

  • Step 2/5

    Preheat oven to 200°C/390°F. Roll out dough on a floured work surface. It should be 3/4-cm/1/3-in thick. Cut out cookies with a round cookie cutter. Transfer them onto a baking sheet and bake for approx. 8 – 10 min. Then let cool completely.
    • flour (for dusting)
    • oven
    • rolling pin
    • cookie cutter
    • baking sheet

    Preheat oven to 200°C/390°F. Roll out dough on a floured work surface. It should be 3/4-cm/1/3-in thick. Cut out cookies with a round cookie cutter. Transfer them onto a baking sheet and bake for approx. 8 – 10 min. Then let cool completely.

  • Step 3/5

    Add egg yolks to the bowl of a kitchen machine. Gradually add confectioner’s sugar and beat until well combined. Add starch and beat for approx. 5 min. Add some of the milk and mix until combined. Set aside.
    • egg yolks
    • 3⅞ g confectioner’s sugar
    • 1⅔ g starch
    • ml whole milk
    • kitchen machine with whisk (e.g. Bosch OptiMUM)

    Add egg yolks to the bowl of a kitchen machine. Gradually add confectioner’s sugar and beat until well combined. Add starch and beat for approx. 5 min. Add some of the milk and mix until combined. Set aside.

  • Step 4/5

    Split and scrape vanilla bean. Add remaining milk to a pot over medium heat. Add vanilla bean seeds and pod and whisk to combine. Whisk often to keep milk from burning. Once milk is hot, slowly add egg mixture, whisking continuously until mixture thickens. Remove from heat, whisk in remaining butter, cover tightly with plastic, and store in the fridge to cool.
    • vanilla bean
    • 22¼ ml whole milk
    • g unsalted butter
    • cutting board
    • knife
    • pot
    • whisk
    • plastic wrap

    Split and scrape vanilla bean. Add remaining milk to a pot over medium heat. Add vanilla bean seeds and pod and whisk to combine. Whisk often to keep milk from burning. Once milk is hot, slowly add egg mixture, whisking continuously until mixture thickens. Remove from heat, whisk in remaining butter, cover tightly with plastic, and store in the fridge to cool.

  • Step 5/5

    To assemble, put the cooled vanilla pudding into a piping bag. Pipe an even layer of filling onto the gingerbread cookies. Top with sugar, approx. 1 tsp per cookie. Torch the sugar until it’s golden brown and caramelized. Enjoy immediately!
    • sugar (for serving)
    • piping bag
    • flambé torch

    To assemble, put the cooled vanilla pudding into a piping bag. Pipe an even layer of filling onto the gingerbread cookies. Top with sugar, approx. 1 tsp per cookie. Torch the sugar until it’s golden brown and caramelized. Enjoy immediately!

  • Enjoy your meal!

    Gingerbread-spiced crème brûlée cookies

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