A twist on a classic gingerbread recipe with Japanese flair. The festive Christmas spices balance perfectly with the sweetness of Honteri to give a wonderfully rounded flavour.
145g unsalted butter, softened to room temperature
150g light or dark brown sugar
70 ml golden or dark syrup
30ml Mizkan Honteri Mirin-style
1 large egg at room temperature
1 tsp pure vanilla extract
450g plain flour
1 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground allspice
1. In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar, Honteri and syrup and beat on a medium-high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed.
2. Next, beat in the egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate, but that’s ok.
3. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Chill for at least 3 hours.
4. Preheat the oven to 180°C. Line 2 large baking sheets with baking paper or silicone baking mats then remove one lot of cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed – this dough can be sticky. Roll out until 1/4-inch thick and cut into shapes. Place shapes 1-inch apart on prepared the baking sheets. Re-roll the dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
5. Bake the cookies for about 9-10 minutes and be sure to rotate the pan once during bake time and allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired. They will stay fresh covered at room temperature for up to 1 week.
Ronald Laity is Mizkan’s Culinary Development Chef. A lifelong foodie, he has worked as a lobster fisherman, fishmonger, cheese maker and dairy hand, before finally falling in love with Japanese culture and cuisine, immersing himself in Japan for 6 years. Since being back, Ron has contributed to the UK Japanese Culinary scene, whether at Yakitoria, Samurai Sushi, Senkai, Feng Sushi, Bincho Yakitori and United Ramen, before joining Mizkan. Ron loves experimenting with authentic Japanese ingredients and developing new ways to bring those flavours to life.
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