In the Dutch tradition, soft ginger spice cookies (speculaas) are also flavoured with white pepper and cardamom (sometimes star anise too), and in Nordic countries the spicy pepperkaker cookie is thin and crisp. Some modern gingerbread recipes even boost the ginger flavour with chopped candied ginger or up the spice ante with Chinese five-spice powder or a pinch of cayenne. COOKIE CREATION What separates an everyday gingerbread cookie from an outstanding one is the
subtle combination of spices. And at Victoria’s Patisserie Daniel, pastry chef Daniel Vokey has nailed his signature gingerbread spice mixture. “We make gingerbread cookies all year round, but there are lots of different kinds of gingerbread,” says Vokey, describing his fanciful fish and lobster gingerbread cookies, or gingerbread men, sold decorated or plain and ready to decorate at home. Holiday baking is big at this local bakery, where even the mincemeat is made from scratch and the mince pies are topped
with gingerbread. The tender moulded speculaas cookies, with their own unique combination of ginger and spices, are a specialty he saves for the Christmas season. “We use our own mixture of 20 different spices for our gingerbread,” says Vokey. “The fragrance in the bakery is intoxicating.” You’ll find gingerbread creations from other bakers around town too, from the speculaas and ginger tarts at the Dutch Bakery to the whimsical gingerbread cookies at Bubby Rose’s Bakery & Cafe, Pure Vanilla Bakery & Café and Fol Epi.
GREAT GINGERBREAD Whether simply frosted or decorated with whimsical and intricate designs, the gingerbread cookies by Kimberley Vy, pastry chef at Inn at Laurel Point, are a seasonal delight.
Pastry chef Daniel Vokey makes classic gingerbread men (and other whimsical shapes) at Patisserie Daniel, using his special spice mix and this classic cookie recipe. For gingerbread houses, he suggests using margarine instead of butter and adding a little more flour to make a denser, long-lasting base. • 3 1/4 cups all-purpose flour • 1 1/4 tsp baking soda • 1/4 tsp salt • 1 tsp ground cloves • 1 tsp ground allspice • 1 tsp ground ginger • 1 tsp ground cinnamon • 1/4 tsp ground white pepper • 1 cup softened butter • 1 1/2 cups brown sugar • 1 large egg
JEFFREY BOSDET/YAM MAGAZINE
• 1/4 cup molasses
62
YAM MAGAZINE NOV/DEC 2016
Combine the flour, baking soda, salt and spices in a large bowl. In a separate bowl, use an electric mixer to cream the butter and sugar together until fluffy. Beat in the egg and molasses, then, on low speed, gradually mix in the dry mixture. Form the dough into a flat round, wrap in plastic and refrigerate for 1 to 2 hours or overnight. You can age the dough for several days in the refrigerator before baking too. Dust your work surface with flour and roll the dough for cutting. It should be about 1/4inch thick. Use a cookie cutter to cut into gingerbread men, stars, rounds or other shapes. Place the cookies onto a parchment-lined baking sheet and bake at 350°F (175°C) for approximately 12 to 15 minutes. Cool completely before decorating. Makes 3 to 4 dozen cookies.