These cookies were intended for a gingerbread house but one of the walls accidentally broke so I had to figure out a way to use them. Well, there was no need to cry over spilled milk and after all, lots of wonderful recipes were created due to an accident.
The wafer cigars were intended for the decoration of the gingerbread house and the frosting was ready, so I cut the biscuit the size of the cigars and spread some sugar frosting to glue them to the biscuit.
Some smaller pieces which could not be shaped were closed in an air tight container. They tasted wonderful and we ate them as they are but still there were a lot of leftovers, which after a few days later they were used as a base for a cheesecake.
Note: This recipe should make a lot of cookies. Each tin of cigars has 20 and I used 3 for each biscuit, so you will probably need 2 – 3 tins of cigar wafers. When you make them, cut rectangular cookies with a knife 4 x 9 cm (1 1/2 x 4 inches) each before baking, as they would look much better.
Gingerbread Cigar Cookies, Recipe by Ivy
Preparation time: 30 minutes
Cooking time: 10 minutes x 3 times
250 grams butter
3/4 cup sugar dark brown sugar
1/4 cup carob syrup + 1/4 cup water (or half cup other molasses)
2 egg yolks
4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
1 tsp mixed spices
1 egg white
About 300 grams icing sugar
1 tablespoon lemon juice
½ tsp vanilla essence
In the mixer, cream together the margarine and sugar until fluffy. Stir in carob syrup, water, vanilla and egg yolk.
Sift the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, mixed spices and nutmeg.
Cover, and chill for at least one hour.
Preheat the oven to 180ο C / 350 ο F.
Place a large piece of parchment paper on your working surface and take about 1/3 of the dough. Press with your hand to flatten and add another piece of cling film on top. Press with your hands or with a rolling pin until about 1/4 inch thick.
Cut the dough4 x 9 cm (1 1/2 x 4 inches) or the size of your wafer cigars, with a knife. Place in a baking tin lined with the parchment paper.
Collect the cut pieces and repeat until all the dough is used.
Bake for about 8 to 10 minutes in the preheated oven, until firm. Remove and set aside until they cool.
In the meantime beat the egg white with the lemon juice into a meringue. Add vanilla and icing sugar to get a thick paste.