Gingerbread Cookies

Inspired by The Modern Swedish Cookbook

The original recipe called for sour cream, I did not have any on hand and decided to substitute it with labneh. Labneh is a soft Middle Eastern cheese made from straining yoghurt and, although it is as tangy as sour cream, the texture is thicker and more substantial. I found that it was a great alternative!

Gingerbread Cookies

Ingredients & Method:

• 1/2 cup molasses

• 1/2 cup labneh

• 1 stick butter

• 1 teaspoons cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground ginger

• 2 1/2 cups all-purpose flour, shifted

1. On day one, mix all of the ingredients (above) until you have a nice smooth dough. Place in a clean bowl, cover it with plastic wrap and place it in the fridge overnight.

The following day:

1. Add to the dough:

• 1/2 cup granulated sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• Ground red peppercorns for garnish (optional)

1. Preheat oven to 400°F.

2. Mix all the above ingredients into the dough.

3. Roll out the dough very thinly, and cut with a cookie cutter into squares or circles.

4. Place the cookies about 1 inch apart on a parchment lined baking sheet.

5. Top with the red peppercorns. Bake for 7 minutes.

6. Place on a wire rack to cool.