Spiced Bread Cookie Dough

Recipe by
Total Time:
1 - 1.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 600 g - flour
  • 2 tbsp - sugar
  • 1.5 tbsp - ground ginger
  • 1 tsp - ground clove
  • 1 tsp - salt
  • 1.5 tsp - baking powder
  • 1.5 cups - brown sugar
  • 220 g - butter
  • 2 tbsp - corn oil
  • 1.5 cups - light molasses
  • For Italian meringue:
  • 200 g - egg white
  • 350 g - sugar mixed
  • 1.5 cups - water

How to Make Spiced Bread Cookie Dough

  • Sieve the dry mix including all the spices together.
  • Cream butter and sugar with oil, incorporate the molasses.
  • Add the dry mix and blend slowly (add water if necessary) and refrigerate.
  • Remove from the fridge and roll the cookie dough to about 2 mm in thickness.
  • Trim to the same width (exceeding a little) as the baking tray you are cooking the spiced cake in.
  • Cut out two rectangle shapes and bake for 180 degree C for 20 minutes and cool.
  • For Italian meringue:
  • Bring 250 g of sugar and water to the boil and keep warm on the stove.
  • Whip the egg whites and pour 100 g of sugar into the mixture as you whip them.
  • When the egg whites reach a soft peak, pour the rest of your boiling syrup on top and allow to cool.
  • To assemble:
  • Trim the top of the ginger loaf cake to flatten the top.
  • Then place on the two slabs of cookie dough to make the roof.
  • Decorate with the meringue, using a pastry bag with plain nozzle. Caramelize with a blow torch and add your own festive decoration.