Gingerbread Puffed Cookies + Meringue Edible Plating

Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.

Gingerbread Puffed Cookies + Meringue Edible Plating

I love gingerbread and I love big, puffy cookies. It is a brilliant combination because the puffiness makes for a brilliant texture, especially if you only want to eat one cookie and convince yourself you're being healthy. Another reason these are great is because you can put fruit in them left right and centre and by fruit, because it is a ginger cookie, I mean apples.

With a side of edible plating [as this is what I have been investigating on and off throughout the year] - these cookies are nice and warm with a little bit of sweet meringue for your serving platter.

The Cookies

You Will Need:

• 120g Softened Butter
• 170g Brown Sugar
• 1 Egg
• 200g Plain Flour
• 50g Self Raising Flour
• 3 tbsp Ground Ginger
• 2 tsp Ginger Preserve
• 1 Shredded Pink Lady Apple

Instructions

• Preheat your oven to 200C and line a baking tray with baking paper
• Cream together the butter, sugar and both types of ginger
• Mix in the egg and the flours until the mixture comes together as a dough-like mix
• Cut them into shapes that you like and make sure that they are about half a cm high so that it will retain a crunch on the outside whilst also retaining a softness from the inside.
• Take the shredded apple and sprinkle some of it on the top of each cookie
• Bake them in the oven for 20 to 25 minutes
• Allow for 20 mins cooling time

The Meringue

You Will Need

• 4 Egg Whites
• 115g Caster Sugar
• 115g Icing Sugar
• 1/2 tbsp Ground Cinnamon

Instructions

1. Preheat the oven to 110C and line a baking tray with baking paper
2. Whisk the eggs at top speed
3. Add in the caster sugar spoon by spoon and then do the same with the icing sugar and the cinnamon
4. Pour it on to the baking paper and then push it around to make a levelled out shape of a square or circle
5. Bake it for one and a quarter hours in the oven
6. Allow fifteen minutes for cooling time

There is nothing more exciting than watching meringue grow in the oven and I'm not saying you should do it too, but really you should try it.

Putting it All Together

• Allow the meringue to completely cool before you do so
• Get your cookies together and arrange them on the meringue plate
• Set the cookies into a nice arrangement on top of the meringue plating
• Sprinkle an optional icing sugar spoon or so on top of your arrangement
• Serve alongside a nice cup of warm coffee and make sure everyone knows the plating is edible.

So I hope you’re enjoying yours by now and I also hope that everyone in your family enjoys it too. There is a lot of stuff you can top a meringue with as edible plating but make sure it is not too heavy because it will break