Bookmark and Share

The Dish: Christmas baking, part one

Darci Yeo of Bliss Bakery and Bistro in Peachland joined Rebecca to dish about mincemeat, Christmas cake, and gingerbread. Check out her gingerbread recipe below.


Download Flash Player to view this content.


Gingerbread Dudes Recipe



½ cup unsalted butter

¾ cup packed light brown or yellow sugar

½ cup unsulphured molasses

2 tablespoons fresh ginger, very finely chopped or crushed


3 ¾ cups all purpose flour

1 tsp baking powder

½ tsp baking soda

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground cloves

2 large eggs, whisked slightly


Candies for decorating


Powdered sugar frosting

1 cup powdered (icing) sugar

2 tbsp heavy whipping cream (more if required)


Make the cookies:


In a medium saucepan, combine the butter, sugar, molasses and ginger and place over a medium heat.


While the above mixture is warming, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and cloves in a medium boil.


When the butter mixture comes to a boil, immediately remove from the heat. Let cool for 2 minutes. Add the eggs and the butter mixture to the bowl of a stand mixer fitted with a cookie paddle and mix on slow speed, or whisk together by hand. Add the flour mixture and mix until well blended. The mixture will be very sticky and still warm.


Take the dough from the mixture and place on a lightly floured surface. Roll the dough out to a thickness of about ¼ inch and using floured cookie cutters, cut out as many shapes as you can. Please these cutouts on a baking sheet lined with silicon or baking paper. Clump together the scraps and mold into a ball and roll out again to ¼ inch thickness, and cut out more shapes.

Gingerbread gets very tough after about 3 re-uses, so try to cut out as many shapes as possible from the rolled out dough. You can add a little water if the dough will not stick together after a few rolls.


Bake the cookies in a pre-heated oven at 350 degrees for approximately 12 minutes or until the cookies feel slightly firm to the touch, allow to cool on the cookie sheets.

For the icing, combine the powdered sugar and whipping cream in a small bowl and mix until the icing is firm and thick with no lumps. Use a spoon to transfer the icing to a piping bag fitted with a medium tip and ice the cookies in whatever whimsical designs you can think of! Use candies to add some character to your cookies. You can add a little extra cream to thin the icing if needed.

Let the cookies sit until the icing is firm before devouring.