Soft Gingerbread Tiles with Rum Butter Glaze

My Latest Baking Adventure: Antique-Inspired Gingerbread Tiles

As a busy working mom, finding time for baking is a luxury, a small slice of calm amidst the chaos of deadlines, school runs and endless to-do lists. But when I do find those precious moments, it's worth it. And recently, I embarked on a baking adventure that felt both nostalgic and deeply satisfying - creating these exquisite gingerbread tiles.

I first encountered these beauties in the original Tartine baking book, a cookbook that sits proudly on my shelf, a testament to simpler times and the joy of slow, deliberate baking. The images of these delicately imprinted cookies, with their rich dark hue and glossy glaze, simply captivated me. I imagined sharing them with loved ones, savoring their warmth, their spice, their delightful texture – a perfect way to round off a busy week.

The recipe itself was straightforward enough, although sourcing the antique-style cookie stamps proved to be a little more challenging. After some online searching, I found a lovely set of Scandinavian-style stamps, their intricate designs adding an extra layer of charm to the whole process. For those who can't find stamps, fear not! Regular round cutters, or even a knife for simple squares and rectangles, work just as well.

The process of making the dough is a meditative one. The scent of warm spices – ginger, cinnamon, cloves – fills the kitchen, creating a cozy atmosphere. Mixing the ingredients, feeling the dough come together under my hands, reminded me of baking with my grandmother. The gentle kneading, the careful rolling out of the dough, the precise imprinting of each cookie with my chosen stamp, felt both calming and invigorating.

Then came the moment of truth: the baking. Watching those little gingerbread tiles transform in the oven, their edges crisping slightly, the imprints deepening, brought a surge of joy. The kitchen was now filled with the tempting aroma of warming ginger and molasses, and I knew these cookies were going to be special.

Finally, the finishing touch – the rum butter glaze. I opted for the rum version, adding a touch of sophistication and an extra layer of warmth to the already delicious cookies. But a squeeze of lemon juice works equally well if you prefer a non-alcoholic option. The glaze was incredibly easy to make, and its smooth, glossy consistency made the gingerbread tiles look like genuine antique porcelain.

These cookies are more than just a treat; they're a small reminder to slow down, appreciate the simple things, and find joy in the process of creating something beautiful and delicious. They're a conversation starter, a perfect accompaniment to an afternoon tea, and a heartfelt gift to share with friends and family. And let's be honest, even just enjoying one with a cup of tea is an absolute treat.

So, I encourage you, if you have some spare time, to try these gingerbread tiles yourself. Even if you're just a beginner baker, they are surprisingly easy to make, and the result is more than worth the effort. They're a testament to the power of simple ingredients and a little bit of love – a perfect recipe for a busy woman who still wants to enjoy the delicious sweetness of home baking.

Step-by-step

• Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth and incorporated.
• Add the egg yolk and continue to beat until fully combined.
• Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl.
• Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently.
• Roll out the dough so that it is about 1/4 inch/ 0.5 cm thick. If the dough is very soft, you will need to chill it.
• Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper and set aside.
• Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint.
• Using a round cookie cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread.
• Transfer the cookies to the lined baking sheets, spaced about 3/4 inch/2 cm apart. Reroll the dough and continue to stamp and cut cookies until all the dough is used up.
• Bake for 9–10 minutes, rotating the sheets halfway through, until firm to the touch.
• To make the rum butter glaze while the gingerbreads are in the oven, sift the confectioners’ sugar and cinnamon into a small bowl.
• Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth.
• Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush.
• Transfer to a wire rack to cool completely.
• Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking.
• These will keep for up to 5 days in an airtight container.