Not everyone can master the art of the French Yule Log cake for the holidays but I’ve got just the festive recipe to please all sweet taste buds, young and old.
For an American in Paris, there is very little time to recover from the turkey gorging at Thanksgiving before it’s on to thinking about and preparing for the December holiday season. In France this means exquisitely decadent and sumptuous savory and sweet treats that are more than a little intimidating to prepare. Aside from the smoked salmon, oysters, Coquilles Saint-Jacques and turkey with candied chestnuts that grace most holiday plates, a number of French delicacies are also present, including foie gras and escargot. This is followed by the Bûche de Noël (Yule Log cake) which is reportedly easy to make but relatively challenging to make attractive (see example A and B vs C).
As is the case with most French desserts, the refinement and aesthetic perfection of the French bûche always make me feel like I’m destroying art with every bite; they’re almost too beautiful to eat. The Yule log incites a similar feeling. Furthermore, I prefer not to put added pressure on myself during the holidays by attempting to impress my French in-laws with a treat so deeply anchored in their traditions. Instead, I’ll offer them a dessert that is not only easy to make but appeals to their well-established appreciation for gingerbread and virtually anything sweet with a hint of spice. These cookies go perfectly with a late afternoon cup of tea or as an after dinner delight with a tall glass of milk. It’s only fitting for gingerbread men (and women, bien sûr) cookies to be part of the holiday spread.
*Replace your gingerbread cookie cutter with a snowflake or snowman for more holiday-neutral cookies. For all my fellow Jewish bakers, try one of these shapes!
Ingredients
5 cups all-purpose flour (type 65 flour if you’re baking in France)
1 cup (2 sticks) unsalted butter
3 tablespoons ground ginger
2 tablespoons ground cinnamon
1 1/2 tablespoons ground cloves
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
1 large egg
1 cup molasses (unsulfured)
How to
In a medium-sized bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt.
Cream the butter and sugar with a hand mixer until light and fluffy. Add the egg and molasses and mix well.
Add the flour progressively to the butter/sugar mixture with your mixer on low speed until blended
Divide the dough into thirds, wrap individually in plastic and refrigerate for about an hour.
At this point, pre-heat the oven to 350°F. Line a baking sheet with parchment paper.
Roll out the dough (each individually) on a floured work surface (about ¼ inch thick) and cut into gingerbread men/women (or other desired shape). Refrigerate until firm (15-20 minutes)
Space the dough 2 inches apart on baking sheet and bake on the middle-rack of your oven for 12 to 15 minutes (or until the edges turn a deep brown)
Let cookies cool completely before adding any decorations (I know, the hard part!)
If you’re not a fan of cookies in various shapes, try this classic ginger snaps recipe which is sure to give you all the spice you need for your holiday nibbling.
Lindsey Tramuta is a home & culture columnist for BitchBuzz and the creator of Lost In Cheeseland where she writes about life in Paris. Follow her on twitter @LostNCheeseland.
Photo courtesy of Blucolt