Homemade Gingerbread Cookies & Icing Recipe || Holiday Baking w/ Anna Olson

[@lowkwanwong3959]

Love the pop of blue colours in the kitchen. Wonderful recipe.

[@conniekiers9554]

Not quite right for a speculoos or speculaas cookie though

[@Tulip509]

Love the holiday baking videos and your enthusiasm. Happy holidays 🎉

[@ranaoriel5997]

Anna my favourite chef always you give right ingredients and the best recipe ❤❤

[@neenaeddie5272]

THANKS FOR DROPPING THE MUSIC AND ENJOYING YOUR CHANNEL AGAIN❤

[@FatLittleOldLady]

I hate music, too.

[@DH-qz2so]

Spay-ka-laas....love them!

[@graceoda431]

I really love your videos ❤

[@evilganome]

I was going to ask about using anise extract if I can't find ground anise. I have had great luck with your recipes and wanted to say thank you for all the great recipes and tips.

[@zaria5785]

It may overpower the other spice flavors as extracts are more potent. Try buying from an Indian market or a Mexican grocery store or if your store nearby carry’s a section of international spices. Good luck.

[@ЕленаМакарова-б8ь]

Thank you. As always, everything is clear. I will bake for the holiday.👍

[@marcipotts7397]

Cannot wait to try your recipe. And share at Christmas time. With my family Thank you, Anna.❤❤❤

[@graceoda431]

Wow ❤

[@Cookontherun7391]

A very gracious hello Anna. Thank you for dropping by.😁 I am thrilled that I have meringue powder in my pantry. Anise? Not so much but everything needs butter. Off to the store. Merry Christmas 🎄 ❤️🇨🇦

[@ledzepgirlnmful]

Thank you Anna fir this wonderful recipe. I don't like Anise seed as it gets caught in my teeth. I am from New Mexico in the States, and I make Biscochitos ( traditional Spanish Shortbread type cookie made with Anise and Lard instead of butter!) I use Anise Extract in place of the anise seed. I'm going to try this with your recipe and hope that it will go well, not mess up your wonderful recipe! Wishing you and your husband a Very Merry Christmas and New year ahead ! Best regards from the Southwest USA 🎄🎉😘

[@rosaariasaldea5009]

Gracias por el vídeo ❤

[@katecubed]

Brought the spice blend back from vacation. What would be the amount of the blended spice to use? 5 tsp total?

[@louzammit3281]

Can you use this recipe in the wooden moulds?

[@elainevang9114]

Is icing sugar the same as powdered sugar?

[@ashchaw1509]

Yes 😊

[@zaria5785]

Yes. It’s just blended white sugar in a coffee mill mixed with corn starch.

[@Cristina-t6b]

❤

[@sd.6185]

Ana how can I substitute the egg? Thanks

[@zaria5785]

I would try using cream of tartar to replace the meringue powder. That’s what I would use since usually it helps create more body.

[@chandrawong449]

@@zaria5785 That makes no sense at all. Cream of tartar is an acid, often used when making royal icing to help stabilize egg whites, but it is not a replacement for meringue powder (which is powdered egg whites). Plus @sd.6186 is asking how to substitute something for the actual egg in the cookie dough, I think.

[@nicolethijs5428]

Noooooo, speculaas or speculoos has no honey in it and it has dark brown sugar in it. I grew up with it as I am Belgian and I known it from when I was a baby and it was baked in our family for 100 years. But I must say we bake a special thick more softer version of this cookie that is typicalty of my home town of Hasselt. But never the less dark brown sugar and no honey are essential! In Belgium and Holland we never use cookiecutters or icing on these cookies. They are pressed in wooden planks that has a figure cut out in it. You find really big ones in the bakers shop at Sinterklaas and Christmas time. If decorated they are decorated with almonds.

[@jeremychoo934]

That’s what I thought too. And the colour of the baked cookies also doesn’t look right - too pale.

[@cindychristie6314]

She said about different versions and every recipe you make is different! Everyone has their own take on their countries recipes!

[@noneofyourbusiness6309]

​@cindychristie6314 no she didn't say it was a different version...

[@cindychristie6314]

@@nicolethijs5428 Perhaps other countries put in other ingredients, all countries and people have their own version! I have a Greek cookbook and every island and Athens have their own version of Kourabethies (Greek shortbread) probably the same with these cookies!

[@nicolethijs5428]

@@cindychristie6314 don’t call it a speculoos or speculaas then!

[@MatthiaGryffine]

My first experience with Speculoos was actually as an ice cream flavour.

[@jessicaheap7204]

Hi if i don't have meringue powder can i use egg white powder ? for the royal icing

[@Sugarycraft_MB]

Hi sissy gurl, yes! In fact egg whites are for the basic way to make the icing.

[@andreafray7076]

Hi Anna,we don't have meringue pdr in my country..pl advise

[@cindychristie6314]

Are these similar to Italian Mostichiolos (not sure of Spelling) I had these as a young child loved them, but they had a clear sugar glaze on top

[@cityfood5623]

👍👍👍👍👏

[@rpk1519]

Definitely an untraditional take. I'm Dutch, and my father would faint if I iced them and didn't use a wooden press! lol!

[@LuzDaryCortespara-e3y]

😍😋☺️🍝🤳👈👌 bien 🥨

[@conniekiers9554]

There is NO honey in speculaas...doubt it's in speculoos either....if speculaas and speculoos are basically the same thing, just from different countries, you forgot the ground almonds... they are a very important ingredient in speculaas..and speculaas dough should be mixed with your hands, not with a stand mixer

[@julaygaalfred5096]

What does it matter. Made by Anna

[@conniekiers9554]

@@julaygaalfred5096 because the recipe is incorrect, that's why

[@zeniazenia2787]

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