“Great British Bake Off” Semi-Finalist Selasi Gbormittah Shares His Favorite Holiday Cookie of All Time
If you’ve spent any time binge-watching The Great British Bake Off, then you know it’s not a regular cooking show. Of course, we all marvel at the contestants’ incredible creations, and love to learn about the various techniques that are required to make a certain bake. But the real reason this show is better than most cooking shows is because of the people. Nearly every contestant on Bake Off is kind, compassionate, and a team player. They feel like friends.
This is a long-winded way of saying that I’m so excited that I got to recently talk with Selasi Gbormittah. The former client services associate based in London was on the seventh season of Bake Off in 2016. He made it all the way to the semi-finals before being knocked out. He’s best known for his calm demeanor and his sweet friendship with fellow contestant Val.
I asked Selasi to share his all-time favorite holiday cookie, and he went with a classic: gingerbread characters. Here’s why he says it’s the very best.
Do you make a lot of cookies during the holidays?
I certainly do. It’s such a fun and relaxing thing to do — especially when it comes to decorating. I like to think I’m an African Black Santa Claus so I make lots of cookies, decorate them, and give them out to neighbors and kids.
I love that! How long have you been making these gingerbread characters?
Sporadically in the the last eight years, but more so now than ever as I’m officially a godfather (I take this role rather serious) and acting caretaker for a few kids that storm our building since Bake Off. They tend to expect magical edibles in the form of gingerbread cookies (not the drugs, of course — awkward).
Is there some tradition or backstory to these cookies?
Not really. Generally, I just make them to cheer up the bah humbugs amongst us. It is also a time of sharing and happiness, so gifting these personalized cookies to neighbors and family members is pretty nice. I love the aww moments.
When do you start baking these holiday cookies?
I usually bake and decorate them the night before the kids arrive. I want them to be perfect so I wouldn’t want the kids to decorate them with me. I however do save a few (the ones that didn’t make the cut) for the kids if they fancied some decoration. Once decorated, I pack them into cute individual boxes and seal them with names handwritten on them.
What makes gingerbread characters the best holiday cookie?
One hundred percent the flavor. Strong winter spices paired with treacle is to die for. Tastes great on its own but equally with a hot beverage.
What makes this recipe in particular so special? What’s your secret?
Secret? There’s none — they’re just made with excitement and care. The idea that you can cheer someone up with a simple gesture in the form of personalized little cookies during the season is just pleasant. A simple smile goes a long way.
Gingerbread Characters
Nutritional Info
Ingredients
For the cookies:
- 7 tablespoons
unsalted butter
- 3 tablespoons
Lyle’s Golden Syrup
- 2 1/2 ounces
dark muscovado sugar
- 2 tablespoons
milk or water
- 1 tablespoon
plus 1 1/2 teaspoons black treacle or molasses
Finely grated zest of 1 small orange
- 1 teaspoon
ground cinnamon
- 1 teaspoon
ground ginger
- 1/2 teaspoon
mixed ground spices, such as cinnamon, mace, allspice, nutmeg, coriander, cloves, and ginger
Pinch ground nutmeg
- 9 ounces
all-purpose flour, plus more for rolling
- 1/2 teaspoon
baking soda
For the royal icing:
- 2
large egg whites, at room temperature
- 1 pound
powdered sugar
Juice of 1 small orange
Food coloring gel or liquid food coloring (optional)
Instructions
Make the cookies:
Place the 7 tablespoons butter, 3 tablespoons syrup, 2 1/2 ounces dark muscovado sugar, 2 tablespoons milk or water, 1 tablespoon plus 1 1/2 teaspoons black treacle or molasses, the finely grated zest of 1 small orange, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon mixed spices, and pinch ground nutmeg in a large saucepan. Heat over medium heat until the butter is melted and the mixture is simmering and reaches about 185ºF.
Add 9 ounces all-purpose flour and 1/2 teaspoon baking soda and stir with a wooden spoon until fully incorporated. Set aside until cooled to room temperature. Meanwhile, heat the oven to 400ºF and line 2 baking sheets with parchment paper.
Lightly dust a work surface lightly with flour. Place the dough on the flour and roll until scant 1/4-inch thick. Dip cookie cutters into flour before using to cut out desired shapes. Transfer the cut-out shapes to the baking sheets.
Bake until set, 15 to 18 minutes. Do not over bake as these keep baking when out of the oven. Let the cookies cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely. This is a good time to make the icing.
Make the royal icing:
Beat 2 large egg whites until frothy in a large bowl. Add 1 pound powdered sugar, and while whisking, slowly add the juice of 1 small orange and whisk until you have a thick but not too runny consistency.
Divide the icing into separate bowls and dye with food coloring as desired.
Fill piping bags with icing and decorate as you wish.
At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. Kitchn Love Letters is a series that shares our favorite, over-and-over recipes.