Gingerbread cookies are one of the most popular Christmas cookies. Zadovoljna.dnevnik.hr brings the simplest recipe:
15 dag of butter
15 dag of honey
35 dag of smooth flour
10 dag ground walnuts (not mandatory)
2 smaller or 1 large egg
1 teaspoon of baking soda
Spices as desired (cinnamon, cloves, ginger…)
Put the flour in a large bowl, add soda and walnuts and mix well. If you are going to use spices, add them to the flour at this stage of preparation. Cut the butter into thin strips and put it into the flour and crush it with your fingers.
Add the beaten egg to the flour and butter mixture and mix again. Add honey to the mixture and knead the dough with your hands, then wrap it in plastic wrap and put it in the refrigerator for an hour.
After cooling, remove the dough. Grab the mixture with a spoon of the desired size and shape it into a ball with your hands. If you want large gingerbread, use a large spoon, and if you want small gingerbread, choose a smaller one. Arrange the gingerbread in a baking dish lined with greaseproof paper. Leave space between them as they will puff up during baking because of the baking soda.
Bake them in an oven heated to 180 degrees Celsius for 10 minutes or until you notice that the edge at the bottom of the gingerbread is dark brown. Don’t worry if they are a little soft on top, they will shrink after baking.
Glaze for decorating gingerbread:
You can decorate gingerbread with classic white glaze, for which you will need:
10 dag of powdered sugar
3 large spoons of lemon juice
Mix sugar and lemon juice. The glaze should not be too thick, but it should not spill either. Test the thickness of the frosting by scooping it up with a spoon and letting it fall off. If it falls too quickly and you notice that it is too liquid, add a little more sugar, and if it is too thick and difficult to separate from the spoon, dilute it with a little lemon juice.
You can put the frosting in a piping bag, or if you don’t have one, use a regular plastic freezer bag. Squeeze all the frosting into one corner of the bag, then carefully remove a tiny piece of the edge with scissors. The hole must be really small so that the glaze that will come out of it is thin.
Instead of a bag, you can make a small roll of greaseproof baking paper.
1. You don’t have to shape the gingerbread into balls. Before cooling, you can thin the dough a little with your hands, and after cooling, roll it out thinly and use molds to cut various shapes as desired. If it seems to you that the dough is too hard to roll after cooling, let it rest for a while at room temperature and then start rolling.
2. Chocolate lovers can add 2-3 spoons of cocoa to the gingerbreads, so they will take on a nice chocolate color and have a richer taste.
3. Gingerbread cookies have a fairly long shelf life. They will last a month in a metal box, and if you want to give them some freshness, occasionally put a piece of apple in the box.
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