Gingerbread!! There’s been a real gingerbread craze on the blogosphere lately. I’ve been admiring lots of great gingerbread photos, recipes, ideas, and shapes and decided to give it a try.
I got this recipe from Marian Keys’ book Saved by Bake, and it is indeed a highly delicious gingerbread recipe that I truly recommend. Let’s get started!
Gingerbread
Ingredients
Ingredients
- 250 g honey
- 100 g brown sugar
- 1 tsp cinnamon
- 1 level powder
- 1 cardamom powder
- 1 star anise
- 1 tbsp cocoa
- 100 g butter
- 500 g flour
- 1 egg
- 1 tsp salt
- 1 tsp baking powder
Decoration
- 1 egg white
- 250 g powdered sugar
- 2-3 drops lemon juice
- Colored candies
Instructions
How to make GINGERBREAD:
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Place the sugar and honey on a low heat.
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Add the cinnamon, nutmeg, cardamom, aniseed, butter, and cocoa and heat until the mixture is homogeneous, and the sugar and butter are completely melted.
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Take the mixture off the heat, remove the aniseed, and set aside for 3-4 minutes.
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Beat the egg gently then fold into the honey mixture.
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Sift the flour together with the salt and baking powder and make a well in the center.
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Pour the liquid mixture into the well and start kneading.
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You will get a homogeneous dough that is slightly sticky. But don't worry if it doesn't come off your fingers very easily; just leave it like that.
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Wrap the dough in cling film and chill overnight. It can be left in the fridge for 2-3 days.
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Divide the dough in two and roll out a sheet of each piece, not too thin – about 0.5-0.7mm thick or 0.02-0.03 inch, then cut the dough into the desired shapes.
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I used little hearts, stars, and bells as that's what we had in the house.
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Line a baking tray with baking paper and preheat the oven to 180 degrees Celsius (356 Fahrenheit).
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Place the shapes on the tray and bake for 7-8 minutes, taking out before it changes color.
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Remove from the oven, leave on the tray for 2-3 minutes (as it will be quite soft) then carefully transfer to a cooling rack.
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For the garnish, mix egg white with a pinch of salt and 2-3 drops of lemon juice.
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Add the powdered sugar, one tablespoon at a time, mixign well after each addition.
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You should have a creamy glaze that doesn't lose its shape. Add more sugar if necessary.
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Decorate each gingerbread with the icing and colored sugar balls.
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Enjoy!
Notes
Related: Easy Linzer Cookies Recipe
Related: Cantucci (Italian Almond Cookies)
Related: Chocolate & Almonds Biscotti
Related: Homemade Christmas Tree Cookies with Vanilla
Related: Chocolate Kourabiedes: Greek Chocolate Butter Cookies
Related: Kourabiedes: Greek Almond & Butter Cookies
Related: Melomakarona
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