Christmas gingerbread cookie

Christmas gingerbread cookie

1.25 kg flour
500 g of dark honey or herbs
360 g butter (fat content 82.5%)
250 g brown sugar
50 g of peeled ginger root
50 g sugar-free cocoa powder
2 yolks
1 orange (remove the zest)
1 lemon (remove the zest)
3 tbsp roma
2 tsp baking powder
2 tsp ground cinnamon
1-2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp anise seed
1/4 tsp salt

Step 1
Cook the dough. Put honey, sugar and butter in a separate container. Put in a water bath and warm, stirring constantly, until sugar is completely dissolved. The mixture should not boil.
Step 2
When the sugar has dissolved, add all the spices, cocoa powder, orange and lemon zest. Stir and remove the container from the water bath, allow the mixture to cool to a temperature not lower than + 68 ° C (hot, but not scorching mixture).
Step 3
Sift flour, baking powder and salt into another container. When the mixture has cooled slightly, add a portion of the flour and knead the dough thoroughly. Cool again a little, and then add the yolks, rum and knead the dough well with your hands. No need to strive to mix all the flour. The dough should be dense and elastic. It will be slightly sticky. Collect the dough in a ball, wrap in cling film and put in the refrigerator for 6-8 hours.
Step 4
Preheat the oven to 220-240 ° C. Cover a large rectangular baking sheet with baking paper.
Step 5
Roll out the dough into a layer 3-5 mm thick on a desktop sprinkled with flour. Cut the figures out of the dough using cookie cutters. Put the figures on a baking sheet. Or, roll out the dough on a baking sheet, cut out the figures, and then remove excess dough from the baking sheet.
Step 6
Bake cookies in a preheated oven for 7-9 minutes. Be careful not to dry. Gingerbread cookies (like gingerbread cookies) do not become dense and crunchy during baking. If the cookie has risen slightly and browned from the edges, it is ready.
Step 7
Remove the pan from the oven. Allow the cookies to cool, and then remove them and place them in a single layer on a flat surface so that it does not deform. If the finished cookie spreads slightly around the edges during baking, cut off the bumps with a knife while the cookie is warm.

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