Gingerbread cookies
Ingredients
- 120 grams brown sugar
- 50 grams honey
- 40 grams water
- 75 grams margarine
- 4 grams cinnamon powder
- 3 grams ginger powder
- 190 grams all-purpose flour (plus a bit more to roll the dough)
- 3 grams baking soda
Instructions
- In a small pot add sugar, honey, water and let them boil at medium heat.
- Remove the pot from the fire, add the margarine and shake the pot in a circle, until the margarine has melted.
- Then add the spices, stir slightly and place the mixture in a bowl and let it cool down for 10 minutes.
- Blend the flour with the baking soda and add them in the bowl in increments, while mixing very well, with a spatula.
- Wrap the bowl and put it in the fridge and keep it there all night, so as to stiffen the mixture.
- The next day, flour your working bench and roll the dough, using a moulder. If the dough is slightly sticking on your working bench, add flour to the dough and reroll it.
- Cut the dough using Christmas cookie cutters.
- Place the cookies on the baking sheet, with a parchment paper on it, with a little distance between them and bake them in a preheated oven, at 175℃, set on fan, for 8 minutes (depending on the oven you have).
- While the first batch of cookies is being baked, repeat the same process with the dough, kneading, rolling and cutting and then on the baking sheet. Once the first batch is ready, bake the second batch. Keep doing this until your dough has ended.
- Once the cookies have been baked, let them cool down for 1-2 hours and store them in a utensil of your liking, cover lid.
Σημειώσεις
- If your dough is sticking, add flour.
- If there are leftovers of dough, wrap them and place them in the freezer, so you can use them next time.
- Before baking them, it would be wise to bake a single cookie. That way you can check the required time for the whole process.
- If you wish to, you can bake the cookies and once they have cooled down, place them in the freezer.
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