The cookie week part III: gingerbread
Christmas always comes so suddenly and somehow much faster than you think. There is still so much to do, but since I work normally all the time (except for the holidays, of course), I have to do everything in passing. That's why I just now deliver a great gingerbread recipe for absolutely baking. The recipe does not need many words, it's just delicious!
I baked a herd of Rudolph, but the Gingerbread Man is of course a classic.
Just like the recipe. The need for some time, which we admittedly do not have anymore, but maybe it is somebody's suggestion for next year.
The dough rested in the fridge for 2-3 days and unfolded full aroma. After baking, the peeled cookies are then only 1-2 days in the air, so they are really nice and soft. The wait is absolutely worth it, because the effort is otherwise relatively low and the result is a juicy, spicy gingerbread that you can decorate and decorate as you like.
Gingerbread for cutting out 500 g flour
10 g tartar powder
40 g cocoa powder, unsweetened
125 g ground hazelnut kernels
350 g of raw cane sugar
1 organic lemon, of which the grated peel
1 vanilla pod, of which the scraped Mark
1-2 Tl Gingerbread spice
1 tablespoon of ground cinnamon
2 eggs
200 g of creamy honey
125 g of cold butter in flakes
For the gingerbread dough, first mix the flour with the baking powder, then mix in the cocoa and ground hazelnut kernels. Also, stir the sugar well under the mixture.
First mix the lemon zest, vanilla seeds, gingerbread spice and cinnamon separately, then carefully put them under the dough mixture.
Press a trough into the mixture and the two Let eggs slide in. Mix from the inside out with the other ingredients. For me, this has made my kneading attachment on the kitchen machine very well, but a normal kneading hook on the hand mixer does it certainly.
Add the honey together with the butter and knead thoroughly until a homogeneous dough is formed. If the dough is still too firm, you can still give some milk.
The scent should already be beguiling!
Wrap the dough well in cling film and 2-3 days in the Fridge.
Preheat the oven to 175 ° C on the baking day and lay out two baking sheets with baking paper.
Remove smaller portions from the dough and place on a floured worktop about 3-5 mm thick roll out. Always leave the rest in the fridge. The dough can also be cold pressed very well in shape and then roll out.
Cut out any shapes or cut and put on the sheets. Depending on the oven, bake for about 15-20 minutes - the edges may lightly brown, but the cookies should not be too dark and firm. Prefer to leave something too short for too long.
Immediately place on a wire rack and allow to cool.
Then either decorate directly, or leave the cookies for 1-2 days, so they soften nicely.
Royal Icing
1 fresh organic egg whites without thread
a few drops of lemon juice
approx. 250g sieved icing sugar
Whisk the egg whites and lemon juice in a clean and fat-free bowl with a whisk.
Add the powdered sugar one tablespoon at a time and stir well until the icing has a smooth and shiny consistency Has.It is an original American form called "Reindeer". Maybe it is also meant in practice, so you do not need your own form for Easter anymore ... Thanks to the red nose you should be able to recognize my intention but hopefully.
