Christmas gingerbread cookies that are sure to be a success
This family recipe must be kept as a treasure. It is a recipe for gingerbread cookies that are constantly soft and therefore you can bake them even a few days before the holidays. In addition, if you make the icing according to this recipe, they will definitely turn out well. Do not hesitate to involve children in baking, they love to cut out different shapes of gingerbread and decorate them afterwards. It will be a lot of fun.
Recipe for GINGERBREAD COOKIES
- 450g of plain flour
- 120g of powdered sugar
- 1 teaspoon of gingerbread spice
- 1 teaspoon of baking soda
- 120g of honey
- 60g of butter
- 2 eggs + 1 egg for brushing
- rind from half a lemon
- Sift the flour together with baking soda
- Add powdered sugar and gingerbread spice
- Mix everything together
- Warm the honey slightly to make it more liquid - BE CAREFUL not to burn yourself when mixing the dough
- Add eggs, melted butter, lemon peel
- Mix everything together until a dough is formed
- If the dough is too sticky, you can add a little more flour - it depends on the ratio of gluten in the flour
- Let the dough rest for an hour in the cold (for example in the refrigerator) under a damp towel
- Roll out the dough on a floured work surface to a thickness of approximately 4-5 mm
- Cut out the gingerbread cookies
- Place them on a greased tray (you can also use baking paper) - place the gingerbreads further apart, as they will grow (so they don't stick together)
- Bake at 170°C - bake the gingerbread cookies until golden
- After baking, while still warm, brush with a beaten egg - they will then shine beautifully
Decorating gingerbread cookies with icing
We can decorate the cooled gingerbread cookies with, for example, snow icing. We also have the recipe for the icing verified. It's an egg white frosting that you can colour. It is stiff and easy to work with.
What you need:
- hand beater
- 1 egg white
- 1 teaspoon of starch (e.g. Solamyl, Maizena, Gustin, etc.)
- approx. 250g of sifted powdered sugar
- food colours
Beat the egg white, starch and part of the sugar together at low speed so that they combine well. Gradually add the sifted powdered sugar until a thick, but not stiff, mass is formed. It takes about 5-10 minutes. When the beater's whisk is lifted, a mound forms, the frosting does not come back.
If you want a coloured frosting, use food colouring to colour the white stuff.
You can dilute the mass with lukewarm water and thus water entire surfaces. Add lukewarm water little by little, spoon by spoon.
Decorate the gingerbread cookies with a bag that you cut off the corner of, or use your proven tool.
To make the decorated gingerbreads shine beautifully, you can put them already decorated in the oven for 5 minutes with the hot air fan on and open the door a little. The temperature should be a maximum of 50°C.