Although the blog is already quite a lot of recipes for gingerbread, it would not be myself, I do not He had found another, which according to me is worth a try. Today ginger without punching, very quick to do and delicious. Took third place on my personal list of favorite gingerbread, after Anna's gingerbread and Alpine gingerbread. If you still do not have their favorite, this try these, may be your No. 1:). After baking gingerbread cookies are slightly crispy on the outside and very soft inside. My be ready for consumption immediately, have not matured, but if you prove to your hard, them to put him in a sealed box and immediately place her apple peelings, after a few days gingerbread should soften. I recommend a very!
Modified recipe from the book “Baking cakes”.
Some of you have probably already seen, part probably will see, that I publish my Sweet Calendar 2014r, of the total income give to charity. Feel free to join the action.
Ingredients for approximately 50 pieces:
- 500g flour
- 250g of honey
- 140g of sugar
- 2 eggs
- 1,5 teaspoon baking soda
- half a pack a good gingerbread spice (ca. 10g, if you like a very intense and powerful taste of gingerbread, check all, I used Kamisa)
- instead ready spices can be added 1/2 teaspoon ground cloves, a pinch of grated nutmeg, Ginger, allspice, Cardamom
Honey dissolve and cool. In a bowl mix the flour, Gingerbread spice, baking soda and sugar. Add honey, eggs and knead the dough. It should be tight but not dry. If necessary, add 1-2 spoonfuls of thick cream. The dough to form small balls the size of a walnut.
Arrange on a baking tray lined with baking paper.
Bake at 175 ° C, for convection two blades together, by 10 minutes. Ginger should be nicely browned. After baking, immediately remove the sheet on the grill. Allow to cool completely. Cold gingerbread polukrować.
Royal icing decoration:
- 100g of icing sugar
- hot water
Mix powdered sugar with a bit of hot water. Gingerbread dip in icing and discontinued on the grid.