I used to prepare gingerbread cookies every year before Christmas. This year I have decided to try something new. Because this winter I had no time to start with my gingerbread at the beginning of December, I opted for a faster version and chose alpine gingerbread cookies. The taste is still traditional, but cookies can be done just before Christmas Eve. The alpine gingerbread are soft and fluffy. They taste great when poured with chocolate or frosted.
The recipe was recommended by my colleages and comes from the webside: https://www.mojewypieki.com.
Ingredients:
1 kg wheat flour
8 yolks
3 proteins
1,5 glasses sugar
3 tablespoons cocoa
200 ml of cream 18% at room temperature
3 teaspoons baking soda
4 teaspoons spices (2 teaspoons cinnamon, 1 teaspoon cloves, half a teaspoon coffee, half a teaspoon pepper) or add simply gingerbread mix spices
250 g butter
400 g honey
optionally marmelade
It's best to divide the work into two days.
The day before baking
Mix cocoa with flour in a large bowl.
Boil the honey with spices, add slowly butter and melt everything.
In the cream dissolve the soda,
Beat the egg whites to stiff foam. Add sugar gradually. Add egg yolks and mix.
Pour the egg mixture into flour and mix gently. Add honey. Mix again. At the end add cream and soda, mix.
Leave the dough in the fridge for about 24 hours.
On the day of baking
Roll out the dough to a thickness of 5 mm and cut out the gingerbreads. There is also an option to prepare the cookies filled with marmelade. In this case, you should cut the dough into small circles. Put marmelade at the center of the circle. Cover with the second circle dough; and finally cut out the desired shape as star or heart. Put the cookies on the baking tray with baking paper.
Bake at 180ºC for around 10-15 minutes.
Enjoy and I wish you a very Merry Christmas!
Brak komentarzy:
Prześlij komentarz