My daughter wanted to bake gingerbread cookies so I developed this recipe which works well and does not require much effort. The pastry must spend only one night in the fridge and after baking cookies become soft during a week in a tin. They taste like classic gingerbread cookies, not too soft, not too hard. I know, Christmas is gone but maybe you will want to eat them for any other Winter teatime. Enjoy!
about 100 pieces
- 300 g fluid honey
- 75 g icing sugar
- 60 ml water
- 350 g all purpose flour
- 75 g wholemeal flour
- 1 teaspoon baking soda
- 1 teaspoon mixed gingerbread spices (or pumpkin pie spices)
- 1 teaspoon cinnamon
- ½ cup butter, softened
- ½ cup icing sugar
- 1 tablespoon warm water
Place honey, sugar and water in a small saucepan and bring to the boil. Remove from the heat and cool to the room temperature. In a bowl of a stand mixer place both flours, soda, cinnamon and spices. Pour over the honey mixture. Beat everything on medium speed until well combined. Add butter, one tablespoon at a time, still mixing. When all butter is incorporated and the dough is smooth shape it in a ball and wrap in a cling film. Refrigerate overnight.
Next day preheat oven to the 350°F. Line a cookie tray/s with parchment paper.
Roll out the pastry on a floured surface. The thickness should be about 1/6 inch. Cut out desired shapes with cookie cutters. Place cookies onto prepared tray/s. Bake in batches, one tray at a time, for 10-12 minutes (depending on the oven – cookies should be only light browned). Just after baking cookies will be soft and become hard by cooling. Place them in an airtight tin with apple peels. After about one week they become soft and ready to eat and decorate.
Decorate cookies with sugar icing or chocolate. I decorated mines with sugar icing made of icing sugar beaten with warm water but you may also use royal icing made of icing sugar beaten with egg white. They are also good glazed with melted chocolate.
Tags: cinnamon, honey, spices.