TIME FOR CHRISTMAS PREPARATIONS
Recipe that is with me from the beginning of the adventure with baking gingerbread, that is about 10 years.
As a standard, I bake them a few weeks before Christmas, so that they can soften properly, and at the same time I save myself some time baking before Christmas.
Cookies are a bit hard, so they have to put theirs in a closed container, but after icing before Christmas they become soft and delicious.
I admit that the moment when you feel the smell of baked gingerbread, makes me feel Christmas. Do you have it too?
- 500 g of wheat flour (alternatively change into spelled)
- 300 g of honey
- 100 g of powdered sugar
- 120 g butter / margarine
- 1 item egg
- 2 teaspoons of baking soda
- 40 g gingerbread spices (cinnamon, ginger, cloves, anise)
- cocoa (optional 2 tablespoons)
Honey and butter warm in a pot until they dissolve and then cool. Pour the remaining ingredients into a bowl, add honey and butter. Make the best by hand. Then it’s best to cool (I always prepare the cake the day before). Roll to a thickness of about 3 mm and lightly sprinkle with flour. Cut gingerbreads of any shape and put on a baking tray lined with baking paper with light gaps. Bake for about 8 – 10 minutes at 180ºC. Gingerbreads after baking are hard, so they should be stored in a tightly closed container. You can bake them a few weeks before Christmas, remembering to decorate later
* spelled flour gives an interesting taste
** I always prepare a dough of several types of gingerbreads the day before and cool in the fridge to make the baking process work better