If you don’t have time to make gingerbread cookies, these quick gingerbread cookies can come to your rescue. Tasty and soft immediately after baking, just decorate them and enjoy the taste.
All you have to do is knead, roll out and cut gingerbread cookies, and then just wait until they are baked.
- 450 g of wheat flour
- 150 g wholemeal rye flour
- 3 eggs
- 190 g of powdered sugar
- 150 g of butter or margarine
- 150 g of liquid honey
- 1.5 tablespoons gingerbread spice
- 1.5 tablespoons of cocoa
- 1.5 teaspoons of baking soda
Melt butter or margarine in a saucepan with honey. Cool down.
Place the remaining ingredients in a bowl and mix, then add the melted butter with honey and knead thoroughly. The dough should be smooth. If it’s too sticky, you can put it in the fridge for a while.
Roll out a portion of the dough, sprinkling it lightly with wheat flour, so that the dough does not stick to the worktop.
Now you can cut out gingerbread. Place on a tray lined with baking paper.
Bake at 180 degrees C for about 10 minutes. Smaller cookies may take less time to bake.
Then cool and decorate.