Gingerbread cookies
TOTAL TIME: 2H + 6H IN FRIDGE
The aroma of freshly baked gingerbread cookies is truly delightful. These cookies are so irresistibly delicious that stopping at just one is impossible! Delicate, light, and thin, gingerbread cookies are a staple in many Scandinavian homes, baked in large batches. These spiced treats practically melt in your mouth. Initially, these cookies were much spicier than they are today. In Swedish, the name for gingerbread is "pepparkakor," which translates to "pepper biscuits." They used to be spicier due to the generous use of pepper. However, modern recipes no longer include pepper.
If Stored in an airtight container, they last for several weeks.
You can also freeze the dough for up to 3 months and bake
at a later time.
1. MIX ALL IN A SAUCEPAN
In a saucepan, melt 100g of butter and add bag a and bag b. Stir until the sugar is completely dissolved. Pour in 75ml of pure cream and add bag c, then stir. Once everything is fully mixed in, add bag d and mix until it is well combined and has formed a dough.
2. REST IN THE FRIDGE
Shape the dough into a ball, place it in a bowl, cover it with cling wrap or a plastic bag, and let it rest in the fridge until the next day or for a minimum of 6 hours. The dough can be stored in the fridge for up to a week or frozen for up to 3 months.
3. STAMP OUT COOKIES
Preheat the oven to 175°C. Line two oven trays with parchment paper. Take half of the dough out of the fridge and place it on a lightly floured surface. Roll out the dough until it's approximately 2mm thick. Then, use a cookie cutter to stamp out your cookies. Carefully transfer them onto an oven tray using a thin-bladed knife or spatula. Shape the leftover dough into a ball and combine it with the other half of the dough. Roll it out again and continue stamping out your cookies. Repeat this process until all the dough has been used.
Tip: If you want really thin cookies, roll out the dough directly on the parchment paper, then you won't risk breaking them. Instead of moving the cookies, you just remove the excess dough.
4. BAKE
Bake once you've filled a tray. Bake the cookies for 6-8 minutes until they have a nice colour. They should start to feel hard around the edges as they cool and will eventually become very crisp. When broken, they should produce a satisfying 'snap'.
5. MAKE ICING
Combine bag e with 1/2 an egg white and 1 tsp of vinegar. Whip until fluffy and peaks forms in the icing. Then, place the mixture in a piping bag and cut off the tip of the piping bag to decorate your cookies.
6. DECORATING
There are endless ways to decorate your gingerbread cookies, only your imagination decides. Draw little hearts, or make a pattern with dots or maybe write the names of your loved ones? Let your creativity guide you!