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Gingerbread Cookie Recipe: A Christmas Tale. Video
Gingerbread cookies and gingerbread are a traditional treat baked in the West for Christmas. Recipes for such sweets often include molasses, golden syrup or brown sugar, which give the cookies their characteristic rich brown color, as well as cinnamon, nutmeg, cloves, anise and cardamom, which are responsible for the rich taste and aroma of the dessert.
Gingerbread Cookie Recipe: Cooking Video
To make a simple gingerbread cookie, you will need: – 4 and ½ cups of wheat flour; – 4 teaspoons of ground ginger; – 2 teaspoons of baking soda; – 1 and ½ teaspoons of ground cinnamon; – 1 teaspoon of ground cloves; – ¼ teaspoon finely ground salts; – 1 and ½ cups of unsalted butter; – 2 cups of refined granulated sugar; – 2 chicken eggs; – ½ cup of molasses; – 1 cup of cane sugar.
Molasses is a by-product of the processing of cane and beetroot into sugar. It can be replaced with corn syrup or invert syrup. Invert syrup is made from sugar, baking soda and citric acid
Sift wheat flour, ginger powder, baking soda, ground cinnamon and cloves, and salt into a bowl. Whisk the butter lightly in the bowl of a food processor at low speed, then gradually add 2 cups of refined granulated sugar. Whisk into a light fluffy cream. Add eggs and molasses. Gradually add the spice flour while whisking.
Roll the dough into balls with a diameter of 5 centimeters, then flatten on a surface sprinkled with cane sugar and place on a baking sheet lined with baking parchment paper. Bake in an oven preheated to 180 degrees for 12-14 minutes. Chill without removing from the baking sheet. The finished gingerbread cookie is light golden with a cracked surface.
Finished gingerbread cookies can be stored in an airtight container for 3-5 days or in the freezer for up to three months
Fancy Christmas Gingerbread Cookie
To get curly gingerbread men, such as Julia Vysotskaya bakes in her culinary program, you will need: – 1 cup of softened unsalted butter; – 1 cup of brown cane sugar; – 1 chicken egg; – 1 cup of molasses; – 4 cups of wheat flour ; – 2 teaspoons of ground ginger; – ¼ teaspoon of finely ground salt; – 1 and ½ teaspoon of baking soda; – 1 and ½ teaspoon of ground cinnamon; – 1 teaspoon of ground cloves; – colored sugar icing.
In a large bowl, whisk the butter and cane sugar into a light fluffy mixture. Add chicken egg and molasses. Sift flour with ginger, baking soda, salt, ground cinnamon and cloves. Knead a homogeneous dough, roll into a ball, cover with cling film and refrigerate for 4 hours.
Lightly flour the work surface, roll out the dough into a layer 3-5 millimeters thick, sprinkle with flour on top. Cut the dough into individual cookies using curly cutters. Place on a baking sheet lined with baking paper. Bake in an oven preheated to 180 degrees. Refrigerate and paint with colored glaze.