Gingerbread | The Best Recipe
This is a recipe I have been making for years and not a single Gingerbread has ever been eaten.
I am sure you will like it too. First drink coffee then read what you need for this recipe.
To make this gingerbread recipe you will need:
Flour: I traditionally use universal flour for this recipe, but white wholemeal flour will also serve.
Spices: Ground cinnamon, ginger, cloves and nutmeg. Baking soda, salt, egg and extract vanilla.
Molasses: I recommend to use sulfur molasses.
Brown sugar: to add extra molasses flavour to the cookies.
Butter: Completly softened to room temperature.
Orange peel: Subtle citrus notes really blend nicely with cinnamon. Plus any icing, powder sugar, sprinklers or candles, that you would like to add to the top of the cookies, either before or after baking. For the series shown here, I just made a simple glaze from powdered sugar, milk and vanilla extract.
You will also need the following equipment to make these gingerbread cookies:
Roller standard rolling pin.
Baking cake (optional): if you want to explain the icing in more detail, I would recommend using a pastry bag with tips.
Preparation Gingerbread | The Best Recipe
Whisk in the dry ingredients.
Flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg. Beat the dough. Whisk the butter and sugar with a mixer or stand-alone mixer until light and fluffy. Add eggs and molasses and beat on a medium-low speed until simply combined.
Cool the dough
Divide the dough into two equal parts and shape each into a ball. Then gently flatten each ball with your hands into a 2-inch thick disc, wrap tightly in plastic wrap and refrigerate for about an hour until the dough is cooled, but is slightly pliable. Roll out and cut the dough. Unroll one of the discs and place it on a dusty surface. Use the rolling pin to roll out the dough until it becomes approximately 1/8 inch thick. Then cut out the desired shape with your favourite cookie cutters, re-rolling the dough as needed to cut more. Transfer the dough to a baking sheet covered with parchment.
This depends on the oven you are baking in but I baked it 280 for about 10 to 20 minutes, or until the cookies became sharp around the edges and on top. Remove from the oven to cool for 5 minutes, then transfer to a wire rack to complete the cooling.
When the cookies have cooled to room temperature, feel free to decorate them with icing as desired and serve. Then dive in or transfer to a sealed container and save for later.
If you don’t know what for breakfast try Oatmeal.
If you want to learn more read this blog the healthiest food on the planet.