Christmas gingerbread will be soft and aromatic. This is the best way to store them

Gingerbreads are a delicious baked item to prepare ahead of time. You just need to take care of their storage conditions – from taking them out of the oven to serving them on the Christmas Eve table – so that they gradually mature and acquire a deeper aroma.

• A tight container is essential

They work best metal cans, glass jars or ceramic containers with lids. They protect the cookies against drying out and air access.

Keep the gingerbread cookies in a cool cupboard or pantry, away from the sun. Avoid the refrigerator – too low temperature and foreign odors may affect the taste.

If you want soft gingerbread, prepare them 7-14 days before Christmas Eve. Versions rich in honey and spices can be stored well for several weeks, and some traditional recipes even gain time.

It often happens that the cookies are hard as a rock right after baking. This is natural, especially if you use honey or put them in the oven for a little too long. However, there are simple ways that work flawlessly.

• A slice of bread – put a fresh slice of bread – preferably whole-grain bread – into the container with gingerbread. After a few days, the cookies will absorb moisture and become more delicate. When the bread is dry, replace it with a new one.
• Fruit trick – a piece of apple or orange also works. In addition to moisture, it will bring a natural aroma. Just remember to replace the fruit regularly to prevent mold.
• Patience – do not decorate hard gingerbreads with icing. Let them soften first and then start decorating. It’s a small thing, but it affects the final result.

This is a recipe that will work well both for family baking and for large batches of cookies prepared as gifts.

Ingredients:

• 300 g of wheat flour,
• 150 g of honey,
• 100 g of butter,
• 100 g sugar,
• 1 egg,
• 2 teaspoons of gingerbread spice,
• 1 teaspoon of baking soda,
• optional: 1 teaspoon of cocoa for a darker color.

Preparation method:

1. Heat the butter with sugar and honey until the ingredients are combined. Set aside to cool.
2. Combine flour with baking soda and gingerbread spice.
3. Add the egg and honey mixture. Knead the dough into a smooth dough.
4. Chill them in the refrigerator for at least an hour.
5. Roll out the dough, cut out any shapes and bake at 180°C for 8-10 minutes.
6. After cooling, place the gingerbreads in an airtight container and set aside for a few days. This will make them softer.

As I mentioned, gingerbread store in closed containers, in a dry and cool place, preferably in metal cans or glass jars. They can be aged for many weeks, remaining fresh and soft, especially if you ensure appropriate humidity inside the container.

Sources: Terazgotuje.pl