The soft gingerbread you can prepare it quickly and efficiently – the dough does not have to mature. This is the perfect recipe for people who want to make aromatic Christmas cookies at the last minute.
- 1 kg of wheat flour,
- 200 g of soft butter,
- 200 g sugar,
- 180 ml of liquid honey,
- 4 eggs,
- 40 g kakao,
- 40 g gingerbread spice,
- 4 teaspoons of food ammonia,
- 5 tablespoons of milk,
- optional 1 tablespoon of orange juice,
- white food grade marker for decoration.
Place the soft butter in a large bowl. Add sugar and mix for a while. Add eggs, honey and, if using, orange juice. Mix until ingredients are combined (no need to beat).
Sift flour, cocoa and gingerbread spice into a bowl.
In a separate glass, dissolve the ammonia in the milk. It may start to foam, but this is completely normal. Add the ammonia mixture to the dough.
Knead with your hand or with the hook of a mixer until you obtain an elastic, soft, slightly sticky dough. If it is too dry, add 1-2 tablespoons of milk. If too sticky, sprinkle with a little flour.
Divide the dough into several parts. Roll each piece to a thickness of approx. 5-7 mm. The thinner they are, the crispier they will be and the harder they may be. Cut out any shapes with cookie cutters.
Place the gingerbreads on a baking tray lined with paper. Bake at 180°C for 8-10 minutes. Remove and leave to cool.
Now is the time to decorate in any way you like, e.g. with marker pens.
Source: Terazgotuje.pl
See also:
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