Printed Gingerbread Cookies
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 1 day
🥕 Ingredients
13
🍽️ Servings
12
Description
This recipe was shared with us by Sarah Johnson.
Ingredients
- Honey - 6.2 oz
- Sugar - 16.5 oz
- Chicken Egg - 2 pieces
- Butter - 3.5 oz
- Activated Baking Soda - 0.4 oz
- Wheat Flour - 15.2 oz
- Coarsely Ground Rye Flour - 4.6 oz
- Pear Jam - 1.8 oz
- Nutmeg - to taste
- Ground Cinnamon - to taste
- Ground coriander - to taste
- Water - 3 fl oz
- Vegetable Oil - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
To prepare the glaze, mix 267 grams of sugar and 100 ml of water in a small saucepan, place it over medium-high heat, and bring it to a temperature of 230°F. Properly cooked glaze keeps well in the refrigerator. Reheat before use.
Step 11
Drizzle the hot gingerbread with icing.
Step 2
In a bowl, mix 200 grams of sugar, eggs, butter, honey, spices, and baking soda. Place over a water bath for 10 minutes, stirring constantly, until a smooth mixture forms and the sugar dissolves. The mixture should reach 75–176°F. Remove from heat.
Step 3
Add the flour, knead a smooth dough, and refrigerate for a day. The longer the dough rests in the fridge, the tastier the gingerbread will be and the longer they will stay fresh and soft.
Step 4
Pour vegetable oil onto the board and let it sit for 10-15 minutes. Then, drain the excess into a small dish and gently dab with a towel. For the next batch of cookies, use a brush to apply oil to the board. There's no need to wash the board after use; just brush off any dough. All the oil will be absorbed, which is beneficial for the board.
Step 5
Thirty minutes before cutting the gingerbread, take the dough out of the refrigerator.
Step 6
Divide the dough into portions according to the shape. Then, cut these portions in half.
Step 7
Roll out half of the dough to a size slightly larger than the baking dish — with edges. The thickness of the dough should be about 2–3 mm. Firmly press it into the dish, ensuring it follows the shape, and spread a thin layer of jam on top.
Step 8
Roll out the second portion of dough, cover the jam with it, press the edges tightly, trim any excess dough, and transfer the formed cookies to a baking sheet. It's recommended to refrigerate the shaped cookies for an additional 30 minutes.
Step 9
Bake for the first 4 minutes at 446°F with fan, then reduce the temperature to 160 degrees and bake for an additional 10–12 minutes.
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