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 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.
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.
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