The Christmas month has arrived, and I believe the city is already filled with the spirit of Christmas. The dinner party at the end of the month is definitely an indispensable part. Gingerbread is also a food that is full of festive flavor and reminds people of home when they see it. Believe me, when you take the gingerbread out of the oven, your children will definitely Surrounding you, asking you if you can give him a piece to taste in advance, it feels very warm just thinking about it.
In order to avoid making mistakes on the same day, I suggest you try making it now, because the quality of the dough will also directly affect the taste of the cookies. If you bake often, you should know the importance of the degree of fermentation of the dough. Our recipe has also been adjusted many times, and we finally found the one with the most suitable method and taste. Join me in packing up and making your holiday gingerbread cookies.
4 cups all-purpose flour
1 tablespoon ginger powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
12 tablespoons unsalted butter
1/2 cup brown sugar
1/3 cup honey
1 egg
Equipment
Stand mixer
Cookie cutter
Oven
Rolling pin
How to make gingerbread cookie
Image From bakingmad.com
Mixing raw materials
It’s not just a matter of pouring all the ingredients into the mixture at once, this is a very wrong step. In the first step, you need to add butter, brown sugar, cinnamon powder, ginger powder, honey, eggs, and fine salt to a stand mixer and mix thoroughly. You need to mix until the whole thing is fluffy. The speed does not need to be too fast. It takes about five minutes.
Then add the flour and baking soda and mix, adding the flour in two batches. At this point you can turn the mixer speed down. After mixing thoroughly, you can use a spatula to scrape out all the dough.
Kneading and fermenting the dough
After pouring out the dough, press the dough until the surface is smooth, and knead the dough into a smooth ball. If it is sticky, you need to add some flour.
Divide the dough in half, wrap in cling film and refrigerate. The fermentation time is no less than three hours, or you can put it in the night before and bake it the next day.
Make patterns
After the dough is fermented, you need to knead it first to deflate the dough. Sprinkle flour on the dough and the table and roll it out with a pole surface. The thickness does not need to be too thin. Then you can take out the gingerbread cookie cutter and make it. After using up the dough once, you can continue to knead and spread out the excess dough to make another pattern.
Preheat and bake
Before baking, you need to preheat the oven to 380 degrees Fahrenheit, then put parchment paper on the baking sheet, place the raw biscuits directly on the baking sheet, and then bake for about 10 minutes. You need to observe the biscuits during the process. state, when the biscuits become completely dry and swollen, they can be taken out. After removal, it needs to be placed on a cooling rack to cool. The texture will be crispier after cooling. Finally, you can decorate the cookies or sprinkle with some icing sugar. The prepared biscuits can be stored at room temperature for half a month, but they should be eaten as soon as possible.
Image From Amazon
Gingerbread always gives people a warm feeling, because it seems to only appear around Christmas or the holidays, and when you eat it, you will always be surrounded by family, so My impression of gingerbread has always been warm, as if just eating it makes me happy to gather with my family. The holidays are coming soon, come and make some delicious gingerbread cookies for your family.