It’s one week till Christmas and I have just started to bake cookies. Mostly to give away as presents. Our family is in Europe and the US so it’s only four of us to cook and bake for at Christmas. For us I usually make summer pudding.
This year I made soft gingerbread cookies as edible ornaments and we’ve put some on the Christmas tree. Let see how long they’ll last there :-). I was looking for this type of gingerbread for a while and found the recipe in Richard Bertinet’s book “Crust”. These cookies are softer and thicker than traditional gingerbread. Typically, they are baked in continental Europe – this recipe is of Czech origin.
Soft Gingerbread Cookies Recipe
- 425g plain flour
- 100g icing sugar
- 125g softened butter
- 100g honey
- 1 large egg (55g shelled weight)
- 1 egg yolk
- 1 tablespoon milk
- 1/2 teaspoon bicarb soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon mixed spices
- 1/2 teaspoon ground ginger
- pinch of salt
Egg wash: 1 egg beaten with a pinch of salt
- Prepare the egg wash one hour before you’ll glaze the cookies so the foam settles.
- Put flour, icing sugar, bicarb soda, spices and salt into a bowl and mix well. Add wet ingredients and knead into soft dough. Cover and let it rest at room temperature for about 15-20 minutes.
- Tip the dough onto a floured surface and roll out 5 mil thick. Using cookie cutters, cut out shapes.
- Glaze the cookies with the egg wash prepared earlier and let them dry. Then repeat the glazing once again. It’s important to leave the cookies to dry between glazing as it produces shinier look. On the top picture I’ve glazed rounds twice, but other shapes once thickly to save on time. The round cookies look nicer and shinier!
- If using cookies as edible tree ornaments or gift tags, make a hole with a skewer or piping tip (see photo).
- Once dry after second glazing, decorate the cookies by dragging lines across using fork or skewer. You can also use dry fruit or nuts to decorate gingerbread.
- Bake cookies on greased and floured baking trays for about 18 minutes in moderately hot oven (160 C)
- Cool on a wire rack before storing or threading ribbon.
Wishing you a happy Festive Season and a prosperous New Year 2012!