I made gingerbread cookies for the first time this year. I used a recipe that my mom gave me years ago; I believe it came from some Polish cooking magazine she was ordering.
I timed making cookies just right for Christmas, as they develop taste over time. We found that they tasted really good after 3 days; they tasted a little bitter right after baking. They were so good that they were all gone a day before Christmas Eve... nothing left for your guests. But I can promise to make them again next year, probably a larger batch.
I timed making cookies just right for Christmas, as they develop taste over time. We found that they tasted really good after 3 days; they tasted a little bitter right after baking. They were so good that they were all gone a day before Christmas Eve... nothing left for your guests. But I can promise to make them again next year, probably a larger batch.
Ingredients:
1.5c all purpose flour
4 tbsp unsweetened cocoa
1 inch fresh ginger, grated (or 1 tsp ginger powder)
200g melted butter
2 egg yolks
0.5c brown sugar
Pinch of grated nutmeg
Pinch of salt
For icing:
1.5c icing sugar
3 tbsp lemon juice
1-2tbsp water
1. Mix flour, cocoa, ginger, nutmeg, butter, sugar, egg yolks, salt.
2. Flatten the dough on the parchment paper and put in the fridge for about 1 hour, or 15-20 min in the freezer.
3. Roll the dough to about 3-4 millimetres thick. Cut shapes with cookie cutters.
4. Place in the preheated oven to 175c for 10 minutes.
5. Prepare icing by heating icing sugar with lemon juice, add water as necessary.
6. When cookies cool down, decorate them with icing.
7. Enjoy! Keep in mind they taste best after 3 days resting uncovered in the room temperature.
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