Kasia from Glinianka’s recipe
My favorite recipe for Christmas gingerbread cookies, of course valid and tasty outside of the holidays season, too.
500g of universal flour
200g powdered sugar
1 teaspoon of baking powder
1 teaspoon of cocoa powder
1 package of gingerbread spices (7g of spices, 33g of cane sugar; spices are: allspice, clove, caraway, coriander, cinnamon, nutmeg, ginger, mustard, cardamom, anise/aniseed)
I. 1. Put honey, sugar and butter in a pot, make it warm (remember that honey’s max temp is around 47*; so take it slow)
2. Wait until it is no longer warm (because of egg)
II. 3. Mix together flour, spices, baking powder and cocoa powder.
III 4. Put flour on a flat surface, add egg in the middle, add the sugary butter inside.
5. Knead until you can make one pretty big ball out of it.
IV. 6. Roll out the dough to ~4mm (they will rise a bit, noticeable, but not much). (<- here you can think about warming up your oven)
7. Cut out shapes.
8. Put on a tray.
V. 9. The oven should have temperature of 180 degrees.
10. Bake for 15 min. (although now I think that 14 minutes should be even better)
- They will be soft when taking out of the oven, but they will harden soon. Don’t worry, they can’t be underbaked after that time.
- If your cookies are kind of dark on the edges, it can mean they are already overbaked though… (They are good too, just a bit more bitter. Unless they’re black, then they are much more bitter and not sweet at all.)
- If you want to make soft kind of gingerbread cookies, roll them thicker, let them stay for 20 min instead of 15 min (didn’t test it, so better look out if they’re not burnt) and then put in the hermetically closed box with a slice of apple (change the slice of apple every two-three days, otherwise it will rot!), after some time they will be super soft.
- If you prefer them hard, you can keep them in hermetically closed box too, just without an apple. If you keep them outside, they will be just in the middle, mostly hard, but not so crunchy as they could be.
If you can’t find the appropriate spices mix in your local grocery shop (I’m not sure how it would be called in English; in Polish it’s “przyprawy korzenne”, meaning “root spices”; it could be called “gingerbread spices mix” or maybe “mulled wine spices mix”?), you can try to mix spices yourself. I wrote the list of spices in the Ingredients listing above based on the package of the spices mix that I bought and used, so you can mix however you want just keeping in mind that the list is ordered so that items decrease in quantity. Alternatively, below there is a list of spices with quantities.
I didn’t personally try it, but a friend of mine did and apparently it’s tasty. I have a feeling the amount of ginger is way too big for this king of gingerbread, so I’ll try to mix my own spices next time, more accordingly to the amounts presented on my gingerbread spices mix package.
- 6ml ginger
- 3ml cinnamon
- 2ml nutmeg
- 1.5ml coriander
- 1.0ml cardamon
- 0.5ml mustard seeds (measured before ground)
- 2 seeds allspice
- 1 seed clove
- 0 anise/aniseed
- 0 caraway