Soft Gingerbread Cookies
Baking and Desserts • Austrian
Description
It's best to add spices to taste. For some, 2 tablespoons of ginger may be too much, while for others, it may not be enough. Also, be sure to check for any allergies to these spices.
Ingredients
- Wheat Flour 7 cups
- Chocolate eggs 5 pieces
- Sugar 2½ cups
- Butter 5 oz
- Ground Cinnamon 2 tablespoons
- Ground clove 1 tablespoon
- Grated Ginger Root 2 tablespoons
- Ground clove 1 tablespoon
- Nutmeg a pinch
- Citrus Zest Mix 1 piece
Step-by-Step Guide
Step 1
Beat the eggs with sugar until thick foam forms.
Step 2
Add softened butter to the eggs with sugar. Mix well.
Step 3
Add the zest, cinnamon, cloves, ginger, nutmeg, and allspice (DO NOT confuse with black pepper). Mix well.
Step 4
Gradually add flour to form a dough. It should be sandy, firm, slightly sticky, but pull away from your hands.
Step 5
Roll out the dough to a thickness of 1.5-2 cm and cut out shapes. You can simply use a glass to cut out shapes. I do not recommend making them thinner, as they may burn quickly.
Step 6
Place pieces of foil on a baking sheet that fit the cut-out dough. Dip the bottom side of the cookies in flour and place them on the pieces of foil (to prevent burning and sticking).
Step 7
Bake in the oven for exactly 10 minutes at 390°F. They will be ready when the edges of the cookies are slightly browned. The key is not to overbake! Otherwise, they will become hard.
Step 8
When the cookies have cooled slightly, cover them with icing. My icing recipe can be found at http://eda.ru/recepty/vypechka-deserty/-55485
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