Composition / ingredients
Step-by-step cooking
Step 1:
Get the butter and eggs out of the refrigerator in advance and leave them at room temperature for a couple of hours. In a separate container, mix ground ginger, cinnamon, cardamom, allspice, cloves, soda and salt. Mix the spices and spices.
Step 2:
Now add flour sifted through a sieve and cocoa powder to the same container. Mix all the ingredients again.
Step 3:
Take another container, put the already softened butter in it and pour powdered sugar made from brown sugar. Using a mixer, "grind" the ingredients.
Step 4:
Beat an egg into the oil mixture and add liquid honey. Mix the ingredients until smooth.
Step 5:
Put the resulting mass in a container with mixed spices and flour. Next, knead the ginger dough with your hands. As a result, the dough should be a little sticky and soft. The finished dough must be put in a plastic bag or wrapped in plastic wrap and put it in the refrigerator for an hour. After this time, take the dough out of the refrigerator and divide it into at least two parts, one of which is left, the rest of the dough is put back in the refrigerator.
Step 6:
Roll out the first piece of dough quite thinly (no more than 2 mm thick) with a rolling pin, on the working surface of which a sheet of parchment is placed. Cookies will be baked on it, because when transferring pieces of dough, it can deform, and this, in turn, will spoil the appearance of future cookies. With the remaining test, do the same procedure later.
Step 7:
Now, using a metal mold, you need to cut out curly cookies. The remaining dough must be put back in the refrigerator. Next, you need to very carefully transfer the ginger cookies located on a parchment sheet to a baking sheet, placing it in the oven to bake cookies. Bake them for literally 5-6 minutes at a temperature of 180 ° C.
Step 8:
When the cookies are ready, take them out of the oven and put them on a flat surface!!! This must be done, since ginger cookies harden not immediately, but gradually, at the beginning it is soft. When it cools down, it can be shifted.
A few points that I would like to pay special attention to:
1. Cookies are stored for quite a long time (up to 1 month), so it can be prepared in advance (for example, if it is a sweet gift for New Year or Christmas) and just bake a lot of ginger cookies for the future;
2. Do not be afraid that there is salt in this recipe. There's no way she's going to make these cookies salty. In this recipe, it acts as a flavor enhancer;
3. If you use not liquid, but thick honey, then you can warm it up a little in a water bath;
4. Since the dough is sticky, when rolling it out with a rolling pin, you can cover the dough on top with another sheet of parchment paper;
5. When baking cookies, they increase slightly in size, so they should be at a small distance from each other.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Carnation - 323 kcal/100g
- Cardamom - 311 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Allspice - 263 kcal/100g
- Ginger Powder - 335 kcal/100g
- Ground cinnamon - 247 kcal/100g
