Fast Gingerbread Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 200 g suar
- 50 g honey
- 200 g butter, very soft
- 2 egg (s)
- 150 ml milk, lukewarm
- 2 tablespoon cocoa powder, unsweetened, NO Kaba
- 15 g inerbread spice
- 1 pinch (s) salt
- 10 g bakin powder
Print Recipe
Pin Recipe Instructions
- Put the softened butter with the sugar and honey and a pinch of salt in a saucepan or non-stick pan and heat carefully.
- Simmer until the sugar has dissolved and caramelized slightly (please always stir so that nothing burns).
- Switch off the stove and set it aside for the time being or leave it covered on the stove to rest.
- Put the flour together with the cocoa, gingerbread spices and baking powder in a bowl and mix briefly.
- Now add the eggs together with the milk and stir in.
- Almost at the same time add the warm butter-sugar-honey mixture and whip until everything is well mixed.
- (The dough should be relatively runny. If this is not the case, add a little more milk).
- Spread the dough on a well-greased tray or lined with baking paper and place on the middle shelf in the preheated oven.
- Bake at 180 ° C top / bottom heat or 160 ° C fan oven for a good 15 minutes (please be careful, each oven heats differently. Make sure to test with chopsticks. If no more dough sticks to it, the cake is ready).
- Let the gingerbread cool completely and cut into pieces.
- Decorate as you wish.
- I like to put twice the amount on the tray because we like the gingerbread thicker.
- You can also use 100g dark chocolate instead of 2 tablespoon cocoa.
- Caramelizing the sugar gives the gingerbread a fine aroma. But it is NOT a must.
- You can also whip the butter with sugar and honey and then add the eggs, then milk and the flour mixture.
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