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
Fast Gingerbread Cookies
Fast Gingerbread Cookies

Instructions

  1. Put the softened butter with the sugar and honey and a pinch of salt in a saucepan or non-stick pan and heat carefully.
  2. Simmer until the sugar has dissolved and caramelized slightly (please always stir so that nothing burns).
  3. Switch off the stove and set it aside for the time being or leave it covered on the stove to rest.
  4. Put the flour together with the cocoa, gingerbread spices and baking powder in a bowl and mix briefly.
  5. Now add the eggs together with the milk and stir in.
  6. Almost at the same time add the warm butter-sugar-honey mixture and whip until everything is well mixed.
  7. (The dough should be relatively runny. If this is not the case, add a little more milk).
  8. Spread the dough on a well-greased tray or lined with baking paper and place on the middle shelf in the preheated oven.
  9. 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).
  10. Let the gingerbread cool completely and cut into pieces.
  11. Decorate as you wish.
  12. I like to put twice the amount on the tray because we like the gingerbread thicker.
  13. You can also use 100g dark chocolate instead of 2 tablespoon cocoa.
  14. Caramelizing the sugar gives the gingerbread a fine aroma. But it is NOT a must.
  15. 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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