Gingerbread Cookies Recipe
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | American |
| Servings (Default: 35 pieces) |
Ingredients
- 150 milliliters of coffee
- 100 grams of orange peel / lemon peel
- 40 grams of butter soft
- 200 grams of brown sugar or whole cane sugar
- 2 medium-sized eggs
- 80 grams of honey rather liquid variety
- 200 grams ground almonds , alternatively hazelnuts
- 15 grams of gingerbread spice
- 1 tablespoon cocoa powder
- 3 drops of bitter almond oil
- 2 tablespoons of sunflower oil or coconut oil
- 3 grams of salt
- 300 grams of wheat flour
- 35 pieces of gingerbread wafers approx. 5 cm
Print Recipe
Pin Recipe Instructions
- Make the coffee and let it cool down. Cut the orange peel / lemon peel mixture into small pieces with a kitchen chopper or sharp knife. Briefly mix the softened butter with the sugar, then stir in the eggs one by one and add the liquid honey.
- Also stir in the almonds, gingerbread spice, cocoa, bitter almond oil and sunflower oil together with the orange peel and lemon peel mix. Dissolve the deer horn salt in 1 teaspoon of cold water and add to the coffee. Stir the cold coffee mixture into the mixture alternately with the flour.
- Put the gingerbread dough in a bowl or tin with a lid and let it rest for a few hours, preferably overnight, in the refrigerator.
- The next day, preheat the oven to 180 degrees top and bottom heat and cover a tray with baking paper. Either place the gingerbread dough on the wafers using a gingerbread bell or spread it on with a knife. Place them on the tray with a little space between them. They diverge slightly and result in the typical dome shape when baking. Bake for around 15-18 minutes.
- Let the gingerbread cool and melt the chocolate icing or couverture. Cover the gingerbread with it and sprinkle with sugar decorations or similar.
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