Soft, No-frills Gingerbread Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g rye flour
- 150 g nuts, round
- 200 g cane suar
- 1 ½ tablespoon gingerbread spice
- 1 teaspoon baking soda
- 3 tablespoon honey
- 3 egg (s)
- Flour for the work surface
- Egg (s) for brushing
- wafers
Print Recipe
Pin Recipe Instructions
- Mix all ingredients and knead into a dough. Let rest in a warm place for 1 - 2 hours so that the baking soda works.
- Roll out the dough on a floured work surface and cut out with molds or, since the dough is very sticky, always cut off a teaspoon of dough and press about 5 mm thick onto wafers with wet hands. Or roll out the dough under cling film as a flatbread on baking paper, bake and cut immediately after baking. Brush the dough with egg yolk before baking to give it a nice shine.
- Bake the gingerbread at 180 ° C for approx. 5 - 10 minutes, depending on its size. It is essential to pay attention to the baking time so that they do not become hard.
- Tip: The gingerbread can also be covered with chocolate.
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