Gingerbread cookies

About the recipe

A delicious, slightly spicy cookie that is crunchy and slightly chewy on the inside.

1/1

Servings:

14 large cookies

Region:

Europe

Kitchen:

German

Working hours:

15 minutes

Total preparation:

1.5 hours

Course/dish:

Baking

M, f, v or v

Material:

Oven

Season:

Complexity:

Simple

Ingredients and supplies

250 grams of self-raising flour (or 242 grams of flour and 8 grams of baking powder)

100 grams of dark caster sugar

2 grams of salt

5 cm fresh ginger, peeled and grated

100 grams unsalted butter (cold) in cubes

14 balls of stem ginger, cut into pieces

4 tbsp ginger syrup from the jar of stem ginger

come

baking tray

1 sheet of baking paper

plastic film

a grid

Prep-work

Crinkle the baking sheet and spread it over the baking sheet.

Preparation

Place all ingredients in a bowl and mix well with your hands.

Roll it into a roll with a diameter of 8 cm.

Wrap this in plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 175 degrees.

Remove the roll of cookie dough from the refrigerator and cut it into 15 slices.

I always make a slightly larger cookie...delicious!

If you want smaller cookies, make the diameter of the roll a little smaller...5, 6 or 7 cm in diameter.

Place the dough slices on the baking tray lined with baking paper and bake for about 12-15 minutes until golden brown.

Remove from oven and transfer to a wire rack to cool.

Your delicious crispy and chewy cookie is ready!

KPJ

27 januari 2025