Soft and Delicious Gingerbread Cookies for Christmas (with Video)
Method of preparation
- eggs - 3 pcs.
- brown sugar - 150 g
- butter - 60 g
- vanilla extract - 1 - 2 tsp.
- honey - 3 tbsp.
- baking powder - 1 tsp.
- bicarbonate of soda - 2 tsp.
- cinnamon - 1 tsp.
- salt - 1 pinch
- flour - 500 g
- couverture - 250 g or chocolate
- Put the eggs in a bowl, add the sugar and beat with a mixer. Add the butter and beat well until smooth.
- Add the vanilla extract and honey and beat some more.
- Sift the baking powder, bicarbonate of soda, salt, cinnamon, half of the flour and put the dough hooks on the mixer and run for one minute.
- Add the remaining flour and run the mixer until the dough is formed. Put some flour on the mat and spread the dough, adding a little flour at a time. Roll out the dough. Shape the gingerbreads with a glass or other cookie cutters.
- Form the remaining dough into a ball several times and roll it out again until there is nothing left.
- Place the gingerbread cookies on baking paper, leaving space between them, and bake for 10 minutes at 160°C in a preheated oven. Melt the couverture or chocolate and place it in a small bowl so that you can melt the already cooled gingerbread cookies.
- Leave on baking paper to allow the couverture or chocolate to harden. Store the Christmas cookies in a cookie jar with apple slices to keep them soft.
- Eat soft and delicious gingerbread for Christmas.
Put the eggs in a bowl, add the sugar and beat with a mixer. Add the butter and beat well until smooth.
Add the vanilla extract and honey and beat some more.
Sift the baking powder, bicarbonate of soda, salt, cinnamon, half of the flour and put the dough hooks on the mixer and run for one minute.
Add the remaining flour and run the mixer until the dough is formed. Put some flour on the mat and spread the dough, adding a little flour at a time. Roll out the dough. Shape the gingerbreads with a glass or other cookie cutters.
Form the remaining dough into a ball several times and roll it out again until there is nothing left.
Place the gingerbread cookies on baking paper, leaving space between them, and bake for 10 minutes at 160°C in a preheated oven. Melt the couverture or chocolate and place it in a small bowl so that you can melt the already cooled gingerbread cookies.
Leave on baking paper to allow the couverture or chocolate to harden. Store the Christmas cookies in a cookie jar with apple slices to keep them soft.
Eat soft and delicious gingerbread for Christmas.
