Gingerbread Cookies with Orange and Lemon Zest
Description
Goes wonderfully with tea and coffee. Gingerbread cookies from this recipe are perfect for piping with royal icing. You can use any cutters you like for whatever holiday is coming up—Easter, New Year’s, International Women’s Day (March 8), and so on. The thinner you roll the dough, the more cookies you’ll get in the end. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need for making ginger biscuits. Wash the lemon and orange with a clean kitchen sponge and pat them dry. Take the butter out of the refrigerator ahead of time; it should be at room temperature.
- 2
Step 2
Transfer the honey and a scant teaspoon of baking soda to a deep bowl, and whisk with a whisk over a double boiler until the mixture turns white.
- 3
Step 3
Cut the butter into pieces and transfer it to a bowl of warm honey. Keep whisking until the butter has completely melted.
- 4
Step 4
Beat in the chicken egg, then beat thoroughly again.
- 5
Step 5
Add all the spices level (not heaped), cocoa powder for colour, and icing sugar. Mix everything gently so no lumps form.
- 6
Step 6
Grate the zest of a small orange and a lemon on a fine grater, transfer to a bowl together with the flour. Add the flour gradually; the amount may depend on the size of the egg. Start with 300 grams, knead the dough—it should be very soft and elastic. If the dough sticks to your hands, sprinkle in a little more flour.
- 7
Step 7
Cover the dough or wrap it in plastic wrap, then refrigerate for about 20 minutes.
- 8
Step 8
From here on, work quickly with the dough. Roll out the ginger dough to a thickness of 3–4 mm and cut out shapes with a cookie cutter. Transfer the shapes to a parchment-lined baking sheet and bake in an oven preheated to 180°C for 10–12 minutes on the “top/bottom” setting. Place the baking sheet right in the center of the oven.
- 9
Step 9
Gingerbread with orange and lemon zest is ready! Cool on a rack and serve with tea.