Gingerbread dough
Description
The recipe won't take much time. The gingerbread dough made according to this recipe turns out to be versatile, suitable both for baking thin gingerbread cookies to be decorated with icing and for gingerbread with fillings. When the technique is followed, the dough should be like pliable clay – thick, yet tender and soft, slightly sticky to the hands. Instead of sugar you can use honey, but it doesn't need to be roasted; you can add zest, mint, nuts or pieces of dried fruit, depending on how you want to enrich the flavor of the gingerbread. This dough can be stored in the refrigerator for a long time without any problems. In addition to wheat flour you can use rye or oat flour in a ratio of 70% wheat and 30% any other. This will give another interesting flavor. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Alright, let's start making the dough. Place the sugar in a heavy-bottomed saucepan and toast it lightly until it turns a light brown color. Carefully add the butter.
- 2
Step 2
Then carefully pour in the water. Remove the sauté pan from the heat, let it cool slightly, and add the spices.
- 3
Step 3
When everything has cooled, add one egg and one yolk. Mix everything well.
- 4
Step 4
Transfer everything into a deep bowl and add sifted flour, as well as salt and baking soda.
- 5
Step 5
Mix everything well. The dough should turn out like soft clay. At this stage you can add zest or dried fruit if you want to enrich the dough. I make it with nothing.
- 6
Step 6
Place the dough in the refrigerator for 6–8 hours; it should rest and absorb the aroma of the spices.
- 7
Step 7
The dough is ready! You can start shaping the gingerbread cookies. My son and I will have these. Bake the gingerbread for 5‑6 minutes at 180‑200 °C.