Gingerbread, like many other cookies, have a long history behind them … or the name does anyway. They are found as early as the Middle Ages, but may be associated with cakes from the 16th century and has been popular ever since.
So gather your kids, give them some cookies cutters, let them go crazy and then they will definetely help with eating them afterwards.
470 G FLOUR
1½ TSP. BAKING POWDER
3/4 TEASPOON. BAKING SODA
A PINCH OF SALT
1 TBSP. GROUND GINGER
2 TSP. GROUND CINNAMON
1/4 TSP. GROUND CLOVES
90 G BUTTER
155 G MUSCOVADO SUGAR
110 G SUGAR CANE SYRUP
SEEDS OF 1 VANILLA POD
ZEST OF ½ ORGANIC LEMON
Mix flour, baking powder, baking soda, salt, ginger, cinnamon and cloves in a bowl and set it aside.
In another bowl, softened butter, brown dough and egg are whisked to a creamy mixture.
Add the vanilla seeds, sugar cane syrup and lemon zest to the sugar mixture and whisk again until it is mixed well together.
Gradually stir in the dry ingredients and mix it all until it becomes a smooth dough.
Divide the dough into two balls, pack them in cling film and press them flat.
Put the dough in the fridge for a few hours, or overnight. The dough can be stored in a refrigerator for up to four days, so you can easily make the dough beforehand and avoid cookie-stress.
Remove the dough from the fridge and let it come to room temperature, so it is easier to handle.
Preheat the oven to 190 degrees celsius.
Line the baking sheets with baking paper.
Take the dough out of the bag and roll out the balls on a lightly floured kitchen table, to a thickness of about ½ cm.
Then go to town with the cookie cutters, gather leftover dough, roll it out and repeat until you have no more dough left.
Place the cookies on the baking sheets with a couple of centimeters between them and bake them, one plate at a time, for 7-10 minutes, depending on how soft you want them. I baked some for 7 minutes and some for 8, both were great.
Remove the cookies from the oven, let them cool off on the baking sheet, then transfer them to a rack when they are slightly firmer.´
ABOUT 150 G ICING SUGAR
WATER + FOOD COLOUR
Allow the cookies to cool completely before decorating. I used a thick icing made of icing sugar and just enough water and food colour to keep it from being too fluid.
You can also make a royal icing of icing sugar and egg whites, it is firmer than a regular icing with water.