Gingerbread
A cake dough that is perfect for bringing the kids into the kitchen for some festive fun with cookie baking. There are plenty of opportunities to get creative with cookie cutters, icing, and sprinkles! This recipe does not meet the whole grain logo requirements.
Ingredients
- 175 g sugar
- 75 g water
- 150 g soft butter
- 50 g light syrup
- 275 g wheat flour
- 100 g Whole wheat flour
- 3 g ground cinnamon
- 3 g ground cloves
- 3 g ground ginger
- 3 g ground pepper
- 1 tsp baking soda
Icing
- 1 carton of pasteurized egg whites
- 150 g powdered sugar
Instructions
- Sugar and water are briefly boiled in a small pot. Remove the pot from the stove.
- Add butter, syrup, pepper, cinnamon, cloves, ginger, and baking soda.
- Stir the mixture thoroughly.
- Mix the flour with the baking soda in a bowl, then stir it into the mixture in the pot. The dough may be a bit on the thin side, but it should firm up more as it rests.
- Dust the bottom of a bowl with a little flour, then pour the gingerbread dough into it. Place the dough in the fridge for about an hour or until the next day if you have the time.
- Dust the table with flour, then take the chilled dough out. Divide it into two or three equal pieces, and roll one portion out to about three millimeters in thickness. Be careful not to roll it too thin so it doesn't stick to the table (check occasionally).
- Cut out shapes with cookie cutters and carefully lift the gingerbread cookies onto a baking tray lined with parchment paper. Repeat with the remaining dough.
- Bake the cookies for about 8-10 minutes in a preheated 200°C fan oven. Be careful not to let them get too dark, as some ovens heat more strongly. Ideally, remove them when they are golden and brown at the edges. Keep a close eye on them.
- Let them cool completely before adding the icing (which is optional).
- Whisk the ingredients for the icing together, and it will be ready for decoration.
Tip
- For a more child-friendly version, add a smaller amount of the spices.