Kitchens of the world Food calories Cookery Books

Ginger and cinnamon biscuits

Cooking recipes / Top Picks / Homemade cookies

28 servings
1 hour

Wheat flour - 250 g, Chicken eggs - 1 pc., Butter - 100 gr, Powdered sugar - 100 gr, Ginger powder - 2 tea liters, Ground cinnamon - 1 tea liters, Cardamom - 0.5 tea liters, Carnation - 0.5 tsp, Allspice - 0.5 tsp, Cocoa powder - 1 tsp, Honey - 25 gr, food soda - 0.5 tea liters, Salt - to taste

Get the butter and eggs out of the fridge in advance and leave them at room temperature for a couple of hours. Mix ground ginger, cinnamon, cardamom, allspice, cloves, soda and salt in a separate container. Mix the spices and spices.

Now add flour sieved through a sieve and cocoa powder to the same container. Mix all the ingredients again.

Take another container, put the already softened butter in it and pour in the icing sugar made from brown sugar. Using a mixer, "rub" the ingredients.

Beat the egg into the oil mixture and add the liquid honey. Mix the ingredients until smooth.

Put the resulting mass in a container with mixed spices and flour. Next, knead the ginger dough with your hands. As a result, the dough should be a little sticky and soft. The finished dough must be removed in a plastic bag or wrapped in cling film and put it in the refrigerator for an hour. After this time, take the dough out of the refrigerator and divide it into at least two parts, one of which is left, put the rest of the dough back into the refrigerator.

Roll the first piece of dough quite thinly (no more than 2 mm thick) using a rolling pin, on the working surface of which a sheet of parchment is laid. Cookies will be baked on it, since when transferring pieces of dough, it can deform, and this, in turn, will spoil the appearance of future cookies. With the remaining test, do the same procedure later.

Now, using a metal mold, you need to cut out shaped cookies. The remaining dough must be put back in the refrigerator. Next, you need to very carefully transfer the ginger cookies located on the parchment sheet to the baking tray, installing it in the oven to bake the cookies. They should be baked for literally 5-6 minutes at a temperature of 180 ° C.

When the cookies are ready, get them out of the oven and put them on a flat surface!!! This must be done, since ginger cookies do not solidify immediately, but gradually, at the beginning it is soft. When it cools, it can be shifted.