Pantry Cooking: Gingerbread Cookies

It is almost Christmas and there are some recipes I make only in the December month, like the pepernoten, kruidnoten and marzipan, all from scratch and mostly from ingredients from the pantry. After Christmas  there will be oliebollen but only to be baked on the last day of the year. The recipe will follow, I make mine from seived whole wheat flour, grinded at home, which gives a different flavour then from regular flour which is uses normally.

But now it is time for Gingerbread cookies, here is my recipe:

250 gram Butter
200 ml home made grape syrup (you can substitute with regular dark pancake syrup)
400 grams sugar
4 big heaps of my own cookie spice mix (but you can substitute with 2 tablespoons of cinnamon, 1 teaspoon cardemom, 1 teaspoon gingerpowder, 1 teaspoon nutmeg) I add an extra 2 teaspoon of cardemom to my own spice mix but we like cardemom….
200 dl water
1 teaspoon baking powder
600 grams flour

Melt the butter and syrup in a pan. Put in de sugar and the spice mix in a bowl and pour the melted syrup/butter mix over the sugar/spice mix. Stir until the sugar is completely disolved. Pour in the water and mix very well. Knead in the bakign powder and flour.

Put the mixture in a plastic bowl and put it in the fridge for at least 24 hours. I like to make my mixture 2-4 days in advance: the flavours can mix in so well.

When you are ready to use the mixture, take the dough out of the fridge and knead until you can easily handle the dough. Don’t add too much extra flour otherwise the cookies will be too dry.

Roll out the dough until 3 mm thickness. Now you can make your gingerbread house or other cookie shapes.

Put the shaped cookies on a baking sheet with baking paper and bake the cookies 4-6 minutes in a preheated oven of 175 degrees Celsius.

Leave the cookies on a baking tray to cool off.

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