How to make delicious Christmas gingerbread cookies

CHRISTMAS should be characterized by coziness, a pleasant atmosphere with twinkling lights on the Christmas tree. But what about those who haven't gotten around to Christmas baking yet? We admire those responsible housewives who know how to bake in advance and then can really enjoy the Christmas atmosphere. Even though the symbol of Christmas is about something completely different than cakes, desserts, and all kinds of food, let's face it ladies, we wouldn't know how to bite if a visitor came to us and we didn't have anything to offer. And so we adore the rush around Christmas baking. The lights in our heads immediately go on; star anise, nutmeg, ground ginger, cinnamon, coriander, cloves, fennel, anise . We can smell Christmas right away. Could you imagine not having Christmas gingerbread on the holiday table? They are worth the preparation if only for the reason that our children enjoy cutting them out and we adults have a reason to cook Christmas punch :-) We will give you some tips on how to bake the most delicious gingerbread cookies that will melt on your tongue.

SIEVE THE BULK INGREDIENTS

We always sift the powdered sugar, flour, ground pepper, baking powder (this also applies to other recipes) to get rid of lumps and impurities, but above all we stir the ingredients.

ROOM TEMPERATURE OF RAW MATERIALS

It is ideal if the ingredients are at room temperature. For example, did you know that flour should not be in a cold room before kneading the dough? Before use, the flour can be slightly warmed up - on the radiator.

POWDERED SUGAR FOR THE Icing

Ideally as soft as possible. No other sugar is suitable for topping gingerbread cookies. You have to try several brands and find the right one, because the quality of sugar is different from each manufacturer. The fineness of the sugar is also important in the dough, but its quality is most evident in the icing.

DOUBLE STICKNESS

Several factors affect sticky dough; type of honey, flour or size of eggs. If necessary, we can add flour to the dough. If we have prepared a non-sticky dough, wrap it in foil and let it sit in the refrigerator. Roll the dough in parts and roll it out into a pancake. The bigger the cutters we have, the thicker the cake must be. We do not turn the rolled pancake because the floured surface of the gingerbread does not look attractive after baking and is difficult to decorate.

PAINTED AND SPILLED SHEET

Grease the baking sheet in a thin layer and sprinkle with plain flour. We received advice from one housewife that the sheet can be coated with beeswax, but we have to admit that we haven't tried it yet :) And last but not least, we can line the sheet with baking paper. There should only be gingerbread cookies of the same size on one tray, otherwise the smaller ones may burn before the larger ones are baked.

HEATED OVEN

Bake the gingerbread in a preheated oven until light brown. Bake briefly for 5-7 minutes. Be careful not to burn them so they don't dry out. Brush the baked immediately with a mixture of yolk and water or with a beaten egg. Store the gingerbread in a container with a lid.

SOFT GINGERBREADS

How to make the gingerbread stay soft? One well-known, old rule: add a sliced apple to the gingerbread container. Gingerbread will absorb moisture and will melt beautifully on the tongue.

If we want a cocoa variant of gingerbread, just add Liana Dark Cocoa to the dough.

There are many recipes for gingerbread, but we offer you our proven recipes:

soft gluten-free gingerbread,
gingerbread with wheat flour ,
Christmas gingerbread from gluten-free mixtures Fine mix Liana and Universal mix Liana ,
Pardubice gingerbread from Salajka .