The smell of cooking ging

erbread ! There is nothing that can evoke so much nostalgia and deep pleasure than gingerbread for my family and I! Mainly caused by the 4 tsp of cinnamon! Therefore i can add cinnamon all year long to cookies and desserts to get that comfort feeling which is so special at christmas time!

Here is my gingerbread recipe, adapted to european ingredients since i live in Geneva Switzerland. The other day, i told a school mom that she could make her own gingerbread instead of buying the ” ikea” dough. Then i realised that i should give her one or two tips since, it is true, the dough is sticky! The dough is easiest to work when it is cold and well floured, so it is best to roll out a1/4 portion of the recipe at a time between 2 sheets of baking paper. Then refrigerate the slab as you continue to roll out the following portions.When ready to cut into shapes,peel off the top sheet of  paper, replace it loosely. This will keep it from sticking. Then flip the entire package over. Peel off  the second sheet of  paper Put some flour on the table inwhich to tap the cookie cutter to prevent the dough from sticking to it as you cut. Thin cookies will be crunchy as thicker cookies will stay cakey.

To cook the gingerbread you must rely on the timer since the dough is very dark and yoy cannot see when it is lightly starting to brown. 8 min. at 180°C  is sufficient for thin cookies, 10 to 12 for thick ones.

The smell of cooking gingerbread ! There is nothing that can evoke so much nostalgia and deep pleasure than gingerbread for my family and I! Must be from the 4 tsp of cinnamon in th recipe! Therefore i can add cinnamon all year long to cookies and desserts to get that comfort feeling which is so special at Christmas time!

Here is my gingerbread recipe, adapted to european ingredients since i live in Geneva Switzerland. The other day, i told a school mom that she could make her own gingerbread instead of buying the ” ikea” dough. Then i realised that i should give her one or two tips since, it is true, the dough is sticky! The dough is easiest to work when it is cold and well floured, so it is best to roll out a1/4 portion of the recipe at a time between 2 sheets of baking paper. Then refrigerate the slab as you continue to roll out the following portions.When ready to cut into shapes,peel off the top sheet of  paper, replace it loosely. This will keep it from sticking. Then flip the entire package over. Peel off  the second sheet of  paper. Put some flour on the table in which to tap the cookie cutter to prevent the dough from sticking to it as you cut.Keep the unused dough in the fridge. Thin cookies will be crunchy as thicker cookies will stay cakey.

To cook the gingerbread you must rely on the timer since the dough is very dark and yoy cannot see when it is lightly starting to brown. 8 min. at 180°C  is sufficient for thin cookies, 10 to 12 for thick ones.

Gingerbread House & Cookies

600Gr flour

190 gr butter

140 gr brown sugar

300 gr molasses, “bio” organic quality

2 eggs

1 tsp salt

1 1/2 tsp baking soda

4 tsp cinnamon

2 tsp ginger powder

1 tsp nutmeg

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

Mix the butter,sugar, molasses untill smooth.Add the egg , then all of the dry ingredients. Refrigerate for at least 45 minutes.

This dough can be frozen raw or kept 5 days in th fridge.

Preheat the oven to 180°C. Bake 8 to 12 minutes depending on the thickness you have rolled. It is safer to under cook them since they will harden when cooled.