Christmas Gingerbread

 

IMG_0495The smell of cooking ging

cooking dec.2009 045
Alomnd paste Santa going down the chimney
cooking dec.2009 042
Christmas gingerbread house lit from inside
gingerbread 139
Cut walls in cold dough
gingerbread
Gingerbread cookie jar

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!

IMG_3595

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.

2 Comments Add yours

  1. Monique says:

    Long life to this blog !!!!!!!!
    This is already a good start.
    Faithfully yours.
    Monique

    Like

  2. Vessela says:

    Looking absolutely beautiful!
    Can not wait to start to make it!
    Thank you!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s