The tradition of baking gingerbread during the holiday season is cultivated in many families. Homemade cookies are tastier than store-bought, and the baking process itself brings a lot of pleasure, filling the whole house with a delicious aroma. We offer a recipe for gingerbread that is easy to make and can be eaten immediately after baking.
Krakow gingerbread dough. Recipe
Ingredients:
- 500 g wheat flour,
- 750 g spelt flour,
- 500 ml honey,
- 200 g sugar,
- 6 eggs, 50 ml rum,
- 400 g butter,
- 1.5 teaspoons baking powder,
- 1.5 teaspoons baking soda,
- 2-3 tablespoons of gingerbread.
Place the butter and sugar in a saucepan with a thick bottom. Heat over low heat, stirring until the ingredients dissolve. Turn off the heat and add honey to the still hot mixture. If it is not liquid, you may need to heat it again. Then add the gingerbread and rum and stir.
Sift the flour, soda and baking powder into a separate bowl. Mix everything until the ingredients are combined. Break the eggs into another bowl and mix them until fluffy.
When the mixture of honey, butter, sugar and spices has cooled, you can combine the ingredients. First add the eggs, and then gradually the flour. Stir with a spoon until the dough is smooth and has no lumps. It should be quite thick, so the mixing process may take some time. Cover the finished mass with a linen cloth and leave to rest in a cool place. The pie will be ready for baking in about 4 hours.
After this time, you can start baking the cookies. Just roll it out and then cut out the gingerbread of any shape. Bake them in an oven preheated to 180 degrees for 10-15 minutes. They will be ready when they rise well and become golden brown. It is worth remembering that according to the recipe you can make tops for old Polish gingerbread. It is worth making more dough and enjoying it in different forms.