Every year we make some gingerbread cookies to put in the Christmas Tree. It’s always a lot of fun to cut out all the different shapes (and let’s be honest, we mostly use the cookie cutters around Christmas time anyway..).
This year I made a Gingerbread recipe from the Patisserie book. They are slightly different. You need to mix the basic dough a week in advance and let the cinnamon and honey develop an incredibly deep flavour. I think they taste great. They will be a bit tough for first few days, but give them some time and they will soften. If you decorate them with some nuts and icing you will have a wonderful Christmas decorations.
adapted from Christophe Felder
For tha basic dough:
- 250 g strong dark honey,
- 200 g flour,
- 50 g whole wheat flour,
- 1 tbsp. cinnamon
For the final dough:
- 1 egg yolk,
- 1 tsp. baking powder,
- 1 pinch cinnamon,
- 1/2 tsp. allspice,
- 1 tbsp. sherry.
Prepare the basic dough 1 week before you plan to bake the cookies.
- Warm the honey in a small saucepan over a low heat.
- Sift both flours with cinnamon.
- Add the warm honey and stir with a wooden spoon until the dough is thick and smooth.
- Cover it and let stand at room temperature for a week.
After a week mix the final dough
- Place the egg yolk on a work surface. Spread the baking powder around it. Smear the baking powder with the flat part of a knife until smooth.
- Add the mixture to the basic dough mix with the cinnamon, allspice and sherry and knead the dough in a stand mixer at a low speed for about 5 minutes.
- Shape into a ball and flatten. Wrap in a plastic and chill in the fridge for an hour.
- Preheat the oven to 170 C. Butter baking sheets and dust them with flour.
- Roll out the dough on a lightly floured surface until it’s about 3 mm thick.
- Cut out the shapes you have.
- Bake fr 15 to 20 minutes, until barely firm and slightly browned. Let the cookies cool completely on the baking sheet.
Decorate as you wish!