{German Gingerbread}
I had a chance to make them in culinary school which is where I got the recipe. My German mother is in love with them. Although we don't have small children, this recipe can be chilled overnight and rolled for a shaped cookie.
{Molasses is the secret to a good gingerbread}
{Add flour until just combined}
{Pre-flattened cookies--they do not spread so you can put them closer together!}
Lebkuchen
Makes 32 cookies
4 cups all-purpose flour
1 pinch cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 teaspoon baking powder
1 pound butter, room temperature
1/2 cup sugar
1/2 cup molasses
1 egg, room temperature
1 lemon, zested
1 tablespoon ginger, grated
- Preheat oven to 350.
- Sift all dry ingredients together in a medium bowl.
- Cream butter, sugar, and molasses until light and fluffy; add egg, and then add lemon zest and ginger.
- Add dry ingredients to wet ingredients.
- Chill dough for 10 minutes or overnight if rolling out the next day.
- Drop cookies on greased baking sheet, flattening a bit with a spatula. Cookies do not spread much.
- Baked for 15-20 minutes.
- These can be eaten immediately but taste best after 4-5 days.
Does your family make gingerbread for Christmas?
No comments:
Post a Comment