Christmas Caramel Gingerbread
4 servings
150 minutes
Christmas caramel gingerbread cookies are the true embodiment of a winter fairy tale. Their history roots back to ancient European traditions where the aroma of spices and sweetness of caramel created the coziness and warmth of the holiday. The rich flavor of these cookies is a blend of deep caramel sweetness, creamy butter, and a spicy bouquet of cinnamon, nutmeg, ginger, and cardamom. They are perfect for gifts, festive treats, and cozy evenings with a cup of hot tea. Their texture varies from crispy to soft depending on the thickness of the rolled dough, while the golden hue and rich aroma make them an integral part of the Christmas spirit. Baked with love, they not only delight in taste but also fill the home with warmth and magic of the holiday.
1
In a large pot (at least 3-4 liters), add 400 g of sugar, place it on the stove (over medium heat) and make caramel. It should be beautiful, uniform, and transparent. Carefully pour in 350 g of boiling water in several portions while stirring well, preferably with a wooden spatula. You will get a rather liquid caramel mass; it should not boil.
- Sugar: 400 g
- Water: 350 ml
2
Add small cubes of butter (180 g). Its temperature doesn't matter; it will melt anyway. Melt on the stove, constantly stirring the mixture with a spatula. Then add baking soda (5 g), salt (5 g), and spices (5 g). The mixture will start to foam, so a large pot is needed; otherwise, it will overflow. Continue stirring the mixture with a spatula. Pour the mixture into a mixer bowl or large bowl.
- Butter: 180 g
- Soda: 5 g
- Salt: 5 g
- Spices: 5 g
3
The recipe specifies only 5 grams of spices. However, to achieve the right and good taste, you need to prepare a bit more so that the composition and proportions are the same each time — the larger the total mass, the lower the chance of error. One common spice mix for gingerbread includes: cinnamon (1.5 teaspoons), nutmeg (1 teaspoon), ground ginger (1 teaspoon), cardamom (0.5 teaspoon), ground cloves (0.5 teaspoon), white pepper (0.5 teaspoon). Gather this mixture, mix well, and then add the specified 5 grams to the dough.
- Spices: 5 g
4
Add about a third of the flour. Knead the dough until smooth. Then add the yolk (large egg). After that, add the remaining flour. The dough will become denser. As it cools, it will resemble plasticine but won't stick to your hands. Wrap the dough in plastic wrap and refrigerate for at least 3-4 hours.
- Wheat flour: 680 g
- Egg yolk: 1 piece
- Wheat flour: 680 g
5
Place the cooled dough on a work surface. It won't stick to your hands and can be rolled out without parchment or flour. The thickness of the rolled dough will determine whether the cookies are crispy or softer.
6
Bake in a preheated oven at 170 degrees in 'top-bottom' mode. It's important not to over-dry the cookies, so they should be taken out while still slightly soft to the touch. This takes about 9-10 minutes. They will rise well, so don't place them too closely together.