Christmas Gingerbread
12 servings
60 minutes
Christmas gingerbread cookies are the embodiment of coziness and festive spirit. Their history begins in medieval Europe, where aromatic spices symbolized wealth and the warmth of home. Crunchy, slightly chewy, with the spicy taste of cloves and ginger, these cookies fill the home with a magical aroma. Corn syrup gives the dough elasticity, while a long rest in the fridge reveals depth of flavors. This delightful treat pairs perfectly with a cup of tea or hot cocoa, creating a family celebration atmosphere. They not only delight in taste but also become part of Christmas traditions – decorated with icing, gifted to loved ones, and used in festive arrangements. Experience the magic of Christmas by making these cookies yourself!
1
Heat the syrup with spices to a boil and add butter.
- Corn syrup: 0.7 glass
- Butter: 250 g
2
Beat the eggs with sugar and combine with the cooled syrup. Add baking soda and gradually mix in the flour through a sieve.
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
- Soda: 1.5 teaspoon
- Wheat flour: 5.5 glasss
3
Let the test sit in the refrigerator for at least 6 hours, preferably 24 hours.
4
Take the dough out of the fridge 1-2 hours before rolling, as it will be easier to work with. Roll the dough to a thickness of 2-3 mm, cut out cookies, and bake at 190 degrees for 7-12 minutes (depending on thickness). If the dough crumbles and rolls poorly after the fridge, mix in 1-2 tablespoons of water.
- Wheat flour: 5.5 glasss
- Corn syrup: 0.7 glass