Gingerbread Angels
4 servings
90 minutes
Gingerbread angels are a refined treat of Austrian cuisine, symbolizing the warmth and coziness of winter holidays. These fragrant cookies infused with notes of cocoa, honey, and brown sugar have a soft, slightly crispy texture. Their angel shape adds a special atmosphere to the dessert, making it an ideal treat for the Christmas table. The recipe's history dates back to traditional gingerbread products popular in Europe since the Middle Ages. Austrians skillfully combine buttery dough with rich spices to create a harmonious balance of sweetness and light bitterness of cocoa. Gingerbread angels are served with tea, hot chocolate, or mulled wine, and their exquisite taste can evoke a sense of homey comfort and festive magic.
1
Heat the cream, add cocoa powder, and mix thoroughly.
- Single cream 10% fat: 100 ml
- Cocoa powder: 3 tablespoons
2
Sift the flour, add the baking powder and butter cut into small pieces. Add sugar, honey, and an egg. Pour in the cocoa. Knead the dough, wrap it in film, and refrigerate for 30 minutes.
- Wheat flour: 1 glass
- Baking powder (raising agent): 2 teaspoons
- Butter: 100 g
- Brown sugar: 180 g
- Clear (liquid) honey: 3 tablespoons
- Chicken egg: 1 piece
- Cocoa powder: 3 tablespoons
3
On a floured work surface, roll out the dough into a thin layer. Use special angel-shaped cutters to cut out figures from the dough.
- Wheat flour: 1 glass
4
Preheat the oven to 200 degrees. Cover the baking tray with parchment paper and spray with water. Place the shapes on the parchment and bake for 15 minutes.
