Soft Gingerbread
8 servings
120 minutes
Soft gingerbread cookies are a fragrant and delicate treat from Austria, where spicy spices are valued for their warmth and depth of flavor. These cookies, infused with cinnamon, clove, ginger, and nutmeg, wonderfully combine sweetness with spicy notes to create a harmony of flavors. Their softness is achieved through careful whipping of eggs and sugar and the addition of butter. Baked to a light golden brown, they remain airy inside and slightly crispy outside. In Austria, such cookies are often made for holidays, decorated with icing and served with fragrant tea or coffee. They are the perfect treat for cozy evenings filled with the warmth and taste of true European pastry tradition.
1
Beat the eggs with sugar until thick foam forms.
- Chicken egg: 5 piece
- Sugar: 2.5 glasss
2
Add softened butter to the eggs with sugar. Mix.
- Butter: 180 g
3
Add lemon zest, cinnamon, cloves, ginger, nutmeg, and allspice to the mixture (NEVER confuse with black pepper). Mix well.
- Lemon zest: 1 piece
- Ground cinnamon: 2 tablespoons
- Ground cloves: 1 tablespoon
- Ground ginger: 2 tablespoons
- Nutmeg: pinch
- Ground allspice: 1 tablespoon
4
Gradually add flour to form the dough. It should be sandy, firm, slightly sticky, but come away from the hands.
- Wheat flour: 7 glasss
5
Roll the dough to a thickness of 1.5-2 cm and cut out with molds. You can also use a glass to cut. I do not recommend making it thinner, as they may burn quickly.
6
Place pieces of foil on the baking sheet that match the size of the cut dough. Dip the bottom side of the cookies in flour and place them on the pieces of foil (to prevent burning and sticking).
- Wheat flour: 7 glasss
7
Bake in the oven for exactly 10 minutes at 200 degrees. They will be ready when the edges of the cookies are slightly browned. The main thing is not to overbake! Otherwise, they will become hard.
8
When the gingerbreads cool slightly, cover them with icing. My icing recipe http://eda.ru/recepty/vypechka-deserty/-55485
