Tuesday, 11 February 2014

Gingerbread cookies

250 grams of sugar
2 cup light corn syrup
1 tablespoon cinnamon
½ tablespoon ground ginger
¼ tablespoon cloves
250 grams of butter
1 tablespoon baking soda
2 eggs
650-800 grams of wheat flour

 Place sugar and syrup in a small saucepan and give it all a gentle simmer.

Add the cinnamon, ground ginger and cloves and stir well together, and enjoy the delicious aroma that is spreading throughout the room.
 Stir in the baking soda in the syrup mixture and stir quickly and well . The mixture is now brighter and swells slightly .
                                                         Pour the hot syrup mixture immediately over the cold butter that you 've prepared in advance in a large bowl. Stir until all the butter is melted and the mixture is cold. It 's nice to be two of stirring .
                                                       Whisk together the eggs and stir them into the mixture. Then add the flour , little by little , until you get a smooth and relatively firm dough . Put the dough cold few hours , preferably overnight .
                                                           Put the dough on lightly floured surface , roll out and put out gingerbread cookies in various shapes. Place the cakes gently on the greaseproof paper -covered baking tray . To get a good result it is important that the cakes are about as thick and large so that they are fully baked about the same time .
                                                         Bake gingerbread at 200-225 degrees ( the heat ) , middle of the oven until the cookies are fully baked , after about 7-10 minutes , depending on the baking properties of your oven . Watch towards the end of cooking time.Let gingerbread cookies rest on the baking tray for a few minutes before cooling further on the grid . Store the cooled cakes in dense cake box .

Garnish gingerbread cookies with icing ( icing sugar and egg white) and ( mini ) smarties or Non stop .
Good Luck!


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