pierniczki4-2

Gingerbread

Scandinavian-style gingerbread, fragile and incredibly flavorful. During roasting them around the house a wonderful aroma rises. Bake it must be very thin, then you are the best! I zaszalałam and embellished them with icing in the style of Christmas decoration Glazed course you can leave for a period just before Christmas. Although the urge to, to try before decorating with icing. Glazed is not difficult, but certainly very laborious. Despite, I believe, it is worth, I will personally view glazed cookies on the Christmas tree will reward the effort and hard work. Glacé ginger can also be a beautiful gift for Christmas!

Gingerbread
 
Preparation time
Cooking time
Total time
 
Author:
Type of cuisine: Cookies
Ingredients
  • 150 g molasses or maple syrup
  • 375 g of wheat flour
  • 100 g of icing sugar
  • 110 g of butter
  • 1 teaspoon of cinnamon
  • 2 teaspoon ground ginger
  • ¼ teaspoons of baking powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tsp spices spicy gingerbread
Ingredients for frosting
  • 1 white
  • 1 and ½ cup granulated sugar
Instructions
  1. In a saucepan heat the molasses, sugar and butter, for connection of the components, cool
  2. Pour into a bowl mixing all the ingredients loose, mix
  3. Add egg and molasses przestudzoną with butter and sugar, to form a uniform mass
  4. The dough in plastic wrap and put in at least 2 hours in the refrigerator
  5. Cut off small pieces of dough, Roll out on floured countertop oprószonym
  6. Try to roll out the dough very thinly, cake will then be better
  7. Next, cut out biscuits foremkami
  8. Arrange on a baking tray cut gingerbread lined with baking paper
  9. Preheat the oven to temperature 175 st C
  10. Bake for 8 with 10 minutes, until the pastry edges browning
  11. Remove from the oven and cool on a wire rack necessarily
  12. After cooling, you can store them in an airtight container
Prepare icing
  1. In a bowl, place the white and gradually add powdered sugar, stirring
  2. Remember that sugar was screened, facilitate the grinding icing
  3. When the icing is the right consistency, you can already join the decorating gingerbread
  4. This is how to decorate your cakes, leave your fantasy
Notes
Cake is very sticky, I therefore propose to form them using a mixer, Manual production is very cumbersome. Frosting should be well beaten, so that there was not sugar lumps. It may be, sugar that you need more or less than I wrote it in the recipe, it depends on the size of the protein. Icing should be quite thick, best to check if it is ready by a test. It should dip a toothpick in the frosting and make a dot on the dough, if the dot is in the form of a hemisphere and not dissolve a sign, the frosting is ready. If you happen to like this, that he would have melted the icing sugar dosypcie, and if it is too thick kapnijcie a few drops of cold water. The perfect icing is easy to spread on the cake and sets quickly. If you want to make colored frosting, divide him a portion of each and add the food coloring, after adding the dye frosting will be exactly the rozmieszać.Jeśli liquid dyes are a little thin the frosting, should then add more sugar. Ready icing Cover with cling film, to avoid being dried. Icing can be stored tightly covered overnight with foil, if it thickens a little, you can add a little water, to obtain a suitable consistency. I use to decorate the tubes made of parchment, I swirl piece of parchment in a tube, to impose the frosting and I cut the end of the tube, to form the corresponding hole. If you would be more comfortable to Use a syringe or piping bag with the appropriate tip.

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