Thanks to my dear friend Emi, who passed me the recipe, this time I tried to prepare the recipe Christmas cookie gingerbread. Nothing difficult, and apart from the 5-6 hours of waiting for the dough, not even a recipe that involves a lot of time. So
here's the recipe:
Preparation and cooking time: 20 minutes plus 10 minutes per pan. On the count 5-6 hours of rest of the dough, which should prepare the day before.
Ingredients 420 g flour 00 g sugar 100
120 g soft butter 160 ml molasses (or maple syrup or honey acacia)
1 large egg 3 / 4 teaspoon baking soda 1
/ 4 teaspoon salt 2 teaspoons ground ginger
1 teaspoon ground cinnamon 1 / 4 teaspoon nutmeg powder (about 3 or 4 grated)
1 / 4 teaspoon cloves powder (2 or 3 cloves crushed)
prepared two bowls, the first stir the flour with the spices, baking soda and salt in the second and larger, work the butter and sugar until mixture is smooth and fluffy. Then add the egg and molasses (I used honey) continuing to work. Finally, the first bowl combine the flour and spices a little at a time. This will give a very soft dough and dark.
Divide the dough into two parts, wrap with plastic wrap and set aside in the refrigerator for at least 5 or 6 hours.
Spending 6 hours, take the two compounds from the fridge and in the meantime, preheat the oven to 180 degrees. With a rolling pin roll out a sheet of 4-5 mm thick and start making biscuits with shapes, which are then laid on the pan covered with parchment paper, a bit spaced to avoid that "sticking" between them in the oven.
If you want to hang the cookies and the Christmas tree, just make a hole for passing the wire, the hole should be rather large in area as it will tend to close.
Bake for about 10 minutes. The biscuits are cooked when they are not too soft and the edges tend to darken. Remove from the oven immediately and let them cool for a couple of minutes.
For decoration I used colored balls of sugar and chocolate chip cookies that I have applied to the first firing. But obviously there are a thousand ways to decorate cookies, my friend Emi, for example, has brushed once baked cookies with milk and then passed them in the sugar cane. The recipe, however, (but should also have the Formina dell'omino gingerbread) says this:
Ingredients 200 g icing sugar 1 egg white
food coloring
Once cool to decorate pleased with the glaze prepared in this way: In a bowl sift
icing sugar. By, beat a little 'egg white to make it less viscous so it can be dosed easily. Add sugar gradually, stirring with a spoon or small whisk. Do not add another egg until the previous has not been fully absorbed, otherwise it will be difficult to control the texture of frosting. Stop at the desired consistency: frosting for a cake that will require a more fluid glaze to make drawings. Coloring and then the desired color. If you use liquid colors, you may need to add sugar to bring the mixture to desired consistency. Use immediately because they dried quickly. During the execution of the decoration, cover bowl with plastic to prevent the icing harden.
