How to Make Gingerbread COOKIES and HOUSE for Christmas-EASY!
FOR THE DOUGH WE NEED:
225 g honey
Half of tsp cinnamon
1 tsp ginger
200 g butter
3 eggs
300 g sugar
750 g flour
1 tsp baking soda
For the first step, we will need to have a saucepan. add 200 g of honey and spices: ginger and cinnamon to the saucepan and then start heating honey on the stove (be careful not to boil it) and when honey is hot enough we can add 200 g of butter and stir until combined.
Allow to cool it completely.
When the honey mixture is cool, we can go to the next step using our stand mixer. Whisk sugar and eggs together for 1 minute, add the honey mixture, and stir until combined.
In a separate bowl, whisk the flour, baking soda together. At low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly. Chill dough for at least 6 hours and up to a week. Chilling is mandatory for this cookie dough. I always chill mine overnight.
Remove the dough from the refrigerator and warm it up for 30 minutes
My doubt has been chilled already in my freezer overnight and I am ready to cook it now.
Preheat oven to 350°F (175°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
Generously flour a work surface but not too much. Grab baking sheets and roll out disc until ¼ -inch thick. I am doing it right away on the parchment paper because I will not need to move it and the shape of the cookies will not be damaged. Re-roll dough scraps until all the dough is shaped. Cut into shapes. Repeat with the remaining part of the dough
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.
When the time is up, grab some heavy thing in your kitchen, cover the hot cookies with another piece of baking paper and place the press on the top and leave it for 10-15 minutes. The reason why we are doing this because it will help to make a flat surface for our cookies, but this step is not mandatory.
Allow cookies to cool completely overnight.
Cookies stay fresh covered at room temperature for up to 2 weeks or more.
It’s day 2!!! Our cookies have been chilled already overnight. It means we can start to make our perfect icing to decorate our gingerbread cookies and a gingerbread house.
FOR THE PERFECT ICING WE NEED:
Egg white from 2 egg or 80 g
500 g of powder sugar
The half teaspoon of lemon juice
And the key to this perfect icing is glucose syrup. We will need just half of tsp. We will have a glossy surface
And last but not least important thing in making out icing is a dough hook that will help us to have a perfect structure of our icing.
Let’s mix 2 egg white and 500 g of powder sugar for at least 10 minutes
In the middle of mixing add half of the teaspoon of lemon juice and glucose syrup.
Allow rest for at least 30 minutes to cover it with a wet towel.
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Original of the video here
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