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Gingerbread Cookies, ready to eat


800 g flour
280 g of powdered sugar (you can put less sugar - 230g) if you don't like sweet)
120g margarine or butter (with butter, are more crispy)
8 tablespoon melted honey
4 eggs
2 teaspoon baking soda
2 teaspoon seasoning Gingerbread. or vanilla or orange essence

You can add 2 tablespoon of cocoa if you like for dark color



I'm doing everything on hand, so if you do so it is important that your margarine, or butter are realy soft (24h on room temperature is OK). With technical equipment it is not nesesery.

First you can mix the powder ingredients and then add the melted honey (it should be warm not hot), eggs and the soft margarine/butter.


For Christmas cookies I'm making my own spices mix - 

1 tablespoon cinnamon
mixed with 1/2 tablespoon of the mixture following spices - 1/2 tablespoon ginger, 4 to 5 cloves, allspice berry - one, one or two grains of pepper, a couple of anise seeds, but can do without it, it is strong). You can use a ready mix though.

For other cookies I'm adding vanilla or orange flavor but you can add something else if you like.

You mix the dough and you can bake immediately.

Roll out thin crust, about 5-7 mm and cut figurines. Bake 10-15 minutes at 160-170 C (fan oven). Remove as soon as you notice that the edges begin to darken.If you want to eat them right way, this is important not to bake them long. They can be soft yet when you take them off the oven, but it is OK they will be hard enough after. To get a nice brown glaze on top, you need to greased them untill warm with 1 beaten egg +1tsp water + 1-2 teaspoon cocoa and little red food color (it is necessary to strain the mixture). Then lightly brush smeared warm gingerbread, being careful not to leave traces. They can be eaten right way, or if you are going to decorate them, you can do but the next day.


I hope it is clear enough. Sorry for mistakes!





Last edited by Julia M. Usher
Original Post

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Yes, they keep the shape perfectly and do not  inflate( I hope this is the right word) much, just during the baking, but after they go back to the normal size. This is if you bake right after you make the dough. Otherwise the baking soda is working.

There are several good conversion charts online that take gm to ounces, but if you want to take ounces to volumetric measures (like cups) for dry ingredients, you also need to be aware that a cup of one dry/solid ingredient doesn't necessarily weigh the same as a cup of another. A cup of flour, for instance, can span about 3 3/4 to 5 ounces in weight depending on the type of flour and how it's been measured into the cup. I came across a really comprehensive conversion chart the other day but can't locate it now. If I come across it again, I'll be sure to pass it along - but many conversion charts address the issue I mentioned.

This wasn't the chart I was thinking of, but you want to use something like this that accounts for the different weights of dry ingredients (that is, if you want to convert all the way back from gm to oz to cups, tablespoons, etc.)

Last edited by Julia M. Usher
Originally Posted by Natalyna:

Hi Ladies, I just realised that I made a mistake (since I used some translator) and I must correct  Backing soda and the spices are measured with teaspoon, not tsp. Sorry for the mistake!

Natalyna - tsp is the abbreviation for teaspoon, so I think you're OK. Tbsp is the usual abbreviation for tablespoon (equivalent of 3 teaspoons). But let us know if you meant something else, especially for the honey abbreviation.

Thanks for making those clarifications/corrections, Natalyna. The quantity of soda could especially have a large impact on the outcome of the recipe! 

Originally Posted by Kimberlie:
I believe all cell pones have a conversión App.

I am no good a converting recipes from Metric to US Measurements, can anyone explain that to me to better?


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