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
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!