Weird. Is what I would use to describe 2015. The past year was full of ups and downs, laughters and cries. As always, I wish this brand new year to be better than the previous and that it brings us nothing but joy. With my finals finally finished and the winter break finally here with a lot of snow, I am pretty sure that this holiday will not only be relaxing but also a refreshing way to welcome new year and the new semester.
On the other hand, the recipe that I prepared for you, better late than never, the Crispy Gingerbread Cookie recipe is now ready for you as promised before. I do have a Gingerbread Recipe on my blog from previous years, however I can say that this one is the crispiest one ever. Instead of cutting them with "gingerbread men" cookie cutters, I invested in a tiny cookie tree cutter set which comes in various sized star shaped cutters and a hole puncher. So, you can make a tree out of your cookies or tie it with string and hang as decorations.
I also got these amazing snowflake shaped cookie cutters from Crate and Barrel. I can truly say that these are the most beautiful cookie cutters I have every owned. They look like lace and the cookies come out so pretty that you do not even what to eat the cookies to that they don't lose their shapes.
Even though Christmas season is over, Gingerbread cookie is still one of my favorites to bake because of its fragrant smell and delicious taste. A nice mug of coffee, a
Ingredients:
5 1/2 cups of all purpose flour, sifted
1 teaspoon salt
1/2 teaspoon ground cloves (toz karanfil)
1 1/2 teaspoon grated fresh ginger
1/2 teaspoon ground nutmeg
3/4 teaspoon cinnamon
170 g. butter
1 1/2 cups brown sugar
1 cup dark molasses (pekmez), or you can use 3/4 cups brown sugar and 1/4 cups water mixture
2 eggs
1 tablespoon maple syrup
Directions:
1) In a large mixing bowl, combine the flour, salt and the spices (ginger included) by using whisk.
2) Using an electric mixer, cream the butter and the brown sugar for about 2-3 minutes on medium speed, until fluffy. Drizzle the molasses (or the substitute) and the maple syrup and mix until well combined.
3) Crack in the eggs one at a time and mix until well incorporated.
4) Add in the flour slowly, in 3 batches until cookie dough forms. When the dough is ready, wrap in plastic wrap and let it rest in the refrigerator for 1-2 hours.
5) Preheat the oven to 180 degrees C. Line a parchment paper on to your working surface and place the cookie dough on top of the parchment. Put another parchment on top and start rolling the dough until it reaches the thickness of 25 mm.
6) Cut your cookies using cookie cutters and place on a baking sheet lined with parchment paper. Bake in the oven for about 10-12 minutes, until the cookies are golden brown.
7) When the cookies are baked, transfer them to a cooling rack and let them cool for about 10-15 minutes. Enjoy.
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