Gingerbread Recipe

There are a lot of recipes how to make gingerbread. I'm going to share with you the one I'm using for my biscuits. This base is suitable for small or large shapes. So here it goes.

Ingredients:
500grams plain flour, 250 grams icing sugar, 2 tsp sweet mixed spices (nutmeg, clover, ginger, fennel...), 1 tsp soda bicarbona, 1 tsp coccoa, 60 grams butter, 60 grams honey, 3 pcs eggs.
For better aroma and taste I use an extra teaspoon of these spices: ground clover, cinnamon and ginger.
Method:
Add honey with butter into a bowl (good to heat for 15sec. in microwave) and then the eggs.
I don't have a kitchen aid so I'm using my hands to mix everything. When the gingerbread is almost ready finish the pastry on a flour dusted surface. (As seen on the picture.) The gingerbread shouldn't be too soft. If needed add more flour.
Place it on plate and cover it with kitchen foil to prevent drying or use a plastic bag. It is good to leave the gingerbread at least 2 hours on room temperature. You can also prepare the gingerbread a couple of days before baking - it helps to get the best from the aromatic spices ;-))) It improves the taste a lot...
The rest is easy: roll out the gingerbread to about 3-4 mm thick and cut the shapes you like. Always make sure that the surface and the rolling pin are well dusted with flour. If needed brush the excess flour off the top of the biscuit.
Always keep the pastry covered because it becomes dry very quick.
Place the biscuits on a non-sticky tray and bake them in a pre-heated owen (180'C or gas mark 4) for 8-10 minutes until the they get a brown colour. Baking time may vary depending on the size of the biscuit.
To make the gingerbread biscuit shiny:
- use egg yolk and a spoon of water (mix it in a small cup but avoid bubbles and pieces)
- brush the biscuits with the egg when they are still hot (as you can see it on the picture)
If you prefer a darker gold brown colour add 2 drops of brown food color into the egg yolk. The egg yolk not only gives the biscuit a shiny look but helps the icing stick to the biscuit better ;-)
Note: I read if you use a kitchen robot first add the liquid ingredients and then slowly add flour with dry ingredients. When the pastry is ready (10-15min.) remove it and make a loaf in hands.
I hope my description and pictures will help you bake these biscuits. Try it and let me know how it goes.
I will be happy to answer any of your questions...
Happy baking and have a nice day...:-)))