Ginger cookie is a typical European recipe, which gains a lot of prominence at Christmas and was even a drawing character! Today, we will learn how to make this hotness very fast and easy to do !!!
How to make Christmas ginger cookie
In a container, mix the flour with the spices: cinnamon, ginger, nutmeg, cloves and nestlé two friars. In a mixer, add butter and sugar. Mix until the ingredients are well integrated. Add 1 egg, honey, vanilla essence and orange zest. Bake the crackers for 12 minutes to 180 ° until the edges are golden brown. Remove and let cool. Remove the pasta from the refrigerator and, on a flour-greased surface, open it with the help of a roll. Cut the dough with the help of Christmas cookies and transfer the cookies to a baking sheet lined with parchment paper. Add the flour mixture with spice to the damp ingredients in the mixer. Finish beating until smooth. Remove from the container, cover with movie and let the dough rest for 15 minutes in the refrigerator.
Ingredients
- 3 cups of wheat flour with yeast
- 1 teaspoon of Cocoa Powder Nestlé® Two Frades®
- 1 teaspoon of cinnamon powder
- 1 pinch of clove powder
- 1 pinch of ginger powder
- 1 pittar nutmeg powder
- 1 teaspoon vanilla essence
- 1 teaspoon orange shavings
- Half cup (tea) of unsalted butter at room temperature
- 12 tablespoons of brown sugar
- 1 eggs
- 2 tablespoons honey
Measurement Conversion Table
Preparation mode
- In a container, mix the flour with the spices: cinnamon, ginger, nutmeg, cloves and nestlé two friars.
- In a mixer, add butter and sugar.
- Mix until the ingredients are well integrated.
- Add 1 egg, honey, vanilla essence and orange zest.
- Bake the crackers for 12 minutes to 180 ° until the edges are golden brown.
- Remove and let cool.
- Remove the dough from the refrigerator and, on a flour-greased surface, open it with the help of a roll.
- Cut the dough with the help of Christmas cookies and transfer the cookies to a baking sheet lined with parchment paper.
- Add the flour mixture with spice to the damp ingredients in the mixer.
- Finish beating until smooth.
- Remove from the container, cover with movie and let the dough rest for 15 minutes in the refrigerator.
Yield: 25 portions
Preparation Time: 60 minutes