With just over 10 days for Christmas, it's time to think about delicious and traditional preparations that are part of the tradition and magic of the date. With that in mind, Camicado, homemark and decoration of Renner SA Lojas, along with influencer Ana Berg (@anaaberg), prepared an exclusive recipe for gingerbread cookies.
Ana Berg's recipe is easy to follow, very tasty and her preparation can become a fun activity for the whole family at Christmas, as you can shape these crackers in different shapes and decorate them as creativity to send. Finished the cookies, you can put them in beautiful pots and also pack them to give.
How to make special gingerbread cookie
In the mixer, add the butter and brown sugar. Beat until the mixture is whitish and cute. Add the molasses, egg and vanilla and beat until incorporated. Shaud the bowl sides with a spatula and beat a little more. In a bowl, sift the flour and add: baking soda, salt, cinnamon, cloves, ginger and nutmeg. Mix and add the droughts gradually in the mixer at low speed until a homogeneous mass is formed. Separate the dough into two portions and cover with plastic movie. Open a little with the aid of a roll – this will make it easier to open to cut – and refrigerate the dough for at least three or four hours. Open the dough, approximately 0.5 cm thick, between two sheets of parchment paper with a little flour. Cut the cookies and transfer them to a shape with butter paper, leaving space between them and bring them to the freezer for 10 minutes. Then take to bake in preheated oven at 180 ° C for 10-12 minutes. Finally, remove from oven and let them cool before decorating or storing.
Ingredients
- 360g of wheat flour
- 2 teaspoons of ginger powder
- 2 teaspoons of cinnamon powder
- 1/4 teaspoons of nutmeg powder
- 1/4 teaspoon of clove powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 160g of unsalted butter, at room temperature
- 150g of brown sugar, sifted
- 120ml of sugarcane
- 1 egg at room temperature
- 1 teaspoon vanilla extract
Measurement Conversion Table
Preparation mode
- In the mixer (preferably with racket), add butter and brown sugar.
- Then beat until the mixture is whitish and cute.
- Then add the molasses, egg and vanilla and beat until incorporated.
- Shaud the bowl sides with a spatula and beat a little more.
- In a bowl, sift the flour and add: baking soda, salt, cinnamon, cloves, ginger and nutmeg.
- Mix and add the droughts gradually in the mixer at low speed until a homogeneous mass is formed.
- Following, separate the dough into two portions and cover with plastic film.
- Open a little with the aid of a roll – this will make it easier to open to cut – and refrigerate the dough for at least three or four hours.
- Open the dough, approximately 0.5 cm thick, between two sheets of parchment paper with a little flour.
- Cut the cookies and transfer them to a shape with butter paper, leaving space between them and bring them to the freezer for 10 minutes.
- Then take to bake in preheated oven at 180 ° C for 10-12 minutes.
- Finally, remove from oven and let them cool before decorating or storing.
Yield: 15 portions
Preparation Time: 50 minutes