Spiced gingerbread cookies
Ingredients
Spices
- 1½ tbsp ground cinnamon
- 2 tsp ground dried ginger
- 1 tsp ground cardamom seeds
- 1 tsp ground anise star
- ½ tsp ground cloves
- ½ tsp ground coriander
- ⅓ tsp ground nutmeg
- ⅓ tsp ground black pepper
I suggest you actually grind spices yourself, instead of using pre-ground ones. That way they are much more aromatic.
Dough
- 300 g cake or all-purpose four
- ½ tsp bicarbonate of soda
- ⅓ tsp salt
- 100 g softened butter
- 100 g light brown sugar
- 80 g dark muscovado sugar
- 4 tsp water
- 1 egg
Directions
Combine and mix dry ingredients together, then add the wet ingredients and mix everything together until you get a homogenous dough. It should have a texture similar to Play-Doh.
Shape it into a ball, put it in a bag and place it in the fridge overnight (ideally), or at least for 3 to 4 hours.
Take it out of the fridge, cut it into two parts and roll one of them into a 4 mm to 5 mm thick sheet of dough. Place the other one back into the fridge for the time being so it doesn't get too soft.
Grab your cookie cutters of choice and get to work. Cut the cookie shapes out of the dough, then gently remove them and place them on a baking tray (on a baking parchment paper). They don't spread a lot, so you'll only need around 2 cm of free space in between them.
Recycle the remaining dough parts and repeat the process until you have used up all the dough. If it gets too soft and sticky, place it back in the fridge to harden.
Place them into a preheated oven set to 180 °C for 10 to 12 minutes. After the time passes, take them out, set them aside somewhere to cool off. They will still be slightly soft when fresh out of the oven, but they will become more crunchy and hard after they cool off. Optionally, you can add royal icing on top, but I'm too lazy.
Credits
Modified version of this recipe from BBC Food.
Silly me made a mistake and dumped triple the amount of spices into the cookie dough, but I actually ended up liking it that way a lot.
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