Nothing says Merry Christmas better than the smell of freshly backed ginger bread cookies.
We have been making them since children and we used a recipe I no longer find, hope to find it someday but this one is almost alike.
Ingredients:
raisins to place as eyes and buttons (leave on water while making the dough to avoid the raisins getting too dry or burn in the oven)
Mix the solids, dissolve the liquids and join them together under the rule of five.😉
Let the dough cool for a while in the fridge and spread the dough in 3mm thickness.
Cut the dough in nice looking forms and put it in the oven at 180C.
Be careful, remove them form the oven as soon as their edges look darker than the center or you smell their delightful fragrance, otherwise they will be over cooked and hard as a rock. Still tasty though.😊
original recepie of cookies
We have been making them since children and we used a recipe I no longer find, hope to find it someday but this one is almost alike.
Ingredients:
- 125gr butter (variation for lactosefree uses soy butter)
- 3 table spoons maple syrup
- 100gr brown sugar (variation for my grandfather or sugarfree uses 50gr stevia + 50gr of oat flour and teaspoon of lemon juice)
- 300gr self-rising flour
- 0.5 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 2 teaspoon ground ginger
- 1 teaspoon of east
raisins to place as eyes and buttons (leave on water while making the dough to avoid the raisins getting too dry or burn in the oven)
Mix the solids, dissolve the liquids and join them together under the rule of five.😉
Let the dough cool for a while in the fridge and spread the dough in 3mm thickness.
Cut the dough in nice looking forms and put it in the oven at 180C.
Be careful, remove them form the oven as soon as their edges look darker than the center or you smell their delightful fragrance, otherwise they will be over cooked and hard as a rock. Still tasty though.😊
original recepie of cookies
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