Baking of the gingerbreads

Hi everyone, and a very happy new year to all of you!

Just before Christmas I did write a small post on how we prepared for our gingerbreads as our Christmas cookies. We prepared the dough. What I never wrote about was how we made the cookies, and the way it was welcomed in the office. One of the biggest problems was actually to get a proper oven. In India it is mostly common to only have a micro oven, so we went to the father and mother of one of my colleagues to create the cookies. As you can see from the picture below, my colleague did most of the baking, and he did a very good job on it!

The day after, the cookies were decorated at the office, and we handed it out to all the colleagues there. The reception was just fantastic, and all the cookies gone quite quickly.

If you would like to make the ginger bread yourself, here is the receipt:

You will need:

• 150 gram butter

• 1 deciliter dark syrup

• 2 deciliter sugar

• 1 deciliter full cream

• ½ teaspoon clove

• ½ teaspoon ginger

• 2 teaspoon malt cinnamon

• 1 teaspoon baking powder

• Approx. 450 gram white flour

This is how you do it:

1. Mix butter, syrup and sugar in a kettle. Warm it to the sugar is all molten.

2. Take the kettle of the plate and cool it down.

3. Add the full cream into the mixture.

4. Sieve the spices, the baking powder and most of the flour. Put everything together to a good, sticky dough. Try to have it cold for as long as possible. Have it cold overnight is a clear advantage

5. Knead the dough in some flour at the table and roll it to it become about 3 mm thick.

6. Make the figures. Put them on a baking paper and steak those at the middle groove in the oven at 175 degrees for about 10 minutes.

7. Cool down the cookies on a gridiron

8. Decorate the cookies the way you want…

Good luck



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