(Approx. 20 cookies per dough)
1 dl fancy molasses
1 dl sugar
100 g margarine
4 tbs gingerbread spice mix
Gingerbread Spice Mix
2,5 tsp cinnamon
1 tsp cardamom
1 tsp clove
1,5 tsp ginger
1,5 tsp dry orange peel
The spices I used where crushed. If you want, you can grind them yourself. I guess it adds to the “from scratch”-effect!
1. Put fancy molasses, sugar, margarine and 4 tbs gingerbread spice mix in a kettle.
2. Let mixture boil just a bit. Beware that the mixture doesn’t boil over.
3. I was taking the kettle of the stove as soon as I saw just couple bubbles and the mixture was having a gingerbread scent.
4. Let the mixture cool down. Don’t stick your finger in the mixture, because it will burn.
4.5 dl flour
1 tsp baking soda
1. When the mixture has been cooling down, add egg. Stir.
2. Mix flour and baking soda together. Add this combination slowly into the mixture.
3. Stir the mixture as long as it takes to become a dough.
4. When the texture is doughy, put it on a plastic wrap, tap and pack it.
5. Put the wrapped dough into the fridge. Let it set over night.
1. Add some flour on the dough if needed. Roll. (I had to be inventive with my roller. We don’t have one yet!)
2. Cut the rolled dough with Christmas cookie cutters.
3. I baked the cookies at 180 ºC (356ºF) for about 8 minutes.
I did these in our toaster over. I had the “Bake” mode on.
4. Check yourself if the temperature is too high or too low. Same goes with the cooking time. Keep an eye on the gingerbread cookies as they bake, just that you’ll make sure not to burn them.
5. Be cautious when lifting them away from the baking tray. Use a spatula, not your fingers. I touched one with my fingers, ouch.
6. They are done.
Enjoy, share with family and friends, or just munch on your own.
Have a Happy Holidays!