Popular and widely known German gingerbread cookies are soft and fluffy like a sponge and taste like gingerbread. They are ready to eat just after baking and do not need to be stored in a can in order to soften. The pastry do not need to be rolled so can be baked as cookies or one flat sheet cake and cut into pieces. The top is usually iced or covered with chocolate. I baked them in many shapes variations, in baking pans or using cookie stamps. I finished them with lemon or rum icing. They are delicious, enjoy!
32 cookies or 8 x 8 inch pan
- ½ cup (115 g) butter, soften
- 1 ½ cups (300 g) dark brown sugar
- ½ cup liquid honey
- 2 large eggs
- 2 tablespoons rum
- 1 tablespoon lemon zest
- 4 cups (640 g) all purpose flour
- ½ cup (50 g) almond flour
- 3 tablespoons cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- spices: 2 teaspoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground allspice, ¼ teaspoon ground mace, pinch of cardamom
- 1 cup (250 ml) milk
- ½ cup (100 g) icing sugar
- 2-3 tablespoons lemon juice or rum
Line two baking sheets with parchment paper or/grease and dust with flour baking pan.
In a bowl of a stand beat butter and sugar until light and fluffy. Add honey, beat. Add eggs, one at the time, beating after each addition. Add rum and lemon zest. In separated bowl mix together flour, almonds, cocoa powder, salt, baking powder, soda and all spices. Still beating gradually add flour mixture to butter mixture alternate with milk starting and ending with flour.
Preheat oven to 325°F/165°C.
If you want to bake one flat cake spoon the mixture to the prepared pan. The level of the dough should be not higher than ½ inch (1-1.5 cm) – will rise a little in the oven. If you want to bake separated cookies place the dough to the fridge for ½ - 1 hour to harden. Then tear away a walnut size portion and shape in hands into a ball. Place balls onto prepared baking sheets. I flattened my balls with cookie stamps, without stamps the balls will flatten in the oven. Bake cookies for 16-18 minutes and the whole cake for 30-35 minutes (until the skewer inserted into the center comes out clean). After baking cool and ice.
Icing: in a bowl mix the icing sugar and lemon juice or rum (depending on taste you wish) until smooth, thick but still liquid mixture. Brush over the cookies/cake.
The recipe adapted from 'Bake from scratch'.
Tags: almonds, cardamom, cinnamon, Christmas, cocoa, ginger, lemon, rum.