Gingerbread dough
Dec. 15th, 2004 12:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
frualeydisI really shouldn't eat the stuff. The bicarbonate can upset ones stomach and teh amount of fat and sugar is enough to make it worse than eating many types of candy. But it's so yummy!
Here's my recipe:
Melt 200 grams of butter together with 3 decilitres of sugar and 1,5 decilitre light syrup.
When melted, pour it into a bowl and let it cool a little.
Add 1,5 decilitre full cream (40% fat) and 1 tablespoon ground ginger, 1 tablespoon ground cinnamon and 1/2 tablespoon ground nutmeg. Blend well.
Then you add approx. 1,2 litre wheat flour (normal wheat flour, no bleaching, no raising agents etc) and 1 tablespoon bicarbonate mixed together.
Let it rest over night.
The gingerbread should be baked in a medium warm oven (200 degrees centigrade)
Edit:
The dough is fairly soft. It should be kept in the fridge over night and at any time you're not using it. It will become very hard there so it needs to be taken out half an hour before baking.
They should be in the oven circa 5 minutes.
Here's my recipe:
Melt 200 grams of butter together with 3 decilitres of sugar and 1,5 decilitre light syrup.
When melted, pour it into a bowl and let it cool a little.
Add 1,5 decilitre full cream (40% fat) and 1 tablespoon ground ginger, 1 tablespoon ground cinnamon and 1/2 tablespoon ground nutmeg. Blend well.
Then you add approx. 1,2 litre wheat flour (normal wheat flour, no bleaching, no raising agents etc) and 1 tablespoon bicarbonate mixed together.
Let it rest over night.
The gingerbread should be baked in a medium warm oven (200 degrees centigrade)
Edit:
The dough is fairly soft. It should be kept in the fridge over night and at any time you're not using it. It will become very hard there so it needs to be taken out half an hour before baking.
They should be in the oven circa 5 minutes.
