Gingerbread cookies

December 6, 2010 // Posted in food  

Ecco gli omini pan di zenzero tutti decorati


E’ da un po’ che non pubblichiamo nulla relativamente ai nostri esperimenti culinari, cosi’ ecco nella foto i simpatici biscottini che Silvia ha preparato proprio oggi. Gli omini pan di zenzero sono decisamente carini, fanno atmosfera natalizia e poi sono davvero buonissimi….. Ne ha fatti parecchi, ma mi sa che non dureranno a lungo…. Direi che l’acquisto del taglia-biscotti a forma di omino pan di zenzero e’ stata una scelta geniale.


It is longtime that we don’t publish anything about our cooking experiment, so here you can see the picture of the lovely cookies Silvia prepared today. I always heard about gingerbread cookies, but I never tried them, so I was quite happy and curious when she bought a gingerbread man cookie-cutter. And today I realized that they are amazingly good!!! Although Silvia prepared a large number of cookies, I’m not sure they wiil survive for longtime… Here the recipe she followed:

Ingredients

  • 350g plain flour
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 100 g butter
  • 175 g soft brown sugar
  • 1 egg
  • 2 tsp honey

Preparation

  • Pre-heat the oven to 180 C;
  • Mix together the flour, spices and bicarbonate of soda;
  • Rub in the butter until it looks like breadcrumbs;
  • Add the sugar;
  • In a separate bowl mix together the egg and the honey then add to the dry ingredients;
  • Mix together until it forms a dough. Tip out onto a clean, floured work surface and knead for a minute or two until it is smouth;
  • Roll out the dough to the depth of approximately 5mm and cut out shapes with your cookie cutters;
  • Lay the biscuits on a greased baking tray and bake for 10-15 minutes until golden brown
  • Leave on the baking tray until cool. Once cooled, decorate with icing.
  • This entry was posted on December 6, 2010 at 8:48 pm and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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