On June 5th is the “Gingerbread Day – National Gingerbread Day in the USA”. A nice occasion to bake cookies.
Why does US Gingerbread Day fall on June 5th?
The ambiguity outlined above then continues with a view to the selected date. Because why the unknown initiators decided on June 5th as the date for the US Gingerbread Day is not justified or seems a bit strange. This is also against the background that gingerbread is more associated with the Christmas season in this country.
Gingerbread Cookies Recipe
Irresistible to eat, so beautiful that you can’t help but fall in love! From a fragrant and spice-rich dough, great things can really be born … like gingerbread cookies! A tender old woman who lived alone in a wood knew something about it; one day he went to the stove and from his hands a biscuit in the shape of a little man was born: never, never would he have thought that soon his sweet creation would magically come to life becoming the famous gingerbread man, the gingerbread man !
When Christmas arrives, you can breathe in the air a palpable and intense essence that I like to compare precisely to spices: different notes, expertly combined, that warm the heart. Here, for me on this occasion, gingerbread cookies are a real must: I like to create different shapes, from snowflakes to traditional little trees, prepare lots of colorful bags for small and sweet gifts to put under the tree. The best thing is to prepare them all together, have fun putting your hands in the dough and decorate them with smooth water or cocoa icing !
If I were you, I wouldn’t waste time; I would go straight to the kitchen, arm myself with a rolling pin and a pasta bowl, but above all with a lot of imagination to face all my Christmas sweets!
GINGERBREAD COOKIES: INGREDIENTS
FOR THE BISCUITS
- 00 flour 300 g
- icing sugar 80 g
- butter 130 g
- 1 medium egg yolk
- honey 60 g
- molasses * 20 g
- salt 1 pinch
- bicarbonate 2 g (2 level teaspoons) ground
- cinnamon 2 g (2 level coffee spoons )
- ground nutmeg 0.5 g (about 1/2 level coffee spoon)
- powder ginger 2 g (about 2 level coffee spoons) ground
- cloves 1,5 g (about 1 level coffee spoon)
FOR THE ROYAL ICING
- egg white 30 g (of 1 medium egg)
- powdered sugar 150 g
- lemon juice 3-4 drops
GINGERBREAD COOKIES: PROCEDURE
I’ll teach you a very quick method to get the dough for your biscuits: put the flour and cold butter from the refrigerator in the cup of a food processor * (equipped with blades). Blend for a few seconds until the butter is reduced to very fine crumbs (this process is called sandblasting), then turn it off. Add all the high ingredients: honey, powdered sugar, molasses, spices and yolk; if you don’t have molasses *, which makes gingerbread cookies darker, you can safely use only 80g of honey. Blend again until you see large crumbs appear and then the ingredients are compacted more and more.
Transfer the mixture to a pastry board and knead to obtain a smooth and homogeneous dough, which you will flatten and wrap in cling film. Put it to rest and harden in the refrigerator for an hour.
After the indicated time, roll out the dough on a lightly floured pastry board until you get a pastry with a thickness of not less than ½ cm. Cut out the shapes with cookie cutters (you can’t miss the gingerbread man!), And then place them on a baking tray lined with baking paper that you will bake in static mode at 180 ° for about 13-14 minutes. Once ready, take them out of the oven, removing them from the dripping pan as soon as possible and letting them cool completely.