The smell of cinnamon, anise, cloves, honey... The smell of winter and Christmas holidays. How to make perfect gingerbread? Gingerbread cookies are winter cakes - our grandmothers made them, we make them too.
They can be made in various forms. Special attention is paid to decoration.
In order for the gingerbread to be nicely decorated (with fondant or royal jelly), it is necessary that they be smooth and keep their original shape (if you cut them with molds).
If you want to make perfectly smooth gingerbread, which will not deform during baking, be sure to cool the dough, and then knead it well (regardless of whether it is lean or greasy gingerbread).
The gingerbread dough should be neither too soft nor too firm. If the dough is soft, there is a possibility that the gingerbread will lose its shape, so you will have a problem when decorating. If it is too firm, the gingerbread will not be the most pleasant to your taste buds.
Roll out the dough thinly, about 4 mm thick.
I advise you to bake them at a lower temperature (150-160 degrees).
And if you are a fan of ordinary gingerbread, shaped by hand, experiment with flavors.
Add: chocolate, coconut, almonds, hazelnuts, orange...
Kristina Gašpar, blog Domačica za vas >>>
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