Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup molasses
- 2 large eggs
- 2 tablespoons freshly grated ginger
- 1/2 cup finely chopped walnuts
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped hazelnuts
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped dried cranberries
- 1/2 cup finely chopped dried apricots
- 1/2 cup finely chopped dates
- 1/2 cup finely chopped figs
- 1/2 cup finely chopped raisins
- 1/2 cup finely chopped prunes
- 1/2 cup finely chopped candied ginger
- 1/2 cup finely chopped candied orange peel
- 1/2 cup finely chopped candied lemon peel
- 1/2 cup finely chopped candied pineapple
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
Special Equipment Needed:
- 2 baking sheets
- parchment paper
- 2 medium bowls
- electric mixer
- rubber spatula
- rolling pin
- 2 cookie cutters (1 large and 1 small)
- 2 cooling racks
- double boiler
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
3. In a separate medium bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy. Add the molasses and eggs and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined. Stir in the grated ginger, walnuts, almonds, hazelnuts, cranberries, apricots, dates, figs, raisins, prunes, candied ginger, candied orange peel, candied lemon peel, and candied pineapple.
5. On a lightly floured surface, roll out the dough to 1/4-inch (6 mm) thickness. Using a large cookie cutter, cut out shapes and transfer to the prepared baking sheets. Using a small cookie cutter, cut out shapes in the center of each cookie.
6. Bake for 10-12 minutes, or until the edges are lightly browned. Transfer to cooling racks and let cool completely.
7. In a double boiler, melt the chocolate chips and heavy cream together, stirring until smooth. Dip each cookie in the melted chocolate and place on a parchment-lined baking sheet. Let cool until the chocolate is set.
Time:
Preparation Time: 45 minutes
Cooking Time: 12 minutes
Temperature: 350°F (175°C)
Serving Size: Makes 24 cookies
Nutritional Information (per cookie):
Calories: 180
Fat: 10g
Carbohydrates: 22g
Protein: 2g
Sodium: 90mg
Substitutions for Ingredients:
- All-purpose flour: You can substitute whole wheat flour, almond flour, or gluten-free flour.
- Butter: You can substitute coconut oil or vegan butter.
- Brown sugar: You can substitute coconut sugar or maple syrup.
- Molasses: You can substitute honey or agave nectar.
- Walnuts: You can substitute any other type of nut, such as almonds, hazelnuts, pecans, or pistachios.
- Dried fruit: You can substitute any other type of dried fruit, such as apricots, dates, figs, raisins, prunes, or cranberries.
- Candied ginger, orange peel, lemon peel, and pineapple: You can substitute any other type of candied fruit, such as cherries or dates.
- Chocolate chips: You can substitute dark chocolate chips or white chocolate chips.
Variations:
- You can add other spices, such as cardamom or allspice, to the dough.
- You can add different types of nuts and dried fruit to the dough.
- You can use different types of chocolate for the coating.
- You can add different types of candied fruit to the dough.
Tips and Tricks:
- Make sure to roll out the dough to an even thickness for even baking.
- Let the cookies cool completely before dipping in the chocolate.
- Use a double boiler to melt the chocolate chips and cream together.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The cookies can be reheated in the oven at 350°F (175°C) for 5-7 minutes.
Presentation Ideas:
- Serve the cookies on a platter with a variety of different fruits.
- Place the cookies in a gift box and tie with a ribbon.
Garnishes:
- Sprinkle the cookies with chopped nuts or dried fruit.
- Drizzle the cookies with melted chocolate or caramel sauce.
Pairings:
- Serve the cookies with a cup of coffee or tea.
- Serve the cookies with a scoop of ice cream or a dollop of whipped cream.
Suggested Side Dishes:
- Serve the cookies with a bowl of fresh fruit.
- Serve the cookies with a side of yogurt or cottage cheese.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it is the right consistency.
Food Safety Advice:
- Make sure to wash your hands before handling the dough.
- Make sure to store the cookies in an airtight container.
Food History:
Toruń gingerbread is a traditional Polish cookie that dates back to the 13th century. It is believed to have been created by a monk in the city of Toruń, which is located in northern Poland. The cookie is usually made with a variety of spices, nuts, and dried fruit, and is often dipped in chocolate.
Flavor Profiles:
The cookies have a sweet and spicy flavor from the molasses, brown sugar, and spices, and a crunchy texture from the nuts and dried fruit. The chocolate coating adds a rich and creamy flavor.
Serving Suggestions:
- Serve the cookies as a dessert after a meal.
- Serve the cookies as a snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish