Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 8 oz semisweet chocolate, chopped
- 1 tbsp vegetable oil
Special equipment needed:
- Parchment paper
- Baking sheet
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat the butter and brown sugar until creamy. Add the molasses, egg, and vanilla extract, and beat until smooth.
4. Gradually stir in the dry ingredients until a dough forms.
5. Roll out the dough on a floured surface to 1/4-inch thickness. Use a cookie cutter to cut out gingerbread shapes and place them on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the edges are lightly browned. Let cool completely on the baking sheet.
7. In a double boiler or microwave-safe bowl, melt the chocolate and vegetable oil together until smooth.
8. Dip each gingerbread cookie halfway into the chocolate and place it back on the parchment paper. Let the chocolate set at room temperature for about 30 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Total time: 1 hour
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes about 24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 150
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 60mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 12g
Protein: 2g
Substitutions for ingredients:
- You can use dark brown sugar instead of light brown sugar for a stronger molasses flavor.
- If you don't have molasses, you can use honey or maple syrup instead.
- You can use white chocolate or milk chocolate instead of semisweet chocolate.
Variations:
- Add 1/2 cup chopped nuts or dried fruit to the dough for extra texture and flavor.
- Use different cookie cutters to make different shapes, such as stars or hearts.
- Sprinkle crushed candy canes or sprinkles on top of the chocolate before it sets.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar to ensure a smooth and creamy dough.
- Chill the dough for 30 minutes before rolling it out to make it easier to handle.
- If the chocolate is too thick, add a little more vegetable oil to thin it out.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter or in a gift box for a festive presentation.
Garnishes:
Sprinkle powdered sugar or cocoa powder on top of the cookies for a decorative touch.
Pairings:
Serve the cookies with a cup of hot cocoa or coffee for a cozy treat.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies spread too much during baking, chill the dough for longer before rolling it out.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent contamination.
Food history:
Toruń gingerbread is a traditional Polish gingerbread that originated in the city of Toruń in the 16th century. It is known for its spicy and sweet flavor and is often decorated with intricate designs.
Flavor profiles:
The gingerbread has a warm and spicy flavor from the cinnamon, ginger, and cloves, balanced by the sweetness of the molasses and brown sugar. The chocolate adds a rich and indulgent touch.
Serving suggestions:
Serve the cookies as a holiday treat or gift to friends and family.
Related Categories
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Region: Polish
Taste: Sweet, Spicy, Chocolatey, Rich, Aromatic