Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup chopped walnuts
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
4. Beat in the molasses and egg until well combined.
5. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
6. Stir in the chopped walnuts.
7. Line a baking sheet with parchment paper.
8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
10. Let the gingerbread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 2g
Sodium: 30mg
Sugar: 9g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- If you don't have molasses, you can use honey or maple syrup.
Variations:
- Add 1/2 cup of raisins or chopped dried apricots to the dough.
- Replace the walnuts with chocolate chips for a sweeter version.
- Add 1/2 tsp of orange zest for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping it into cookies.
Storage instructions:
Store the gingerbread in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To refresh the cookies, warm them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar.
Garnishes:
Top each cookie with a walnut half or a sprinkle of cinnamon.
Pairings:
Serve the gingerbread with a cup of hot tea or coffee.
Suggested side dishes:
Enjoy the gingerbread as a snack or dessert on its own.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too hard, reduce the baking time by a few minutes.
Food safety advice:
Make sure the eggs are fresh and the butter is not rancid.
Food history:
Krakow gingerbread is a traditional Polish dessert that dates back to the Middle Ages. It was originally made by monks in monasteries and sold to pilgrims as a souvenir.
Flavor profiles:
The gingerbread has a warm and spicy flavor, with notes of cinnamon, ginger, and cloves. The walnuts add a nutty and crunchy texture.
Serving suggestions:
Serve the gingerbread as a festive treat during the holiday season, or as a sweet snack any time of the year.
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