Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup dark brown sugar
- 1/2 cup honey
- 2 large eggs
- 1/2 cup chopped hazelnuts
Special equipment needed:
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Gingerbread man cookie cutter (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In another mixing bowl, beat the butter and brown sugar until light and fluffy. Add the honey and beat until well combined.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chopped hazelnuts.
7. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
8. Use a gingerbread man cookie cutter or a knife to cut out shapes from the dough.
9. Place the gingerbread shapes on the prepared baking sheet, leaving about 1 inch between each cookie.
10. Bake for 10-12 minutes, or until the edges are lightly browned.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes about 24 gingerbread cookies
Nutritional information:
- Calories: 150 per cookie
- Fat: 7g
- Carbohydrates: 21g
- Protein: 2g
Substitutions for ingredients:
- You can use light brown sugar instead of dark brown sugar.
- You can use molasses instead of honey.
- You can use almonds or walnuts instead of hazelnuts.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the dough.
- Add 1 tsp of orange zest to the dough.
- Add 1/2 tsp of nutmeg to the dough.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more honey.
Storage instructions:
- Store the gingerbread cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- If the cookies become stale, you can reheat them in the oven at 300°F (150°C) for 5-10 minutes.
Presentation ideas:
- Arrange the gingerbread cookies on a platter and dust with powdered sugar.
- Decorate the cookies with royal icing or melted chocolate.
Garnishes:
- Crushed hazelnuts
- Candied ginger
- Whipped cream
Pairings:
- Hot cocoa
- Mulled wine
- Spiced cider
Suggested side dishes:
- Fresh fruit salad
- Cheese platter
- Charcuterie board
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before rolling it out.
- If the cookies are too hard, reduce the baking time by a minute or two.
- If the cookies are too soft, increase the baking time by a minute or two.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the dough.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Gingerbread has been around since ancient times, and was originally made with honey and breadcrumbs.
- The first recorded recipe for gingerbread dates back to the 16th century in England.
- Gingerbread became popular in Poland during the Middle Ages, and Krakow became known for its gingerbread.
Flavor profiles:
- The gingerbread has a warm, spicy flavor from the cinnamon, ginger, and cloves.
- The hazelnuts add a nutty crunch to the cookies.
Serving suggestions:
- Serve the gingerbread cookies as a dessert or snack.
- They are also great for holiday parties or as a gift.
Related Categories
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Region: Polish
Taste: Sweet, Spicy, Nutty, Aromatic, Caramelized