Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup sliced almonds
Special equipment needed:
- Mixing bowl
- Whisk
- Wooden spoon
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt.
3. In a separate bowl, beat the egg and then add the honey, melted butter, and chopped rosemary. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the sliced almonds.
6. Roll out the dough on a floured surface to about 1/4 inch thickness.
7. Use a cookie cutter to cut out desired shapes.
8. Place the cut-out cookies on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes or until the edges are golden brown.
10. 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:
- 350°F (180°C)
Serving size:
- Makes about 2 dozen cookies
Nutritional information:
- Calories per serving: 120
- Total fat: 5g
- Saturated fat: 2g
- Cholesterol: 15mg
- Sodium: 105mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 10g
- Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- Honey can be substituted with maple syrup or agave nectar.
- Unsalted butter can be substituted with coconut oil or vegan butter.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add 1/4 cup of chopped crystallized ginger for extra ginger flavor.
- Substitute rosemary with other herbs such as thyme or lavender.
- Drizzle melted dark chocolate on top of the cookies for a decadent touch.
Tips and tricks:
- Make sure to chill the dough for at least 30 minutes before rolling it out to prevent it from sticking to the rolling pin.
- If the dough is too dry, add a tablespoon of milk to moisten it.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
- Arrange the cookies on a platter and sprinkle with powdered sugar.
- Serve the cookies with a cup of hot tea or coffee.
Garnishes:
- Sprinkle with chopped almonds or rosemary.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit such as sliced apples or pears.
Troubleshooting advice:
- If the dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- If the cookies are too dry, reduce the baking time by a few minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Krakow gingerbread is a traditional Polish dessert that dates back to the 14th century.
Flavor profiles:
- The gingerbread has a warm and spicy flavor with a hint of rosemary and a crunchy texture from the sliced almonds.
Serving suggestions:
- Serve the gingerbread as a dessert or a snack.
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Region: Polish