Gingerbread v3
Easy to batch gingerbread cookies. Stores well. Take out, chop and cook when desired.
- Yield:
g
- Time active: 1 h, 45 min
- Storage: Fridge: 7 days, Freezer: 90 days
- Difficulty: Easy
| Ingredient | Weight | Procedure |
|---|---|---|
| Butter | 200.0g | 1.1. Chop almonds coarsely. 1.2. Combine sugar and butter, mix until fluffy. 1.3. Combine all dry ingredients. 1.4. Mix water and baking soda. 1.5. Combine all and mix. 1.6. Form into cylinder. 1.7. Wrap and refrigerate 4h or more. 1.8. Take out of fridge and slice. 1.9. Bake in oven at 175C until golden brown. |
| Flour | 300.0g | |
| Light syrup | 100.0g | |
| Baking soda | 5.0g | |
| Water | 5.0g | |
| Dried ginger, ground | 12.5g | |
| Almonds | 125.0g | |
| Cinnamon, ground | 12.5g | |
| Clove, ground | 7.5g |