My grandfather’s gingerbread cookies
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ingredients
1 kg plain flour (ideally T650) 400 g powdered sugar 2 tsp baking soda 1 tsp ground cinnamon 4 tsp 100% cocoa 6 pcs egg 250 g honey 2 tsp gingerbread spice 250 g Hera 1 pcs egg for rubbing
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My recipe for gingerbread cookies has been handed down from generation to generation in my family. This recipe was brought into our family by my great-grandfather, who was apprenticed to a master gingerbread maker where he learned before the war. The original recipe is a bit modified for today or the names of the ingredients have changed a bit over time, but the recipe remains preserved as my grandfather brought it and how then according to him prepared the best gingerbread far and wide and how they are prepared in our country today.
1.
Sieve the flour and icing sugar, add all the dry ingredients and mix. Dissolve the honey together with the Hera, add to the batter. Also add 6 eggs. Mix everything together – you will get a sticky dough which you can put in a bag and refrigerate for at least 12 hours.
2.
Then roll out the dough to a thickness of approx. 0.5cm and cut out shapes with a cookie cutter. Place on a baking tray lined with baking paper and bake in an oven preheated to 180C for approx. 5-7 min. Immediately after baking, while still hot on the baking sheet, brush them thoroughly with beaten whole egg.
3.
Let cool until the next day and decorate.
4.
Make the decorating icing with one egg white and 2x sifted icing sugar – the ratio cannot be determined exactly as the amount of sugar depends on the size of the egg white. So add the sugar to the egg whites until the frosting makes a dough with a spoon that will not run.
5.
Then transfer the icing to a thicker plastic bag. Close the bag with a rubber band, cut off the roll and decorate the gingerbread men. May you enjoy them.
