Christmas ginger sugar cookies recipe
Today I’m sharing a recipe for Christmas ginger candy biscuits. This cookie is still no different from ordinary biscuits. It is very easy to succeed.
|Ginger powder||2 tablespoons, about 6g|
|Honey||4 tablespoons, about 20g|
|Low gluten flour (Crisp) / medium gluten flour (Crisp)||300 g|
|baking powder||2 tablespoons, about 6g|
|Brown sugar||170 g|
|Several large fresh-keeping bags / oil paper||3-4|
|Proper amount of egg liquid||(10g whole egg liquid + 20g water)|
French desserts are relatively sweet. If you are afraid of being too sweet, brown sugar can also be reduced. There is no cinnamon powder in the original recipe, but you can add some if you like.
Soften the butter at room temperature, cut into small pieces and beat smoothly with an egg beater.
Add brown sugar and stir well. You can add it in several times until it becomes paste. The ratio of ginger powder to brown sugar is reasonable. Friends who reduce sugar must reduce ginger powder, otherwise the taste must be discounted.
Add honey and stir well, Break up the eggs, put in the egg liquid three times, stir evenly, do not separate water and oil.
Sift in flour, baking powder and ginger powder and stir evenly with a rubber scraper.
Seeing that the dough is almost uniform, grasp and rub it into a smooth dough. If you think the dough is too sticky, you can add a little flour, but don't add too much at a time. As long as it's not sticky, it's not good to be too dry.
Divide the dough into 4 parts, put them into large fresh-keeping bags, and refrigerate them at 1-4 degrees in the refrigerator for about half an hour (to make the dough roll easily).
Why put it in a large fresh-keeping bag? Do you think it's troublesome to sprinkle some dry flour on the rolling surface and stick to the rolling pin? Then it's good to roll it directly in the fresh-keeping bag. It's clean and convenient.
After refrigeration, take out a ball, flatten the fresh-keeping film, and roll it directly into a dough with a thickness of about 0.3-0.4mm. After rolling, put it into the refrigerator and freeze for 8-10 minutes. (I use a variable temperature refrigerator, which is not easy to freeze. The dough is too hard, so it's almost - 1 to - 3 degrees below zero.).
You can preheat the oven to 180 degrees while waiting for the frozen dough. Put the baking paper on the baking tray, find the mold of the gingerbread man, and mix the egg water.
Cut open the fresh-keeping bag, but don't remove it. Keep it at the bottom. The slightly frozen dough will be a little hard, which is very easy to press out the shape, but you should also move quickly, otherwise once the dough softens due to the increase of temperature, it will not be so easy to pick the shape.
In fact, I'm quite wasteful. The excess dough can be rolled into dough in the fresh-keeping bag, frozen in the refrigerator and wait to be pressed again.
Code the villain on the baking tray and brush some egg liquid. After baking, it will increase the gloss. It's very cute.
Put it into the middle and upper layer of the oven, heat it up for 180 and heat it down for 160, 10-12 minutes. If it's thick, 15-17 minutes is OK. The firepower of each oven is different. We need to adjust it ourselves. Bake until the color is beautiful. Because a lot of yellow sugar is used, the color is like cocoa powder, but it's not Chocolate. If the color is dark or light, maybe it's because you put more and less egg water, but it doesn't matter. It tastes the same. Just don't go too far.
I think the taste of this biscuit is actually not very rich in ginger, but the combination of honey and brown sugar has a particularly sweet feeling. In addition, the biscuit itself is very crispy and really delicious.
After cooling, it's the highlight. Let's give full play to your imagination. Pick up the chocolate pen and draw your favorite creative gingerbread man ~ ~ I only have white, so it's monotonous. If you have color, you can create more freely ~ you can also draw with icing.
It's also very good to make gingerbread trees.
I think it is very necessary to refrigerate the dough box and micro freeze the dough. The former makes the dough roll better, and the latter makes the dough easy to press out a neat shape, which plays a very important role in making gingerbread.
The egg liquid may not be added, but the faint luster on the surface is gone.
I didn't make pigment and protein cream. I think it's better to use white chocolate pen.