Classic Cinnamon Gingerbread Recipe
- Proteins: 5 g
- Fats: 1.5 g
- Carbohydrates: 78.6 g
- Total time:
-
Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 10
Cinnamon gingerbread is a traditional German pastry. Making it according to the classic recipe requires a fair amount of skill and patience, so typical of Germans. This version is made with choux pastry, which also needs to be left to rest at room temperature for two days. But the result is worth it: the gingerbread is fluffy on the inside and quite firm on the outside. It's perfect for creating gingerbread houses and other edible sculptures.
-
Invert syrup500 G
-
Flour500 G
-
Sugar75 G
-
Ginger2 pinches
-
Carnation2 pinches
-
Cinnamon0.5 tsp
-
Coriander0.5 tsp
-
Anise0.5 tsp
-
Soda10 G
-
Milk2 tbsp
-
Brown sugar125 G
Pour the invert syrup into a saucepan with a thick bottom and place on the fire.
Sift the flour.
Add sugar and spices to it.
Mix thoroughly.
Add dry ingredients gradually to the boiling invert syrup, stirring constantly.
When the mass becomes homogeneous, remove it from the stove.
Dissolve baking soda in milk and add to the dough, mix.
Cover the pan with a lid and leave at room temperature for two days.
When the dough has risen, take it out and knead it on a silicone mat.
Add brown sugar.
Knead again.
Divide the dough into four portions.
To make it easier to work with, both it and the surface can be greased with water and sugar.
Roll out the dough directly onto the parchment paper on which we will bake.
Cut out rectangular gingerbread cookies and decorate with almonds.
Bake at 180 degrees for 7-10 minutes.
Place the pan and parchment on a wire rack and let cool completely, only then remove the parchment.
- 15 min
- 249.2 kcal
- 1233
- 45 min
- 210.2 kcal
- 745
- 1 hour 15 minutes
- 182.5 kcal
- 1894
- 30 min
- 294.8 kcal
- 358
- 50 min
- 199 kcal
- 596
- 50 min
- 251.5 kcal
- 452
- 55 min
- 489.9 kcal
- 638
- 1 hour
- 226 kcal
- 1752