Venac od Medenjaka/Gingerbread Garland

Please scroll down for English


130 g molasses

180 g braon secera

200 g neslanog maslaca

rendana korica 1-og limuna

3 m.k djumbira

2 m.k cimeta

1/2 m.k muskatnog orascica

1 m.k sode bikarbone

500 g brasna

1 m.k soli

1 jaje


1. U vecu serpu staviti molasses, secer, maslac, koricu limuna i zacine. Staviti na laganu vatru da se polako topi, mesati, kad zakuva skloniti sa ringle pa dodati sodu. Promesati da se sve sjedini pa ostaviti da se hladi oko 15 minuta.


2. Prohladjenoj masi polako dodavati brasno, mesati (bice tesko) samo minut-dva, dok se sjedini. Dodati razmuceno jaje i so. Mesati samo da se sve sjedini, zamotati u foliju i staviti u frizider na 1 sat. Tjesto ce biti dosta meko tokom izrade, nikako ne dodavati extra brasna.


3. Zagrijati rernu na 140 C (na ventilator). Obloziti dva velika pleha papirom za pecenje. Razviti tjesto izmedju dva komada prozirne folije. Kalupima promera 5cm seci keksice, slagati na pripremljene plehove, staviti ih na 5 minuta u famrzivac.


4. Zaseci dve jednake crte na sredini svakog keksica (dovoljno velike da se prvovuce traka) i peci ih 10-12 minuta. Kad su peceni bice jako meki, ostaviti ih da se prohlade oko 5 minuta da ocvrsnu pa ih prebciti na zicu da se skroz ohlade. Traku provlaciti kroz izreze koje smo napravili na keksicima pre pecenja. Oni ce malo da se smanje tokom pecenja pa ih dok su jos vruci ponovo malo zasecite.




Gingerbread Garland


Ingredients

130 g dark molasses

180 g soft light brown sugar

200 g unsalted butter

zest of 1 lemon

3 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp bicarbonate of soda

500 g plain flour

1 tsp salt

1 lightly beaten medium egg


Method

1. Pour the molasses into a large saucepan with the sugar, butter, zest and spices. Keep on a low heat until all the sugar has dissolved. Then, bring to the boiling point, remove from the heat, add in the bicarbonate of soda and mix until combined. Leave to cool for 15 minutes.


2. Slowly sift the flour and salt into the mixture, add the egg. It may become quite tough to fold with a wooden spoon so an extra pair of hands would be helpful, or you can use a stand mixer. Mix until combined - don't overwork the dough - then wrap in cling film to chill in the fridge for 1 hour.


3. Preheat the oven to 140 C (fan). Line two large baking trays with baking paper. Roll the dough between two sheets of cling film, to a thickness of about 5 mm. Using a gingerbread and heart cookie cutter, cut out the shapes and gently place them on the prepared baking trays. Place in the freezer for 5 minutes.


4. Cut two slits in the middle of each cookie (large enough to thread a ribbon through) and bake for 10-12 minutes. They will still be soft once baked, so leave them to cool for 5 minutes in order for them to harden. Carefully transfer to a wire rack to cool completely.

Thread the cookies through a long piece of ribbon.


31 views

Related Posts

See All