Christmas is coming, and I wish all my friends of the gourmand a Merry Christmas
I built a candy house last year, but I don't plan to do it again this year. I originally wanted to make a deer sledge driven by Santa, but the drawings have been prepared and the deer molds have been found. Yesterday, I mixed the noodles and put them in the refrigerator until they were boiled. I put them in the refrigerator and left them all day. I'm really too lazy to make it, and I can't waste the noodles. I should make cookies today...
Christmas gingerbread cookies
By RoySchumm
Recipe Recommendations
- butter 100g
- brown sugar 80g
- honey 60g
- low-gluten flour 300g
- eggs one
- black sesame appropriate amount
- ginger powder 5g
- cinnamon powder 2g
- baking soda 2g
Steps for Christmas gingerbread cookies
1
Add the softened butter to the brown sugar and honey, stir well, and stir until the brown sugar dissolves.
2
Add the beaten butter to the eggs in portions.
3
Stir well once and add again. Mix the eggs into the butter paste.
4
Sieve in powder
5
Gently knead into dough, cover with plastic wrap, place in the refrigerator and simmer for 30 minutes.
6
Roll out the dough into thin slices, remove the edges and form a rectangle.
7
Sprinkle with black sesame seeds and roll them flat.
8
Cut into strips with a knife.
9
Twist the cut cookie strips slightly and place them in a baking sheet.
10
Oven at 200 degrees for about 15 minutes.Christmas gingerbread cookies Make Tips
Note: Oven temperatures vary. Keep an eye on them while baking; the cookies are done when the edges turn golden brown.