Wednesday, 6 June 2012

Biscuits for nostalgics

What's better than going home and be surrounded by the scent of freshly baked warm cookies, or relaxing and releasing stress by kneading? Here's my solution: spicy gingerbread biscuits.
Out of season? No, when I keep them simple and rustic without coloured icing and traditional Christmas shapes.
It's a recipe I truly love and I keep "reworking" to suit my tastes and the difficulty of finding the molasses which makes the dough more malleable.

The ingredients for about 40 biscuits are:
420 gr. 0 flour
100 gr. sugar
120 gr. soft butter
160 ml. local honey
1 large egg or 3 medium eggs
3/4 teaspoon of baking soda
1/4 teaspoon salt
2 teaspoons ground ginger *
1 teaspoon ground cinnamon *
1/4 teaspoon ground nutmeg *

*I usually start with this amount, then I increase it with the same proportions. The more ginger and cinnamon you add, the more intense the flavour of the biscuits will be
My gingerbread biscuits: lovely and crunchy every day of the year

My gingerbread biscuits for nostalgics: the (easy-peasy) process

Sift the flour and mix it well with the spices, baking soda and salt in a bowl.
Work with a fork or a whisk the softened butter and sugar, in another large bowl, until you have a frothy mixture, then add the egg and honey, stirring constantly.
Add the flour slowly to the butter mixture and stir.
Divide the mixture into two parts, wrap them with plastic wrap and leave them in the fridge to rest for about 5-6 hours, the more time passes the more the dough taste is good. 
After the resting time, roll out the dough with a rolling-pin on a floured surface, until your dough is thick about 4-5 mm. Cut the dough with your favourite cookie cutters or create sticks you can cover up with a little bit of white sugar or cane sugar.
Preheat the oven to 180 degrees, place the biscuits on the sheet pens covered with baking papers and bake them for 10 minutes until the edges of cookies will get darker.
I still consider myself a newbie and I'm maybe, so I'm doing plenty of readings about bakery tips and the newest kitchen tools. So far, I'm not unhappy with my results!
The aroma is intense, rich and spicy... It's impossible to resist these little goodnesses.

Valentina Chirico aka Valens

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