Butter gingerbread (perníčky)

recipe

This recipe from my archive stands out with its delicate cinnamon-butter flavor. From the given amount of ingredients, you can cut out up to 150 pieces of smaller gingerbread cookies, so if that seems too much to you, prepare the dough from half the amount.

It's a real "quickie," because preparing the dough takes no more than 15 minutes and we can use it right away.

When cutting, however, it's necessary to keep in mind that the dough is very soft. Therefore, we roll it out only lightly, cut with moderate pressure, and larger shapes must then be transferred to the baking sheet carefully so they don't deform.

Butter gives these gingerbread cookies a delicate taste and fragility (they might remind some people of cookies), but at the same time shortens their shelf life. They are therefore best suited for smaller pieces intended for quick consumption.

The dough is excellent to work with and doesn't stick at all. It is therefore suitable even for beginning gingerbread bakers who might be discouraged by the labor-intensive nature of other recipes. 

Benefits

  • easy and quick dough preparation
  • the dough doesn't stick at all
  • suitable for smaller pieces of gingerbread

Ingredients 

  • 1200 g plain wheat flour
  • 400 g powdered sugar 
  • 1 vanilla sugar 
  • 2 teaspoons of cinnamon 
  • ½ teaspoons of ground allspice 
  • ½ teaspoons of crushed anise 
  • 2 tablespoons of cocoa
  •  1 baking powder 
  • 400 g honey 
  • 250 g butter 
  • 4 eggs 
  •  egg for brushing /if you want to brush them/

Preparation procedure

  • Mix the softened butter in slightly heated honey, after cooling add all the whole eggs..

  • Prepare a mixture of all dry ingredients: flour, sugar, cocoa, spices, and baking powder.
  • Gradually pour the mixture of honey and eggs into the bowl in which we have carefully mixed all the dry ingredients.
  • First work with a wooden spoon and then lightly finish on a board. The dough must be fine and smooth.
  • This time we can cut out and bake right away. Preheat the oven to 180°C and bake the gingerbread cookies for 8 to 12 minutes depending on their size. (See how to set the oven correctly).
  • The original recipe that I found in my archive didn't mention any further surface treatment of the finished gingerbread cookies, so they would remain matte. If we don't intend to coat them over the entire surface with icing or chocolate, we can help them shine by brushing them immediately after baking with an egg beaten with a little hot water and cocoa.

Tips from my experience

  • If you turn on the oven at the same time, you can enjoy the gingerbread cookies in just an hour.
  • In a time crunch, you can even skip the decoration if you lightly press, for example, half an almond into the cut shapes before baking.
  • If you're not in a hurry, you can let the dough rest for 24 hours in the refrigerator and then bake. Cold dough (which you take out just before baking) is much easier to work with.

My Recommendations


This dough is most suitable for smaller gingerbread cookies for children, who will immediately pounce on them. They are also great with Sunday coffee or as a quick gift when you're going for a visit. The huge advantage is that you can really start baking right away and just decorate with an almond, and the gingerbread cookies will be a surprise for both big and small sweet tooths. They are not suitable for assembled compositions because handling the soft dough is difficult. For this reason, I also don't particularly recommend it for more complex assembled or folded motifs.

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