Happy 3rd Advent to you all!!
Latvian Gingerbread cookies should be very thin, that means your dough should be perfect to roll it out. If you add too much flour or too less fat you can’t roll your dough thin enough or transfer cookies from working surface to a baking tray.
I use special Gingerbread cookie spice mix from my grandmother. Freshly grind they are aromatic and strong!
Remember. When gingerbread cookies are dark brown they are baked for too long and will be bitter. My mom always watched the wooden burned stove (it didn’t have glass doors!) and grandmother rolled the dough and me and my brother we cut the cookies… What a memory!
I hope you will try this recipe.
Thin and Crisp Gingerbread Cookies
- 1/2 cup + 2 tbsp water
- 1/2 cup oil
- 2/3 cup malt extract
- 1 cup sugar (if love sweet, then add 1/2 cup more)
- 4 cup flour (perhaps you need more, you can roll in more while rolling the dough)
- 3 tbsp. Grandma’s Gingerbread spice mix (add more if you like spicier)
- 1/2 tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp Himalayan pink salt
- 2 tbsp unsweetened cocoa powder (optional, gives the right color to the gingerbread cookies)
How To (dough)
- In a bowl mix all wet ingredients (water, oil, malt extract) and sugar.
- In a bigger bowl mix all dry ingredients: flour, spices, baking powder & soda, salt and cocoa powder.
- Add the wet ingredients to the dry ingredients and mix until all combined. Don’t knead the dough!
- Put the dough in the fridge for at least 30 minutes or better few days.
How To (gingerbread cookie baking):
- Lightly dust the surface and the rolling pin with flour.
- Take a small piece from the fridge and knead a bit. If you feel that the dough is too sticky, sprinkle more flour and knead in. Place on the surface and sprinkle with flour.
- Roll out the dough, turn it over occasionally to avoid sticking to the surface. If necessary lightly flour surface again.
- Cut the cookies and bake at 180 C for about 7 – 15 minutes (depending on the thickness of gingerbread cookies).