As autumn approaches, and especially when the weather
becomes cold, the aroma of gingerbread cookies emanates from
many homes. These cookies are often baked for Christmas.
Gingerbread cookies allow you to unleash your creativity by
decorating them with glazing, and also feature a long shelf-life.
One of the most popular types of gingerbread cookies is a part of
the Lithuanian national heritage. These little “mushrooms” are
well known to every Lithuanian, and primarily associated with
weddings and other important family celebrations. The brown
chocolate hat and white sugary glazing of the stem on a freshly
baked gingerbread cookie looks like a true boletus mushroom!
Pretty gingerbread cookies bring a festive mood to any table.
Using natural products results in delicious, aromatic biscuits that
can be stored for a long time without losing their flavour.
Gingerbread cookies are not only a great dessert, but also a
unique decoration (for example, for a Christmas tree).
A gingerbread cookie takes many shapes (such as little cottages).
If you would like to make these cookies at home, you will need
three eggs, half a cup sugar, 100 grams butter, 200 grams honey,
600 grams flour, and two teaspoons baking powder, cinnamon
and gingerbread spice. For decorations, you will need 100 grams
chocolate, two tablespoons milk, two egg whites and three cups
powdered sugar. Heat the honey, sugar and butter in a cup until
they form a uniform mass. Ones it cools, add eggs and flour
mixed with the baking powder and spices. Knead the dough and
roll into seven mm sheets. Using various shapes prepared in
advance (lambs, angels, Christmas trees, stars, etc.), cut out the
cookies. Bake them on a baking tray lined with baking paper in an
oven preheated to 170 degrees C. Right before the festivities,
decorate the little gingerbread cookies with chocolate melted in
milk, and egg white glazing. The glazing may be coloured using
natural products such as mint syrup, beetroot, aronia and sea
buckthorn juice, making the pastries even more playful.