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Gingerbread cookies from Slovakia

Smith778 | Dec 29, 201703:38 PM

I have to say, they are lovely. Soft and tasty. I was afraid they would have been too hard for eating since I used the Spelled flour. Fortunately, they turned out to be the softest gingerbread cookies I have ever prepared. So, let's give you more information. (family secret recipe)

We will need:

400 grams of spelled flour (preferably plain/smooth one)
80 grams of an unsalted butter
2 bigger eggs
140 grams of powdered cane sugar
2 soup spoons of honey (I suggest you buy higher quality one, the taste is much better)
1 tea spoon of a baking soda (I used a baking powder for gingerbread, but you do not have to)
2 tea spoons of a gingerbread seasoning
1 tea spoon of cinnamon
1 soup spoon of a Cocoa (I also suggest you to buy higher quality one, the taste is much better)


1. We shall mix all the ingredients together in a big bowl until we have a nice, smooth and non-stick dough (the texture should remind a modelling clay/play dough for children). Put the finish dough into the food foil and leave it to rest in the fridge for more than 12 hours (I left mine for about 16 hours).
2. Make some place (use a big board for example) and very lightly spring it with a flour. Slowly roll out the dough until it is about 3 millimetres thick.
3. Let the oven warm up (170°C). You can now cut in desires shapes. You will need some Christmas tuned cutters. When you put them into the baking trail, leave enough space between the cookies, they will become a bit bigger while baking.
4. A lot of people say not to potter the cookies with an egg yolk before the baking however I potter them before I put into the oven and after I do the same. It depends of your personal preferences.
5. Bake it for about 6-10 minutes, every oven bakes differently, so just keep checking them until they are nice, brown-gold coloured. In the end, potter them with an egg yolk as I have already mention.
6. Let them rest for about an hour and then you can decorate them (I am not good in this as you can see on the photos). My sugar frosting was consisted of 1 egg white, a few tiny drops of a lemon and a powdered sugar. Mix it as much as you can so you will have a nice sugar frosting. Please, use a blender, I did not have, and I had to do it my myself. It was horrible, it took a long time and the result was not the same. And then let your imagination spread and decorate your cookies. My personal tip is to also use food colouring, that would be beautiful.

Let me know your opinion and how yours cookies taste to comments.

Gingerbread cookies from Slovakia

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