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Recipe for how to make and decorate Christmas gingerbread cookies! Gingerbread are gingerbread cookies full of spices and flavors and are crunchy and soft at the same time, due to the use of brown sugar and cane syrup in the recipe. Step-by-step video on preparing the cookies and, at the end, tips on how to decorate them! ROYAL ICING: • ROYAL ICING BAFÔ CAKES... ????SUBSCRIBE TO THE CHANNEL???? / bafônico cakes INGREDIENTS Unsalted Butter, in cubes (115g 8 Tbsp. Soup ½ Cup Chilled) Brown Sugar (100g ½ Cup) Molasses/Cane Molasses (90g ¼ Cup) Egg, large (1 Unit 50g Ambient Temp.) Wheat Flour (340g 2½ Cups + 2 Tablespoons) Corn Starch (36g 4 Tablespoons) Ginger Powder (2 Col. Tea 4g) Cinnamon Powder (2½ Col. Tea 8g) Clove Powder (¼ Col. Tea) Nutmeg (¼ Col. Tea) Salt (½ Col. Tea 2g) Refrigeration: (Freezer: 10-15min Refrigerator: 30-40min) Oven Temperature: 180-190˚C Oven Time: 15min Makes 12 to 15 cookies measuring approx. NOTES - One recipe for royal icing (firm consistency/piping consistency) is enough to decorate 2 recipes of these cookies (24-50 units). -The higher the air humidity in your kitchen, the faster the cookies will lose their crunchiness. Try to store them in well-closed containers. -You can control the amount of spices to your liking, even omitting any that you don't like. Ginger is mandatory, since this is a gingerbread cookie :D -Measure the ingredients correctly, this video explains how to measure by cups/spoons without error: • HOW TO MEASURE INGREDIENTS CORRECTLY... BLOG: http://www. bolosbafonicos.wordpress.com INSTAGRAM: @bolos_bafonicos FACEBOOK: / bolosbafonicos