This year my boyfriend and I decided to make big gingerbread hearts as giveaways for Christmas. Gingerbread is something I know from my childhood, the taste brings back old memories of winter days. I adapted a traditional recipe by substituting the wheat flour with spelt and by using brown sugar. The recipe is simple, easy and the result is perfect. Feel free to decorate the cookies with an icing of your choice. We made an icing with powdered sugar and ginger juice.
GINGERBREAD HEARTS FOR CHRISTMAS
Ingredients
- 370 gr light spelt flour
- 2 tsp baking powder
- 1/4 tsp salt heaped
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cardamom
- 170 gr butter
- 80 gr brown sugar
- 80 gr dark brown sugar
- 100 ml black molasses
Instructions
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1. sift the flour and the baking powder into a large bowl, then add the spices and the salt and mix.
2. melt the butter in a pan, then mix in the sugar until well combined.
3. Add the butter/sugar mixture such as the egg and the molasses to the dry ingredients.
4. mix everything by using your hands or a mixer. The dough will be a little sticky.
5. Divide the dough into two equal pieces, wrap them into clingfoil and refrigerate for 30 minutes.
6. Preheat the oven to 180°C, roll out the dough (you might need some extra flour to flour the surface), cut out the cookies with your favourite cookie cutter.
7. Bake for 8 to 10 minutes. Let the cookies cool on the baking pan and shift them to a baking rack after they have hardened.