Gingerbread cookies "Alpine bread" (Alpen brot)

Category: Culinary recipes
Kitchen: german
Gingerbread cookies Alpine bread (Alpen brot)

Ingredients

wheat flour, I have 1c 500 g
sugar 125 g
butter at room temperature 125 g
egg 2 pcs
cocoa powder 30 g
ground cinnamon 1 tsp with a slide
ground allspice, ground cloves, ground cardamom 2 pinches each
baking powder 1 tsp with a slide
icing sugar (in glaze) 150 g
lemon juice (in glaze) 1 tbsp. l
hot water (in glaze) to the desired density
candied lemon and orange peel (in dough) 2 tablespoons with a slide

Cooking method

  • "Alpine bread" is similar to our usual gingerbread cookies (not flat gingerbread). The next day, it only gets better!
  • Gingerbread cookies Alpine bread (Alpen brot)
  • Gingerbread cookies Alpine bread (Alpen brot)
  • Nothing is said about candied fruits, I pour them a small amount of boiling water (although I have them like candied ones) and let them stand for 10-20 minutes (and then the water can be used in the glaze instead of water). Mix the butter and cocoa, because cocoa dissolves well in fats. Sift flour and mix with baking powder. Add sugar, eggs, candied fruits and spices to the cocoa butter. Stir in the flour mixture.
  • Gingerbread cookies Alpine bread (Alpen brot)
  • Divide the dough into 6 parts, form each of the sausages, the length of which = the width of the baking sheet. Lay them on parchment or strength. mat and bake in an oven preheated to 180g for 15 minutes. At this time, mix the sugar for the glaze. powder and lim. juice, gradually add hot water to get a not very thick glaze. Immediately after the oven, coat the cookies with glaze and cut into 2 cm pieces. Let it cool completely, store in a container, although mine and on the table almost did not harden. For my taste, it turned out very gentle on sugar, who like sweeter add a little.

The dish is designed for

1 baking sheet

Time for preparing:

35 minutes

Cooking program:

oven

Note

I came across a bag of flour from a bad batch, the cookies almost did not rise (I baked one more on this flour and at first did not understand what was the matter, now everything is clear) .... so I have such a "no" cut, but it did not affect the taste , more photos in the recipe:
🔗

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