Baking gingerbread cookies on Christmas Eve is a long-standing European tradition that has become popular around the world. According to legend, the gingerbread appeared in Europe in 992 thanks to one monk, while another version says that the crusaders brought gingerbread for the first time, and the homeland of the gingerbread is located somewhere in the Middle East.
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A few tricks for making gingerbread
- As you know, gingerbread cookies can be not only a delicacy, but also a Christmas tree decoration. If you decide to cook such edible toys, then do not forget to make a small hole in each blank of the future gingerbread before baking. You can then insert a ribbon into it. To make the hole neat and optimal size, use a thick straw for cocktails, as an option - pierce the dough with a Japanese chopstick.
- The gingerbread dough should be quite soft and plastic. Before baking, line the baking sheet with oiled parchment, and then spread the cakes on the surface. In the process of baking, the bottom of the gingerbread should darken a little, and the top of the dough should turn golden.
- Ready gingerbread cookies are coated with sugar glaze, which is traditionally made from icing sugar, egg white, lemon juice and a small amount of drinking water. The consistency of the glaze should be quite thick. If the mass is liquid, you need to add more powdered sugar.
