Burnt sugar gingerbread cookie recipe. Happy baking!

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1 year ago
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Burnt sugar gingerbread cookie recipe:
2.5 cups of sugar
200 ml of boiling water
2 sticks of butter (1 cup)
1 tsp of baking soda
1/2 tsp of salt
1 tsp of ginger
1 tsp of cinnamon
1/4 tsp of cloves
cardamom, nutmeg, anise
1 egg, 6 cups flour + 1 tbsp for powdering
Take a saucepan with a thick bottom. Add sugar and cook on a medium heat. Wait until the lower layer of sugar melts and begin to mix gently with a spatula.
It is very important that the sugar does not burn, otherwise the gingerbread cookies will have a bitter aftertaste.
Cook until a rich dark amber color then remove from the stovetop and pour boiling water in a thin stream, stirring actively. The mass bubbles strongly and boils be careful not to burn yourself.
Put the pan back to to stove and add butter. As soon as the butter dissolves add salt, spices and baking soda. Cook for 1 minute, stirring constantly. The mass should foam.
Then let the mass cool completely. Add 1 egg into the cooled mass, mix and begin to add flour in parts. The dough should be soft and slightly sticky. Wrap the dough in plastic wrap and refrigerate for at least 3 hours, preferably overnight in the refrigerator. Roll out the dough on a lightly floured surface and cut out. I bake for 7 minutes at 325 degrees. But, you have to adjust to your oven.
If the dough is strongly deformed during baking, then there is not enough flour and if the dough bubbles, then a lot of flour has been added.

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