Gingerbread cookies for Easter
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Very tender Easter gingerbread cookies with willow branches.
These gingerbread cookies for Easter are basically shortbread, not the gingerbread dough that gingerbread is often associated with. Ground ginger is needed here as a dye - it is this that gives the rather light shortbread dough its optimal tone. Well, the overall taste, of course, turns out to be different - much richer than that of ordinary shortbread cookies.
But the most important thing in these Easter cookies is, of course, not the dough, but the decor - thin and delicate willow branches. If you didn't get an A in drawing at school, don't worry, drawing a willow this way is very easy, you can do it! And the fact that our Easter cookies will not have a continuous layer of glaze, but only a little chocolate and a drop of powdered sugar with protein, will make these cookies very noble in taste and not oversweetened.
Ингредиенты
For the test:
Flour - 130 g
Butter - 100 g
Powdered sugar - 30 g
Vanilla sugar - 8 g
Baking powder - 0.3 tsp.
Ginger - 0.5 tsp.
Cinnamon - 1 pinch
For decoration:
Bitter chocolate - 40 g
Powdered sugar - 3 tbsp.
Egg white - 1 tbsp.
Рецепт
1. Mix all the ingredients for the dough with a mixer until they form coarse crumbs.
2. Use your hands to form a smooth ball of dough, wrap it in plastic wrap and place it in the refrigerator for half an hour, a maximum of an hour.
3. After refrigeration, lightly knead the dough with your hands to restore its plasticity. Roll out the dough into a layer about 5 mm thick and cut out cookies from it. I use an egg mold, but any simple geometric shapes will do - circle, oval, rectangle, diamond. Or another big circle, the edge of which is not smooth, but like a frill. Transfer the cookies to a baking sheet covered with pastry paper.
4. In an oven preheated to 180°C, bake cookies for 8 minutes with air circulation at medium level. The color of ginger cookies is darker than shortbread dough without ginger, but you still need to keep an eye on the darkening of the edges. As soon as the edges of any liver begin to darken, and this is clearly visible, remove the entire baking sheet from the oven. Under no circumstances should we remove the cookies from the baking sheet until they have cooled down - shortbread cookies are very fragile.
5. When the cookies have cooled COMPLETELY, chop the chocolate and melt it in a water bath.
6. Place the liquid chocolate in a plastic bag, cut a hole in the corner of the bag (literally 1 mm) and draw a twig on each liver with chocolate. One end of the branches should not rest against the edge - there will be white buds there. If the base of the bunch of twigs produces a drop that flows from the edge of the cookie onto the paper, remove this drip while the chocolate is liquid. When it hardens, you risk damaging the design this way by breaking off too much of a piece.
7. When the chocolate design has completely frozen, you can begin making the glaze. To do this, sift the powdered sugar into a small bowl.
8. Add protein in small portions, about half a teaspoon. Each time, carefully rub the glaze with a fork. Don't try to do this with a whisk, just a fork!
9. Place the protein glaze in a plastic bag, cut a tiny hole (about 1 mm) in its corner and draw white fluffy buds for our willows.
10. Gingerbread cookies for Easter are ready when the white icing has completely hardened.