Austrian Gingerbread Cookies
This recipe creates delightful gingerbread cookies that are bursting with warm spices and a touch of sweetness. By allowing the dough to rest in the fridge, the flavors meld together beautifully, resulting in a rich and aromatic treat perfect for holiday gatherings or a cozy afternoon snack. Top with chopped walnuts or dried fruit for an extra festive touch, making these cookies as visually pleasing as they are delicious. Perfect for gifting or enjoying throughout the season, these gingerbread cookies are sure to become a family favorite.
— Constant Cookbook
Ingredients
- 350 g brown sugar
- 4 eggs
- 4 tbsp honey
- 50 g butter, melted
- 2 tbsp rum (optional)
- 3 tbsp ground cinnamon
- 2 tsp allspice
- 1 tsp nutmeg
- 1 tsp ground coriander
- 1 tsp cardamon
- 2 tsp ground ginger
- zest of 1 lemon
- 1 tbsp baking soda
- 2 tbsp warm milk
- 200 g ground almonds or walnuts
- 600 g rye flour
- 1 egg, to coat cookies
- optional: chopped walnuts or dried fruit to decorate cookies
Instructions
- Blend sugar, eggs, honey, butter, rum, spices and lemon zest. Cover this mix and let it rest for 12 hours in the fridge.
- Dissolve baking soda in the milk. Blend with the spice mix. Add nuts, and mix well. Add flour and thoroughly knead the dough.
- Preheat the oven to 170C/fan 150C/gas 5.
- Roll out the dough, about 1 cm thick. Use cookie cutters to create cookies and put them on a baking tray (lined with parchement paper). Apply a thin layer of egg onto the cookies. Optional: Put chopped walnuts or small pieces of dried fruit on top. Bake the cookies for about 8-10 minutes (they should remain light in colour). Let cool.
- Store gingerbread cookies in an air-tight container. They will keep for several weeks. If they get hard, add a slice of apple to soften them.
Yield
Makes 40 cookies
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