Gingerbread Cookies

Name: Gingerbread Cookies
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 30 PIECES
Cuisine: Česká kuchyně
Ingredients: 500 g all-purpose flour; 175 g powdered sugar; 2 eggs; 180 g honey; 40 g softened butter; 10 ml Czech rum; ½ sachet baking powder; 15 g cocoa powder; 1 heaped teaspoon gingerbread spice; 250 g powdered sugar; 2 egg whites; juice from ¼ lemon; all-purpose flour for dusting the dough; 2 beaten eggs for brushing; parchment paper; cling film

30 PIECES

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DOUGH

500 g all-purpose flour
175 g powdered sugar
2 eggs
180 g honey
40 g softened butter
10 ml Czech rum
½ sachet baking powder
15 g cocoa powder
1 heaped teaspoon gingerbread spice

ICING

250 g powdered sugar
2 egg whites
juice from ¼ lemon

FOR FINISHING

all-purpose flour for dusting the dough
2 beaten eggs for brushing

YOU WILL ALSO NEED

parchment paper
cling film

Dough preparation

1
Knead all ingredients into a smooth dough. Form it into a roll, lightly dust with flour, and wrap in cling film. Let it rest in the refrigerator overnight.
2
Preheat the oven to 180 °C. Line a baking sheet with parchment paper.
3
Let the rested dough come to room temperature. Then, on a lightly floured surface, roll it out into a 3–4 mm thick sheet. Cut out desired shapes and transfer them to the baking sheet lined with parchment paper. Place in the preheated oven and bake for 8 minutes.
4
Immediately after baking, brush the gingerbread cookies with beaten egg to make them shiny. Transfer the brushed gingerbread cookies to a firm surface and let them rest for at least a day to prevent them from curling. Then decorate them with royal icing.

Icing preparation

1
Sift the powdered sugar. In a bowl, mix egg whites, 1 tablespoon of water, and lemon juice, then gradually stir in the sifted sugar. Mix until smooth. Immediately fill a piping bag with the prepared icing and decorate the gingerbread cookies.

Tip

Use dark Dutch-process cocoa. You can mix the dough with a wooden spoon or in a stand mixer. The dough will last up to a week in the refrigerator. Sift the sugar several times if needed; the icing will be smoother. Mix the icing until truly smooth. If lumps remain, they will not pass through the decorating tip. For preparation, you will need cookie cutters and a piping bag with a decorating tip.

Roman Vaněk

With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef