Polish soft gingerbread cookies
Nothing to add, nothing less - known, liked, traditional. Gingerbreads after baking are quite hard and soften after a few good weeks... Their unquestionable advantage is the lack of fat. Well-known shape and the taste remembered from childhood should encourage you to try :-). The author of the extremely old recipe is Barbara Bytnerowiczowa.
- 200 g honey
- 1 teaspoon gingerbread spice
- a few tablespoons of caramel (instead of adding 1 tablespoon of cocoa)
- 100 g powdered sugar
- 1 egg
- 400 g plain flour
- 3 teaspoons baking powder
For liquid honey (if the honey is of solid consistency, heat it and slightly cool it down), add spices, sugar, a little caramel for the colour, an egg, then flour with baking powder. Knead a fairly hard dough *, roll out to a thickness of 5 mm - 1 cm (no thinner) and cut with a casing mold.
Smear them on the surface with water and bake on a greased and floured baking tray for about 12 - 15 minutes (do not foam because they will be too hard) at 190ºC. Cool on the grill.
* If the dough is dry and you do not want to knead easily, you can add 1 or 2 tablespoons of sour cream.
How to make the gingerbread soften?
Gingerbread after baking is usually hard (this includes the honey). To soften, they need to absorb the appropriate dose of moisture, eg from the air or fruit. Then they will melt in your mouth! Arrange the gingerbreads (before icing) on the grill and move to a room with high humidity, open the window during rain ;-) (the British climate is fairly humid, gingerbreads soften at me quickly, after just 3 days). If your home is quite dry, put the gingerbread into a sealed tin with pieces of peeled apples. Replace the apples every few days so that they do not start to mold. Gingerbreads will absorb moisture from the fruit.