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RECIPE: GINGERBREAD COOKIES

This year, our Anita Anželak Kalčič became a true master of gingerbread baking. As the women in our team were impressed by both the taste and the look of her cookies, she invited them to try baking and decorating gingerbread themselves.

We are proud to share the recipe with you – and you can judge their decorating skills for yourselves. They are very proud of them, too.

INGREDIENTS (classic gingerbread cookies):

1 kg all-purpose flour
400 g powdered sugar
10 tablespoons runny honey
250 g butter
5 eggs
4 tablespoons cocoa powder
2 large tablespoons gingerbread spice mix
2 tablespoons cinnamon
1 tablespoon baking soda

PREPARATION:

Mix the runny honey into the melted butter and allow the mixture to cool to room temperature.
Using a mixer, beat the honey, butter and eggs together, then gradually add the powdered sugar, spices and baking soda. Mix well.
Pour the mixture into a large bowl with the flour and sifted cocoa powder.
Knead into a soft, pliable dough. Wrap it in cling film and leave it at room temperature until the next day. This allows the flavours to blend and the dough to become nicely elastic. The dough can also be stored in the refrigerator for up to one week.
Roll out the dough to about 4 mm thickness and cut out the desired shapes.
Bake in a preheated oven at 180 °C for 8 minutes.
Place the baked cookies on a wire rack and allow them to cool.
Once completely cooled, decorate as desired with royal icing or chocolate.

INGREDIENTS (royal icing):

1 egg white (approx. 30 g)
200–250 g sifted powdered sugar
A little lemon juice

PREPARATION:

Lightly whisk the egg white and add the powdered sugar. Mix well – do not beat into stiff peaks. Add lemon juice.
You will get a very thick base icing.
Colour the icing with food colouring, then adjust the consistency with lemon juice or water (add drop by drop, as too much liquid is added quickly).

Consistency guide:
Toothpaste-like – for details and writing
Yogurt-like – for outlines
Runny honey-like – for filling