Gingerbread Cookies with Red Currant Glaze
Ingredients
- For the gingerbread
- 150 grams sugar
- 150 grams sugar beet syrup
- 50 grams butter
- 1 pinch salt
- 1 generous pinch ground cloves
- 1 generous pinch grated Nutmeg
- 1 generous pinch ground allspice
- 500 grams Pastry flour
- 1 tsp Baking powder
- 1 egg
- For the glaze
- 200 grams powdered sugar
- 1 Tbsp lemon juice
- 3 Tbsps Red currant jam
Preparation steps
Heat the sugar, corn syrup and butter over low heat until the butter has melted and the sugar has dissolved. Remove from heat, transfer to a large bowl and let cool. Stir the salt and spices into the sugar mixture. Slowly add the flour, egg and baking powder and knead into a smooth dough. If the dough is too sticky, knead in a bit more flour. Cover in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F) and line a baking sheet with parchment paper.
Roll the dough out onto a floured surface until about 1 cm thick (approximately 3/8 inch). Cut into diamonds or shape of your choice using a cookie cutter. Transfer to the prepared baking sheet and bake for 15-20 minutes. Remove from the oven and cool on a wire rack.
Heat the currant jam until it liquefies. Brush the diamonds halfway with the jam and leave to dry.
Whisk two-thirds of the powdered sugar with lemon juice and a bit of water to form a thick glaze. Whisk the remaining powdered sugar with water until thin and brush on top of the currant jam covered portion of the cookies. Transfer the thick glaze to a freezer bag and snip a tiny bit off the corner. Pipe a wavy line down the middle of the cookies. Allow the icing to dry and store in an airtight container.
