Melasse-Lebkuchen-Plätzchen
Diese Kekse haben eine dunkle Farbe und einen ausgeprägten Melassegeschmack. Anleitungen zum Erstellen verschiedener Formen finden Sie unter Shaped Gingerbread Cookies.
Quelle: Martha Stewart Living, Dezember 2007
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Die Kekse können in luftdichten Behältern bis zu einer Woche zwischen Lagen aus Pergament aufbewahrt werden.
26.04.2023 @ 23:53
These cookies have a dark color and a pronounced molasses taste. Instructions for creating different shapes can be found under Shaped Gingerbread Cookies. Yield: Makes about 2 dozen townhouses, 4 dozen deer or trees, or 6 dozen men. Ingredients: 5 1/2 cups all-purpose flour, plus more for dusting, 1 teaspoon baking powder, 1 1/2 teaspoons salt, 4 teaspoons ground ginger, 4 teaspoons ground cinnamon, 1 1/2 teaspoons ground cloves, 1 teaspoon freshly grated nutmeg, 2 sticks (16 tablespoons) unsalted butter, room temperature, 1 packed cup dark brown sugar, 2 large eggs, 1 1/2 cups unsulfured molasses, Royal Icing for Gingerbread. Directions: 1. Whisk together flour, baking powder, salt, and spices in a medium bowl. 2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic wrap. Chill for 1 hour. 3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a thin 1/4-inch thickness. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. 4. Cut out desired shapes. Place on parchment-lined baking sheets, and freeze for 15 minutes. 5. Bake cookies for 6 minutes. Remove sheets from oven, and tap firmly on countertop to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks. 6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs onto cookies. Let cookies stand at room temperature until icing is set, at least 2 hours (preferably overnight). Cooks Notes: Cookies can be stored in airtight containers for up to 1 week between layers of parchment.