Gingerbread cookies using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
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Difficulty
Saint Nicolas gingerbread cookies are the ultimate festive treat that bring the spirit of the holidays into your kitchen! Originating from the heart of Europe, these cookies have a rich history intertwined with the legend of Saint Nicholas, the patron saint of children. With a delightful combination of butter, brown sugar, and honey, they are as sweet as the tales told about their namesake. The warm aroma of gingerbread spices wafting through your home will have you feeling like you've stepped into a charming Christmas market, complete with twinkling lights and cheerful carolers. Not only are these cookies a delicious addition to your holiday spread, but they also make for a fun family activity—after all, who wouldn't want to decorate their gingerbread men and women with a little honey and a sprinkle of joy?
Ingredients
- 100 g Honey
- 50 g Butter
- 50 g Brown sugar
- 1 Egg
- 250 g Flour
- 5 g Baking soda
- 1 Teaspoon(s) Gingerbread spice
- 150 g Icing sugar
- 30 g Water
Steps
Gingerbread Dough
- Add 100 g of honey, 50 g of butter, 50 g of brown sugar in the food processor bowl.
- Mix manual: 3:00min / 37°C / Speed 2.
- Add 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 250 g of flour, 5 g of baking soda, 1 teaspoon(s) of gingerbread spice in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5.
- Mix knead: 2:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl on a workplan.
- Wrap the dough in cling film.
- Setaside the dough in a fridge during 2h .
Baking
- Preheat the oven at 180°C.
- On a lightly floured surface, roll out the dough to about 5 mm thick.
- Use cookie cutters to cut out desired shapes.
- Place the content of the workplan on a baking tray.
- Cook in the oven at 180°C during 8min.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Decoration
- Add 150 g of icing sugar, 30 g of water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a piping bag.
- Decorate the cooled gingerbread cookies with the icing, creating desired patterns.
- Let the icing set completely before serving.
- Serve Immediately.
