19 December 2011

German gingerbread, part two

Well, can't keep it from you no longer. Here it goes:

German gingerbread, part two (for part one, see here)

Unwrap the dough and knead it for some minutes. If it's too hard, put the dough into the oven at a low temperature for about five minutes, it will soften.

Roll out the dough (until 0.5 cm/0.2 inches thick), then cut out biscuits (we used hearts, moons, trees, angels and santa clauses). Put them on a baking tray and let them rest for another 1-2 hours.

Preheat the oven to 190° C/375° F. Bake the biscuits for about 20 minutes, checking every 5 minutes or so. They mustn't blacken or they'll taste very bitter.

Remove the biscuits from the oven and let cool. If you want, you can decorate them with chocolate, almonds or whatever you want. I think, they are best when they're pure (and I'm also too lazy to decorate). They'll be quite hard at first but should soften after a few days. If they don't, store them with half a fresh apple. Leave them alone for a few days, they get even better with time.

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