Gingerbread cookies
with zesty orange
What you’ll need:
How to make it:
For the dough
1. Pour the spices, baking soda and sugar in a bowl.
•
2 tbsp cinnamon
Pour in the water and mix around.
•
1 tbsp ground cloves
2. Cut the butter into pieces and add to bowl. Pour in
•
1 tbsp ground ginger
•
½ tbsp cardamom
•
½ tbsp baking soda
•
4 dl sugar
•
1 ½ dl water
refrigerator overnight.
•
250 g room
temperature butter
6. When you are ready to bake the next day, heat
•
1 dl molasses
7. Take out the dough. Break off a little at a time.
•
3 oranges
Roll it thin. Make shapes using pastry cutters.
•
10 dl flour
(approximate)
8. Line a baking sheet with parchment paper. Place
•
Plastic wrap
9. Bake the cookies in the oven for about 6 minutes.
•
Parchment paper
10. Remove and let cool. Repeat rolling, cutting and
•
Baking sheet
baking to use up your dough.
the syrup.
3. Grate the zest from the oranges. Add to the bowl.
4. Work in the flour, a little at a time, until the dough
is smooth.
5. Put the dough in plastic wrap and let sit in the
the oven to 200°C.
the cookies on the sheet.
11. For the icing, whisk together the egg white, powFor the icing
•
1 egg white
•
½ tsp lemon juice
•
4 dl powdered sugar
•
Pastry bag
dered sugar, lemon juice and a little food colouring.
12. Pour the icing into a pastry bag and decorate
your cookies.
• For cookie decorations, make a thicker dough and poke a hole when they’re cut.
• For snap-style cookies, roll the dough very thin—max half a centrimetre thick.
© Inter IKEA Systems B.V. 2016
Extra tips: