I don’t think I’ve ever been that early with my Christmas cookies. It’s not even the first Sunday of Advent yet and I’ve made three different types already. Well, all I can say is December is a busy month…
We made Gewürzplätzchen – one day, we made the dough, then it went in the fridge overnight, next day we baked the cookies and then finally we iced them. Gewürze are spices in German and there’s a lot of them in these cookies, a tablespoon each to be exact:
(adapted from LISA 49/2003, p.37)
1 tbsp maple syrup
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp ginger (the powdered stuff)
1 tsp ground cardamom (or go up to 1 tbsp, if you dare)
1 tsp ground cloves (or up to 1 tbsp but I find it overpowering)
Melt the butter. Let it cool.
Mix the egg, sugar and syrup together until creamy.
Add baking powder, spices, butter and flour and bring together with your hands. Form a ball, cover and put in the fridge for 2 hours or overnight.
Preheat the oven to 200°C / 180°C fan.
Roll out the dough to 4mm thick on a floured surface. (I alternately dust my worktop with flour and powdered sugar.) Cut out cookies. Bake for 7 minutes.
Don’t attempt to do this with kids – if they’re like mine, you’ll be struggling to get any cookies onto your baking sheet… And if they then turn the oven temperature to zero and you wonder why the cookies come out looking uncooked and slightly dried out, you know you’re baking with kids! 🙂
These are baked:
The recipe would like to see them covered in an icing made with port and added red swirls. But that’s too fancy for me. We experimented with some leftover green icing but it was too runny and those cookies now look ever so slightly mouldy….
I wish I could share the smell of these Gewürzplätzchen! It’s (almost) the best thing about them. They taste good too. Quite a lot vanished between baking and having a dried icing…