Baltic Gingerbread Cookies "Piparkukas".
This is a wonderful Christmas cookie which my family prepare every year. The dough must be chilled overnight.
PREPARATION: 20 min
COOKING: 10 min
5 cups all purpose white flour, plus extra for dusting
1 cup honey
1 cup powdered sugar
1 cup chocolate chips
2 sticks unsalted butter, melted
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons baking powder
In a medium saucepan, combine honey, sugar, butter, cinnamon, cloves, ginger and nutmeg.
Cook and stir over a medium heat until the sugar and butter are completely melted. DO NOT BOIL.
Leave the mixture to cool completely.
Meanwhile, In a food processor, pulse 1 cup of chocolate chips until finely grated.
In a large bowl, combine the flour, chocolate and baking powder.
Add eggs and honey mixture. Mix well.
When the dough becomes too thick to stir, knead with your hands on a well-floured work surface.
If the dough is too wet, add a little more flour.
As a result you will get a smooth, shiny and quite heavy dough.
Cover with plastic wrap and chill overnight.
Remove dough from the fridge and allow it to rest for 15-30 minutes at room temperature.
Preheat oven to 350 F.
Line a baking sheet with baking parchment.
Place the dough on a lightly floured work surface and Roll out the dough about 1/8 inch thick.
Cut into shapes using pastry cutters of your choice and transfer to parchment sheets, placing the cookies 1 inch apart.
Bake for 6-8 minutes.
Decorate with Icing.