An edible Christmas tree combines a wonderful treat, a wonderful gift and a magnificent decoration of the New Year's table. Step-by-step recipe with a photo of herringbone gingerbread cookies. Video recipe.
New Year's comfort is created by little things: colorful lights of garlands, the smell of tangerines, good old Soviet films … And if you add to this the pleasant aroma of fresh homemade pastries, then a magical atmosphere will be provided. I propose to implement the idea and decorate the New Year's table with an unusual treat - a Christmas tree made of gingerbread cookies. In addition, gingerbread cookies are one of the most popular symbols of Christmas in Europe, which can be made in the form of a wide variety of New Year's figures. For example, in addition to the Christmas tree, you can make houses, snowflakes, little men, deer and other New Year's artifacts.
Cooking such adorable New Year's pastries is simple and very fast. Cookies will not only decorate your home, but will also bring true gastronomic pleasure. The edible Christmas tree is very impressive and cute. Their size can be any size, from 6 cm to 15 cm. Finished biscuits are usually covered with icing. If you have creative talent, you can prepare professional icing, which can be used to beautifully decorate products with a pastry syringe.
See also how to make honey gingerbread cookies in brine.
- Caloric content per 100 g - 512 kcal.
- Servings - 450-500 g
- Cooking time - 1 hour 30 minutes
Ingredients:
- Wheat flour - 400 g
- Ground ginger powder - 2 tsp
- Butter - 200 g
- Sugar - 100 g in cookies, 50 g in icing
- Baking soda - 0.5 tsp
- Salt - a pinch
Step-by-step preparation of herringbone gingerbread cookies, recipe with photo:
1. Cut the butter into slices and dip into the bowl of a food processor. The butter should be chilled from the refrigerator, not frozen or at room temperature.
2. Add flour to the bowl of the food processor and sift it through a fine sieve to enrich it with oxygen and make the cookies softer. Then add sugar, a pinch of salt and ginger powder to the dough. Instead of dry ginger powder, you can use fresh root grated on a fine grater. Only 2-2.5 cm of fresh peeled root will be enough.
3. Knead an elastic dough so that it does not stick to the sides of the dishes and hands. If you do not have such an electrical appliance, then knead the dough with your hands. But keep in mind that shortbread dough does not like prolonged contact with warm hands, so do it quickly.
4. Form the dough into a lump, wrap it in plastic and put it in the refrigerator for half an hour, or in the freezer for 15 minutes.
5. After this time, roll out the dough into a thin layer.
6. Cut the cookies on the dough with special herringbone-shaped cutters.
7. Remove excess dough and use it for the next batch of cookies.
8. Heat the oven to 180 degrees and send the products to bake for 15 minutes until golden brown.
9. While the cookies are baking, prepare the icing. To do this, break the egg and carefully separate the white from the yolk. Make sure that not a single drop of yolk gets into the protein, otherwise the desired consistency will not turn out. Add powdered sugar to the protein. Moreover, the more it is, the thicker the glaze will be. But adjust the density carefully, adding the powder gradually. Whisk the protein and sugar until firm peaks and a white, airy foam form. Then add a few drops of lemon juice, stir and apply the glaze to the items. If there is a piping bag or bag, use it. Send the herringbone gingerbread cookies to the oven for 5 minutes to dry the frosting slightly.
See also a video recipe on how to make Christmas tree gingerbread cookies.
