Here’s a recipe that I developed this summer; it will make beautiful and tasty gingerbread. Be sure to choose a deeply and boldly carved design, one without really fine details. You’ll make the non springerle lovers very happy!
Gingerbread cookies using M4060 Swiss Sextet
Molded Gingerbread Cookies
Put into large mixing bowl and whisk together:
- 3 cups plus 2 tablespoons unbleached flour
- ¾ teaspoon baking soda
- ½ cup sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
Measure into a large measuring cup and mix thoroughly:
- ½ cup vegetable oil
- ½ cup molasses
- ½ cup dark corn syrup
- 2 tablespoons water
Now combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.
On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Reflour the mold for every pressing.
Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 – 12 hours.
Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.
You can also use all molasses, but you will need to add an additional 6 Tablespoons of flour.
This recipe is easy to double.