How I have to leave my blog! And is that with so many parties, so much output and family reunification have not had time to sit a while to write prescriptions. remaining few to see if I get a day ...
And how I love these cookies! Is that they have a special charm, right? Since I saw them I fell in love Shrek, and even I could make ... First get the mold (never forget the conversation "surreal" to tinker market "La Boqueria", will for posterity ...), then wait a Christmas (yes, yes, Ginger cookies are typical season), then set aside mantecados, hojaldrinas, candies and other products to "foreigners." And one day my sister comes to these molds found in the store, "Casa", and I'm so happy. So this year did not pass.
The recipe, as usual lately, Food & Cook (if everything on that site says "Eat me" is priceless ... and those pictures ...). The ingredients are rather special: ginger, cloves, molasses ... unusual items in our kitchen. In fact after making the dough and hit a "pellizquillo" to test thinking, "oh, I know if this is not going to like me but once baked ...", take a very good flavor, different from what we know but great, very special (to my daughter who is very sensitive to sweet tastes and have liked it ... and their friends from school too.)
As the development is quite easy to do: Mix and knead all the ingredients. The biggest problem is to cut the dolls and "lift" to place on the baking sheet. Are so large they break sometimes. The smaller the figurine, easier to remove. You can also place the stretched dough on the tray, cut there and "take away the edges." The process of stretching the dough as I have done with plastic wrap above and below ground, to prevent sticking to the roller and is easier to stretch, line the top with Transparent film, then the mass, then film above and then we roll.
Unfortunately in the rush there at Christmas I could not decorate them as they deserve, but they will be playing next year ... I put the recipe.
INGREDIENTS (for looooong cookies 4 / 5 trays):
- 750 grs.
- flour 2 teaspoons ground ginger
- 1 teaspoon cinnamon 1 teaspoon
- of
- clove powder 1 / 2 teaspoon baking soda
- 1 / 2 tsp salt 230 grams
- . butter (room temperature)
- 220 grs. brown sugar 1 large egg
- 320 grs. cane syrup Sift flour
In a food processor (this process also can be mixed by hand in a bowl), put the butter with the sugar and mix on medium-high speed until dough is fluffy and smooth.
Add the egg and molasses and continue beating on medium speed until ingredients are incorporated and the dough this smooth.
low speed went down to our robot and we add the flour in several additions to ensure that we remain a firm dough. Divide the dough
we have obtained in four parts, the wrap in cling film and leave in refrigerator at least 1 hour before use. We can keep refrigerated for 2 days or freeze if desired.
prepare our workplace, to put it on the counter a sheet of waxed paper (I used plastic wrap), and another sheet of waxed paper that we prepared to put up the dough and thus able to flatten and spread the dough until smooth and as they wish, to get a cookie not too thin and too thick, ie about 0.5 cm. thick.
We take a portion and the others were still leaving in the fridge, so we will make our dough does not temper and remains just as handy in every cutting process. The deposited on waxed paper between the two strips, the cover for the top with waxed paper and let the other from the roller to distribute the dough, this way we ensure that we are not stick the dough in the roll, we do not have to be adding more flour accurate and above all that we have nothing left in the waste mass, thus being able to reuse the remains of the cuts are we so often want. Once we have extended mass proceed to go short with the various cutters, now in this step we can take two paths:
- can directly transfer the wax paper on which we have been cutting the baking sheet (this is perfect for those cutters have many dents and deformation easy time picking them up with our spatula). If we choose this way we have to make cuts with minimum distances about 1.5-2 cm apart.
- Cut the dough onto waxed paper, remove the remains of bodies and we transfer cookies with a spatula (or a knife, round tip) each cut, with very careful that we are not deformed, a baking tray in which we placed our nonstick foil or parchment paper (here one must use the baking paper and not the film).
The put it in the oven, preheated to 180 degrees and bake for 12 minutes in the middle-low, but this is as always, is a function of furnaces. At first it will seem a short time and appears to be be raw, but when cooled are in semi-perfect. The remove from the oven, leave about 2 or 3 minutes on baking sheet and then we spent to finish cooling racks there.
repeat the same process we have many pieces of dough, while I'm baking, I made the cut for the next and so on to complete the four tracks that I have mass.
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