Gingerbread Dough with Rye Flour

This delightful gingerbread recipe combines the rich flavors of dark sugar syrup and a blend of spices, resulting in irresistibly crunchy cookies. The inclusion of rye flour adds a unique depth, making these treats stand out amongst traditional gingerbread options. Preparing the dough involves a few crucial steps, such as allowing it to rest overnight, which enhances the flavor and texture. This recipe is perfect for the holiday season, filling your home with the warm aroma of spices. Rolling out the dough on parchment paper allows for easy handling and thin, even cookies. These gingerbread cookies are not only delicious but also perfect for gifting or sharing with loved ones. Enjoy the creative process of using different cookie cutters to shape your cookies. Essential to this recipe is patience, as leaving the dough to rest ensures it becomes easier to roll and shape. The result is a batch of perfectly crispy, spicy gingerbread cookies that are sure to become a staple in your holiday baking collection.

Ingredients

Main Ingredients

• 100 ml water
• 100 ml dark sugar syrup
• 150 g margarine
• 1 cup sugar
• Approximately 500 g wheat flour (adjust as needed)
• 1/2 cup rye flour

Spices

• 1 packet Santa Maria gingerbread spice blend

Other

• 1 teaspoon baking soda, level

Preparation Time

• Total Time: 120 minutes

Step-by-Step Instruction

1. In a saucepan, combine water, dark sugar syrup, and sugar. Heat gently until the sugar dissolves completely.
2. Add margarine to the saucepan and gently stir until it melts completely.
3. Sprinkle in the baking soda and stir vigorously. Once the mixture begins to expand, remove it from the heat.
4. Stir in the gingerbread spice blend and rye flour until combined.
5. Gradually add 2 cups of wheat flour and mix to form a dough.
6. Cover the mixing bowl with a towel and let the dough cool at room temperature.
7. As it cools, the flour will swell, contributing to a perfect texture later.
8. Once cooled, gradually add more flour by spoonfuls until the dough is workable by hand.
9. The dough should be firm, slightly sticky, yet easy to knead.
10. Place the dough in a sealed bag and let it rest overnight.
11. After resting, the dough will be easier to roll out and shape.
12. Divide the dough into sections and roll each portion out onto baking parchment.
13. No additional flour is needed due to the non-stick surface of the parchment.
14. Roll the dough as thin as possible, almost to transparency.
15. Use cookie cutters to shape the dough into your desired forms.
16. Preheat the oven to 200°C (392°F) and bake the cookies for about 5 minutes.
17. Ensure the cookies turn a golden-brown to maintain their crunchiness.
18. Store the cookies in a paper-lined box to keep them crisp.
19. Enjoy these crunchy, flavorful gingerbread cookies.
20. Pair with a warm beverage or as a standalone treat.

Tips

• Resting Time: Be patient and allow the dough to rest for improved flavor and workability.
• Storage: Keep cookies crisp by storing them in a dry container lined with paper.
• Cookie Cutting: Roll on parchment paper to prevent sticking and ease shaping.

Nutrition

• Calories: 430 per 100g
• Protein: 5g
• Fats: 15g
• Carbohydrates: 65g

Variations

• Vegan Option: Substitute margarine with a vegan butter alternative.
• Nutty Twist: Add finely chopped nuts for added texture and flavor.
• Gluten-Free: Use a gluten-free flour blend to suit dietary needs.

Serving Suggestions

• Serve with hot cocoa or mulled wine for a cozy feel.
• Accompany with whipped cream or ice cream for dessert delight.
• Use as topping for holiday-themed cakes and pies.

Best Places

• Café Sacher - Famous for its Austrian pastries. Location: Philharmoniker Str. 4, Vienna, Austria.
• La Maison du Chocolat - Iconic French pâtisserie. Location: 225 W 55th St, New York, USA.
• Pastéis de Belém - Renowned Portuguese bakery. Location: R. de Belém 84-92, Lisbon, Portugal.
• Demel - Luxurious confections since 1786. Location: Kohlmarkt 14, Vienna, Austria.
• Forsythia - Boutique patisserie with exquisite treats. Location: 9 Rue d’Aligre, Paris, France.
• Café de l'Industrie - Cozy atmosphere with artisanal goods. Location: 4-6 Rue Saint-Sabin, Paris, France.
• Conditorei Schober - Charming Swiss café with classic offerings. Location: Napfgasse 4, Zurich, Switzerland.
• Confiserie Sprüngli - Celebrated for their Luxemburgerli macarons. Location: Bahnhofstrasse 21, Zurich, Switzerland.
• Café Schwarzenberg - Traditional Viennese café. Location: Kärntnerring 17, Vienna, Austria.
• Café Tortoni - Classic establishment in Buenos Aires. Location: Av. de Mayo 825, Buenos Aires, Argentina.