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Showing posts from November, 2015

3 Nov 2015 Gingerbread

I like this flavor better than other ones I have tried. Inspired by a European recipe, the amounts are rounded or "translated" as in 125 grams of butter is half way between  4/8 and 5/8 c, so adjust as needed to your personal preference.  And in kind, it is not a sweet gingerbread.  You can rely on your decor for sweetness, as desired.  Or just sprinkle them with sugar before you bake them. Mix the dry ingredients: 2 c buckwheat flour  2 t ground ginger 1 t baking powder 1 t cinnamon 1/2 t baking soda 1 pinch salt In separate bowl, mix the wet ingredients: 1 egg almost 5/8 c butter, softened/room temperature 1/2 c brown sugar 1/8c molasses 1/8 c maple syrup (this is the American part) Combine the wet & dry ingredients, mix well and then chill at least an hour. After chilling the dough, roll out to desired thickness - as long as all pieces are the same thickness - cut into desired shapes and bake. Set oven for 325 degrees, I took mine out after 10 min