Plump, soft gingerbread cookies that you can eat right out of the oven :-) Sweet without sugar, perfect for Christmas or an autumn dessert, especially for children. Easy to prepare and quick to bake. Gingerbread lovers should make them from a double amount of ingredients :-) I bake about one full baking tray out of the proportions given in this gingerbread cookies recipe.
The dough can be kneaded by hand or with a mixer with hooks. Mr Daddy also knead it in the machine (with hook) and then the most plump batch came out.
The recipe contains a fairly large amount of cinnamon (in gingerbread spice). Due to the fact that cinnamon should be consumed in moderation (especially for children under 1 year old), babies should not eat too much of this gingerbread cookies. It is best to use Ceylon cinnamon, which, in comparison to "regular" cinnamon, has a lower content of coumarin (a substance with potential toxic effects, if its daily tolerated dose is exceeded).
Ingredients for gingerbread cookies, soft and sugar free:
- 150 g wheat flour
- 1 egg
- 20 g butter
- 1 - 1.5 medium-heaped teaspoons of gingerbread spice *
- 1/2 teaspoon of carob (optional)
- 40 g honey (only after 1 year old; about 2 slightly heaped spoons) or 4 tablespoons maple syrup
- 40 g of date paste
(about 2 slightly crested spoons)
- 12 g yeast (fresh)
- 1 tablespoon of coconut milk or cow's milk
- 1/2 teaspoon baking soda
* I prepare gingerbread spice with a proportion of about: 45 g cinnamon (preferably Ceylon), 10 g ginger, 10 g cloves, 8 g nutmeg, 5 g cardamom.
Recipe for gingerbread cookies, soft and sugar free:
- Prepare the baking tray and put baking paper on it.
- Sift all dry ingredients (wheat flour, baking soda, gingerbread spice, carob) into a deeper dish and mix so that the ingredients combine evenly.
- To warm (but not hot) milk, add crushed yeast and half a teaspoon of honey (only for above 1 year olds) or maple syrup. Mix and leave for about 10 minutes in a warm place.
- Melt the butter. Add the remaining honey / maple syrup and date paste to butter. Mix to evenly combine.
- Add all wet ingredients (yeast, sweetened butter, eggs) to the dry ingredients. Mix with a spoon until combined. Next make a smooth, flexible dough with hands. If the dough sticks to your hands too much, add some more flour. After kneading the dough, form a ball, put it on a flour-covered place, cover it with a clean cloth and leave it for a minimum of 30 minutes.
- Roll the dough, sprinkle with flour if necessary (but not too much). Roll out the dough to a thickness of not less than 4-5 mm - it must not be too thin. Cut out the gingerbread cookies. Put on the baking tray side by side, with a slight gap. Optionally grease the gingerbread cookies with a beaten egg, so they will have a shiny top.
- Bake at 170 °C with hot air for about 7-10 minutes (depending on the thickness of the dough). At the end of baking, you need to watch the gingerbread cookies, whether they begin to brown too much. They cannot be held in oven for too long, because they could get too dry. You can eat the gingerbread cookies after being removed from the oven and cooled down. Store in an airtight container.