Stamped gingerbread cookies "Pine Cones" on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/imbirnye-pechatnye-pryaniki-shishki/

      Notes on the ingredients:

      Honey. You can use any kind you like; for these I usually use linden (lime) or wildflower — they have a medium concentration of honey flavor. If you want a stronger taste, use buckwheat. The honey is melted in the recipe, so it doesn’t matter whether it’s liquid or crystallized.

      Alternatively, you can make these cookies with dark molasses.

      Butter. Use butter with at least 72% fat. Margarine — absolutely not!

      Sugar. Regular white sugar. Brown sugar is definitely not needed here.

      Eggs. The recipe is designed for 1 medium egg weighing about 50–55 g without shell. In sizing that’s S-1 or M.

      Flour. Use ordinary highest-grade flour with about 10% protein. Bread flour is not suitable — the cookies may turn out tough.

      It’s best not to add all the flour at once: first add about 80% of the total weight, then gradually add the remaining 20% while monitoring the consistency.

      Spices. Cinnamon and ginger are strictly necessary in this set for the characteristic aroma. Allspice adds a little sharpness in addition to aroma. Cloves nicely finish the bouquet and I always add them — if you don’t have ground cloves, grind whole ones in a grinder. But some bake without them, using the basic cinnamon-ginger-allspice set.

      If you have a ready-made gingerbread spice mix, use it — you’ll need 4.5 tsp.

      Let’s move on to the preparation.

      Make the dough.

      Put the sugar, honey and all the spices into a saucepan. Bring to a boil, then remove from heat. Add the baking soda and stir. The mixture should foam up vigorously.

      Add the butter and stir. Beat in the egg and mix quickly. It’s important to stir intensely so the egg doesn’t curdle.

      Add the flour and knead into a pliable dough. It’s better to add the flour gradually so you can control the dough’s consistency and, if necessary, add slightly less.

      Wrap the dough in plastic wrap and let it cool to room temperature.

      Grease the mold generously with vegetable oil.

      Pinch off a piece of dough and lightly shape it to fit the mold.

      Place the dough in the mold and press it well to fill all the relief.

      I don’t level the dough with the mold; I leave a small mound — that way the finished cookie is easier to remove from the mold.

      Carefully lift the edges of the dough away from the mold.

      Turn the mold so the dough is facing down and very gently remove the dough from the mold, using a thin spatula if necessary. If the dough has cooled well and the mold is well greased, the piece will come out without problems.

      Carefully trim any excess dough from the sides.

      Place the cookies on a baking sheet.

      Bake in a preheated oven at 170°C (338°F) until the edges begin to darken slightly, about 15–18 minutes. Remember that the longer you keep the cookies in the oven, the harder they will become.

      Cool the finished cookies on a rack.

      Make the icing.

      Whip the egg white until foamy and gradually add the powdered sugar. You should get a smooth, viscous mass.

      Decorate the cones with the icing using a piping bag and a brush, and lightly dust with powdered sugar.

      Enjoy your tea! Or, sorry, your mulled-wine drinking))) Or whatever you’ll be eating these cookies with?)

      This recipe for stamped gingerbread “cones” has been tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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