Wednesday, January 6, 2016


I love this recipe, especially the orange zest twist. They remind me of the European biscuiti/keksz that I used to enjoy as a kid with a cup of hot tea. #timemachine #takesmebacktomychildhood

Image result for gingerbread


  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 1/2 Tbs. orange zest
  • 2 Tbs. dark corn syrup
  • 3 cups all purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt


  1. Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange zest and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves, and salt. Mix until well combined. Chill dough for at least 2 hours, preferably overnight.
  2. Preheat oven to 375 F (190 C). Grease cookie sheets. On a light floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart in the prepared cookie sheet.
  3. Bake for 10 - 12 minutes. If you want them softer bake them for 7 minutes. I like them both ways. 

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