The ultimate holiday cookie...Gingerbread!

by Janice -

Here we are again…another Sunday and another awesome recipe. I have to say, this one is my absolute favorite. For me, the Gingerbread cookie is reminiscent of the holidays…especially during my childhood. But I am not the only one who links the Gingerbread cookie with holidays!

So what is the history of the Gingerbread cookie in Germany? I checked with the trusted Wiki and found that gingerbread is made in two forms: a soft form called Lebkuchen and a harder form that is associated with street fairs and Christmas decorations. Like many other countries, the hard Gingerbread cookie is made in decorative shapes, which are then further decorated with sweets and icing. Traditionally, these were dunked in port wine.

Now onto the ingredients for the Gingerbread cookie and of course...our iStopMotion 'how to' movie - which, by the way, was made entirely using an iPad and iPhone. We used the brand new iStopMotion for iPad and iStopMotion Remote Camera on an iPhone 4S to shoot and produce the time-lapse video. Then, we uploaded it right into iMovie on the iPad for editing and titles, and used two extra smaller apps for added effects. Hope you like it! (hard cookie)

Gingerbread Cookies Ingredients

2 1/4 cups / 500g brown sugar

4 1/6 cups / 500g ground hazelnuts

3 1/3 cups / 500g almonds

3 tablespoons, 1 teaspoon / 50g candied orange peel

3 tablespoons, 1 teaspoon / 50g candied lemon peel

1 hint of salt

1 hint of cloves

1 tsp. of gingerbread spice (either from a store or make your own using this recipe:

1 tsp. of honey

8 eggs

Thin, round wafers

Chocolate coating

Mix sugar, eggs, nuts, almonds and spices to create dough Finely dice the candied peels and add them to the dough Leave the dough in the fridge over night The next day, add bits of the dough onto the wafers. Pre-heat the oven to 180°C/360°F and bake the gingerbread for about 20–23 minutes.

Let cool, then cover with chocolate coating.