They are the reason I always make double portion of gingerbread dough. They are winter cookies that are always loved. But first you need to make the shortcrust pastry.
Makes about 600 g
200g butter (non-salted, whole milk)
bit of salt
1 spoonful of water
1/2 a lemon’s grated chest or bit of citric acid
Pour flour in a bowl, on it cut pieces of butter and sugar, salt on top of it all. Chop the butter into the dry ingredients until the mixture is very fine. Continue with your hand and mix it well. Add the spoonful of water and bit of grounded citric acid. Knead into dough and put it in fridge for least half an hour. Keeps well over the night.
You can replace the 1 spoonful of water with half an egg. In that case for example the yolk, because you can use the egg-white for painting over the cookies before they go in the oven. But on occasions where I can’t use the other egg, I find it pointless to crack an egg if I can replace it with something else.
Take about the same amount of gingerbread dough as you have shortcrust pastry. Roll the gingerbread dough into thin layer on cooking paper if possible. Do the same with shortcrust pastry. Take patience and no need to get irritated if the corners come off, it isn’t the same shape or any other problem like that. Place the shortcrust on top of the gingerbread. Where the dough is laying over, cut it off and put it where you’ve got a bit short. Roll it all up and cut about 1 to 1 ½ cm thick slices with extra fine knife. Place on cooking paper and paint with egg-white. Cook in 200 degrees of Celsius and let them cool.
They tend to be the first to disappear from the plate and I always make extra before the holidays are over.