Gingerbread bars

Here is another recipe that i got direction on from the Owners of a Germany deli in Yorkville here in the city. When i was trying to figure out the other gingerbread cookie, i was told that gingerbread was a bread and that it was traditionally made with Kirschwasser (a brandy) and there was fruit add to the bread.

Here is the twist on the twist.

Gingerbread bars

Ingredients

4 cups of unbleached flour
1 1/4 cups of raw local honey
1 cup of raw sugar
1 cup of almonds, chopped between a dice and a mince
1/3 cup of Kirschwasser
1/4 cup of candied lemon peel, minced
1/4 cup of candied orange peel, minced
2 teaspoons of ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamon
1/8 teaspoon salt

Icing
1 cup powdered sugar
1 table spoon of water
2 teaspoons of Kirschwesser
1/2 teaspoon real vanilla extract

Directions

In a large sauce pan add the honey and the sugar. Over medium high heat whisk mixture until the sugar has dissolved: the mixture may need to boil to get the sugars to dissolve. Remove from heat and allow to cool for at least 3 minutes.

In a large bowl whisk together the remaining dry ingredients.

Once the sugar mixture has cooled whisk in the Kirschwesser. Next add the candied fruit and the almonds. Switching to a spoon stir in the flour. Once combined pour the dough into a greased 9 by 13 inch pan (spraying the pan with Pam will do). Place a parchment paper strip around the edges of the pan, you will see why later. You will need to scrap the dough out of the sauce pan it is very sticky. Smooth out the dough and then let the dough sit for about half hour to an hour before baking.

Preheat the oven to 325 degrees.

Bake for about 30 to 35 minutes or until a tooth pick come out clean. You also want a nice golden brown color on the top. Place on a cooling rack. Once cool enough to handle turn the pan upside down and remove the gingerbread: note - you want the parchment attached to the bread. Place on a nice decorative plate and keep the parchment on for now.

Next mix together the icing. Like before you do not want it too running or too thick. Pour the icing on top of the bread. The parchment will keep the icing from running down the sides. Let cool and set before removing the parchment.

A note: the icing will crack when cutting, if you wish you can score the icing when it is still warm to prevent the cracking.

Enjoy Cooking

Gingerbread cookies, with a twist

This is a twist on the traditional gingerbread cookies. I had these cookies once when i was in Switzerland, i wanted to make them my self, so I asked the bakery i got the cookies from if they would give me the recipe. They said, "the cookies are what you call a fruit cake in a cookie". Well it is sort of that, i did not get the recipe but i did find out that the bakery use honey in the recipe as the wet ingredient. It took me a few tries to figure it out.

Gingerbread cookies with a twist

Ingredients

3 cup unbleached all purpose flour
3/4 cup of raw local honey
3/4 cup raw dark brown sugar
1/2 cup of almonds
1/2 cup candied fruit
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamon
1/2 teaspoon baking soda

Icing
1/2 cup powdered sugar
1 1/2 teaspoons of water
1/2 teaspoon real vanilla extract
1/2 teaspoon orange extract

Directions
Place almonds into the food processor and grind them until very fine. Remove the almonds and next mince up the candied fruit, you want them in very small pieces but not pureed.

In a large bowl whisk together the dry ingredients including the almonds that were finely ground. Next stir in the minced candied fruit.

In the stand mixer place the balance of the ingredients and mix until well combined. I usually let the mix run for about 2 minutes or so. Now reduce the speed and slowly add the dry ingredients, there will be a point that the dough will start to clump, that is OK. Once all combined, dump the dough onto a piece of plastic wrap and form into a ball and wrap it up. Place in the fridge for at least 2 hours or longer.

Preheat oven to 350 degrees

On a floured work surface divided the ball into quarters. Working with one quarter at a time roll it out to about 1/4 thick. Using the cookie cutter of your choice, i usually a tree shape for these. Cut out the cookies and place them about 2 inches apart on a parchment line cookie sheet. Repeat with the remaining quarters and of course save the scraps from each roll out and combine and roll out to cut additional cookies.

Bake for about 12 to 14 minutes. You want the cookies to be a light golden brown, also the cookies will puff out a bit when baking. Remove when done and like the trick i used before slide the parchment with the cookies on them to a cooling rack.

While the cookies are cooling mix together the icing. This a traditional icing but you do not want it too thick or too runny. If it does be come to thick add a bit of water or if it becomes too runny add more sugar. Now i usually brush on the icing as if the tree have snow piled on the branches and then dust them with sugar glitter to give them a bit of a sparkle of snow.

Enjoy Cooking