Pinecone Molded Gingerbread Cookies

Recipe:

Ingredient Notes:

• Honey. You can use any type of honey, depending on your preference. I often use linden or wildflower honey because they have a medium honey flavor concentration. If you want a stronger flavor, use buckwheat or chestnut honey. In this recipe, the honey is melted, so it doesn’t matter if it’s liquid or settled.
  Alternatively, you can make these gingerbread cookies with dark molasses.
• Butter. Use unsalted butter with a fat content of 72% or higher.
• Sugar. Use regular white sugar. Brown sugar is not necessary.
• Eggs. The recipe calls for 1 medium egg, weighing about 50-55 grams without the shell.
• Flour. Use all-purpose flour with about 10% protein. Strong bread flour is not suitable; the gingerbread may turn out stiff.
  Add the flour to the dough in two stages: first, add 80% of the total flour, and then gradually add the remaining 20%, watching the consistency as you go.
• Spices. Cinnamon and ginger are essential for the specific flavor of this set. In addition to the aromatics, allspice adds a hint of spiciness. Cloves are a good addition to the mix, and I always add them. If there are no ground cloves, I grind whole cloves in a grinder. However, some people bake with just the basic set of cinnamon, ginger, and pepper.
  If you have a ready-made spice mix for ginger cookies, add it. You’ll need 4 1/2 teaspoons.

Let’s start cooking!

Make the dough.

In a saucepan, combine sugar, honey, and spices. Bring to a boil, then remove from heat. Add baking soda and stir. The mixture should foam up a lot.

Add the butter and stir. Beat in the egg quickly. It is important to stir vigorously so the egg does not curdle.

Add the flour and knead it into a pliable dough. Add the flour gradually to control the consistency of the dough. If necessary, add less flour.

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

Generously grease the mold with vegetable oil.

Separate a piece of dough and shape it slightly according to the mold.

Place the dough in the mold and press firmly to fill the entire mold.

I usually do not press the dough evenly into the mold, but leave a hump so that the gingerbread is easier to remove.

Gently lift the edges of the dough from the mold.

Turn the mold upside down and carefully remove the dough. If necessary, use a thin spatula to help remove it. If the dough has cooled properly and the mold is well-greased, the dough will easily come out of the mold.

Carefully trim the excess dough from the sides.

Place the gingerbread on the baking tray.

Bake in a preheated oven at 170°C (355°F) until the edges start to darken, about 15-18 minutes. Keep in mind that the longer you bake the gingerbread, the harder it will be.

Cool the finished gingerbread on a rack.

Prepare the icing.

Whisk the egg white until it forms a foam, then gradually pour in the powdered sugar. You should end up with a smooth, sticky paste.

Use a bag and brush to decorate the cones with icing, then sprinkle them lightly with powdered sugar.

Enjoy!

This Pinecone Molded Gingerbread Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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