Gingerbread Cookies
30
min
Easy
Christmas savoury bites
Tasty and easy-to-make appetizers perfect for your Christmas menu.
- Difficulty
- Easy
- Prep Time
- 15 min
- Cook Time
- 15 min
- Servings
- 6 people
Ingredients
- Baking Soda (250 g box), 1 g
- melted butter, 30 g
- flour, 150 g
- milk, 60 ml
- salt, 2 g
- tomato paste, 1 tube
Method
Melt the butter in a double boiler or microwave and let it cool slightly. Pour the milk into a bowl, add the cooled butter and salt, and mix with a hand whisk.
Sift the flour and baking powder into the bowl, add the baking soda, and continue mixing with a spatula. Knead by hand until you get a smooth, compact dough. Leave it in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
Meanwhile, preheat the oven to 170 °C (340 °F) and line a baking tray with parchment paper.
Place the dough on a sheet of parchment paper, cover with another sheet, and flatten it with your palms. Roll it out with a rolling pin until it’s thinner than half a centimeter. Once you have a large rectangle, prick the surface with a fork and brush with tomato paste. Fold the dough in half.
Cut into small squares and bake for about 15 minutes. Remove from the oven and let cool before serving.
Sift the flour and baking powder into the bowl, add the baking soda, and continue mixing with a spatula. Knead by hand until you get a smooth, compact dough. Leave it in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
Meanwhile, preheat the oven to 170 °C (340 °F) and line a baking tray with parchment paper.
Place the dough on a sheet of parchment paper, cover with another sheet, and flatten it with your palms. Roll it out with a rolling pin until it’s thinner than half a centimeter. Once you have a large rectangle, prick the surface with a fork and brush with tomato paste. Fold the dough in half.
Cut into small squares and bake for about 15 minutes. Remove from the oven and let cool before serving.
