Ingredients
Cookies
sugar
500g
17.50oz
2cup
33.50tbsp
boiling water
200ml
6.60fl oz
0.80cup
13.40tbsp
butter
200g
7oz
0.80cup
13.40tbsp
baking soda
1tsp
salt
0.5tsp
ground ginger
1tsp
cinnamon
2tsp
egg
1pc
flour
850g
29.75oz
3.40cup
57tbsp
Method
- Pour sugar into a saucepan with a thick bottom, put on medium heat and wait for the sugar to dissolve and turn brown (that is, we make dry caramel). Be sure to stir from time to time.
- Then remove the saucepan from the heat and add boiling water to the caramel in a thin stream, stirring constantly.
- Place the saucepan back on the heat, add butter, and wait for the butter to melt. Don't forget to stir.
- Then add salt, baking soda and spices, and mix everything again. The mass will increase in volume several times.
- After that, let the mass cool down and then add the egg, and beat with a mixer until smooth.
- At the end, add the sifted flour (do not overdo with flour, the dough should remain very soft and tender) and knead the dough.
- Send the finished dough to the cold for 4-5 hours (or better overnight).
- In 4-5 hours, take the dough out of the fridge, roll it into a layer 3-5mm thick, cut out the desired figures.
- Transfer the blanks to siliconized parchment or a perforated rug, and bake in the oven preheated to 338F (170C), top-bottom mode. The baking time is about 7-10 minutes. Be guided by your oven.
