Resep Gingerbread (Kue Jahe)

Instructions

1. In a bowl, add butter and palm sugar, mixer. Add palm sugar syrup while the mixer is still running, then eggs, spices and salt. Mixer until pale.
2. Sift the flour, baking soda and milk powder, then add to the butter mixture, mixer until just combined.
3. Place in a large piece of plastic wrap or wrap in plastic wrap. If the plastic isn't big enough, divide the dough into two. Then store in the freezer for at least 1-3 hours. It's easier to flatten and mold cold cake dough.
4. Remove the dough from the refrigerator and open the plastic. Dust the work surface with flour, as well as your hands and rolling pin. Then flatten with a rolling pin until it is 0.5 cm thick.
5. Print cookies according to your preferred shape.
6. Preheat the oven, then bake the cookies at 160°C for 25 minutes.
7. Remove the cookies from the oven then cool to room temperature. Let the cookies cool for 5 minutes on the baking sheet. Then transfer to a cooling rack until completely cool.
8. Once completely cool, decorate with melted white chocolate that has been placed in a plastic triangle.
9. 1. Palm sugar syrup can be replaced with honey. 2. Mixing cookies doesn't take long to get chewy and soft results. 3. If the oven is multi-level, bake for 15 minutes in the middle then move to the top of the oven for 10 minutes. 4. Keep in mind that the longer the cake is baked, the harder and crispier it will be. For soft gingerbread cookies, bake in the oven for 15 minutes.