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Malt Gingerbread Cookies with Dark Malt Extract

Malt Gingerbread Cookies with Dark Malt Extract

For 35-45 gingerbread cookies

Ingredients for preparation

  • 450 g type 450 or 500 wheat flour
  • 100 g butter
  • 120 g honey
  • 60 g dark malt extract
  • 80 g cane sugar
  • 1 egg
  • 2 tablespoons cocoa
  • 2-3 tablespoons lemon juice
  • 2 teaspoons gingerbread spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • a pinch of salt

Preparation

  1. Place the butter, honey, sugar and dark malt extract in a saucepan. Heat over low heat, stirring constantly, until a uniform mixture forms. Do not bring the mixture to a vigorous boil.
  2. Remove the saucepan from the heat and set the mixture aside for 10-15 minutes to cool slightly.
  3. Pour the flour, cocoa, baking soda, salt, gingerbread spice, cinnamon, ginger and, if desired, ground cloves into a large bowl.
  4. Pour the cooled honey-malt mixture into the dry ingredients.
  5. Add the egg and mix everything together, then knead into a smooth dough.
  6. If the dough is very sticky, add 1 or 2 tablespoons of flour. However, do not add too much, so that the gingerbread cookies do not become hard.
  7. Shape the dough into a ball, flatten it, wrap it in cling film and refrigerate for at least 1 hour.
  8. Roll out the chilled dough to a thickness of about 4-5 mm.
  9. Cut out the gingerbread cookies with cookie cutters and arrange them on a baking tray lined with baking paper.
  10. Preheat the oven to 175°C.
  11. Bake the gingerbread cookies for 8-10 minutes, depending on their size. Smaller gingerbread cookies bake faster, while larger ones need slightly more time.
  12. After baking, leave the gingerbread cookies on the tray for 3-4 minutes, then transfer them to a wire rack.
  13. Prepare the icing by mixing the icing sugar with the lemon juice. Add the juice gradually until you achieve a thick but fluid consistency.
  14. Decorate the cooled gingerbread cookies with the icing. You can add chopped nuts, orange zest or small sugar decorations.
  15. Once the icing has dried, place the gingerbread cookies in a tin or another airtight container.

 

Malt gingerbread cookies are best served with coffee, tea, hot chocolate or a hot fruit drink. Dark malt extract deepens the colour of the cookies and gives them a more complex character with a hint of lightly roasted caramel. The gingerbread cookies can be served as a homemade dessert, a sweet festive snack or an elegant addition to gift packages.