100g melted butter
2dl whole milk
3dl caster sugar
1 teaspoon of horn salt
1L plain flour

Food colouring and mini food brushes, or
Dark chocolate for dipping

Allow the melted butter to cool before mixing in the sugar and milk. Mix half of the flour with the horn salt, and stir it into the wet mixture. Add in the rest of the flour and mix well. Wrap the dough in plastic and leave it to cool in the fridge for at least an hour but preferably overnight.

Put the oven at 175°C. Roll out dough to approximately ½ cm thick. Slice into shapes or use cookie cutters. Gingerbread wo/men are traditional shapes. Bake on baking paper for about 7 minutes, or before they turn golden. Allow the cookies to cool completely.

With food colouring – paint outlines, clothes and faces on the shapes.
With chocolate – melt chocolate in a pot over another pot of boiling water. Dip cookies in the chocolate and dry on baking paper. Place in the fridge.

Kakemenn dipped in chocolate

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