Can you keep gingerbread dough in the fridge overnight?

Factor in two days when making the gingerbread dough as it needs to chill overnight. To get ahead though, the dough can be made up to two weeks in advance and kept in the fridge , just remember to take it out of the fridge half an hour or so before rolling out!

Is gingerbread a German food?

Soft, moist and nutty German gingerbread was invented by medieval monks in Franconia, Germany in the 13th century . Lebkuchen bakers were recorded as early as 1296 in the city of Ulm and in 1395 in Nürnberg (Nuremberg).

What happens if you don't chill gingerbread cookie dough?

Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking. “You should chill the dough both before rolling and cutting and after,” she said.

How long should gingerbread dough sit out before rolling?

If you try to roll out the dough right after removing it from the fridge, it will be too stiff to work with. Instead, take it out of the refrigerator and allow it to sit at room temperature for 5 to 10 minutes until it's warm enough to roll without tearing or cracking.

What German city is the gingerbread capital of the World?

Nuremberg was recognized as the "Gingerbread Capital of the World" when in the 1600s the guild started to employ master bakers and skilled workers to create complicated works of art from gingerbread. Medieval bakers used carved boards to create elaborate designs.

What are the three types of gingerbread?

The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread. BROWN GINGERBREAD. WAFER GINGERBREAD. HONEY GINGERBREAD.

What country invented gingerbread?

According to Rhonda Massingham Hart's Making Gingerbread Houses, the first known recipe for gingerbread came from Greece in 2400 BC.

How long can gingerbread dough be in the fridge?

Make Ahead Instructions: Make the gingerbread cookie dough and store it, well covered, in the refrigerator for 3-4 days . Roll out and cut into cookies when ready to bake. You can also bake the cookies and freeze them.

How long can gingerbread cookie dough stay in fridge?

Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months.

Can I chill gingerbread cookie dough overnight?

Give yourself enough time in the kitchen or make the cookie dough and chill it overnight . You want your cookie dough firm so the cookies hold their shape and you want your cookie dough manageable so you can work with it. You won't have either unless you have chilled cookie dough!

Can gingerbread cookie dough be refrigerated?

Divide dough in half, wrap in plastic, and refrigerate until firm , then roll out. Or roll out while the dough is still soft between 2 pieces of parchment, then refrigerate, and cut out shapes. See Gingerbread Cookie Tips for Hints and Tricks for rolling out this dough.

Latvian Christmas Gingerbread Recipe

Submitted by streips

"This is a wonderful Christmas cookie which my family prepare every year -- it's from an old Latvian cookbook, and I guarantee that Recipezaarians will love it! In Latvian it's called piparkukas (pi-pahr-koo-kuhs)"

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photo by Liesma

Ready In:: 50mins
Ingredients:: 16
Yields:: 100 cookies

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ingredients

¹⁄₃ cup molasses (doesn't matter whether light or dark)
¹⁄₃ cup brown sugar (ditto)
¹⁄₃ cup honey
¹⁄₂ cup butter
3 tablespoons lard
5 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon clove
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon cardamom
¹⁄₂ teaspoon coriander
2 eggs
¹⁄₂ teaspoon baking soda
1 ¹⁄₂ teaspoons baking powder

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directions

Put the molasses, brown sugar, butter and lard in a pot and heat, stirring constantly under medium-low heat until the butter, lard and sugar are completely melted. DO NOT BOIL. The process can be sped up by first softening the butter and lard in the microwave. Do not allow the mixture to scorch, or the cookies will not hold together.
Take the mixture off the heat and add 2-1/2 cups of flour, along with all of the spices. Mix thoroughly and set aside to cool to lukewarm, stirring occasionally.
Lightly beat the eggs and incorporate them into the dough. Let it cool completely.
Sieve together the remaining flour with the baking soda and baking powder. Add the flour gradually to the dough, stirring thoroughly after each addition. When the dough becomes too thick to stir, knead with your hands -- first in the bowl, then on a well-floured work surface. Initially the dough will stick like glue, but eventually you will get a smooth, shiny and quite heavy dough. Add more flour if needed, but only a bit at a time.
Grease a bowl with butter and put the dough in it. Cover with cloth and let rest for a couple of hours.
To bake: Generously flour your work surface. Take a piece of dough and roll it out very thinly. Cut out shapes and place on a cookie sheet. No need to grease the sheet -- that's why the lard is there (you won't taste it at all).
Bake in a 400 degree oven. The cookies should bake in no more than five or six minutes -- watch them carefully, and when the bottom edge begins to brown and the surface looks dry, they should be ready. Take the cookies out of the oven and put the pan on a rack. When the cookies cool, they should be harder and slide off the pan. If they are still moist or stick, pop them back into the oven for another minute or two.
This recipe makes lots of cookies, so it can be halved (or doubled, for that matter). The dough will keep almost indefinitely in the fridge, covered with plastic wrap. When it comes out of the fridge, it will be quite hard, but a bit of kneading and rolling will make it soft and pliable again.

Questions & Replies

Why is there mention of HONEY in the recipe..but none in the DIRECTIONS?

See Also
Vegan Crepes Recipe - Light and Fluffy Crepes for Breakfast 14 Chestnut Recipes That Are Holiday Worthy Yotam Ottolenghi’s sweet treats for the Christmas table – recipes Scandinavian Recipes

Viola B.
Unsalted or salted butter. Size of cookies to yield 100?!!! Need answer very soon please

Viola B.

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Reviews

I love this recepie! Try dipping them in honey! DELICIOUS!

ChefMada
this is not your ordinary ginger bread cookie. yum.
See Also
36 Rhubarb Recipes That Will Inspire You to Use This Springtime Vegetable

rsveiks2
Tried making these twice now with hopes that they would turn out closer to what they have in Latvia but both times it failed. First if you put the amount of flour it says, they are way too dry and crumbly. And after baking they are super light and taste like baked flour with some pepper. Just simply inedible .

sol4vita
Somehow I made this too dry but I fixed it with another beaten egg ( I must have missed something!) Absolutely amazing flavour and texture. I didn't go as thin as the recipe calls for so they aren't crispy. BUT the taste is to die for. I did a thin drizzle of cinnamon icing as well.
Kristie C.
Thank you for the recipe! First time in years I have achieved near to perfection gingerbread! I have made the first batch and have left a half to prove in the fridge for until the weekend to see what difference there is in taste (spices infuse the dough over time). Ended up adding extra 200 g of flour at the end of kneading, also substituted molasses for black treacle, worked out wonderfully! Golden syrup would probably work just as well for more mellow and lighter in color dough. I used double amount of ginger, mixed peppercorns and cinnamon and some ground cardamom from whole pods. Mulled wine spice mix is perfect for this and you can also use clementine zest for the oomph :) Some of the gingerbreads are stripy because of me using silicone baster on them to glaze with egg. Cookies turn out crisp and you can vary the thickness to your liking. I went from very thin to very thick. Tip- wrap your chipping board and rolling pin in cling film - no messing with flour and no sticking to surfaces! Happy First Advent! K?rli, paldies! Pirmo reizi daudzu gadu garum? man visa m?ja smaržo p?c b?rn?bas, sv?tkiem un laimes! Priec?gu Pirmo Adventi!
Evie B.

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RECIPE SUBMITTED BY

streips

1 Follower
1 Recipe

I'm an American-born journalist who has lived in Latvia (Old Country for my family) since 1989. I work in television and teach journalism at the local university, but make most of my living as a translator. Freetime activities include film, reading, theatre (I've performed in several plays myself), surfing the Web. My favorite cookbook without any question is the Doubleday Cookbook by Jeanne Hanna, which is the best basic cookbook in the world, as far as I'm concerned. I have lots of other cookbooks, too, but now that there's the Internet, one can find recipes there, as well.

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Latvian Christmas Gingerbread Recipe - Food.com (2024)

ingredients

directions

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RECIPE SUBMITTED BY

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Can you keep gingerbread dough in the fridge overnight? ›

Can gingerbread cookie dough be refrigerated? ›