Today’s sweet recipe: perfect spiced shortcrust for gingerbread cookies.

A shortcrust that immediately smells like Christmas, the scent of ginger and cinnamon warms the heart and instantly transports you to the Christmas mood. This shortcrust is perfect for making the famous gingerbread men to decorate with royal icing, as well as stars, snowmen, and hearts to decorate your Christmas tree along with colorful lights.

Preparing the ginger and cinnamon shortcrust is very simple and quick, but since it contains butter, it requires at least half an hour of rest before it can be used. Once baked, however, it keeps well, and for this reason, you can use it to create delicious cookies to package and give to your loved ones.

You can prepare a nice package with products made by you, a unique and homemade gift idea. For example, package jars of sweet and sour pumpkin, syruped plums, or chestnuts in brandy, all with a lovely red ribbon, and you will make a great impression.

Let’s see together, step by step, how to make this recipe.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 5 Minutes
Portions: About 60 cookies
Cooking methods: No Cooking
Cuisine: Italian

Ingredients for the Ginger Shortcrust

Below you will find the links to the ingredients used

3 cups all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
2/3 cup butter (cold)
1/2 cup honey
1 egg (medium)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 pinch fine salt

Tools

Below you will find the links to some tools used to make the recipe

1 Scale
1 Mixer

Let’s Start!

Preparing the spiced shortcrust is very simple. I used an electric mixer, but you can also make it by hand, being careful not to overwork it to avoid warming the butter.
Place the flour (saving 10 grams to use later on the work surface), granulated sugar, brown sugar, spices, and butter in the mixer bowl and mix quickly to form crumbs. Then add the egg and honey and mix quickly again.
In no time, you’ll see the dough gather all to one side, perfect! Take it and turn it out onto a work surface where you have spread the reserved 10 grams of flour, knead quickly to have a smooth and homogeneous dough, form a ball, flatten it, and wrap it in plastic wrap.
Place the spiced shortcrust in the fridge to rest for at least half an hour before using it. When you take it out, cut it in half, use one part for the cookies, and keep the other in the fridge until you need it to keep it cold. The shortcrust bakes in a preheated oven at 350°F for about 12 minutes.
After making your cookies, take a photo, post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know if you will give them as gifts, hang them on your tree, or finish them right away!