Medenjaci/Chewy Gingerbread Cookies

Please scroll down for recipe in English

Ovi medenjaci će vas osvojiti na okus ukoliko vam već izgledom ne budu privlačni. Nije potrebno nikakvo valjanje tijesta stoga možete pospremiti svoje kalupiće za izrezivanje :) Dovoljno ih je oblikovati u kuglice.

Nekada ih preferiramo bez ikakvih glazura, s ½ žličice domaćeg pekmeza u njima, a nekada ih prelijemo čokoladnom glazurom.

Dugo sam bila u potrazi za pravim okusom medenjaka, a spoj svježeg đumbira, cimeta, klinčića i mljevenih koštica od marelica (koje preferiram u medenjacima više od badema), odlična je kombinacija. Ove medenjake radim već dugo godina, recept sam podijelila svima koje znam i kažem vam, bolji su od kupovnih. Izvorni recept je bio objavljen na Coolinarici, bez dodataka koštica od marelice, a mislim da ga je BrusnicaKc bila objavila, no nisam sigurna, budući se isti više ne nalazi na stranicama Coolinarike. Kako bilo, ja sam ga pospremila i radim ga svake godine :)

Vodite računa da prilikom pravljenja kuglica imate mokre ruke jer je tijesto ljepljivo. Slažite ih u tepsiju udaljene jedne od drugih najmanje 5 cm, jer će se tijesto udvostručiti prilikom pečenja. Ja sam radila kuglice veličine 2 cm, koje su se u pečenju malkice spljoštile i raširile na kolačiće od 5 cm. Ako želite manje medenjake, napravite manje kuglice, no onda pripremite dvije tepsije za pečenje.

I ne zaboravite, darivanje još uvijek traje do 29.prosinca ove godine :)

Medenjaci

(za 20 komada)

      Potrebni sastojci:

·         150 g kristal šećera

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·         3 žlice tekućeg meda

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·         2 cijela jaja

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·         350 g glatkog pšeničnog brašna, tip 550

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·         1 žličica sitno ribanog đumbira, svježeg

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·         1 žličica sode bikarbone

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·         1 žličica cimeta u prahu

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·         1/2 žličice zdrobljenog klinčića

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·         1 žlica mljevenih koštica od marelica (ili 2 žlice amaretta)

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·         prstohvat soli

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       Priprema:

·         U lončiću srednje veličine pomiješajte med i šećer pa sve zagrijavajte na laganoj vatri uz neprestano miješanje dok se šećer potpuno ne otopi. Skinite s vatre i potpuno ohladite.

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·         U ohlađenu smjesu meda dodajte jedno po jedno jaje, stalno miksajući.

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·         U međuvremenu, pomiješajte brašno s sodom bikarbonom, soli, đumbirom, cimetom, klinčićem i mljevenim košticama marelica. Ostavite sa strane.

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·         U smjesu meda i jaja malo po malo dodajte smjesu brašna, stalno miejšajući dok se smjesa ne ujednači. Smjesu pokrijte čistom kuhinjskom krpom pa ostavite na sobnoj temperaturi 1 sat.

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·         Tepsiju za pečenje 41x36 cm obložite papirom za pečenje. Ostavite sa strane.

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·         Prije nego krenete od tijesta raditi kuglice, namočite ruke jer je tijesto jako ljepljivo. Naravno, smjesa vam ne smije biti rijetka, pa ukoliko je potrebno dodajte još brašna. Od tijesta zamijesite oko 20-ak kuglica veličine 2 cm (naravno, možete raditi i veće ili manje kuglice), pa ih poslažite u pripremljenu tepsiju na udaljenosti najmanje 5 cm jednu od druge. Tako poslagane kuglice pokrijte suhom krpom i ostavite stajati 2 sata na sobnoj temperaturi prije pečenja. Prije pečenja kuglice premažite s malo vode.

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·         Zagrijte pećnicu na 180°C.

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·         Medenjake pecite 15 minuta.

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·         Pustite da se medenjaci ohlade, a potom ih ili dekorirajte ili spremite u kutijice. Mogu trajati do 5 dana.

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English version

I'm a big fan of Gingerbread cookies! This cookie has a wonderful combination of fresh ground ginger, cinnamon, clove and a little bit of apricot stones, which I prefer more than almonds for holiday events :)

Put away your cookie cutters, no decorating required! But, if you want, you can decorate them any way you like. I prefer dark choclate glaze or 1/2 tsp of jam into each cookie :)

When it comes to Christmas Day, the Croatian baking tradition is evident everywhere. So, these Gingerbread cookies are traditional Croatian cookies, made especially for Christmas.

Honeybread / gingerbread cookies can be found throughout Europe. Croatian Medenjaci originated in Northwest Croatia but have become a national symbol of the country.

If you missed my last blog post, the giveaway is still open until December 29th.

Chewy Gingerbread Cookies

(makes 20 individual pieces)

      You need:

·         150 g granulated sugar

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·         3 tbsp liquid honey

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·         2 whole eggs

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·         350 g all-purpose flour

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·         1 tsp finely grated ginger

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·         1 tsp baking soda

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·         1 tsp cinnamon

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·         1/2 tsp crushed clove

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·         1 tbsp grounded apricot stones (or 2 tbsp amaretto liqueur)

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·         pinch of salt

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       Steps:

·         In a large bowl, combine honey and sugar. Bring to boil on low heat until the sugar is dissolved, continuously stirring. Remove from the heat and allow to cool completely.

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·         Add the eggs, making sure the first one is well incorporated before adding the second.

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·         In the meantime, combine flour with baking soda, salt, cinnamon, clove, apricot stones and ginger. Set aside.

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·         Add the flour mixture slowly, mixing until just homogeneous. Cover with kitchen towel and allow to rest for 1 hour at room temperature.

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·         Line a 16x14–inch (41x36 cm) baking pan with baking sheet. Set aside.

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·         Wett your hands and shape the dough into a 1-inch (2 cm) ball. Arrange cookie balls on prepared pan, 2-inches apart. Cover and allow to rest for 2 hours more. Brush the cookies with a little bit of water before baking.

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·         Preheat the oven at 350 F (180°C).

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·         Bake for 15 minutes.

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·         Allow to cool completely, then remove from the pan. After cookies are cool, you can decorate them any way you like. You can also arrange them in a tin or plastic container. They can last up to 5 days.

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P.S. For the measurements check out the kitchen chart!

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