A very classic, easy, gingerbread recipe that simply substitutes the eggs with pig’s blood. Fast to make and delicious, it’s a good way to spice a little your Christmas Eve dinner. The blood gives the cookies a beautiful dark color and a subtle animal tinge.
Ingredients (Makes 25-30 small cookies)
- 60g unsalted butter, softened to room temperature
- 60g packed dark brown sugar
- 100g honey
- 220g all-purpose flour
- 65ml blood
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 Tbsp ground ginger
- 1/2 Tbsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
- In another bowl, beat the butter and sugar together until light and fluffy. Add in the blood, honey and vanilla, and beat until combined.
- Make a well in the centre of the flour and pour in the sugar/butter mixture.
- Using your hands, stir together to form a dough .
- Wrap in clingfilm and let chill for 30mins to firm up.
- Unwrap the dough and place it between two sheets of lightly floured baking parchment. Press dough lightly with a rolling pin and and then roll it evenly until it is approximately 0,5cm or so.
- Use a biscuit cutter to cut out the shapes.
- Bake at 190°C (170°C fan) for 8 to 10mins (6 to 8 if baking smaller cookies).
Notes and Tips:
- The biscuits won’t be firm at first, let them sit for a while outside the oven and they’ll harden a little. You’ll still want them to remain slightly soft inside though.
- Enjoy them as is, or go crazy and decorate them with the royal icing of your choice. I personally like this version.