Gingerbread is a traditional Russian dessert that has been known since the times of Ancient Rus. Gingerbread combines the taste of various spices and sweet, honey dough, which makes this dish unusual and memorable.
It is necessary
- For gingerbread and chocolate:
- - 1, 5 Art. flour;
- - 2 eggs;
- - 1/2 tbsp. milk;
- - 50 g of honey;
- - 1 tbsp. soda;
- - 1 tsp vinegar;
- - 1 tbsp. Sahara;
- - 100 g of butter;
- - 100 g of white chocolate;
- - 1 cm of ginger root;
- - 1/2 tsp ground cloves;
- - 1 tbsp. walnuts.
- For filled gingerbread:
- - 400 g of sugar;
- - a pinch of vanillin;
- - 1/2 tsp dried and ground ginger;
- - a pinch of nutmeg;
- - apple jam;
- - 100 g of butter;
- - 600 g flour;
- - 4 tablespoons honey;
- - 5 eggs;
- - 1 tbsp. milk;
- - 1 tbsp. cognac;
- - 1 tsp soda;
- - a pinch of salt.
Instructions
Step 1
Gingerbread with ginger and chocolate
Peel and grate the ginger root. Place in a deep bowl along with flour and cloves. Quench the baking soda with vinegar and add to the dough. Break the eggs into the dough, put the softened and chopped butter and milk there. Knead the dough. It should be tight enough.
Step 2
Chop and chop the nuts in a food processor. Combine nuts and honey with dough. Place the finished dough on a clean, dry, floured surface. Roll it out, but not too thin. Using a glass, cut round gingerbread cookies out of the dough. Place them on a greased baking sheet.
Step 3
Preheat oven to 180 ° C and place the gingerbread cookies in it. Cook them for 15-20 minutes, until they are lightly browned. Melt the chocolate in a steam bath. Remove the gingerbread cookies from the sheet, cool slightly and brush with chocolate. Serve when the frosting has set.
Step 4
Gingerbread with filling
Melt the butter, add milk, half the sugar and a pinch of salt to it. Remove mixture from heat and transfer to a bowl. Pour flour there and break 2 eggs. Knead the dough while still warm. Add ginger and nutmeg to it, as well as honey, cognac and baking powder. Stir the dough until smooth.
Step 5
Roll out the finished dough and cut into rectangles. Lubricate the surface of each rectangle with jam and fold the blanks in half, pinching the edges. Place the gingerbread cookies on a greased baking sheet and bake for 20 minutes in the preheated oven.
Step 6
Prepare the icing. Dissolve the remaining sugar in a little warm water. In the remaining eggs, separate the whites from the yolks, beat the whites and mix with the dissolved sugar and vanilla. Lubricate the cooled gingerbread with the finished mass and let them stand to freeze the icing. Serve dessert with tea or coffee. It is best to eat gingerbread fresh, but they retain their flavor for a week.
