Gingerbread is a type of gingerbread; the dough for this delicacy is made from flour, honey, raisins, sugar, nuts and all sorts of spices. Often these are two-layer baked goods (up to ten centimeters thick) stuffed with jam, jam, preserves or dried fruits. In order for the delicacy to take on a finished look, it is covered with glaze.
Custard mat
Ingredients:
- 2 eggs;
- 1/2 cup flour;
- 1/2 cup honey;
- a glass of sugar;
- 30 g butter;
- 1/2 glass of water;
- 1 teaspoon of cinnamon and soda.
Mix sugar, honey and water, heat until hot, do not bring to a boil. Pour baking soda and flour into a warm mass. Mix, leave for a day. Then add cinnamon, eggs, knead the dough, roll into a layer 1, 5 centimeters thick, put on a baking sheet sprinkled with flour.
Lubricate the top of the gingerbread with an egg, bake until tender at 200 degrees. Cover your finished rug with fondant or icing.
Lemon gingerbread
Ingredients:
- 3 glasses of flour;
- 50 g of oil;
- a glass of honey;
- 2 chicken eggs;
- 1 lemon;
- 1 egg yolk;
- 1/2 cup sugar.
Make a dough for cutting (just as in the previous recipe), roll it into a layer (thickness 5-6 mm), put on a greased baking sheet. Lubricate the edges of the bed with an egg. Rub the lemon on a grater, remove the seeds, mix with sugar, apply to the layer in an even layer. Leave free the edges of the layer, smeared with an egg.
Place the second layer on top, firmly press the edges of the upper layer to the bottom, they should stick together. Lubricate the surface of the crochet with egg yolk, make some drawings with a fork. Bake the gingerbread at 190 degrees for 40 minutes. Refrigerate baked goods, cut into rectangles.
