Since time immemorial, a tradition has arisen to bake and present elegant and tasty gingerbread for Christmas and New Year. In Russia, they were baked from honey and rye flour in equal quantities. They could only be eaten with water. Gradually, under the influence of the West and the East, the dough recipe was enriched with butter, nuts, candied fruits, spices, dried fruits. And here is the recipe for gingerbread, as it was baked a hundred years ago in England, France and Germany. Such a gingerbread, wrapped in foil and packed in a beautiful gift bag, will become a wonderful and, most importantly, an original gift to your loved ones and friends.
It is necessary
- For the gingerbread dough:
- - wheat flour 2 cups
- - eggs - 2 pcs.
- - sugar - 100 gr.
- - honey - 100 gr.
- - butter 50 gr.
- - cocoa - 2 tablespoons
- - cloves powder - 0.5 tsp (for an amateur)
- - cinnamon powder - 1 tsp
- - fresh ground ginger or powder - 2 tsp.
- - baking powder for dough (or soda, in extreme cases) 1 tsp.
- For glaze:
- - egg - 2 pcs. (white for icing, yolk for smearing gingerbread before baking);
- - icing sugar - 200 - 250 gr.
- - natural lemon juice - 2 tsp.
Instructions
Step 1
Pour flour into a bowl and add baking powder, cocoa, spices (ginger, cinnamon, cloves) to it, mix.
Add finely chopped butter here. Use a fork to turn the dough into a fine crumbly mixture.
Step 2
Add eggs and sugar.
The dough is pretty steep. Wrap it in plastic wrap and remove to cool for a couple of hours.
Step 3
While the dough is in the refrigerator, we fantasize what figures we will bake.
We cut out stencils from paper: birds, animals, children, houses, Santa Claus, stars.
You can make fashionable original gingerbread cookies "for a mug" (see photo). Experiment with the paper layout first!
Step 4
Roll out the dough 0.7-1 cm thick, apply stencils and cut out.
Sprinkle a baking sheet with flour, grease the surface of the gingerbread with whipped yolk.
Bake in a preheated oven at 180-200 ° C for about 15 minutes.
Step 5
Cooking fondant.
With a mixer, beat the white of the chilled eggs into a stable foam, gradually add the powdered sugar.
At the end, add lemon juice drop by drop, continuing to beat.
We decorate chilled (important!) Gingerbread with the resulting fondant.
