Here comes the long-awaited Christmas. It's time to start decorating your home and baking gingerbread. Now the store sells all kinds of blanks for this: from sets of spices to sugar pencils. You need to cook only gingerbread yourself.
Ingredients
- Flour - 200 g
- Baking soda - 1 tsp.
- Brown Sugar - 3 tbsp.l.
- Sugar - 50 g
- Honey (liquid) – 2 art.l.
- Butter - 50 g
- Cardamom - 0,5 tsp.
- Ground ginger - 1 tsp.
- Carnation - 0,5 tsp.
- Ground cinnamon - 1 tsp.
- Water - 100 ml
Step-by-step cooking recipe
In a thick-walled saucepan, mix water, brown and plain sugar. Bring the mixture to a boil and immediately remove from the heat.
Add butter, honey, cinnamon, ginger powder, cloves, cardamom and soda. Mix well so that all the ingredients dissolve.
Cool the mixture to room temperature, pour in the flour parts and knead the dough.
Shifting the dough from hand to hand, form a ball, transfer to a bowl and cover with cling film. Send the workpiece to the refrigerator for 6-10 hours.
Remove the dough from the refrigerator and warm it up for 10 minutes at room temperature.
Pinch off a small piece, form a tortilla and put it on a table covered with parchment.
Cover the top with a second sheet of parchment and gently roll out a thin cake.
Remove the top sheet and cut the figures out of the dough.
Place the blanks on a baking sheet lined with parchment paper and bake for 10 minutes in a preheated 190 degree oven.
Repeat the procedure with the rest of the test.
