Gingerbread on sour cream

Step-by-step cooking

1. Step 1:

   

   How to make gingerbread on sour cream? Measure out the necessary ingredients. Sour cream is suitable for any fat content. If the honey is thickened, melt it in a water bath. Take out the butter in advance so that it becomes soft.

2. Step 2:

   

   Pour about 1/5 of the flour separately. Combine the rest of the flour with spices and baking powder, mix. Take the amount of spices to taste.

3. Step 3:

   

   Sift the flour mixture into a spacious container so that the flour is enriched with oxygen. As a result, the dough will rise well and the gingerbread will turn out lush and soft.

4. Step 4:

   

   Beat the egg and yolk with a whisk with salt and sugar until smooth.

5. Step 5:

   

   Add liquid honey and sour cream, mix well.

6. Step 6:

   

   Put soft butter, add lemon zest, whisk lightly.

7. Step 7:

   

   Pour the flour sifted with spices and baking powder into the resulting mass, mix with a spoon. Sift the remaining flour in small portions, while kneading the dough with your hands. Flour may need more or less than the specified amount. It depends on the properties and quality of flour, the density of sour cream, the size of eggs.

8. Step 8:

   

   While kneading the dough, keep an eye on its consistency. The dough should turn out soft, homogeneous, almost not sticking to the hands. It shouldn't be too steep. Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.

9. Step 9:

   

   Lightly sprinkle the table with flour. Roll out the cooled dough into a 1-1.5 cm thick layer .

11. Step 10:

    

    Cut the gingerbread out of the dough with a round notch. Assemble the dough scraps into a bun, roll out again and form gingerbread cookies.

12. Step 11:

    

    Place the gingerbread on a parchment-lined baking sheet at a distance from each other, as they will rise during baking.

13. Step 12:

    

    Bake the gingerbread in a preheated oven until golden brown for 20-25 minutes. The cooking time may vary, as it depends on the specifics of the oven. Cool the finished gingerbread completely.

14. Step 13:

    

    Prepare the glaze for decoration. It will not only make gingerbread elegant, but also protect them from drying out.

15. Step 14:

    

    With a mixer at a minimum speed, beat the protein with powdered sugar until a homogeneous, smooth mass. Add lemon juice drop by drop, stirring the glaze and watching its consistency. If the glaze is thick, add a little more lemon juice. If, on the contrary, liquid, add powdered sugar.

16. Step 15:

    

    Cover the cooled pastries with icing.

17. Step 16:

    

    You can additionally decorate gingerbread with pastry sprinkles. But this is not necessary. Dry the glaze well.

18. Step 17:

    

    Bon appetit!