Composition / ingredients
Step-by-step cooking
Step 1:
Melt butter, honey and sugar over low heat. Add spices and cool to room temperature. In a separate bowl, beat the eggs thoroughly and add to the cooled spicy syrup.
Step 2:
Gradually add flour with soda and cocoa, knead a soft, elastic dough. Leave in the refrigerator for a few hours (preferably overnight).
Step 3:
Roll out the dough thinly, cut out the cookies of the desired shape. Bake at 180 degrees for 15 minutes.
Step 4:
Make the glaze. Mix egg white, powdered sugar and lemon juice. Add the powder gradually until the glaze has the consistency of sour cream. If necessary, food coloring can be added to part of the glaze.
Step 5:
Fill a pastry cake with icing (you can use plastic bags with a snap), cut off a corner and decorate the cooled gingerbread.
Step 6:
Gingerbread can be very diverse: in the form of an egg, cake, hare, etc .
Step 7:
The finished gingerbread can be packed in transparent paper (this should be done in a couple of hours after the glaze is completely dry), tie a ribbon and present as an Easter gift to friends, relatives, colleagues.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Carnation - 323 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Lemon juice - 16 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Egg whites - 44 kcal/100g
- Food coloring - 0 kcal/100g
