Homemade peppermint gingerbread

Step-by-step cooking

1. Step 1:

   

   How to make delicious fragrant peppermint gingerbread at home? Very simple! First, prepare the necessary ingredients according to the list. Take the flour of the highest grade. Oil - any vegetable. I have direct-pressed olive oil (so the dough and ready-made gingerbread turned out to be a beautiful golden color).

2. Step 2:

   

   In a saucepan, mix sugar and water. Put on the stove and bring to a boil over medium heat, then boil the mixture for about 30 seconds until the sugar is completely dissolved. Cool the resulting sugar syrup.

3. Step 3:

   

   Pour mint tincture into the sugar syrup and mix. The mixture will turn light green. Mint tincture can be purchased at any pharmacy. The tincture can be replaced with a concentrated mint flavor. Only they will provide the gingerbread with a bright taste and aroma of mint. There were cases when gingerbread was made on a homemade decoction of fresh mint, but the taste of mint in such gingerbread was almost not felt. Therefore, it is better to buy a tincture, especially since it is quite inexpensive.

4. Step 4:

   

   Sift most of the flour into a bowl. Pour in the soda and mix.

5. Step 5:

   

   Pour vegetable oil and sugar-mint mixture into the flour. Adding a little of the remaining flour, knead a soft, tender, slightly sticky dough. Depending on the quality of the flour, the degree of boiling of the sugar syrup, you may need more or less flour.

6. Step 6:

   

   The dough should not stick to your hands, but it may stick slightly to the table.

8. Step 7:

   

   Roll the dough into a ball, wrap it in a bag or plastic wrap and put it in the refrigerator for 30 minutes.

9. Step 8:

   

   Divide the dough into 12-15 equal parts and roll them into even balls. It is not necessary to give them the shape of gingerbread specially - the dough will disperse itself during baking.

10. Step 9:

    

    Place the blanks on a parchment-lined baking sheet and place in a preheated 180 ° C oven for 10-12 minutes. The exact time depends on the characteristics of your oven and the size of the workpieces. Gingerbread should remain light on top. From below, they may be slightly browned, because the dough comes into contact with a hot baking sheet, but not from above. If the gingerbread browned on top, then you overexposed them and they dried out. Let's assume a yellowish tinge due to mint and oil.

11. Step 10:

    

    While the gingerbread cookies are being baked, prepare a glaze of water, sugar and lemon juice. If you wish, you can not cover the gingerbread with icing at all, but it turns out tastier with it.

12. Step 11:

    

    In a saucepan, mix sugar and water. Cook over medium heat until the sugar thickens and dissolves. When the mixture starts to thicken, pour in the lemon juice and mix well. After that, you can remove the saucepan from the fire. As the icing cools down, the icing will begin to thicken more and more.

13. Step 12:

    

    Remove the finished gingerbread from the oven and cool slightly. Dip the gingerbread tops into the still hot glaze and leave until the glaze solidifies. You can also apply the glaze on the gingerbread with a brush. Enjoy your meal!