Gingerbread dough

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for our gingerbread dough.

2. Step 2:

   

   Half (can be separated just by eye) of all the sugar is poured into a dry frying pan with a thick bottom.

3. Step 3:

   

   Melt the sugar to a caramel of saturated color.

4. Step 4:

   

   Then very carefully !!!, so as not to get burned, pour 125 g of boiling water and mix. By the way, if suddenly at the same time, the caramel has frozen in places, then boil it over low heat until all the pieces of frozen caramel dissolve.

5. Step 5:

   

   Add the remaining sugar and mix so that the sugar dissolves.

6. Step 6:

   

   On medium heat, stirring, boil the caramel for 3-4 minutes.

7. Step 7:

   

   Remove the caramel from the heat and add butter to it first.

8. Step 8:

   

   And then honey. Mix thoroughly until smooth. By the way, if you have candied honey, then to make it easier to interfere, you can preheat it to a liquid state.

9. Step 9:

   

   This is the kind of mixture we should get.

10. Step 10:

    

    Add spices to our mixture. I added cinnamon, ginger and nutmeg, but besides them they also add ground cloves, ground allspice, cardamom, star anise.

11. Step 11:

    

    While the sugar-honey mass is still hot, sift 80 g of wheat flour into it (we take from the total amount).

12. Step 12:

    

    Mix thoroughly and set aside, let it cool down.

14. Step 13:

    

    Meanwhile, in a bowl, mix 150 g of rye flour, 150 g of wheat flour (we will add the remaining wheat flour as needed), all cocoa powder and soda.

15. Step 14:

    

    Break the eggs into a separate container and shake lightly with a fork.

16. Step 15:

    

    Add eggs to a slightly warm mass.

17. Step 16:

    

    And mix well.

18. Step 17:

    

    Next, we fill in our prepared dry mixture.

19. Step 18:

    

    And start kneading the dough. We begin to mix it with a spoon.

20. Step 19:

    

    And when the dough becomes thick enough, we move to the work surface. When our prepared dry mixture is over, we begin to gradually add the remaining wheat flour.

21. Step 20:

    

    Knead the dough until smooth. The finished gingerbread dough should turn out soft and tender, but not liquid. Choose the thickness of the dough depending on what you plan to bake from it. For simple gingerbread, the dough can be kneaded softer, but for a gingerbread house - thicker. But the main thing is not to overdo it with flour, the dough should not be very thick, because then after baking the gingerbread will turn out too hard.

22. Step 21:

    

    We put the finished gingerbread dough into a bag and send it to the refrigerator for a day, the dough should stand.

23. Step 22:

    

    That's it, our gingerbread dough is ready to go. From it you can bake small gingerbread cookies or cook a large gingerbread house. You need to roll out such a dough between two sheets of parchment.

24. Step 23:

    

    Delicious gingerbread cookies and bon appetit!