Gingerbread dough

Easy-to-prepare dough for delicious, fragrant gingerbread. In many European countries, there is a tradition to bake gingerbread cakes for Christmas. Such pastries there are the same symbol of this holiday as in our country champagne and tangerines are a symbol of the new year. Now in some families we bake gingerbread cookies for the New Year holidays. This fragrant, tender and sweet pastry not only pleases with its taste, but also with its appearance. As a rule, gingerbread cookies are made in molds with the symbols of the holiday: angels, stars, hearts, etc., covered with glaze.

Snezhana

Recipe author

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Composition / ingredients

servings:

Wheat flour

400

Chicken eggs

Honey

100

Sugar

150

Butter

100

Baking soda

0.5

Ground cinnamon

Ginger Powder

Orange peel

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 14 % 11 g

Carbohydrates 77 % 59 g

366 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients for the dough. The dough needs to be prepared before the planned baking time of gingerbread, it needs to "lie down" in the cold. It is ideal to prepare the dough the night before to leave it overnight in the refrigerator. It is better to remove the ingredients from the refrigerator in advance so that they are at room temperature. In addition to the standard gingerbread spices – cinnamon and ginger, you can use others to taste, for example, cardamom, cloves, nutmeg and others.
Step 2:
If the honey is candied, then it needs to be melted in a water bath or in a microwave oven. Let the honey cool to room temperature. If the honey is fresh liquid, then skip this step. Pour the melted honey into the bowl. We put this bowl on a water bath (a saucepan with boiling water), add spices, orange peel, a pinch of salt and warm it up in a water bath so that the aroma is fully revealed, but we do not allow overheating, constantly stirring with a spoon.
Step 3:
We send softened butter to the honey mixture. Stir so that the butter dissolves. Remove the bowl from the water bath. Add soda, mix. The mass should lighten and begin to bubble. We leave it to cool down.
Step 4:
While the honey mixture cools down, we drive chicken eggs into another bowl and pour sugar.
Step 5:
Beat chicken eggs with sugar until a homogeneous light mass is obtained, increased in volume, with foam on the surface.
Step 6:
Combine the egg and honey mixture, mix. Pour in the sifted wheat flour.
Step 7:
First mix the dough with a spatula, then knead it with your hands, it should turn out soft, slightly runny and sticky. We leave the dough in a bowl and put it in the refrigerator for 15 minutes. Then we roll the cooled dough into a ball, wrap it in plastic wrap and put it in the refrigerator overnight.
Step 8:
In the morning we take the dough out of the refrigerator, it has become quite dense and elastic. You can proceed to baking gingerbread cookies. Bon appetit!