Gingerbread – aromatic, spice-rich pastries are liked by everyone, from small to large. Do you want to know how to make classic gingerbread without unnecessary additives and preservatives? Check out this recipe.
For the gingerbread dough, we need these ingredients.
For icing: 1 egg white and powdered sugar.
Crush the cloves, chop the nutmeg with a knife. Mix half the flour and all the spices.
Heat the honey and melt over low heat, add soda and stir thoroughly, remove from heat.
Add flour with spices, stir until smooth.
Add butter, stir. Then add the egg yolks and stir.
Knead into a soft plastic dough that does not stick to your hands, gradually adding flour. The main thing is not to hammer the dough with flour so that the gingerbread cookies remain soft after baking. It all depends on the moisture content of the flour.
Divide the dough into 2-3 pieces. Roll out into a 1 cm thick layer. Cut out circles with a diameter of 5 cm. Dip the cutting mold in the flour so that it does not stick to the dough.
Preheat oven to 200 degrees. Place the gingerbread blanks on a baking sheet covered with parchment and bake in a preheated oven for 12-15 minutes.
While the gingerbread cookies are baking, prepare the icing. Whisk the protein into a strong foam, adding a little icing sugar, beat the icing.
Put the finished gingerbread cookies in a container with a lid (for example, in a saucepan), pour the icing there and stir with a spatula. Wait for the icing to dry, and then you can serve it with tea. Better to put them in a container with a tightly closed lid and leave the next day. So the gingerbread will have time to soak, get saturated with the aromas of spices.
Ingredients
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