I always associate gingerbread with winter and New Year’s holidays. I especially like to involve children in baking, and it is a pleasure to decorate gingerbread for them.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Dessert |
| Servings (Default: 4) |
Ingredients
Ingredients- Water – 80 Milliliters
- Honey – 1.5 Art. spoons
- Vegetable oil – 3.5 Art. spoons
- Sugar – 1.5-2 Teaspoons
- Ginger – 10 Grams
- Salt – 1 Pinch
- Cardamom – 0.25 Teaspoon (powder)
- Wheat flour – 230-250 grams
- Baking powder for dough – 1 teaspoon
- Vanillin – To taste
- Black pepper – To taste (optional)
- Powdered sugar – 30 Grams (for fondant)
- Cream – 1 Teaspoon (10% fat)
Print Recipe
Pin Recipe Instructions
- Prepare the required ingredients.
- Peel the ginger and grate it on a fine grater.
- Pour water into the blender bowl, add honey, butter, ginger, sugar, salt and other spices.
- Punch in pulse mode.
- Pour the contents of the blender bowl into the mixing bowl. Add flour mixed with baking powder in portions.
- Knead a soft, non-sticky dough. Roll into a ball.
- Divide the dough into 2 pieces. Roll one piece into a layer 0.5 cm thick and cut out the cookies with cookie cutters. Turn the oven 180 degrees.
- Line a baking sheet with parchment and place the cookies on top of it. Place in a preheated oven for 12-15 minutes.
- Remove the finished cookies from the oven.
- Transfer and refrigerate.
- You can sprinkle the cookies with icing sugar, or you can cover them with fudge. For fondant, combine the icing sugar and cream. Add cream drop by drop to get a thick mass that does not drip from the product. Transfer the fondant to a paper cornet and decorate the cookies as desired. Let dry and serve.
Bon Appetit!
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