Egg-Free Gingerbread Cookie

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.

Cook: 1 hour

Servings: 4-5

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 – 1/4 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)

Directions

1. Prepare the required ingredients.
2. Peel the ginger and grate it on a fine grater.
3. Pour water into the blender bowl, add honey, butter, ginger, sugar, salt and other spices.

   

4. Punch in pulse mode.
5. Pour the contents of the blender bowl into the mixing bowl. Add flour mixed with baking powder in portions.
6. Knead a soft, non-sticky dough. Roll into a ball.
7. 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.
8. Line a baking sheet with parchment and place the cookies on top of it. Place in a preheated oven for 12-15 minutes.
9. Remove the finished cookies from the oven.
10. Transfer and refrigerate.

    

11. 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!