Raw Gingerbread (Sugar)

The simplest dough for baking gingerbread and gingerbread is raw sugar (without making flour). This recipe can be called basic. Due to a large amount of sugar, the consistency of the dough becomes loose and viscous. The mixture of cloves, coriander, cardamom, cinnamon, allspice, and nutmeg gives the gingerbread cookies a breathtaking aroma.

Servings: 6

Ingredients

For the test:

Water – 85 ml
Egg – 1 pc.
Sugar – 200 g
Flour – 200 g (1.5 cups with a capacity of 200 ml)
Soda – 1 teaspoon

For the spice mixture:

Cloves (dried buds) – 3 pcs.
Allspice peas – 3-4 pcs.
Cardamom (dried boxes) – 3-4 pcs.
Ground coriander – 0.5 teaspoon
Ground cinnamon – 0.5 teaspoon
Ground nutmeg – 1 pinch
For glaze:
Egg white – 1 pc.
Lemon juice – 1 teaspoon
Powdered sugar – 120 g

Directions

In a heavy-bottomed saucepan, heat water and sugar to a boil.
The sugar will completely dissolve and the sugar syrup will begin to boil and heat. If you have a thermo, heat the syrup to 107-110 degrees.
If there is no thermo, then after 4-5 minutes of boiling over low heat, drop a few drops of hot syrup into a cup of ice water.
Take out the resulting transparent ball and remember with your fingers. If it is soft and slightly elastic, the syrup is ready. If the drop does not collect into a ball, continue to cook. Remove the prepared syrup from heat and cool.
Now prepare a mixture of spices or, as it is also called gingerbread “dry perfume”. Place the cloves, allspice, and cardamom in the bowl of the grinder.
Grind the spices into a powder. If there is no coffee grinder, crush the spices in a mortar or in a regular bag using a wooden rolling pin.
Send the egg to the cooled sugar syrup and add spices (it is better to sift). Stir.
Gradually add soda and wheat flour to the resulting mass, stirring the dough with a whisk or spatula.
Shape the finished dough into a ball. Preheat oven to 200 degrees.
Pinch off a piece (about 25-30 g) from the dough and use wet hands to form a ball the size of a walnut. Place the ball on a baking sheet. Do the same with the whole test. Place the balls of dough on a baking sheet at a distance from each other.
Bake the gingerbread cookies in the oven at 200 degrees for 8-10 minutes, until golden brown. They should be soft, rise, and a little blurry. The height of the finished gingerbread should be at least 1.4 cm.
Transfer the gingerbread to a plate and cool. You can decorate them with powdered sugar, sugar syrup, or protein glaze if desired.
I decided to decorate the gingerbread with icing. For the icing, combine egg white, beaten with lemon juice, and powdered sugar. Using a bag with a corner cut off, glaze the pattern onto the surface of the gingerbread.

Enjoy your meal!

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