Gingerbread has long been a favorite delicacy in many countries, ours is no exception. Most often they are baked for Christmas and New Years, but, to be honest, I am not against such a fragrant gingerbread in the summer, especially for breakfast, with a cup of coffee or green tea.
Cooking such gingerbread cookies is simple and pleasant, they smell like fresh pastries and delicious spices in the house. And if you have small children, involve them in the process, there will be no limit to delight, I assure you.
Ingredients:
Flour - 380 g
Butter - 100 g
Honey - 150 g
Soda - 1 tsp
Egg - 1 pc.
Gingerbread Spice Mix - 1 sachet
Cooking steps:
Prepare foods from the list. Gingerbread mix is sold in any spice department, but if you still haven't found it, don't worry, take 1 tsp. ground ginger, 0.5 tsp. cinnamon, the same amount of cardamom and cloves.
The egg and butter should be at room temperature.
Put honey in a convenient deep bowl, put in the microwave for 20-30 seconds, it should warm up slightly and melt. Pour a flat spoon of soda into it.
Stir with a whisk. The mass will begin to foam a little and turn very white.
Add softened butter. If the honey is warm enough, it will melt immediately.
Beat in a fresh chicken egg, mix until smooth.
Now add the sifted flour and gingerbread spice mixture.
Start kneading the dough. At first, it will be very similar to sand, that is, like a crumb.
But after a few minutes it will gather into a soft, elastic, glossy and very pleasant to the touch dough.
You can work with it immediately after mixing. Divide the dough into two parts, roll out 3-4 millimeters thick, cut out the blanks with cookie cutters. I do it straight away on parchment.
Remove the scraps of dough, and send the figures themselves to an oven preheated to 180 degrees for 8-10 minutes.
Cool the finished gingerbread cookies, remove from the parchment and serve with milk, tea or coffee. If desired, you can decorate them with icing sugar.
Enjoy!
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