* the amount of flour may vary slightly during kneading, you need to focus on the consistency of the dough. It should be. soft, pliable, keep its shape and not spread on the table. It feels like well-softened plasticine.
Ingredients: flour, honey, sugar, water, butter, egg, flat soda, cocoa, spices (ginger + cinnamon)
Cooking method:
Mix sugar and water in a saucepan, put on fire and bring to a boil. Turn off the heat, add honey to the syrup. Cool to room temperature.
Add the egg, butter to the cooled syrup (up to 30 ° C), mix until smooth.
Mix half the flour in a separate bowl with baking soda, cocoa and spices. Pour this mixture into the syrup, stir with a spoon, until smooth.
Add the remaining flour and knead the dough.
The higher the dough temperature, the shorter the dough. b. kneading, otherwise the dough will drag on. You do not need to knead strongly so that the dough does not drag on (clog). It is enough to collect it in a ball of uniform consistency.
Wrap in plastic wrap (plastic bag) and refrigerate for 2 hours.
After cooling, start forming the gingerbread.
Bake at 180-200 ° C for 10-12 minutes.
Bake the filled gingerbread for about 15 minutes (time may vary depending on the size of the gingerbread).