#baking Delicious gingerbread
Ingredients: sifted flour, salt, soda, ground coriander, ground ginger, ground cinnamon, butter, sugar, liquid honey, cold water, add in portions, egg, thick blackcurrant jam, white of one egg, white confectionery coating, chocolate confectionery coating, confectionery topping
Cooking method:
In a bowl, mix flour, soda, salt and spices, mix with a spatula until all ingredients are combined
Put the butter, sugar, honey in a heavy bottomed saucepan and melt over low heat until the sugar dissolves. After boiling, cook over low heat until the mixture stops foaming strongly.
Remove the finished mixture from the heat and add the flour in parts to the hot one, mix until smooth. If the dough turns out to be very thick - it depends on how long you boiled it, then add 100 ml of cold water to the dough. If not enough, then add more. Add water in portions, thoroughly mixing the dough after each addition of water until a homogeneous smooth consistency.
Cool the dough to a temperature of 55-50 ° C so that the protein does not curl and add the egg, mix.
Wrap the finished dough in cling film and refrigerate for at least a day. The dough can be stored in the refrigerator for a week.
Cut off the necessary part of the dough, put the rest in the refrigerator. Dust a silicone mat with flour and roll out the dough. Roll out the dough to a thickness of about 0.5-0.7 cm and cut circles out of it. Gather the scraps and refrigerate to chill the dough.
Place the blanks on a baking sheet lined with baking paper. Put a ball of thick confiture in the center of each blank. It can be replaced with thick marmalade or jam
Lubricate the workpiece around the perimeter with egg white, cover with the second workpiece on top and lightly press down. To make the edges of the gingerbread even, cut the edges of the blanks with a shape or a glass of a smaller diameter. Remove the cuttings from the refrigerator.
Bake in preheated oven at t=180°C for 10-15 minutes on top/bottom, depending on your oven.
Melt the confectionery glaze according to the manufacturer's instructions and cool to a working temperature of approximately 40-45°C. Spread frosting over cookies and sprinkle with sprinkles to taste. Or draw patterns on them, in general, create what your imagination tells you.
Put the finished gingerbread cookies in the refrigerator so that the icing freezes. Bon Appetit!
Video recipe