If you are missing something on a cozy winter evening, it is definitely Piparkukas cookies. You will definitely find it at any Latvian resident in the house, if the December leaf is already open in the calendar.
Delicate aroma created by burning sugar and spices, returns to childhood and creates a festive mood.
Be sure to see the nuances of cooking in the video clip.
VIDEO RECIPE ▼
Latvian gingerbread cookies for christmas
- Chop and mix all spices.
- Choose a dish in which you will melt the sugar and knead the dough (I have a saucepan).
- Turn on the heat and add half the sugar to the pot.
- Melting sugar until brown, do it very carefully.
- Quickly pour in half a cup of hot water and stir in the caramel.
- Add the remaining sugar and cook for 3 minutes.
- Turn off heating.
- Add butter and honey, all seasonings and mix.
- Add a third of flour and mix.
- Let the dough cool.
- Add a third of a teaspoon of salt and a teaspoon of baking soda.
- Beat the first egg, and add the second egg, separating half of the protein in another bowl for further icing.
- Stir the eggs and stir into the cooled dough.
- Add a tablespoon of cocoa for color.
- Add the remaining flour and let the dough cool.
- Place the dough on a floured table.
- Cut the dough in half and wrap in foil.
- Put in the refrigerator for at least a day. It can be kept longer, up to several months.
- After a day or more, you can roll out cookies of any thickness to your taste.
- From experience I can say that thin biscuits are always tastier.
Thin liver needs about seven minutes in the oven at 180-200 ° C degrees, thicker more.
- Sprinkle flour when rolling out the dough so that it does not stick to your hands and table.
- Give the liver any shape, for example, you can use special curly cuttings.
Send to the oven until tender.
The cookie is ready!
Traditionally, it is covered with a protein glaze.
Write your opinion about Latvian cuisine.
How do you feel about liver with pepper?