Old recipe gingerbread

[lenchikflor]

lenchikflor, yes, there are enough people who want to try the ripening goodness, and the biscuits should ripen for at least a day, even if they do not contain spices ..

this gingerbread - it is not exactly a gingerbread, it is soft, fluffy .. it only resembles a gingerbread dough in taste, but not in consistency.

for me, baking with spices is somehow associated with winter baking. it is surprising that you are interested in this recipe in the summer - for summer, any berry-fruit-souffle is more typical

I love ginger, it is especially good in tea, in winter when it's cold. And about the gingerbread, because I baked "Lekakh", with honey and orange juice, also soft, elastic, popish, more like a biscuit, but subject to aging.
I think that if I lay down the pie for a week, it would become even tastier. If you can withstand cupcakes so much by willpower, then a week is almost nothing !. And the new year is very soon, it's just time left to soak, soak, bake eat!

Ludik, I came to you with a small rug, well, a bitter chew to the point of impossibility made it on whole grain flour, without eggs and without honey, well, we have such circumstances. So there you go! delicious thing!

[Gopher]

Gopher, uhta what a beautiful baked! here - you have nothing golden pens, circumstances will pass - you will do as it is written in the recipe

well done, that I remembered - and I think it's already autumn, the season of mowing, and no one remembers something about such a yummy!

And that, since 2011, no one baked this gingerbread?! I do it every year at Christmas, I love these dances with a tambourine around the gingerbread - knead, then knead again, and then knead again. And knock on the table again. How velvety it then becomes .... a lot of honey goes there, so we have this not an everyday but a Christmas dish. And lately I have been putting in the full amount of spices, not reducing it. How fragrant and tasty it is, extraordinary

[Ludmila]

Ludmila, thanks for finding the recipe - I will definitely try one of these days, I love such pastries

I also make it, now on wheat, then on rye flour. Delicious!

Oh, I haven't tried it on rye, Nata, will it rise or will it be denser? This year, for the first time I want to make gingerbread cookies for Christmas with the addition of rye flour, but I was afraid to add to the gingerbread

for Christmas, make gingerbread cookies with the addition of rye flour,

Do it, it turns out very tasty.

[Ludmila]

Ludmila, rises normally. Baking powder is not yeast, it works differently.

-This is delicious. Thank you.