Missaiaru
Honey and gingerbread for painting
Category: Confectionery
Ingredients
honey 165 gr
sugar 100 gr
butter 125 gr
egg 1 pc
ginger 1.5 tsp
cinnamon 1 tsp
cardamom 1 tsp
nutmeg 1 tsp
soda 2 tsp
flour 700-800 gr
Cooking method

& nbsp; & nbsp; In a saucepan, melt honey, sugar and all the spices. After the sugar has completely melted, add the baking soda to mix, let the mass acquire a dark brown color. Then turn off the heat and add chilled butter, the butter will quickly melt as the mass is hot. Let the mass stand, let it cool, then add one egg and mix well. Gradually add flour and knead the dough. The dough should not be steep, otherwise you will not be able to roll it out. The dough will be soft and not sticky to your hands. We put the dough in the refrigerator for a day, but if you are in a hurry, you can already bake it in 2 hours. Gingerbread from this dough is smooth and dark brown in color. Roll out the dough 1-2 cm thick and bake at 180 degrees.
The dish is designed for 15-20 pieces
Cooking time: 8-10 minutes
Cooking program: at 180 degrees
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Olga_S
And approximately how long are they baked?
And why so much soda? Pour it directly into the flour, or do you need to extinguish it with vinegar?


Added Sunday 22 May 2016 07:28 PM

Missaiaru
Bake for about 8-10 minutes in the oven at 180 degrees. The recipe says that soda is added to honey and spices, it is unnecessary to extinguish it. And the fact that there is a lot of soda, then I personally bake with such a quantity of soda and I get good gingerbread.
Olga_S
Quote: Missaiaru

Bake for about 8-10 minutes in the oven at 180 degrees. The recipe says that soda is added to honey and spices, it is unnecessary to extinguish it. And the fact that there is a lot of soda, then I personally bake with such a quantity of soda and I get good gingerbread.
Thank you very much for the explanations, I didn't read about the soda carefully.
About time - I also understood now, wrote down a recipe for myself, I have long wanted to try this.
Nata Ket
Do the gingerbread cookies stay soft or crisp? And how thick they are in finished form. It is a pity that there is no photo. I really want crispy gingerbread.

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