This is the best gingerbread I have ever tasted. They are simply delicious. Soft, melt in your mouth and so fragrant. If you do not have a favorite, reliable provision, I encourage you to try this. Do not be disappointed. Hell it many times and never failed me. I recommend a very!
Recipe found on the blog 'My Pastries’.
- 1 kg of wheat flour
- 8 yolks
- 3 egg whites
- 1,5 glass of sugar
- 3 tablespoons of cocoa
- 200ml of a dense, sour cream at room temperature
- 3 teaspoon baking soda
- 4 łyżeczki przypraw: 2 cinnamon, 1 Carnation, 1/2 instant coffee, 1/2 pepper (zamiast tego dałam przyprawę do piernika)
- 1 of butter or margarine (250g)
- 400g of honey
Gingerbread dough to be prepared the day before the planned burning.
Boil honey and spices, discontinued, add butter to dissolve the. Cool. In a large bowl, mix cocoa with flour. Dissolve soda in sour cream and set aside to increased volume. Whip egg whites to stiff peaks, add sugar, still whisking add the yolk. Add beaten eggs to flour and mix gently. Then add the honey cooled down, stirring. Finally add the cream and soda and mix thoroughly. The dough will be rare, but after 24 hours thickens. Cover with plastic wrap and set aside in a cool place (in my fridge).
Ready to spend the dough on floured pastry board strewn. Roll out to a thickness of about 3mm (I wałkowałam coarser, Then ginger are very soft and does not harden, at least I) and cut out any shapes. When rolling to a lot of flour podsypywać, because the dough is quite sticky.
Gingerbread put on a lined baking tray with baking paper. Bake at 180 ° C for 7-12 minutes (I baked 7). Cool on a wire rack.
If you want to, Your gingerbread to be shiny, should be greased before baking egg white beaten. I do not lubricate their, because all I devote to lukrowania. *
For the icing:
- glass (250ml) of sifted powdered sugar
- hot water
To pour the icing sugar a little hot water, until the desired consistency. If frosting is too thin will come out come out, add a little sugar, if too thick, add a few drops of water.
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