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- 2kg of flour
- 1/2 kg of honey
- 1/2 kg of sugar
- 6 tablespoons of lard (1 cube)
- 6 eggs
- 2-3 teaspoons gingerbread spice (it's best to grind cloves, cinnamon and ginger yourself, so the gingerbreads will be even more aromatic)
- 1 teaspoon baking soda
- 1 teaspoon of ammonia (you can use an additional teaspoon of soda instead)
- 1-2 tablespoons of cocoa
Boil honey, lard, sugar and spices in a pot.
1kg of flour mix with cocoa and pour the above boiled solution.
Mix well and vigorously - at this point, the help of a partner will be useful, because mixing requires more strength.
After slightly cooling the mass, beat one egg and stir constantly. (Do not put the eggs into too hot weight!).
In 1/3 cup of cold water, dissolve soda and ammonia (beware of a very intense smell), pour into the dough and mix further.
Set aside the dough for the whole night.
The second kg of flour will be useful the next day for kneading the dough.
Take the dough out of the bowl (it may be a part first). The dough is sticky, so we sprinkle with flour and knead.
Knead until the dough is suitable for rolling out and cutting out gingerbread (it cannot stick to the rolling pin and table).
We cut out gingerbread and bake at 180 degrees.
After the gingerbread cools, we decorate them with icing.
After drying the icing, put it in the cans.
The gingerbreads are tasty right away, but after a few days they become soft in the can.