Description
Have you ever baked Christmas cookies? If not, now is the time to try. There is absolutely nothing complicated, gingerbread dough is made in minutes, it is good and easily rolled, and work with him is a pleasure. And about the extraordinary bouquet of aromas and say nothing, it will envelop the entire apartment. The main ingredients of gingerbread dough - flour, honey and, of course, spices. Actually the name "carrot& quot; is derived from the word "spice&a mp;quot;. Cakes you can bake from regular flour, but it is best to take a mixture of whole wheat and rye flour, honey, you can use any, but if there are dark varieties, such as buckwheat or chestnut, take them. These varieties bring a unique flavor to the cakes. The most time consuming thing is to chop all spices, if you are in the powder. It takes a little time, but will be able to enjoy the extraordinary mix of flavors.
Ingredients
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300 g
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140 g
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3 Tbsp
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80 g
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2 tsp
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0.5 tsp
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0.25 tsp
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0.25 tsp
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0.25 tsp
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100 g
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2 Tbsp
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Cooking
1. Cut the butter into cubes and mix in a saucepan with honey and sugar, place on low heat, stirring occasionally, until the sugar is dissolved. Leave to cool.
2. In a separate bowl, thoroughly mix the flour, baking powder and spices.
3. Add the flour to the cold honey mass and knead the dough. The dough should get soft and stringy, does not stick to hands. Wrap it in cling film and put in the fridge for a couple of hours.
4. Preheat the oven to 180 C. Remove the dough from the refrigerator, roll out on floured surface to a thickness of 5-6 mm. Cut out cookies with a cookie cutter, the hole can be done by means of tubes for a cocktail. Place biscuits on a baking tray lined with baking paper.
5. Bake for 12-14 minutes. Let cool and cover with frosting. To prepare glaze, mix powdered sugar with lemon juice. Apply the glaze using a pastry syringe or bag, if neither one nor the other, do not despair, use tight package, make a very small hole in the corner and ready.
6. Allow the glaze to dry out and all can hang on the Christmas tree or eat ).
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