Description
These cakes are baked for the third time. And each time a different result. Why broken you ask? And because the dough on the table broken, and broken by hand. And the longer you beat, the better the result. The gingerbread go soft, incredibly delicious. If there is no power, or desire, or time to smash the test, which, by the way, well, very sticky and frizzy, it will be delicious anyway, and you get great cookies, but not soft! Not crumbly, but melt in your mouth. Come visit.
Ingredients
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Flour
300 g
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Sugar
180 g
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Lemon
1 piece
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Cinnamon
1 pinch
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Cardamom
1 pinch
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Soy sauce
1 Tbsp
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Water
80 ml
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Leavening agent
0.5 tsp
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Vegetable oil
1 Tbsp
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Nuts
Cooking
In a saucepan add sugar.
Pour 80 ml of water, add the juice and lemon zest, stir and put on medium heat. When the sugar syrup has dissolved, remove from heat and cool.
In the cooled syrup, add the ground spices (cinnamon and cardamom)
Add the sweet soy sauce. If sweet sauce is not the quantity of the sauce to reduce by half.
Flour mixed with baking powder and sift through a sieve. Pour into the dry mixture to the syrup.
Knead a thick, very sticky dough. Knead with hands for at least 20 minutes.
Now it's time to beat the dough. Sprinkle the table with flour, beat the dough on the table within 30 minutes. Just roll the dough with some force on the table.
Using a teaspoon put the dough on a greased baking sheet, spoon each time you need to dip into the water. Line a baking tray with baking paper do not advise.
On each stick put the nut and put in a preheated 180 degree oven for 10 minutes.
Fragrant, delicious cakes ready.
A pleasant tea for You and your family!
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