Description
This recipe I found in one of the old issues of the magazine "Gastronom". It is interesting in that it does not use oil, no baking powder or any dairy ingredients. Gingerbread is pretty solid, but not rubber. And the aroma is simply amazing! In order to avoid any disputes whether or not named dish, just specify this name is given Gastronom respected culinary publication.
Ingredients
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Flour
200 g
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Nuts
150 g
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Chicken egg
4 piece
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Sugar
150 g
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Rum
2 Tbsp
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Cocoa powder
50 g
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Ginger
1 tsp
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Cardamom
0.5 tsp
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Cinnamon
0.5 tsp
Cooking
Nuts you can use any, I took the walnut. They should grind in a blender. I love it when the mixture turns heterogeneous, from shorts to fairly large pieces.
In a bowl, combine the flour, nuts, cocoa and spices. The cinnamon I added in the recipe it was not.
Beat eggs with sugar until resistant foam. This step is important, because we don't use the baking powder. In the recipe of sugar to take 200 gr, I reduced the quantity to 150g. You will be guided according to your taste if you like it sweeter, do as the original recipe.
Gently stir flour mixture into whipped eggs.
Bake at 180 degrees for about 30 minutes, until dry matches. I have a tray size 15*22 cm, Guided by the fact that the thickness of the dough should be about 1.5 cm.
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