Description
The gingerbread recipe I saw in the 8th issue of the weekly magazine "Quick and tasty" from the AMF. Despite the fact that on the website there are two very similar recipe for the gingerbread, I really wanted to share this option. Want to present ginger gingerbread with raisins his namesake Tatyana (datetime). This option price I liked Monocosm - you know that I love gingerbread spices, but when they are all together included in the price, and I interrupt each other. Here, from the gingerbread spices only ginger. Today I baked gingerbread for the third time (the first gingerbread was too bad photo). And not only me, but all my homemade gingerbread relished. I didn't even get to conduct an experiment on the duration of storage in the source they write that gingerbread may be stored for a long time. We never even got to the 2nd day to keep.)) I really hope that gingerbread gingerbread with raisins also like Tanya and her family!
Ingredients
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Flour
175 g
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Oat flour
50 g
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Ginger
1 Tbsp
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Soda
1.5 tsp
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Butter
75 g
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Brown sugar
75 g
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Honey
50 g
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Molasses
50 g
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Milk
150 ml
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Chicken egg
1 piece
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Raisins
125 g
Cooking
Wash the raisins and put it on a napkin (or towel) to dry. To include to warm up the oven temperature to 170 degrees. Square 20x20 oil and lay a baking paper. I have a form of silicone baking paper I made. Butter (small piece) to grease the pan, melt in the microwave.
In a separate bowl, mix the dry ingredients: flour, oat flour, ground ginger, bicarbonate of soda, food. Temporarily set aside. PS soda, NOT extinguish.
In a saucepan (a saucepan, a pot) to cut small pieces of butter, add the honey, molasses (I have maltose), cane sugar. Put the saucepan on low heat and, stirring, heat to dissolve and compound ingredients.
In a separate bowl, mix milk with egg.
In mass, where we have melted butter, honey, molasses and sugar, to enter the milk-egg mixture.
Then introduce a dry mix (two kinds of flour, ginger, soda - see step 2)
Now enter the raisins and stir gently with a spatula so that the raisins evenly distributed in the dough.
To shift the resulting dough in shape. And put the form in the oven. Baking time - 1 hour. Time, of course, largely depends on the oven.
Ready gingerbread out of the oven and leave in the form to cool.
The top price you can leave as is, and you can optionally decorate. I sprinkled powdered sugar and a little cocoa powder.
Gingerbread cut into squares, and you can call them all for tea.
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