Description
From childhood, I love gingerbread, but unfortunately the store cakes such did not buy. I decided to try to cook at home and started the search. The recipe was found very quickly at our popular pastry chef Carine Goren. Her recipes are wonderful, always succeed and this recipe is no exception. Well, of course not without a small changes. And so it started.
Ingredients
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Brown sugar
1 Tbsp
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Honey
80 g
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Vegetable oil
60 ml
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Vanilla
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Cinnamon
1 tsp
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Carnation
0.25 tsp
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Chicken egg
1 piece
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Flour
210 g
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Soda
0.25 tsp
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Leavening agent
1 tsp
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Powdered sugar
100 g
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Lemon juice
2 Tbsp
Cooking
In a saucepan, mix honey, sugar, vanilla, cinnamon, vegetable oil and ground cloves.
On low heat, stirring, bring to a boil. Remove from heat and add the baking soda, the batter will begin to foam. Knead well. Leave the dough for 10 minutes beat the egg.
Sift the flour with the baking powder and mix well with a wooden spoon until a homogeneous mass. Do not worry the dough will be sticky. Remove for 2 hours in the refrigerator.
Preheat the oven to 180 gr. Pull the dough from the refrigerator and using a spoon for the ice cream to form cakes. Lay at a small distance from each other on a baking sheet. This makes 16 servings of gingerbread.
Bake for 10 - 15 min it is Important not to overdo. While the cakes are cooling prepare the glaze. Mix powdered sugar with lemon juice (you can substitute for milk ).
Cover the cakes with icing and leave until fully cured glaze. Bon appetit!
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