Description
These colorful, honey, aromatic, and soft gingerbread can apply not only in the morning, but to put children in school. They also can be trusted and painting gingerbread sweet pencils for cake decoration.
Ingredients
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Flakes cereal
0.5 cup
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Sugar
3 Tbsp
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Honey
1 Tbsp
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Chicken egg
1 piece
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Vegetable oil
50 g
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Leavening agent
1 tsp
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Cinnamon
0.5 tsp
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Flour
1.5 cup
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Milk
0.4 cup
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Sour cream
1 Tbsp
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Cocoa powder
1 tsp
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Instant coffee
1 tsp
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Salt
1 pinch
Cooking
1. Prepare in the evening and oat mixture. Oat flakes pour hot milk, add sugar, stir. Cover the bowl with a lid and allow time to soak the flakes to swell.
2. Beat the egg with sugar and a pinch of salt.
3. Mix the soaked flakes with the egg mixture, honey and sour cream. Cover oat mixture with a lid and leave on the table all night.
4. In the morning. To the oat mixture add the vegetable oil, stir. Mix sifted 200 grams of flour with baking powder. Then add it to the oat mixture and 1 tbsp.. the Dough is thick and can stick to hands.
5. Divide the dough into 2 parts. Add to the bowl the cocoa and coffee. Knead the dough.
6. The well-covered countertop (40 g flour) knead soft, pliable dough does not stick to hands. Roll the dough into a ball (2 PCs).
7. Divide the dough into 12 parts. I have molds under muffins (small), and baby molds under gingerbread.
8. Turn the oven temperature to 180 C. Fill the ramekins (1/2) dough and bake in a well preheated oven for 20-30 minutes. Gingerbread well increase. I baked it for 30 minutes, a little dry. And the baking time are different. With cocoa baked faster than with coffee.
9. Baked gingerbread spread on the grate and cover with a dry towel. After cooling, you can decorate with colorful candy decor. Bon appetit!
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