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For many people, they symbolize the warmth of a family environment, moments of happiness at the dinner table, or the joy of baking with grandma. And while store-bought options may seem more convenient, our own gingerbread cookies will always have a special place in our hearts.
To bake gingerbread, you will need a baking sheet lined with parchment and an oven preheated to 180°C.
Ingredients
- Flour approximately 450 g
- 100 ml of hot water
- Sugar 260 g
- Butter 50 g
- Chicken eggs 1 piece
- Vanillin on the tip of a knife
- Salt 1 pinch
- Baking soda 1 teaspoon
- Ground cinnamon 1 teaspoon
- Nutmeg 0,25 teaspoon
- Ginger 0,5 teaspoon
- Cardamom 0,25 teaspoon
For the icing:
- Powdered sugar 150 g
- Water 7 teaspoons
- Lemon juice 1 teaspoon
Preparation
Put 1 tablespoon of sugar in a saucepan. Put it on the stove with moderate heat and, stirring, melt the sugar so that it turns brown. Then add water in portions.
Then pour the rest of the sugar. Cook it, stirring with a whisk until completely dissolved over low heat, and then pour in all the spices from the recipe. Mix everything well again.
Pour 200 g of sifted flour in portions into this hot mixture and knead the dough. When it becomes homogeneous, remove the saucepan from the heat and cool it to a warm state, then pour in the melted butter and beat the eggs. Add salt, soda, vanillin, and then gradually pour in the rest of the flour. Now knead the dough with your hands.
Shape it into a ball, from which separate particles weighing about 40 g. Turn each of them into a ball.
Place them on a baking sheet and flatten them with your hand. Send the baking sheet to the oven for 15-20 minutes.
To prepare the glaze, thoroughly mix powdered sugar with water and lemon juice.
Dip the finished gingerbread in the glaze and return to the baking sheet to dry for 3 hours.
