Gingerbread cookies
Description
Homemade baked goods for tea. Aromatic and very tasty gingerbread. The glaze is a delicate pink color, made from red currant juice. Gelatin is used as a thickener. The glaze sets quickly, so it should be placed warm in a pastry bag and quickly cover the gingerbreads before the gelatin thickens. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Put the sugar, salt, and egg into a bowl. Beat everything with a mixer.
- 3
Step 3
Add sunflower oil and the tincture. Continue whisking.
- 4
Step 4
Add ground spices. Ginger and cinnamon.
- 5
Step 5
Add honey.
- 6
Step 6
Add the flour and the leavening soda. Knead the dough, adding flour in small portions. Let the dough rest for 20-30 minutes.
- 7
Step 7
Roll out the dough and cut out gingerbread cookies in the shape of hearts.
- 8
Step 8
Transfer the hearts onto a baking sheet lined with parchment paper and place them in the preheated oven. Bake for 10 minutes at 180 °C.
- 9
Step 9
In a pot, add sugar and pour in red currant juice. Put it on low heat. Heat and stir until the sugar is completely dissolved.
- 10
Step 10
Add a spoonful of water to the gelatin and let it sit for 5 minutes.
- 11
Step 11
The gingerbread cookies are ready. Transfer them to the table together with the parchment.
- 12
Step 12
The sugar dissolved in the currant juice. Add gelatin to the pot and whisk with a mixer for a couple of minutes. A light pink glaze is obtained.
- 13
Step 13
Transfer the icing into a pastry bag and coat the gingerbread. The icing dries for about an hour.
- 14
Step 14
The "Hearts" gingerbread cookies are ready.