Easter Gingerbread
Description
In this recipe, serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Measure out all the necessary ingredients.
- 2
Step 2
Melt honey and butter over low heat in a heavy-bottomed saucepan or using a double boiler. Add baking soda; foam will form, then remove from heat.
- 3
Step 3
Meanwhile, beat 4 eggs and 200 g of powdered sugar into a light, fluffy foam.
- 4
Step 4
Add the warm honey mixture, continuing to beat.
- 5
Step 5
Mix wheat flour, rye flour, cocoa, and spices, gradually add to the egg-honey mixture, and knead the dough. Start with a mixer.
- 6
Step 6
Then by hand. Divide the dough into 4 parts, wrap in plastic wrap, and refrigerate for 1 hour.
- 7
Step 7
Take a portion of the dough from the refrigerator, roll it out into a thin sheet about 0.5 cm thick. Try to roll it evenly without creating bubbles. Cut out the gingerbread cookies using cookie cutters or cut them out using a template.
- 8
Step 8
Line a baking sheet with parchment paper and place the gingerbread shapes on it.
- 9
Step 9
Bake the gingerbread in a preheated oven at 150 degrees for 10–12 minutes, until a golden crust forms. Keep an eye on your oven.
- 10
Step 10
For the glaze, beat the egg white with powdered sugar. Place the glaze into a piping bag or a plastic bag. Cut off a very small tip of the bag with scissors.
- 11
Step 11
Apply the pattern to the gingerbread.
- 12
Step 12
Happy Easter!