Gingerbread with burnt sugar
Description
The baking is prepared simply and quickly. Many think that making gingerbread with burnt sugar is a very troublesome task. Believe me, the baking is done quite quickly, as is the icing for it. The only lengthy process is the drying of the icing, but you can make the gingerbread in the evening and by morning the icing will have dried perfectly, and you will serve them for breakfast. Serve them warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Add the sugar to the cauldron, pour in the lemon juice and warm water.
- 3
Step 3
Place the container on the stove and bring its contents to a boil. The syrup will bubble. Reduce the heat slightly, simmer the syrup until it turns brown.
- 4
Step 4
In a deep container melt butter or replace it with margarine. Separate the chicken egg whites from the yolks by cracking the eggs. Set one white aside, you will make icing for gingerbread from it, and use the other for preparing another dish. Add two yolks to the melted fat and stir in the salt.
- 5
Step 5
As soon as the sugar syrup turns a caramel brown color, turn off the heat. For a few more minutes the syrup will darken, as it will keep boiling without heat — it has a very high temperature!
- 6
Step 6
Mix the hot fat with the yolks and pour in the slightly cooled syrup. If you pour the syrup into cooled clarified butter, it will caramelize and you'll get candies. As soon as you incorporate the syrup, add the baking powder.
- 7
Step 7
Add the sifted wheat flour, knead the dough.
- 8
Step 8
Cover it with cling film and let it sit for 20–30 minutes so it doesn’t dry out.
- 9
Step 9
Then roll out the dough on a work surface and cut out the shapes with a cutter. Preheat the oven to 200 degrees.
- 10
Step 10
Place the shapes on parchment paper, lining the baking sheet with it. Put the baking sheet in the oven and bake the dessert for about 15–20 minutes, watching the bottom of the bake.
- 11
Step 11
Place the baked gingerbread cookies on a plate and let them cool.
- 12
Step 12
Meanwhile, pour the egg white into the bowl of a kitchen mixer and add the powdered sugar, beat all the contents, creating a glaze. You may need a little more powdered sugar depending on the weight of the egg white.
- 13
Step 13
Coat each gingerbread cookie with icing and let it dry at room temperature, or dry the dessert in the oven at 60‑70 °C with the oven door slightly ajar.
- 14
Step 14
Serve the fragrant gingerbread cookies at the table as a dessert with tea or coffee.