Gingerbread cookies with sour milk
Description
The recipe for gingerbread with sour milk is quite simple: 1. Cut butter or margarine into pieces and melt over a water bath. Let it cool well, then add granulated sugar and thoroughly cream together. 2. Transfer the butter-sugar mixture to a large bowl. Separate egg whites from yolks and put the whites into the refrigerator to chill. Beat the yolks with baking soda and vanilla sugar, then add sour milk, soaked and well-rinsed raisins, finely chopped walnuts, and apples cut into cubes or grated on a coarse grater (lightly squeeze out the juice). 3. Beat the egg whites until stiff peaks form. Add everything to the butter-sugar mixture and stir well. Gradually add sifted flour in small portions, stirring constantly to avoid lumps. 4. Knead a firm dough and let it rest for 10–15 minutes. Meanwhile, preheat the oven to 180–200°C (356–392°F). Grease a baking tray with vegetable oil. 5. Shape the dough into gingerbread cookies, place them on the tray, and bake for 25–30 minutes. Check for doneness with a toothpick or wooden skewer. 6. Remove the baked goods from the oven, let them cool completely, then generously dust with powdered sugar. Serve with tea or milk. You can also serve with tea or coffee. Good luck!