Gingerbread with Sour Cream
Description
Don't know what to make for tea? Look in the fridge; if you find sour cream and an egg, you can safely make homemade gingerbread cookies with sour cream. It's quick and tasty, watch the step‑by‑step recipe and cook with pleasure. This amount of ingredients yields 30 gingerbread cookies The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add sour cream and baking powder to the mixing bowl for the dough, then stir.
- 3
Step 3
Separate the white and yolk of one egg, place the yolk in a bowl for the dough, set the white aside for now, add vanilla sugar, a pinch of salt.
- 4
Step 4
Add sifted flour and knead the dough.
- 5
Step 5
Roll out the dough into a sheet about 1 cm thick. Use a cutter or a glass to cut out circles.
- 6
Step 6
Place the prepared pieces on a baking sheet.
- 7
Step 7
Bake at 180 °C for about 20 minutes.
- 8
Step 8
Prepare a glaze from 115 g of powdered sugar (you can simply grind sugar in a coffee grinder) and half an egg white (about 17 g), add 1 teaspoon of lemon juice, and beat for about 3 minutes.
- 9
Step 9
You can apply the glaze to the gingerbread with a pastry brush; work while wearing gloves, it will be more convenient.
- 10
Step 10
Let the icing‑covered gingerbread dry on a rack. The icing dries fairly quickly; in an hour the gingerbread will be completely ready.
- 11
Step 11
Pour tea or brew coffee and enjoy delicious homemade pastries. The gingerbread cookies turned out very tender, with a pleasant milky flavor.