Gingerbread with mint
Description
Homemade pastry for tea. Mint syrup for preparing the dough can be replaced, if necessary, with invert sugar syrup, which is made of sugar, water, and a small amount of citric acid. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients, chop the fresh mint leaves (using a blender). Corn flour can be omitted and replaced with wheat flour.
- 2
Step 2
In a deep bowl, combine the mint syrup, chopped mint leaves, and sunflower oil.
- 3
Step 3
In a separate container, combine the two types of flour with the leavening agent and sift them into the batter in batches.
- 4
Step 4
Knead a soft, slightly sticky-to-the-hands dough. If the dough sticks too much to the hands, add a small amount of flour.
- 5
Step 5
Form a rope from the dough, cut it into pieces, and shape balls slightly larger than a walnut.
- 6
Step 6
Place the formed gingerbread cookies on a baking sheet lined with parchment paper.
- 7
Step 7
Bake the mint gingerbread in a preheated oven at 180‑190 °C for 15‑20 minutes until they increase in size and develop a golden crust.
- 8
Step 8
Let the finished products cool slightly and serve with tea.