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Syrup for gingerbread
Baked goods

Syrup for gingerbread

120 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. There are several ways to coat gingerbread with syrup. Drizzle them one by one, but that will be slow. Pour some syrup into a bowl and toss 5–6 gingerbreads at a time, which is better, but a lot of syrup remains in the bowl, and a third option is to coat the gingerbreads with syrup on the parchment paper they were baked on. It's convenient to drizzle and flip the gingerbreads. The syrup doesn't spread because it is sufficiently viscous. The leftover syrup will dry on the paper and can be used in compote or porridge. It can be served with tea or coffee.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Put 100 grams of sugar into a bowl and add the egg. Whisk with a whisk.

  3. 3

    Step 3

    Step 3

    Add the milk and continue whisking.

  4. 4

    Step 4

    Step 4

    Add a cup of flour and salt.

  5. 5

    Step 5

    Step 5

    Add sunflower oil.

  6. 6

    Step 6

    Step 6

    We neutralize the baking soda with vinegar and add it to the dough.

  7. 7

    Step 7

    Step 7

    Grind the spices.

  8. 8

    Step 8

    Step 8

    In a bowl, pour in the spices and add cocoa powder. Mix everything.

  9. 9

    Step 9

    Step 9

    Add flour to the dough in batches and stir. Until the consistency becomes thick.

  10. 10

    Step 10

    Step 10

    The dough sticks to the hands and spoon. Therefore, separate a portion of the dough, generously dust it with flour, form a ball and roll it out to a thickness of 7 mm. Cut gingerbread shapes with a cutter. Place the pieces on a baking sheet lined with parchment paper. Bake at 180‑190 °C for 15‑18 minutes.

  11. 11

    Step 11

    Step 11

    We prepare the syrup. In a saucepan pour 70 ml of water and add 150 g of sugar. Cook for 10–12 minutes, stirring occasionally.

  12. 12

    Step 12

    Step 12

    The syrup will boil and thicken slightly.

  13. 13

    Step 13

    Step 13

    After 12 minutes the syrup becomes sticky, pulls away from the spoon, forming a thread. Remove the syrup from the heat.

  14. 14

    Step 14

    Step 14

    Cool the gingerbread cookies on parchment paper. Then drizzle them with syrup and flip them so the syrup coats the gingerbread on all sides, add more syrup, and flip the gingerbread again.

  15. 15

    Step 15

    Step 15

    Place the gingerbread in syrup on a rack and leave for 30–60 minutes. The syrup will set and turn white.

  16. 16

    Step 16

    Step 16

    The syrup coated our fragrant gingerbread.