The word "gingerbread" comes from the word "spice", the presence of which is a distinctive feature of gingerbread dough. Gingerbread cookies are one of the most ancient delicacies of Russian cuisine. In the old days they were made of different sizes and shapes, decorated with intricate patterns. Today, gingerbread is also made from gingerbread dough.
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Cooking gingerbread dough
In the old days sugar was brought from distant countries and was very expensive, so the gingerbread dough was made exclusively on honey. Currently, gingerbread cookies are made both on sugar and on a mixture of granulated sugar with honey and molasses.
Depending on the content of sugar and honey in the dough, it has 3 varieties and can be honey, sugar (made without honey) and honey-sugar.
To make honey-sugar dough in a custard way, you will need:
- 3 cups flour;
- 3/4 cup sugar:
- ½ cup of honey;
- 20 grams of butter or margarine;
- 2 eggs:
- ½ teaspoon of soda;
- 1 teaspoon of spices in powder;
- ½ cup of water.
As spices in gingerbread dough, you can add cardamom, dried mint, cinnamon, nutmeg, cloves, star anise, ginger, coriander. The amount of flour in the dough depends on the density of the syrup and honey, as well as the amount of fat and eggs.
Put honey, sugar in a saucepan, pour water. Mix everything well and heat over a quiet fire to 70-75 ° C. Then add half the sifted flour and spices finely ground in a mortar and mix everything with a wooden spatula or spoon. You need to do this very quickly. If, pouring flour into hot syrup, leave it unmixed for 1-2 minutes, then lumps are formed that are extremely difficult to stir.
Then cool the kneaded dough to room temperature, add eggs, softened butter, baking soda, the rest of the flour and stir until a soft dough is obtained. Gingerbread should be chopped immediately and baked.