It’s hard to imagine the upcoming holidays without them – soft gingerbread it is a real delicacy loved by both children and adults. Their excellent taste and aroma immediately puts everyone in the household in a great mood. What’s more, you can create a family tradition by preparing and decorating them together. Here is a simple recipe for soft, plump gingerbread that turns out every time.
Cake:
- 500 g of cake flour
- 250 ml of honey, e.g. multifloral
- 130 g of soft butter
- 125 g of powdered sugar
- 100 g sour cream 18%
- 4 egg yolks
- 2 egg whites
- 2 teaspoons of cocoa
- 2 teaspoons of gingerbread spice
- one and a half teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- a pinch of salt
Frosting:
- 150 g of powdered sugar
- 1 large egg
- 3-4 drops of lemon juice
Before preparing the gingerbread dough turn on your favorite Christmas songsthat will surely put you in a wonderful mood. Then sift the flour through a sieve and set aside in a bowl.
Honey pour into a pot, add pieces of soft butter, sugar, gingerbread spice, cinnamon and cocoa sifted through a sieve. Cook over low heat, stirring with a whisk to prevent lumps from forming. Set the prepared and dissolved mixture aside to cool.
Pour the cream into a small bowl, add baking soda and mix. Set the contents of the bowl aside to swell. Then Mix the egg whites with a pinch of salt until stiff. Add baking soda to the sour cream, mix and set aside to swell. Mix the egg whites with a pinch of salt until stiff.
Add the cooled honey mixture, room temperature sour cream, egg yolks and previously beaten egg whites to the sifted flour. Mix everything gently with a spatula until a uniform mass is formed. Place the finished gingerbread dough in the refrigerator for at least 24 hours.
The next day, remove the cooled dough and set aside for about 20 minutes. Sprinkle the countertop or pastry board with flour and roll out a piece of dough to a thickness of 3-5 mm. Choose your favorite molds and cut out gingerbreads with them. Place each cookie on a baking tray lined with baking paper. Before baking, you can brush their tops with egg white, but this is not necessary.
Bake the gingerbreads in a preheated oven 175 degrees Celsius for 7-10 minutes. In the meantime, you can prepare the icing. To do this, separate the egg white from the yolk. Beat them with powdered sugar and lemon juice using a hand blender at the lowest speed.
After removing the cookies from the oven, leave them to cool and then decorate with felt-tip pens or prepared icing.
Source: Terazgotuje.pl
