Gingerbread in the Glaze

8 servings

60 minutes

Desserts are always fun to make with children, and gingerbread is perfect for this. First, you knead the dough together, adding various aromatic spices to it - isn't it alchemy! Then you cut out the gingerbread with beautiful molds, or you can do without molds at all and just write something on pieces of dough or cut out letters and figures from it, whatever your imagination suggests. And a bonus: you can take these gingerbread cookies as a gift if you go visiting - everyone will be happy .

Energy value per serving

• Calories: 324.3
• Proteins: 3.7g
• Fats: 11.7g
• Carbohydrates: 51.2g

Ingredients

• Butter: 100 g
• Brown sugar: 70 g
• Maple syrup: 100 ml
• Egg yolk: 1 pc
• Wheat flour: 235 g
• Cocoa: 1 tbsp
• Baking powder: 0.5 tsp
• Ground ginger: 1 tsp
• Cinnamon: 0.5 tsp
• Ground cloves: 0.3 tsp
• Salt: 0.3 tsp
• Ground black pepper: 0.3 tsp
• Powdered sugar: 80 g
• Rum: 1 tbsp
• Water: 1 tsp

Cooking steps

1. Prepare the ingredients.

2. Beat 85 grams of room temperature butter, brown sugar, and maple syrup until smooth. It's better to use the 'paddle' attachment.

   Required ingredients:

   • Butter: 100 g
   • Brown sugar: 70 g
   • Maple syrup: 100 ml

3. Add the yolk and beat until fully homogeneous.

   Required ingredients:

   • Egg yolk: 1 piece

4. Sift flour, cocoa, baking powder, ginger, cinnamon, cloves, salt, and pepper into a bowl.

   Required ingredients:

   • Wheat flour: 235 g
   • Cocoa: 1 tablespoon
   • Baking powder: 0.5 teaspoon
   • Ground ginger: 1 teaspoon
   • Cinnamon: 0.5 teaspoon
   • Ground cloves: 0.3 teaspoon
   • Salt: 0.3 teaspoon
   • Ground black pepper: 0.3 teaspoon

5. Reduce the mixer speed and add the dry mixture to the oily one.

6. Once the dough comes together, place it on a floured surface. Roll out the dough to a thickness of 5 mm. If the dough is too soft to roll, let it rest in the refrigerator for 15-20 minutes.

7. Use molds to cut out future gingerbreads. The design must be clear, otherwise it will disappear during baking.

8. Line two baking trays with parchment paper. Place the gingerbread dough pieces 2 cm apart. Bake for 10 minutes at 180 degrees. In the middle of the cycle, swap the trays to ensure even baking.

9. Sift a pinch of cinnamon and powdered sugar into a bowl. Add 15 grams of melted butter, rum, and warm water. Mix. The consistency of the finished glaze should be similar to liquid honey.

   Required ingredients:

   • Cinnamon: 0.5 teaspoon
   • Powdered sugar: 80 g
   • Butter: 100 g
   • Rum: 1 tablespoon
   • Water: 1 teaspoon

10. Cover the finished cookies with icing while they are warm.

11. If the gingerbread is a bit soft after the oven, don't worry, they will stabilize once cooled. Transfer to a plate and serve.