Raspberry gingerbread

6 servings

40 minutes

Raspberry gingerbread is a refined treat of Russian cuisine, infused with the aroma of ripe raspberries and rich sweetness of honey. Its history dates back to ancient times when housewives sought ways to preserve summer berries in baking. The taste of these gingerbreads is a harmony of tenderness and a slight tartness created by dried raspberries, complemented by a rich honey note. The dough, carefully kneaded and enriched with butter, provides softness and airiness, while baking in the oven gives a golden crust. These gingerbreads are perfect with tea, especially on cool evenings, and make a wonderful gift filled with homey warmth and tradition.

Energy value per serving

• Calories: 475.2
• Proteins: 7.5g
• Fats: 18.6g
• Carbohydrates: 70.2g

Ingredients

• Butter: 120 g
• Chicken egg: 1 pc
• Baking powder: 1 tsp
• Dried raspberries: 80 g
• Honey: 150 g
• Wheat flour: 350 g

Cooking steps

1. Pour the dried raspberries into a blender and, turning it on, turn the berries into crumbs. Transfer this crumb to a bowl and mix with honey.

   Required ingredients:

   • Dried raspberries: 80 g
   • Honey: 150 g

2. Sift the flour with the baking powder into a bowl and rub it with butter. Add the raspberry and honey mixture along with one egg. Knead the dough for as long as possible, at least ten minutes. Finally, slam the dough onto the table a couple of times.

   Required ingredients:

   • Wheat flour: 350 g
   • Baking powder: 1 teaspoon
   • Butter: 120 g
   • Chicken egg: 1 piece

3. Make small cookies from dough, place them on a baking sheet lined with parchment paper, and put them in a preheated oven at 180 degrees for twenty minutes.