Mint Gingerbread
9 servings
45 minutes
Mint cookies are a delicate and aromatic treat that embodies the traditions of European baking. Their history traces back to ancient cookbooks where mint was used not only as a refreshing ingredient but also as a means to aid digestion. The taste of these cookies is a delightful blend of sweetness and coolness, thanks to the addition of mint extract. They are soft, slightly airy, and covered with a shiny sugar glaze that adds special appeal. Perfect for cozy tea time, especially on cool evenings when one craves something warm and fragrant. These cookies not only please the palate but also create an atmosphere of home comfort and childhood memories.
1
Boil 6 cups of sugar and 3 cups of milk. Turn off. Add flour like for pancakes. Let cool for 1 hour. Then add 1 teaspoon of baking soda, 1 tablespoon of mint drops (available at the pharmacy), and 7 eggs, mix and pour into the dough. Mix everything and add more flour. Make the dough rollable.
- Sugar: 9 glasss
- Milk: 4 glasss
- Soda: 1 teaspoon
- Mint extract: 1 tablespoon
- Chicken egg: 7 pieces
2
Roll out a large pastry 1 cm thick (thinner is fine as cookies rise well) and cut out circles with a glass. Place them on a lightly greased baking sheet and put in the oven. Cookies bake very quickly. Once slightly browned, they are ready. Don't let them brown too much, or they will be dry.
3
After baking, they should be cooled and rolled in glaze.
4
For the glaze, boil 3 cups of sugar and 1 cup of milk for 7 minutes. Use while hot.
- Sugar: 9 glasss
- Milk: 4 glasss