Gingerbread with honey
8 servings
40 minutes
Gingerbread cookies with honey embody the coziness and warmth of Russian cuisine. Their history dates back to ancient times when fragrant spices were brought by merchants and honey was the main natural sweetener. The combination of honey, spices, and cocoa gives the cookies a deep, rich flavor with spicy notes of ginger and cinnamon. They are perfect for cozy winter evenings with a cup of hot tea. The crispy crust with a tender center makes them a delightful treat for both festive tables and everyday tea time. They are often decorated with icing, adding extra sweetness and a festive look. This traditional Russian recipe not only delights the taste but also fills the home with the aromas of warm spices, creating an atmosphere of homely comfort.
1
On low heat, heat honey, butter, and sugar until the sugar is completely dissolved, then remove from the heat.
- Honey: 250 g
- Butter: 100 g
- Sugar: 125 g
2
Grind coriander and cloves in 1 tablespoon each and sift through a sieve, finely chop ginger, grind it and mix everything together, adding cinnamon (if you use ground spices, take 1 teaspoon each. The total should be 1 tablespoon of spices).
- Carnation: 1 teaspoon
- Coriander: 3 teaspoons
- Ginger root: 1 piece
- Ground cinnamon: 1 teaspoon
3
In the oil-honey mixture, we add salt, cocoa, and mix in spices. When it cools to a warm state, we mix it with an egg. We mix the flour with the baking powder and gradually add it to the gingerbread mixture. We leave the dough for 3-4 hours.
- Salt: 0.5 teaspoon
- Cocoa: 10 g
- Chicken egg: 1 piece
- Wheat flour: 500 g
- Baking powder: 10 g
4
We roll it out on baking paper and cut shapes using molds. We remove the excess dough.
5
Bake for 12–15 minutes at 200 degrees.