Gingerbread-kozuli

12 servings

60 minutes

Gingerbread kozuli is a fragrant treat infused with the spirit of European culinary traditions. The history of this delicacy dates back to ancient celebrations when shaped gingerbreads adorned festive tables and served as a symbol of home comfort. Their rich flavor is created by a harmonious blend of caramelized sugar, spicy spices, and butter, giving the gingerbreads warm, deep notes. The dough has a unique property — over time its quality only improves, becoming more elastic and aromatic. Kozuli can be used not only as a dessert but also as original edible decorations, creating entire compositions from shaped gingerbreads. These gingerbreads are not just baked goods but a reflection of family traditions passed down through generations.

Energy value per serving

• Calories: 585
• Proteins: 8.1g
• Fats: 15.3g
• Carbohydrates: 104.8g

Ingredients

• Sugar: 500 g
• Water: 200 ml
• Egg yolk: 1 pc
• Butter: 200 g
• Wheat flour: 1 kg
• Soda: 1 tsp
• Ground cinnamon: 0.5 tsp
• Ground ginger: 0.5 tsp
• Ground cardamom: 0.5 tsp
• Ground cloves: 0.5 tsp
• Ground white pepper: 0.5 tsp
• Ground nutmeg: 0.5 tsp

Cooking steps

1. In a high pot with a thick bottom, melt the sugar over medium heat until it reaches a caramel state and is free of sugar granules, carefully add hot water, reduce the heat, and add butter and spices.

   Required ingredients:

   • Sugar: 500 g
   • Water: 200 ml
   • Butter: 200 g
   • Ground cinnamon: 0.5 teaspoon
   • Ground ginger: 0.5 teaspoon
   • Ground cardamom: 0.5 teaspoon
   • Ground cloves: 0.5 teaspoon
   • Ground white pepper: 0.5 teaspoon
   • Ground nutmeg: 0.5 teaspoon

2. If necessary, you can add 2 tablespoons of honey. But it can be made without honey.

   Required ingredients:

   • Sugar: 500 g

3. When the mixture becomes homogeneous, remove from heat and add baking soda. The mixture will start to rise — stir!

   Required ingredients:

   • Soda: 1 teaspoon

4. Add the yolk and flour to the cooled mixture and start kneading the dough.

   Required ingredients:

   • Egg yolk: 1 piece
   • Wheat flour: 1 kg

5. Wrap the prepared dough in a bag or food film and place it in the refrigerator for 3 to 10 days. The kozuly dough is unique in that it can be stored in the refrigerator for up to 3 months, and its quality only improves.

6. Roll out the dough to a thickness of 4-6 mm, cut out shapes with a cookie cutter, and bake in an oven preheated to 180 degrees for 7 minutes.

7. Bake each new batch for a shorter time (about 30 seconds less). Otherwise, the cookies may dry out.

8. Place the baked gingerbread on a flat surface and let them cool.