Honey gingerbread
10 servings
120 minutes
Honey gingerbread appeared in Rus' in the 9th century, and in the 12th century, spices began to be actively added to them. This is how they are still prepared. Another aspect that has remained unchanged since ancient times: half of the composition is still honey. Thanks to this, the gingerbread does not go stale for a very long time - however, it is unlikely that anyone has time to keep it stale. In our recipe, the dough turns out to be quite liquid, so the gingerbread sheet will have to be divided into portions after baking.
1
Prepare the necessary ingredients.
2
Heat sugar in a small thick-walled pot over medium heat until it turns yellow, then reduce the heat and add a tablespoon of water, stirring until light brown.
3
Pour the caramel onto a flat surface, such as a silicone mat. Let it harden and then crush it with a hammer, wrapped in paper.
4
Bring the honey to a boil and simmer for a couple of minutes on low heat. Then mix part of the honey with rye flour, and then stir it with the remaining honey. Whip until white.
- Honey: 500 g
- Rye flour: 100 g
5
Sift the wheat flour and mix it with spices, baking soda, and lemon zest.
- Wheat flour: 400 g
- Cinnamon: 1 teaspoon
- Ground cardamom: 0.3 teaspoon
- Ground cloves: 0.3 teaspoon
- Ground anise (star anise): 0.5 teaspoon
- Lemon zest: 0.5 teaspoon
- Soda: 0.5 teaspoon
6
Mix burnt sugar with egg yolks, add milk, wheat flour with spices. Knead the dough.
- Sugar: 1 tablespoon
- Egg yolk: 2 pieces
- Milk: 250 ml
7
Combine the honey-rye mixture with wheat and sour cream, whisking them thoroughly.
- Sour cream: 125 g
8
Grease the mold (or baking tray) with oil.
9
Place the dough in a greased mold (or baking sheet) with a thickness of 1-2 cm and bake at 180 degrees for 35 minutes.
10
Cut the finished gingerbread sheet into portioned rectangles.