Custard gingerbread
8 servings
40 minutes
The origins of Russian gingerbread are often traced back to prosphora, church bread. Perhaps this is just a legend, but it is known for sure that mainly Old Believers worked in gingerbread cooperatives, and the most famous gingerbread was from wealthy merchant cities: Pokrov, Tula, Arkhangelsk, Vyatka. Each city had its own recipe: sour gingerbread, unleavened gingerbread, gingerbread aged in the cold, molded, beaten. Most of the tricks were lost, and in Soviet times a certain average recipe for custard gingerbread was developed .
1
Extract seeds from cardamom, place in a mortar, add cloves and crush (or grind in a coffee grinder). Add ground cinnamon, ginger, nutmeg and mix.
- Cardamom: 4 pieces
- Cloves: 3 pieces
- Ground cinnamon: 0.3 teaspoon
- Ground ginger: 0.3 teaspoon
- Nutmeg: pinch
2
Prepare the dough. Combine honey, sugar, and butter in a pot, place it in a water bath, and stir until melted. It should form a homogeneous mixture.
- Honey: 100 g
- Sugar: 45 g
- Butter: 50 g
3
Remove the honey mixture from heat, add baking soda, 1 teaspoon of spice mix, and stir.
- Baking soda: 0.5 teaspoon
- Ground cinnamon: 0.3 teaspoon
4
Sift the flour into the mixer bowl. Pour the hot honey mixture into the flour and mix well to avoid lumps. Let it cool.
- Wheat flour: 400 g
5
When the mixture cools to room temperature, gradually mix in the eggs one by one.
- Chicken egg: 2 pieces
6
Gradually pour water into the dough while constantly kneading it. As a result, the dough should be soft, pull away from the hands, but not spread.
- Water: 50 ml
7
Roll out the dough to a thickness of 1 cm. Cut out circles (about 5 cm in diameter) with a glass and place them on a parchment-lined and greased baking sheet.
8
Bake the gingerbread in a preheated oven at 200 degrees for 10 minutes.
9
Prepare the glaze. Pour the egg white into a bowl or mixer bowl and gradually mix in the sifted powdered sugar. Then stir in the lemon juice.
- Egg white: 1 piece
- Icing sugar: 150 g
- Lemon juice: 1 teaspoon
10
Take the cookies out of the oven, let them cool for 2-3 minutes, and place them in a bowl with icing. Mix to coat the cookies with icing.
11
Transfer the gingerbread to a rack and cool completely for 1-2 hours.
