Honey gingerbread with various spices
8 servings
40 minutes
Honey-spiced gingerbread is a delightful treat with deep roots in Russian cuisine. Their aroma transports us to cozy winter evenings, filled with the spicy scent of cinnamon, cardamom, and cloves. Honey gives the gingerbread natural sweetness and softness, while caramel sugar adds a subtle bitterness. These gingerbreads are perfect with hot tea or coffee, and their glaze adds an appetizing shine and a slight tartness from lemon juice. Traditionally made for holidays, they are given as a sign of love and respect.
1
Melt butter in a saucepan, add honey and mix.
- Butter: 50 g
- Honey: 150 g
2
Pour three tablespoons of sugar into a hot pan and keep on the heat until the sugar turns dark brown. Pour the hot caramel into hot oil, mix. Add an egg and yolk, beaten with a spoon of sugar.
- Sugar: 6 tablespoons
- Butter: 50 g
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Sugar: 6 tablespoons
3
Crush the spices — cloves, cardamom, nutmeg, black pepper, and cinnamon — in a mortar and add to the butter with caramel.
- Cloves: 3 pieces
- Cardamom: 2 pieces
- Nutmeg: pinch
- Ground black pepper: pinch
- Cinnamon: pinch
4
Gradually add flour to the butter, add baking powder, and knead a stiff dough. Knead for a long time — at least ten minutes.
- Wheat flour: 400 g
- Baking powder (raising agent): 15 g
5
Shape the cookies and place them in a preheated oven at 200 degrees for fifteen to twenty minutes.
6
Make the glaze: mix the remaining sugar with two tablespoons of water and two tablespoons of lemon juice. Boil this mixture until it thickens to a syrupy consistency.
- Sugar: 6 tablespoons
- Lemon juice: 2 tablespoons
7
Dip each gingerbread in the glaze for five to ten seconds, remove, and place on a napkin to cool.
