Gingerbread
4 servings
35 minutes
Gingerbread is a fragrant and aromatic treat rooted in the ancient traditions of Russian cuisine. Its history began in the 9th century when honey, flour, and spices were combined into a delightful mix of flavors. The main feature of gingerbread is the rich, spicy aroma of cinnamon, cloves, and star anise that fills the home with warmth and coziness. The crispy crust hides a soft center with a light sweetness from honey and the fruity tartness of apple jam. These gingerbreads are perfect with hot tea, creating an atmosphere of homely comfort. Tula gingerbreads are known for their unique shapes sometimes resembling mobile phones and their deep flavor. They are served at festive tables, gifted to loved ones, and simply enjoyed on quiet evenings.
1
Mix flour with cinnamon, cloves, and star anise. Let it rest for a day or two, then sift, discarding the cloves and anise. Add crushed gingerbread, baking powder, and mix the flour with warm melted butter into a crumbly mixture. The butter should be rubbed into the flour with fingers.
- Wheat flour: 300 g
- Ground cinnamon: 1 teaspoon
- Cloves: 3 pieces
- Star anise: 2 pieces
- Tula gingerbread: 50 g
- Baking powder (raising agent): 10 g
- Clarified butter (ghee): 100 ml
2
Add lightly beaten eggs, honey, and knead a firm dough of caramel color. Beat the dough well by throwing it onto a cutting board. Cut the dough into pieces, roll them out with a rolling pin, dusting with flour. Place a bit of apple jam on each flatbread, fold the edges, and shape into a gingerbread. In Tula, they even make gingerbreads in the shape of mobile phones.
- Chicken egg: 6 pieces
- Honey: 250 g
- Wheat flour: 300 g
- Apple butter (thick apple jam): 100 g
3
Place the tray with gingerbread in an oven preheated to 230 degrees for twenty minutes, remove from the oven, let cool slightly - and serve with tea.
- Wheat flour: 300 g