Rye gingerbread
4 servings
40 minutes
Rye gingerbread is a fragrant and rich treat that comes to us from the depths of European culinary traditions. Their dense structure and rich flavor, combining spicy notes of cinnamon, ginger, and coriander, make them ideal for a cozy tea time. Rye flour gives the gingerbread a characteristic texture and slight sourness, while cocoa adds depth to the taste. Historically, gingerbread was considered a festive treat and often used as a gift. Today they remain a symbol of home comfort and family traditions. Rye gingerbread is especially good with hot tea or coffee when their warm spicy aroma fills the home with coziness and warmth.
1
Melt butter in an enamel bowl over a water bath.
- Butter: 60 g
2
Remove the bowl, add sugar, spices, cocoa, and egg to the oil. Mix.
- Sugar: 70 g
- Ground cinnamon: 0.3 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Cocoa powder: 0.7 tablespoon
- Chicken egg: 1 piece
3
Add half of the flour. Mix.
- Medium (sifted) rye flour: 1 glass
4
Add baking soda dissolved in vinegar.
- Baking soda reacted with acid: 1 teaspoon
5
Add the remaining flour. Knead the dough. The dough should be such that you can shape it into balls (it sticks little to the hands), but not too stiff (you can moisten your hands for the first ball).
- Medium (sifted) rye flour: 1 glass
6
Place balls the size of a medium walnut on a baking sheet lined with parchment paper, about 4 cm apart.
7
Preheat the oven to 200 degrees, no more than 15 minutes, bake the next batch faster. Monitor the process, otherwise the bottom of the cookies may burn.