Honey gingerbread
4 servings
120 minutes
Honey gingerbread is a fragrant treat rooted in ancient Russian traditions. In the past, honey gingerbread symbolized prosperity and was used as a gift during holidays. The rich taste of honey, warming spices, and nutty notes create a unique harmony of sweetness and spiciness. They are crispy on the outside but soft on the inside, with lemon glaze adding a fresh tartness. Due to their dense texture, gingerbreads stay fresh for a long time, making them perfect for long winter evenings with tea. This treat beautifully complements the traditional Russian table and will be a pleasant accent at any tea gathering. Try to immerse yourself in the atmosphere of coziness and enjoy the taste of age-old traditions.
1
Melt the honey in a water bath, add oil, spices, baking soda, and mix.
- Wildflower honey: 20 g
- Butter: 20 g
- Ground cinnamon: 1 g
- Nutmeg: 0 g
- Allspice: 1 g
- Ground cloves: 1 g
- Baking soda: 1 g
2
Blend the nuts, raisins, and currants into fine crumbs; remove the zest from the lemon.
- Pistachios: 20 g
- Raisins: 75 g
- Dried currants (Zante): 50 g
- Roasted peanuts: 30 g
- Lemon: 40 g
3
Mix a large bag of flour, nut crumbs, sugar, and lemon zest, form a mound, make a well in the mound, and pour in the eggs and honey mixture.
- Wheat flour: 262 g
- Pistachios: 20 g
- Cane sugar: 35 g
- Lemon: 40 g
- Chicken egg: 2 pieces
- Wildflower honey: 20 g
4
Knead a dense elastic dough, wrap it in plastic wrap and refrigerate for 1 hour; sprinkle the table with flour and roll out the dough into a 1 cm thick pancake.
- Wheat flour: 262 g
5
Cut the dough into squares and bake in a preheated oven at 180 degrees for 20 minutes.
6
Squeeze the lemon juice, pour it into the powdered sugar, gradually stirring until a thick consistency is achieved.
- Lemon: 40 g
- Icing sugar: 80 g
7
Cool the cookies, spread them with lemon glaze, let them sit, and serve.