We will need:
We will need:
250 ml honey,
125 g sugar,
100 g of butter,
500g flour, 1 egg.
Spices:
1 tsp. Spoonfuls of ground cinnamon and cloves,
2-3 ch. 1 tablespoon of crushed coriander seeds,
3 to 4 cm of fresh ginger root,
salt on the tip of a knife,
baking powder.
Frosting:
100g of powdered sugar,
2 tbsp. spoonfuls of lemon juice.
Method:
Grate ginger on a fine grater and mix with ground spices. Mix honey, butter and sugar in a bowl and heat over low heat until the sugar dissolves. Add salt and spices to the obtained mixture. If you want a darker color to the gingerbread, add 1-2 tsp. teaspoons of cocoa. Allow the mixture to cool for 15 minutes, then add the egg and the flour mixed with the baking powder. Let the dough “think” for 2-3 hours in a cool place. Roll out the dough on a silicone mat or baking paper, call the children and arm them with molds to cut out the shapes. Preheat oven to 200°, transfer gingerbread cakes directly on parchment to a buttered baking tray. Bake for 10-12 minutes. For the glaze, mix powdered sugar with lemon juice if you don’t have it, you can just mix it with water . Put the icing in a pastry syringe and … call the kids again!
I love the taste of gingerbread, but I’m curious about its origin. Where did gingerbread originate from and how did it become so popular during the holiday season?
What are some unique ways to incorporate gingerbread into holiday recipes beyond just making traditional gingerbread cookies?