Gingerbread:
340g flour
1/4 tsp soda
1.5 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
1/4 tsp ground black pepper
125 g butter, softened
115g of dark brown sugar
1 large egg
60g honey
1 tsp vanilla extract
1/4 tsp soda
1.5 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
1/4 tsp ground black pepper
125 g butter, softened
115g of dark brown sugar
1 large egg
60g honey
1 tsp vanilla extract
Spicy glaze:
130 g of powdered sugar
Pinch of allspice
Pinch of ground cinnamon
Approximately 4 tsp Water (20 ml)
the seeds of half a vanilla pod
Pinch of allspice
Pinch of ground cinnamon
Approximately 4 tsp Water (20 ml)
the seeds of half a vanilla pod
Preparation:
Gingerbread
1. Sift together the flour, baking soda, spices, pepper and salt, stir and set aside.
2. Beat the butter and sugar until lightening. Add the egg, then stir in the honey and vanilla.
3. Add flour mixture and mix to form a dough. Roll up in plastic wrap and put in the refrigerator overnight to spice united.
4. Preheat oven to 160 ° C. Roll out the balls of dough (about 20-30g) and lay out on a baking sheet, the laid paper baking, at a distance of 2 cm from each other.
5. Bake for 15 minutes. Gingerbread will be soft, but after cooling become stronger.
1. Sift together the flour, baking soda, spices, pepper and salt, stir and set aside.
2. Beat the butter and sugar until lightening. Add the egg, then stir in the honey and vanilla.
3. Add flour mixture and mix to form a dough. Roll up in plastic wrap and put in the refrigerator overnight to spice united.
4. Preheat oven to 160 ° C. Roll out the balls of dough (about 20-30g) and lay out on a baking sheet, the laid paper baking, at a distance of 2 cm from each other.
5. Bake for 15 minutes. Gingerbread will be soft, but after cooling become stronger.
Spicy glaze:
1. Sift together the sugar and spices. Add water and seeds and mix to a smooth mass.
2. Dip the tip of cakes in the glaze and allow to cool. Store in an airtight container.
2. Dip the tip of cakes in the glaze and allow to cool. Store in an airtight container.
I and without glaze was insanely delicious) Spices are many, but they are great play, and together with honey creates a wonderful team.