Ingredients for - Honey and chocolate gingerbread
How to cook deliciously - Honey and chocolate gingerbread
1. Stage
In a saucepan put sugar, salt and honey and heat, stirring over low heat until the sugar dissolves.
2. Stage
If the mass is already boiling, and the sugar has not yet dissolved, you can simmer for another 1-2 minutes, stirring all the time.
3. Stage
Add the baking soda and stir well. The mass will turn white and greatly increase in volume (take this into account when choosing a container).
4. Stage
Take the mixture off the heat and add butter, stir.
5. Stage
6. Stage
Pour in the vanilla sugar, stir.
7. Stage
Sift the cocoa into the mass and stir.
8. Stage
Now, little by little add sifted flour. It may take more or less, in the original recipe it was specified 500 g, I had about 400 g.
9. Stage
The finished dough should be soft and a little sticky to the hands. Wrap it in clingfilm and put it in the fridge for a couple of hours. During this time, the dough will become denser and it will be easy to roll it out. You can store the dough in the refrigerator for a week and use as needed. You can also put it in the freezer, it will keep there for a month.
10. Stage
Roll out the dough about 5 mm thick (if it is sticky, dust the work surface with flour a little), cut out with molds or a knife according to the stencil, bake at 175 degrees Celsius. 7 minutes (use your oven as a guide).
11. Stage
Hot gingerbreads are very soft, so to keep them flat, cool them on a flat surface. After they cool, they dry out on top, but they are still soft and tender on the inside. If desired, you can paint them with icing. To make it, you need to mix all the ingredients and beat at the lowest speed of the mixer until very dense.
12. Stage
I made this Christmas wreath. Enjoy your appetite and have a wonderful holiday mood!