Name: Honey and chocolate gingerbread
Prep time: 1 h
Cook time: 1 h
Yield: 15
Ingredients: Honey - 165 gram; Sugar - 100 gram; Vanilla sugar - 1 pack; Salt - 1 pinch; Chicken egg - 1 PC.; Cocoa - 2 tbsp; Butter - 125 gram; Flour - 400 gram; Soda - 2 Tsp; Chicken Egg Protein - 1 PC.; Powdered sugar - 150 gram; Lemon juice - 1 Tsp; Potato starch - 1 Tsp

Ingredients for - Honey and chocolate gingerbread

1. Dough Honey 165 gram

2. Dough Sugar 100 gram

3. Dough Vanilla sugar 1 pack

4. Dough Salt 1 pinch

5. Dough Chicken egg 1 PC.

6. Dough Cocoa 2 tbsp

7. Dough Butter 125 gram

8. Dough Flour 400 gram

9. Dough Soda 2 Tsp

10. Icing Chicken Egg Protein 1 PC.

11. Icing Powdered sugar 150 gram

12. Icing Lemon juice 1 Tsp

13. Icing Potato starch 1 Tsp

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.

1. Stage. Honey and chocolate gingerbread: 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).

1. Stage. Honey and chocolate gingerbread: 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.

1. Stage. Honey and chocolate gingerbread: 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.

1. Stage. Honey and chocolate gingerbread: 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).

1. Stage. Honey and chocolate gingerbread: 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.