GINGERBREAD WITH HONEY
It’s hard to remember a delicacy with a history as rich as honey cakes. It seems that this product itself is a part of our country, but “honey bread”, as it was then called, was brought to us by the Varangians back in the 10th century. The product was based on natural honey, accounting for at least half of the total dough; later, herbs, roots and spices were added to it, which determined the new name of the delicacy – “gingerbread”. They were traded at fairs, they were served to the tsar’s table, and the profession of “gingerbread man” passed from father to son, as well as the secrets of preparing delicacies. Today, there are a lot of interesting recipes for such gingerbread cookies, and in order to realize them, it is enough to buy linden honey.
- 2 tbsp. l. Sahara;
- 1 egg;
- 2 tsp baking powder;
- spices to taste;
- 450 g flour;
- 30 g of butter;
- 200-250 g of honey.
We put a saucepan or water bath on a small fire. Add honey, spices, sugar and butter there, heat slowly for several minutes, stirring occasionally. Break the egg into the flour, add baking powder, mix everything and pour in the warm honey mass. Cover with foil, put in the cold for a couple of hours, then knead the non-sticky dough. It remains to roll it out a couple of cm thick, cut out small gingerbread cookies and bake at 180 ° C for 10-15 minutes. Pour the icing over before serving.
Gingerbread with walnuts:
The gingerbread cookies are very delicate in taste and are stored for a long time. For this dish you will need:
- one and a half glasses of flour;
- ½ stack. sugar and chopped nuts;
- an egg;
- 1 tbsp. l. honey;
- soda slaked with vinegar on the tip of a knife;
- 50 g of butter.
We mix all the ingredients, except for nuts and flour, and put in a water bath. We want the mixture to warm up and become smooth, but not boil. After the mass has been removed from the water bath, cool it, add flour, knead well, add nuts. Then we shape the gingerbread cookies (you can just use wet hands), put them in a multicooker and set the “Baking” mode for 40 minutes.
Gingerbread with honey in sour cream
Try this unusual recipe and don’t forget to buy lime honey, this is the most important thing. For honey cakes with sour cream, take:
- 1.5 tsp baking powder;
- 200 g sour cream of any fat content;
- 2 eggs;
- 100 g of milk;
- 2 tbsp. l. honey;
- 100 g of butter;
- 400 g flour;
- a pinch of salt.
Melt butter and honey in the microwave or low heat. Add eggs, beat with a fork or mixer. Slowly pour in the sour cream, continuing to beat. Now the turn has come for flour: we pour it into the dough together with baking powder, knead the dough. It should come out a little sticky. We cover it with foil and send it to the refrigerator for a couple of hours, then roll it out on a table sprinkled with flour. Cut out small gingerbread cookies, put on a baking sheet. Using a brush, grease the products with milk – this will allow them to brown well. We bake for 15-20 minutes at 180 ° C. Cover the finished honey gingerbread with icing or pour over chocolate.
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