Soft gingerbreads
Ingredients
- 700 g wheat flour
- 200 g butter
- 200 g brown sugar
- 100 ml milk
- 100 ml honey
- 100 g white sugar
- 70 g sour cream
- 25 g gingerbread spice mix
- 2 teaspoons baking soda
- 1 egg
- Dark chocolate
- White chocolate
Preparation video
Pour the milk into a large saucepan, add the soft butter, sour cream, honey, brown sugar, white sugar and gingerbread spice. Heat on medium, stirring constantly, until the butter has melted. Add the baking soda and continue to heat, stirring constantly, until the mixture is dark brown. Remove the saucepan from the heat and gradually stir in the flour. When the mixture is thick, start kneading with your hands until a dough forms. Wrap the dough in cling film and refrigerate for at least 24 hours.
Once the dough has rested in the fridge, roll it out to a thickness of 0.5-1 cm. Shape into gingerbreads using cutters. Line a baking tray with baking paper and arrange the gingerbread on it, brush with egg. Bake the gingerbread in the oven at 180 degrees for 12-15 minutes. Cool and then drizzle with the dark chocolate glaze. Decorate with white chocolate, nuts or other decorations of your choice.
Preparation
Pour the milk into a large saucepan, add the soft butter, sour cream, honey, brown sugar, white sugar and gingerbread spice. Heat on medium, stirring constantly, until the butter has melted. Add the baking soda and continue to heat, stirring constantly, until the mixture is dark brown. Remove the saucepan from the heat and gradually stir in the flour. When the mixture is thick, start kneading with your hands until a dough forms. Wrap the dough in cling film and refrigerate for at least 24 hours.
Once the dough has rested in the fridge, roll it out to a thickness of 0.5-1 cm. Shape into gingerbreads using cutters. Line a baking tray with baking paper and arrange the gingerbread on it, brush with egg. Bake the gingerbread in the oven at 180 degrees for 12-15 minutes. Cool and then drizzle with the dark chocolate glaze. Decorate with white chocolate, nuts or other decorations of your choice.
Soft gingerbreads
Ingredients
- 700 g wheat flour
- 200 g butter
- 200 g brown sugar
- 100 ml milk
- 100 ml honey
- 100 g white sugar
- 70 g sour cream
- 25 g gingerbread spice mix
- 2 teaspoons baking soda
- 1 egg
- Dark chocolate
- White chocolate
Preparation
Pour the milk into a large saucepan, add the soft butter, sour cream, honey, brown sugar, white sugar and gingerbread spice. Heat on medium, stirring constantly, until the butter has melted. Add the baking soda and continue to heat, stirring constantly, until the mixture is dark brown. Remove the saucepan from the heat and gradually stir in the flour. When the mixture is thick, start kneading with your hands until a dough forms. Wrap the dough in cling film and refrigerate for at least 24 hours.
Once the dough has rested in the fridge, roll it out to a thickness of 0.5-1 cm. Shape into gingerbreads using cutters. Line a baking tray with baking paper and arrange the gingerbread on it, brush with egg. Bake the gingerbread in the oven at 180 degrees for 12-15 minutes. Cool and then drizzle with the dark chocolate glaze. Decorate with white chocolate, nuts or other decorations of your choice.
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