Homemade gingerbread

Gingerbread is an ancient European delicacy that first appeared in Rus' back in the 9th century. Over many centuries, gingerbread has been so loved by everyone that they have become firmly entrenched in Russian cuisine. The production of gingerbread grew, more and more new varieties appeared. The key difference between gingerbread and ordinary cookies is spices. This is where the name comes from, because “gingerbread” is derived from the word “spicy.” We offer you a recipe for simple and delicious gingerbread cookies with ginger and cinnamon in caramel glaze.

1. Calories
   240,1 kcal
2. Protein
   3,2 gram
3. Fat
   5,46 gram
4. Carbohydrates
   43,92 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 20 serving:

1. Wheat flour bakery

   ---

   
   250 g
2. Kefir

   ---

   
   500 ml = 500 g
3. Cane sugar

   ---

   
   200 g
4. Ground ginger

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   1 tsp. = 3 g
5. Ground cinnamon

   ---

   
   1 tsp. = 3 g
6. The baking powder of the dough

   ---

   
   1 tsp. = 5 g
7. Vegetable oil

   ---

   
   3 tbsp. l. = 51 g
8. Water

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   100 ml = 100 g

Steps:

1. 
   Prepare all ingredients. Preheat the oven to 180°C.
2. 
   Sift the flour into a deep bowl. Add sugar, ginger, cinnamon and baking powder. Mix everything.
3. 
   Pour kefir and vegetable oil into the dry ingredients.
4. 
   Knead the dough. Knead it for 10 minutes until it becomes elastic.
5. 
   Cover the dough with cling film and leave to stand at room temperature for 20 minutes.
6. 
   Line a baking sheet with parchment paper. Grease the parchment with vegetable oil. Form the dough into gingerbread cookies and place on a baking sheet.
7. 
   Bake gingerbread cookies for 25-30 minutes at 180°C. Depending on the oven, it may take a little longer. Cool the finished gingerbreads.
8. 
   While the gingerbread cookies are baking, prepare the caramel glaze. Pour sugar into a ladle, add water and stir. Bring the mixture to a boil, simmer over low heat for 10-15 minutes. Gradually the liquid will begin to evaporate and the sugar will acquire a golden hue. The caramel should be dark golden and thick. Remove the caramel frosting from the heat.
9. 
   Pour glaze over gingerbread cookies. Leave them to allow the caramel to harden.
10. 
    Homemade gingerbread is ready. Bon appetit!