Choux Cookies
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
The lineage of the Russian cookie is often traced back to prosphora, a type of church bread. This may be just a legend, but it is well-known that the cookie guilds were mainly comprised of Old Believers, and the most famous cookies came from prosperous merchant cities: Pokrov, Tula, Arkhangelsk, and Vyatka. Each city had its own unique recipe: some cookies were sour, some were plain, some were aged in the cold, while others were shaped or broken. Most of the tricks have been lost over time, and during the Soviet era, a somewhat standardized recipe for choux cookies was developed.
Ingredients
- Honey - 3.5 oz
- Sugar - 1.6 oz
- Butter - 1.8 oz
- Activated Baking Soda - ½ spoons
- Wheat Flour - 14.1 oz
- Chicken Egg - 2 pieces
- Water - 1 fl oz
- Egg white - 1 piece
- Powdered Sugar - 5.3 oz
- Meyer Lemon Juice - 1 tablespoon
- Clove - 3 pieces
- Cardamom - 4 pieces
- Ground Cinnamon - ⅓ spoons
- Grated Ginger Root - ⅓ spoons
- Nutmeg - a pinch
Step by Step guide
Step 1
Extract the seeds from the cardamom, place them in a mortar, add the cloves, and grind them (or use a coffee grinder). Add the ground cinnamon, ginger, and nutmeg, and mix well.
Step 2
Prepare the dough. In a pot, combine honey, sugar, and butter, place it over a water bath, and stir until melted. The mixture should be smooth and homogeneous.
Step 3
Remove the honey mixture from the heat, add baking soda, 1 teaspoon of the spice blend, and stir.
Step 4
Sift the flour into the mixing bowl. Pour the hot honey mixture into the flour and mix well to avoid lumps. Let it cool.
Step 5
Once the mixture cools to room temperature, gently incorporate the eggs one at a time.
Step 6
Gradually pour water into the dough while continuously kneading it. As a result, the dough should be soft, pull away from your hands, but not be too runny.
Step 7
Roll the dough out to a thickness of 1 cm. Use a glass to cut out circles (about 5 cm in diameter) and place them on a baking sheet lined with parchment paper and greased with butter.
Step 8
Bake the gingerbread cookies in a preheated oven at 392°F for 10 minutes.
Step 9
Prepare the icing. Pour the egg white into a bowl or the mixing bowl and gradually incorporate the sifted powdered sugar. Then, mix in the lemon juice.
Step 10
Remove the gingerbread from the oven and let them cool for 2–3 minutes. Place them in a bowl with the glaze and stir to coat the gingerbread with the glaze.
Step 11
Transfer the gingerbread cookies to a wire rack and let them cool completely for 1–2 hours.
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