Honey Gingerbread Cookies

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Honey gingerbread cookies appeared in Russia in the 9th century, and by the 12th century, spices began to be actively added to them. This is how they are still made today. Another aspect that has remained unchanged since ancient times is that honey still makes up half of the ingredients. Thanks to this, the cookies stay fresh for a long time — though they likely don’t last long enough to become stale. In our recipe, the dough turns out to be quite runny, so the gingerbread layer will need to be divided into portions after baking.

Ingredients

Wheat Flour - 14.1 oz
Coarsely Ground Rye Flour - 3.5 oz
Whole egg - 2 pieces
Milk - 8 fl oz
Sour Cream - 4.4 oz
Sugar - 1 tablespoon
Cinnamon - 1 tablespoon
Cardamom - ¼ spoons
Ground clove - ¼ spoons
Star anise - ½ spoons
Citrus Zest Mix - ½ spoons
Activated Baking Soda - ½ spoons
Honey - 17.6 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Heat the sugar in a small, heavy-bottomed saucepan over medium heat until it turns a yellow hue, then reduce the heat and add a tablespoon of water, stirring until it reaches a light brown color.

Step 3

Pour the caramel onto a flat surface, such as a silicone mat. Allow it to set and then break it into pieces using a hammer, wrapping it in paper.

Step 4

Bring the honey to a boil and simmer for a couple of minutes over low heat. Then, mix a portion of the honey with rye flour, and afterwards combine it with the remaining honey. Whip until pale.