Bakery products

Rye flour gingerbread cookies


Rye flour gingerbread ingredients

  1. Rye flour 370 grams
  2. Chicken egg 1 piece
  3. Butter 50 grams
  4. Pasteurized whole milk 100 milliliters
  5. Honey 100 milliliters
  6. Sugar 2 tablespoons
  7. Baking soda 1/2 teaspoon
  8. Vinegar 9% 1 tablespoon
  9. Cinnamon 1/2 teaspoon
  10. Dried ground ginger to taste
  11. Ground cloves to taste
  12. Vegetable oil 20 milliliters
  13. Wheat flour 25-30 grams
  • Main Ingredients Eggs, Milk, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Knife, Tablespoon, Kitchen scales, Whisk, Teaspoon, Measuring cup (for liquids), Deep bowl, Stove, Stewpan, Cutting board, Plastic wrap or aluminum foil, Refrigerator, Oven, Non-stick baking sheet - 2 pieces, Baking brush, Metal spatula, Butterfly cookie sheet, Rolling pin, Kitchen potholders, Kitchen spatula, Large flat dish

Making gingerbread from rye flour:

Step 1: prepare the eggs and sugar.


Using a kitchen knife, we drive in a deep bowl 1 chicken egg at room temperature, do it so that the shell does not get into the container. Then pour 2 tablespoons of sugar there and beat with a whisk until a homogeneous air mass and complete dissolution of the sugar grains. This process will take approximately 10 minutes.

Step 2: prepare the milk.


Now we pour 100 milliliters of whole pasteurized milk into a small stewpan and put it on a plate that is turned on at an average level. We warm the dairy product to 35 - 40 degrees so that you can freely lower your fingers into it and not get burned. After immediately remove the stewpan and add 50 grams of butter, 100 milliliters of honey and 1/2 teaspoon of slaked soda 1 tablespoon of vinegar. Beat with a clean and dry whisk until a homogeneous liquid mass.

Step 3: prepare the dough.


Pour the mass from the stewpan into a bowl with a beaten chicken egg, while stirring 2 liquid mixtures with a whisk. After we introduce 370 grams of rye flour, preferably finely ground, add 1/2 teaspoon of cinnamon, as well as dried ginger and ground cloves to taste. With clean hands, knead a dense, but at the same time elastic, slightly sticky dough.

We interfere until it turns bright.

We roll it into a ball, wrap it in plastic wrap or aluminum foil and put in a refrigerator at least for 2 hoursmaximum 6 hours.

Step 4: form the gingerbread cookies.


After 2 to 6 hours, turn on and preheat the oven to 200 degrees Celsius. Lubricate the non-stick baking sheets with a small layer of vegetable oil, using a baking brush. We cover the surface of the kitchen table with a sheet of aluminum foil. We remove the dough from the refrigerator, remove the packaging and divide it into 2 equal parts with a kitchen spatula.
We pack one of them again and send it to the refrigerator. We put the other part of the dough on the foil, knead the semi-finished flour by hand so that we get a round cake and sprinkle it with 25-30 grams of wheat flour, the dough is very tender and it is better not to overdo it with excess flour. Then using a rolling pin, roll the dough into a layer up to 7 - 8 millimeters.

Now turn on the imagination and cut out any favorite animal, insect or plant figures, such as butterflies, from the reservoir.

Gently transfer the still-raw gingerbread cookies onto a baking sheet prepared for baking, leave a small free space between them 2 - 3 centimeter.

Step 5: bake the gingerbread cookies.


We check the temperature of the oven, and if it has warmed up, we send a baking sheet with raw gingerbread into it.

Bake them for 12 to 15 minutes.

After the required time has passed, remove the baking sheet from the oven, holding the kitchen tack on both sides.

We give the gingerbread cookies to cool to room temperature, and in the meantime we prepare the second batch, if there is no time left for the formation, just pick up a tablespoon of dough, put it in your hand and roll it into balls.

We bake and cool as well as the first batch of gingerbread.

Then we gently pry them with a kitchen spatula, carefully transfer the pastries to a large flat dish and serve them on a sweet table.

Step 6: serve rye flour gingerbread cookies.


Gingerbread cookies made from rye flour are served at room temperature. If desired, after baking, you can pour them with sugar icing, garnish with mastic or butter cream. Savor this yummy with a cup of freshly brewed tea, cocoa coffee or a glass of delicious fruit juice. Enjoy it!
Enjoy your meal!

Recipe Tips:

- The set of spices indicated in the ingredients can be adjusted as desired.

- If you are not confident in your oven, then it is better to cover the baking sheets with sheets of baking paper.

- If you wish, you can add raisins, soaked and chopped dried fruits, as well as nuts to the dough.

- Instead of soda and vinegar, you can use a baking powder, for the above mass of products 2 bags of 5 grams.