How to make honey gingerbread at home. Homemade honey gingerbread with lemon glaze. Cooking tips

Gingerbread cookies are an easy-to-prepare baked product both in terms of technology and ingredients. But gingerbread cookies can be stored for a long time. And gingerbread cookies are covered with sugar glaze precisely in order to extend their shelf life: the glaze forms a protective layer and does not allow moisture to evaporate from the product, so that the gingerbread cookies remain soft for a long time.

The very name “gingerbread” indicates that the dough contains spices. You can use one of your favorite spices, or you can cook fragrant gingerbread mixture. For example, this: grind in a coffee grinder, sift and mix together 25 grams of cinnamon, 15 grams of dry ginger root, 5 grams of cloves, 10 grams of cardamom, 5 grams of nutmeg, 5 grams of allspice, 5 grams of black pepper and 5 grams of star anise (anise stellate). This mixture will last you a long time.

Cooking time: 1 hour 30 minutes. / Yield: 14-18 pieces

Ingredients

• flour 240 g
• dark honey 125 g
• butter 50 g
• dark molasses (burnt) 0.25 tbsp.
• egg 1 pc.
• water 3 tbsp. l.
• baking powder 0.5 tsp.
• sugar for glaze 250 g
• spice mixture 0.25-0.5 tsp.
• water for glaze 75 g

Preparation

Honey gingerbreads are most often prepared using the custard method. First, mix water, honey, burnt oil and spices in a small saucepan.



Bring the mixture to a boil.



Add a third of the flour and stir quickly to avoid lumps.



You will get a sticky mass of caramel color.



Cool the custard base to room temperature and add softened butter and half an egg.

At this stage, it is better to use a mixer with dough attachments, because mixing the butter and egg is quite difficult - you need to bring the mass until smooth.



Mix the remaining flour with baking powder and add it little by little into the dough.



Knead the dough so that it is not too stiff, and therefore you may not need all the flour.



Depending on your wishes, roll out the dough into a layer from 0.5 cm to 1-1.5. Use a circular die to cut out the gingerbread cookies. You can also make gingerbread cookies using shaped cuttings. If you don’t have such cookie cutters, you can cut out the gingerbread cookies using a glass or roll the dough into balls, then slightly flatten them.



Place the pieces on a baking sheet covered with parchment. Brush the gingerbread cookies with the remaining half of the egg.



Bake gingerbread cookies at 220 degrees. Bake thin ones for 8 minutes, and thick ones for 10-12.

Cool the finished gingerbreads on a wire rack.

Now prepare the glaze. To do this, mix sugar and water in a small saucepan or saucepan.



Place the container on the fire and cook the syrup until it tastes like a soft ball.



Then pour the syrup into a bowl, which must be placed in a cold water bath.

Beat the syrup using a mixer fitted with a dough hook.



When the glaze becomes white and thick, it is ready.



Cover honey gingerbread cookies with this glaze. You can water them, or you can just put them in a container with icing and mix gently.



Leave the gingerbread cookies on a wire rack for a couple of hours to allow the glaze to dry.

Store finished honey gingerbreads in a resealable container or bag.

Step-by-step recipe for delicious gingerbread cookies with honey, choice of ingredients, how to decorate gingerbread cookies and what to serve them with, options for preparing gingerbread cookies.

10 pieces.

40 min

310 kcal

5/5 (2)

Children love honey gingerbread. There is something magical about them. I want to offer a recipe for extraordinary, most delicious and tender gingerbread cookies, which are very different in taste from those that we are used to buying in stores.

They are stored for several weeks and do not go stale. They only get better over time. The longer these gingerbreads sit, the tastier they are. Isn't this a miracle? Let's cook.

Kitchen tools: 3-liter saucepan with a tight bottom; a sieve to sift flour; deep bowl; small bowl for sugar syrup; rolling pin; brush for brushing the dough; dough roller knife; plastic ruler; parchment paper; oven; wooden spatula; iron grate.

Required Ingredients

Ingredient Selection

I use a lot of spices to make gingerbread. If you don't like any of them, remove them from the ingredient list. But it is precisely this combination of spices that I indicated in the recipe that will give the gingerbread an unforgettable taste.

It is better to grind them immediately before cooking. But if you bought already ground spices in tightly sealed jars, that’s also good. I don't use honey in my recipe. Although the gingerbreads have a pronounced honey taste.

To prepare gingerbread according to my recipe, you will need invert syrup (you can buy it in the store ready-made or prepare it yourself from sugar, citric acid, soda and water).

Invert syrup can be replaced with a half-liter jar of artificial, unnatural honey. Brown sugar gives gingerbread a magical hue. You shouldn’t replace it with regular granulated sugar; if you don’t have it, it’s better to just do without it.

Cooking sequence

Preparing the dough

1. Pour the invert syrup into the pan. Place over medium heat and heat the syrup (no need to stir). It should be hot.
   
2. Meanwhile, sift the flour. In a bowl with sifted flour, add a quarter teaspoon of ginger (twice on the tip of a knife), the same amount of ground cloves, half a teaspoon of ground cinnamon, half a teaspoon of ground anise, half a teaspoon of ground coriander and white sugar. Mix well with a spoon.
   
   
   
   
   
   
   
   
   
   
3. Add flour with spices to hot invert syrup. Stir with a spoon until the dough begins to come together.
   
   
   
   
4. Heat the milk a little and dissolve two teaspoons of soda (10 grams) in it.
   
5. Add soda milk to the batter and mix well. The result will be a dough similar to custard. Cover with a lid and leave in the kitchen for two days (the dough can be left for 3-4 days, but in this case it is better to store it in a cool place or in the refrigerator). You cannot work with the dough earlier than two days later. Anything can turn out, but it won’t be gingerbread.
   
   

Cooking gingerbread

Pour 2-3 tablespoons of sugar into a small bowl and add hot water. You need enough water to cover the sugar. It begins to dissolve immediately, resulting in a concentrated sugar syrup.

Your gingerbread cookies should turn out a wonderful honey color and smell like honey (although there is not a drop of natural honey in the recipe). Each of them is a small culinary masterpiece. I hope you are very pleased with the result.

Gingerbread cookies are hard, very appetizing on the outside, soft and tender on the inside. Store miracle gingerbread cookies in a plastic bag and they will not go stale for 14 days. Enjoy.

Video recipe for making gingerbread

This video has a great recipe for making incredibly delicious honey gingerbread.

How to decorate gingerbread cookies and what to serve them with

You can also decorate these gingerbread cookies with icing sugar. By her you can draw any patterns on the surface of the gingerbread. To prepare it, whisk well the egg white (1 pc.), lemon juice (a tablespoon) and powdered sugar (one and a half cups).

Place in a pastry bag and paint whatever your heart desires on the finished gingerbread cookies. If you completely cover the gingerbread with glaze, it will be stored better. You can add food coloring and make icing in different colors.

Serve honey gingerbread with milk, yogurt or kefir. You can have it with a cup of aromatic tea or fruit juices.

To make gingerbread cookies easier and faster according to my recipe, roll out the dough about five millimeters thick over the entire surface of the parchment and bake in the oven for no more than seven minutes.

Then remove from the oven and cut the still hot dough with a roller knife into gingerbread cookies of the shape you want. The hot dough will stick together along the edges of the cut, and you will have wonderful gingerbread cookies.

Also, to make gingerbread cookies, you can use any cookie cutters. Using the dough according to our recipe is very convenient for making perfect gingerbread houses. It holds its shape wonderfully when baked and remains very soft inside. You need to cut out the dough according to the blanks for the house, bake it, and then glue the parts of the house together with icing sugar.

Gingerbread preparation options

A huge number of recipes for making gingerbread have accumulated over their centuries-old history. I want to mention just a few of the most famous cooking options. - Gingerbread cookies with kefir are soft, quickly delicious - prepared like this:

• Beat eggs with sugar.
• Add kefir, melted butter and soda dissolved in vinegar.
• Knead the dough, roll it out and cut out gingerbread cookies.
• Bake at temperature 180 °C for 20 minutes. In contact with

  In order not to disappoint you, I will say right away that these honey gingerbreads, prepared at home, are completely different from those that we usually buy in the store. The name is the only thing that unites them. In practice, baked goods prepared at home, for example, are cheaper than purchased finished products, but this is not the case.

  Although don’t be alarmed, it’s not much more expensive, it’s just that in this case we use honey, and this product is not cheap, that’s just the point. I assure you that the result will not disappoint you; gingerbread cookies prepared according to this recipe have a delicious taste and wonderful aroma.

  Getting ready homemade honey gingerbread quite simple. This is a very convenient recipe; it is not necessary to strictly adhere to all proportions. Honey gingerbreads will be delicious without eggs, and if you add less butter, this will not significantly affect the taste. If you don't have as much honey as the recipe calls for, you can easily replace it with sugar. As a result, if you do not immediately add all these listed ingredients, you will end up with natural gingerbread from the store, which is also not bad.

  To cook homemade honey gingerbread we will need the following products:

  • Honey - 0.5 cups
  • Sugar – ¾ cup
  • Water – ¼ cup
  • Flour – 3 cup
  • Eggs – 2 pcs.
  • Egg yolk – 2 pcs.
  • Butter (or margarine) – 50g.
  • Soda – 1/4 tsp.
  • Cloves – 3 pcs.
  • Cinnamon – ¼ tsp.
  • Nutmeg – 1 pinch
  • Allspice – 1 pc.
  • Coriander and cardamom - to taste (you can do without them)

  Recipe for homemade honey gingerbread:

  Take a saucepan, put honey, sugar there and fill it with water. We put it on a small fire. There is no need to boil this sugar mixture, you just need to warm it all up thoroughly until the listed ingredients dissolve. When everything has dissolved, remove the saucepan from the heat, sift 1 cup of flour and pour into this mixture. It is better to add flour gradually, stirring constantly to prevent the formation of lumps.

  Now wait until the dough cools to room temperature. Then add eggs, butter (warm), soda, and another 1 cup of flour. You also need to add ground spices: cloves, nutmeg, cinnamon, allspice, coriander and cardamom. Yes, the dough turns out to be quite spicy, but that’s what we need, because it’s not for nothing that gingerbread was called that way, that’s why they are gingerbread.

  Knead the dough. At the moment we will knead with our hands, although it is not at all easy, the dough is very sticky and viscous like clay, but that’s how it should be. Gradually add 1 more cup of flour. The dough should be like plasticine. If you try to mold something from it and it retains its shape, then there is already enough flour; if it still does not hold its shape, then add more. The main thing is not to overdo it with flour, otherwise our honey gingerbreads will be harsh. The quality of honey is also of great importance.

  They turn out especially fragrant homemade honey gingerbread made from mustard honey, in addition to the aroma, they also give them an attractive color. If you only have light honey, you can tint it, although this is not at all necessary, but if the color still matters to you, then put sugar (1 tbsp) in a frying pan, heat it until dark, then dissolve it in a small amount of water and dilute in honey.

  Let's start rolling out the dough. To do this, sprinkle the table with flour, lay out some of the dough and roll it out with a rolling pin, but not thinly (about 2 centimeters) and use cutters to cut out different shapes. If you want to give the shape of store-bought gingerbread cookies, then make balls and flatten them on one side.

  Now we need to grease our honey gingerbread with egg yolk and place them in the oven, preheated to 200 0 C for 20 or 30 minutes. The baking time depends on the size of the gingerbread, so periodically check their readiness with a toothpick.

  A few more different tricks. In addition to the listed spices, you can also put lemon zest, ground nuts, raisins, vanillin in the dough, and it wouldn’t be bad if they were already prepared homemade honey gingerbread coat with sugar icing - it will be more beautiful and will last longer.

  Preparing this glaze is very simple: dissolve a tablespoon (or more) of powdered sugar in a tablespoon of water, and as soon as you take the gingerbread cookies out of the oven, immediately grease them with this mixture.

  You can spread it with jam, but not immediately after the oven, but a little later, when it has cooled a little, but not completely. The jam is well absorbed by the warm gingerbread. The same applies to chocolate, melted, of course.

  We also suggest you look at an interesting recipe that can be cooked in a frying pan.

  

  I am sure that everything will work out for you, and “Culinary Secrets” wishes you bon appetit!

  Place honey and sugar in a large, thick-walled saucepan, put on fire and heat until the sugar is completely dissolved. Do not boil! The sugar can be crushed first to dissolve faster.
  Add spices and butter, turn off the heat and add soda. The mass will immediately become fluffy and turn white.
  Mix well with a wooden spoon.
  Let the dough cool to body temperature (touch it with your finger so it doesn’t burn, but is still warm).
  Then add the egg and yolks.
  Mix two types of flour, sift, add sifted cocoa, mix.
  Add flour gradually, you may need more or less.
  Knead the dough (be sure to knead the dough well, I first knead it in a food processor, and then knead it 10 times with my hands).
  The dough should be plastic, not very sticky to the table or hands, BUT not hard.
  Leave the kneaded dough in a cool place for a couple of hours. The dough must mature, i.e. It’s better to leave it in the refrigerator overnight. I leave it overnight, it’s more convenient for me, knead in the evening, stand overnight and bake in the morning.

  After overnight, the dough must lie at room temperature for 2 hours, otherwise you will not be able to work with it.
  Cut the lump of dough into 4 parts. Roll each part into a layer 3-5 mm thick (better 5 than 3).
  There is no need to dust the dough with flour; after ripening it does not stick and rolls out well.
  Roll out the dough on parchment, on a baking sheet, cut it out there with molds or using a stencil so as not to transfer it or deform it.

  

  Don’t forget to immediately make holes in the gingerbread cookies if you are going to make them with ribbons.
  It is convenient to make holes with a cocktail straw.
  Bake in a preheated oven at a temperature of 180-200 degrees for 8-10 minutes until done. Do not overcook in the oven!!! Otherwise you will not get soft gingerbread cookies, but crispy cookies. Bake the next batch 1 minute less, do not overdry.

  

  If after baking the gingerbread cookies are deformed (although this does not happen), then you need to put something flat (like a cutting board) on the gingerbread cookies so that they are even. But not immediately after taking it out of the oven, but after 2-3 minutes, otherwise there will be a “temper” inside, as if unbaked.
  During baking, the aroma is sooooo lingering in the house, so it’s worth having the willpower not to “try” everything right away
  Once it has cooled, put it in a tin box or wrap it in film and put it away until the next day. You can decorate immediately after cooling.
  Decorate with glaze. At this stage, be sure to involve the children, they will be very happy to join in the creation of such gingerbread cookies, and this is simply a wonderful way to have fun preparing for the holiday. And of course, the most beautiful and most expensive ones are gingerbread cookies painted by children!! !

  
  

  
  

  
  

  Preparing the glaze:
  The most important thing is to prepare everything in advance, otherwise the glaze dries quickly and there will be no time to prepare it later.
  The cup for mixing the glaze must be clean, dry, without traces of fat.
  Prepare: a hand whisk, teaspoons (several if there are different dyes), bags (very convenient with a zip fastener), small or paper bags, toothpicks or syringe needles, dyes (I use gel ones, dry ones are not suitable - they don’t turn out homogeneous). consistency and dull colors), small cups, plates, etc., paper napkin, wet napkin.
  Mix the egg whites with a whisk until light foam forms.

  

  Powder NECESSARILY sift through a fine-fine sieve and add in parts to the protein.
  Mix with a whisk. It may take less powder, depending on the size of the protein. I came up with the proportions for myself - 40 grams per 250 grams of powder.
  Don’t make a lot of glaze at once, it’s better to make half a batch (!!!), run out, mix more. It dries quickly and becomes not so beautiful.
  Add lemon juice through a sieve so that no pulp particles get in.
  The consistency should be such that you can apply the strip and it will last for 7 seconds, i.e. quite thick.

  
  

  Place into bags. While you are putting into bags, cover the remaining glaze with a wet napkin.
  You can draw with a nozzle, or you can simply cut off the small tip of the bag. I find it more convenient without a nozzle.

  

  Place the gingerbread on a paper napkin to prevent slipping and to wipe the icing off the toothpicks.
  We trace the outline of the gingerbread cookies, don’t forget about the hole for the ribbon.

  
  

  For beginners, it is more convenient not to draw a continuous line all over the gingerbread at once, but abruptly, along the sides, but at the same time so that it connects.
  We drew the outline and set it to dry. The main glaze is quite thick and it dries quickly.
  Now let's do it glaze for filling.
  You need to add a little water to the main glaze, drop by drop, until you reach the desired consistency.
  It should spread like condensed milk.

  
  

  It’s also convenient to apply the fill from a bag, just make a bigger hole.
  Apply the filling from the bag and then immediately use a toothpick to stir the glaze inside for better and even distribution.
  Correct the corners with a toothpick.
  You need to “pour” the glaze onto the outline. Use a toothpick to make circular movements along the edge, “pouring” it onto the outline.
  Then immediately take the gingerbread with two fingers and make sliding movements on the table so that the glaze spreads evenly.
  Do everything quickly, otherwise the glaze will harden and the surface will not be smooth.

  Honey gingerbread is a traditional dish of Russian cuisine; housewives will be happy to put them on the Christmas or any other holiday table to diversify their home tea party. The peculiarity of the dessert is the combination of such qualities as satiety and sweetness.

  How to make honey gingerbread?

  Housewives who decide to make gingerbread with honey can use various recipes. Recommendations to follow during the cooking process are as follows:

  1. It is traditional to use rye flour, but modern recipes also allow the use of wheat.
  2. Honey can be equal to flour or taken in smaller quantities, it depends on the wishes of the housewife.
  3. First you need to melt ingredients such as butter, honey, sugar, and then mix other products and combine them.
  4. The shape of the figures can be given based on individual preferences; these can be circles, triangles, rectangles, people.
  5. You can diversify the taste of gingerbread by adding jam, spices, ginger, rum and other ingredients.

  Classic honey gingerbread - recipe

  
  

  The dessert is often prepared according to a classic recipe that has been used since ancient times. Initially, the dough for honey gingerbread included rye flour and honey, the amount of which reached half the mixture. Over time, the recipe was improved, it became possible to use any type of flour, and the proportion of honey decreased.

  Ingredients:

  • flour – 450 g;
  • honey – 250 g;
  • sugar – 75 g;
  • soda – 0.5 tsp;
  • butter – 1 tbsp. l.;
  • egg – 1 pc.;
  • spices - to taste.

  Preparation

  1. Melt honey, sugar, butter, spices over heat and cool.
  2. Pour soda into the flour, beat in the egg and pour in the mixture, stir. Refrigerate for a couple of hours.
  3. Bake honey gingerbread for 10 minutes.

  Honey-gingerbread - recipe

  
  

  Honey-ginger gingerbread has unsurpassed taste and many beneficial properties. This is due to the addition of such a medicinal component as ginger to their composition. In European countries, it is customary to place them on the Christmas table; they will add variety to the menu and give a festive mood with an excellent aroma.

  Ingredients:

  • flour – 6 glasses;
  • soda – 1.5 tsp;
  • brewed coffee - 5 tbsp. l.;
  • honey – 1 glass;
  • sugar – 1 glass;
  • egg – 2 pcs.;
  • butter – 200 g;
  • ginger – 2 tsp.

  Preparation

  1. Add ginger and baking soda to the flour and mix.
  2. Beat a fluffy mixture of sugar, butter and honey. Add eggs, coffee, half the flour mixture and beat.
  3. Add the second part of the mixture and knead with your hands. Refrigerate for a couple of hours.
  4. Cut out the desired shapes.
  5. Let the honey gingerbread bake for a quarter of an hour.

  Custard honey gingerbreads - recipe

  
  

  Custard honey gingerbreads have an exquisite delicate taste. A distinctive feature of the recipe is that the dessert can be stored for several days from the moment of preparation. Seasonings can be chosen according to individual taste, for example, cloves, cinnamon, cardamom are used, rum can add a special flavor.

  Ingredients:

  • flour – 1.5 cups;
  • egg – 1 pc.;
  • honey – 0.5 cups;
  • butter – 1 pack;
  • sour cream – 40 g;
  • rum – 1 tbsp. l.

  Preparation

  1. Melt honey and butter, add half the flour, stir and cool.
  2. Add the remaining ingredients to the mixture and knead.
  3. Cut out the figures and bake the honey custard gingerbreads for a quarter of an hour.

  Honey gingerbreads with kefir

  
  

  Housewives who decide to prepare this dessert for the first time can use a simple recipe and make it. If desired, the figures can be decorated with fondant, which is made from protein with powdered sugar. Thanks to the addition of kefir, the dough will be tender, airy and light.

  Ingredients:

  • kefir – 300 ml
  • sugar – 1 glass;
  • egg – 2 pcs.;
  • honey - 1 tbsp. l.;
  • butter – 100 g;
  • flour - 2.5 cups.

  Preparation

  1. Use one egg whole, separate the yolk from the other. Add sugar and beat.
  2. Add the remaining ingredients to the mixture and mix everything.
  3. Cut out honey sweet gingerbread cookies and bake them for 25 minutes.

  Gingerbread cookies with cinnamon and honey

  
  

  A wide variety of spices are used when preparing dessert. It can be vanillin, cloves, cardamom, but honey gingerbread with cinnamon is especially famous. In addition, you can add an original piquant taste by adding lemon and nuts; the dessert will acquire not only sweetness, but also a pleasant sourness.

  Ingredients:

  • flour – 500 g;
  • sugar – 100 g;
  • honey – 350 g;
  • egg – 4 pcs.;
  • walnuts – 1 cup;
  • lemon – 0.5 pcs.;
  • cinnamon – 0.5 tsp;
  • soda.

  Preparation

  1. Beat the mixture of eggs, sugar and honey. Add soda, cinnamon, lemon juice.
  2. Gradually add flour and nuts to the mixture.
  3. Make figures from the dough and bake them for a quarter of an hour.

  Gingerbread cookies with sour cream and honey

  
  

  Among housewives, honey gingerbreads are famous, the recipe for which includes the addition of sour cream. Thanks to this component, they acquire incredible softness, airiness and fluffiness. The dessert can be given a fruity taste if you add currant, cherry, and raspberry jam to its composition.

  Ingredients:

  • flour – 1.5 cups;
  • sour cream – 50 g;
  • egg – 1 pc.;
  • honey – 0.5 cups;
  • butter – 1 pack;
  • jam – 2 tbsp. l.

  Preparation

  1. Add half the flour to the melted honey and butter, stir and cool.
  2. Add the remaining ingredients and knead.
  3. Cut out the circles and bake them for a quarter of an hour.

  Chocolate-honey gingerbread

  
  

  Lovers of sweets will appreciate homemade honey gingerbreads, which contain chocolate. It is recommended to use chocolate with a high cocoa content to give the dessert the most natural taste. Gourmets can optionally add cane sugar instead of regular sugar.

  Ingredients:

  • egg – 1 pc.;
  • sugar – 50 g;
  • flour – 1.5 cups;
  • honey - 3 tbsp. l.;
  • soda – 1 tsp;
  • nuts – 50 g;
  • chocolate – 100 g;
  • sour cream – 4 tbsp. l.

  Preparation

  1. Dissolve butter, honey and sugar. Cool and add soda, egg, mix.
  2. Add other ingredients, except sour cream and chocolate, and make a knead. Bake the cut out figures for 25 minutes.
  3. Make some sour cream and decorate soft honey gingerbread with it.

  Rye honey gingerbread - recipe

  
  

  If desired, housewives will be able to use a traditional recipe that was used in ancient times and prepare Russian rye honey gingerbread. To prepare it you will need a minimum of ingredients; the basis of the dessert will be rye flour and honey, which are taken in almost equal proportions. A special feature of the dish is the addition of vodka to its composition.

  Ingredients:

  • rye flour – 350 g;
  • honey – 300 g;
  • vodka – 20 g;
  • spices – 15 g.

  Preparation

  1. Add spices to flour.
  2. Melt honey and pour into flour, mix thoroughly.
  3. Add vodka and place the mixture in the cold for a couple of hours.
  4. Cut out circles and bake them for 25 minutes.

  Lenten honey gingerbread - recipe

  
  

  Vegetarians or people who strictly adhere to fasting will also be able to pamper themselves with goodies and prepare Lenten honey gingerbreads. To do this, you need to take a certain set of components, while eliminating the use of butter, sour cream, and eggs. But the result will be a sweet dessert that will be in no way inferior in taste to the traditional one.

  Ingredients:

  • flour – 7 glasses;
  • honey – 2 cups;
  • sugar – 1 glass;
  • water – 3/4 cup;
  • soda.

  Preparation

  1. Boil a mixture of water, sugar and honey and cool.
  2. Gradually add flour, knead, and let sit for half an hour.
  3. Add baking soda, mix, roll out and cut out circles.
  4. Bake the gingerbread cookies for 20 minutes, they can be baked.

  Steamed honey gingerbreads in a slow cooker

  
  

  To make the cooking process easier, you can steam honey gingerbread cookies. To do this, use a slow cooker, thanks to which the dessert becomes soft and fluffy. It will not be inferior in taste to what is cooked in the oven. Gingerbread cookies can be given a special piquant taste by adding chopped nuts.

  Ingredients:

  • flour – 1.5 cups;
  • honey - 1 tbsp. l.;
  • butter – 50 g;
  • sugar – 0.5 cups;
  • egg – 1 pc.;
  • nuts – 0.5 cups
  • soda – 0.5 tsp.

  Preparation

  1. Heat all ingredients except nuts and flour.
  2. Knead the dough, adding flour and then nuts.
  3. Make balls, place them on the steamer rack, pour water into the multicooker and steam for 40 minutes.

  Honey gingerbread with glaze - recipe

  
  

  If desired, housewives can use the recipe for honey gingerbreads that melt in your mouth and diversify it by decorating the figures with icing. You can use the classic cooking method, but the sweet surface will add piquancy to it and act as a highlight of the dessert. Making the glaze is extremely simple and takes minimal time.