Lean honey gingerbread

Step-by-step cooking

1. Step 1:

   

   To give the gingerbread a special flavor and an appetizing brown color, we prepare a burnt cake. To do this, pour 1 tablespoon of granulated sugar into a saucepan and put it on fire. The sugar should start to melt. Heat it until the melted sugar turns dark brown. Don't worry about the dishes. Zhzhenka perfectly departs from the walls of the dishes.

2. Step 2:

   

   After the sugar darkens and you feel the characteristic smell of burnt sugar, remove the saucepan from the fire. Let it cool down for a couple of minutes.

3. Step 3:

   

   Then pour 100 milliliters of boiling water into a saucepan. Pour very carefully. In order for the roast to dissolve faster in water, put a saucepan on the fire for a couple of minutes. After the burnt sugar has dissolved, add 3 more spoons of granulated sugar to the saucepan. Stir until the sugar is completely dissolved. Let the sweet syrup cool down a little and add three tablespoons of honey to it. Stir until the honey dissolves.

4. Step 4:

   

   Pour the contents of the saucepan into a bowl. Add 50 grams of vegetable oil. Mix it up.

5. Step 5:

   

   Add half of the flour to the liquid. It is desirable to sift the flour. This can get rid of lumps and excess impurities. Add baking powder. It can be immediately sifted together with flour. We also add ground cinnamon and ginger. You can add a little cocoa. So your gingerbread will be more saturated in color.

6. Step 6:

   

   Start kneading the dough.

8. Step 7:

   

   Gradually add the remaining flour. As a result, you should get a soft dough. It should not stick to your hands. Divide the dough into two parts. Then cut each part in half again. And again in half. And once again into two parts. The result is sixteen lumps of dough. From each piece we form a gingerbread. To do this, roll the ball and flatten it a little.

9. Step 8:

   

   Cover the baking sheet with baking paper. We lay out the blanks from the dough. Bake at 180 degrees for 15-20 minutes. I do not recommend keeping gingerbread in the oven for more than 20 minutes. They will become hard. That's exactly how they turned out for me the first time.

10. Step 9:

    

    While the gingerbread is baking, let's do the icing sugar. Pour 100 grams of sugar into a saucepan and pour 30 milliliters of water. We put it on fire.

11. Step 10:

    

    When the liquid boils, turn down the heat and cook for 10 minutes.

12. Step 11:

    

    Let the gingerbread cool down a little. Then we dip each one into the glaze. You can put 4-5 gingerbread in a saucepan, pour 3-4 tablespoons of glaze, close the lid and shake. After that, we put the gingerbread on a plate or on the same baking sheet, covered with baking paper, and let the glaze dry. We serve it with tea and coffee. But they are especially delicious with milk.