Homemade oatmeal gingerbread

1. Get the butter out of the refrigerator in advance - it should be of a soft consistency.

2. Break the chicken eggs into a bowl and add sugar and vanilla. Mix the ingredients well with a hand whisk.

3. Add soft butter to the egg mixture and mix the ingredients thoroughly again.

4. Add jam to the bowl. You can take apricot, apple or any other. Instead of jam, you can take jam, but in this case it should be of a sufficiently thick consistency so that the dough for gingerbread is not too liquid. Add a mix of sunflower seeds (sunflower, flax seeds) to the future dough. sesame seeds) - this is optional.

5. Separately sift the white wheat flour of the highest grade. Mix it with baking powder. And do not add it in large portions to the bowl with the rest of the products, gradually stirring the mixture. At this stage, the dough should still be liquid in consistency - approximately like pancakes.

6. Then add oatmeal a little at a time for a thicker result. The dough is best mixed with a tablespoon or in a food processor. It is quite difficult to knead it with your hands, since it will be quite sticky. To make it easier to work with it, it should be put in the refrigerator for about 30-40 minutes. To prevent the dough from drying out on top and becoming covered with a crust, tighten the bowl with it with cling film.

7. Turn on the oven at 200-220 degrees Celsius.

8. Prepare a baking tray. Cover it with parchment paper.

9. Get the dough out of the refrigerator. Picking up a part of it with a tablespoon, form gingerbread from the dough with your hands. To make it easier to sculpt, you can moisten your hands with cold water.

10. Place the formed ones on a baking sheet at a small distance from each other. Sprinkle them with sugar on top if desired.

11. Put the gingerbread in the preheated oven for about half an hour to bake until a pleasant golden color. During the baking process, gingerbread may crack a little, but this in no way affects their taste.

Bon appetit!