Gingerbread made from rye flour at home

In a saucepan with a thick bottom, combine honey with butter and brown sugar. We put it on a slow fire so that the sugar does not start to burn, and wait until the butter melts. Sugar can remain grains, stir with a fork to obtain a homogeneous mass. Cool it down. If it is necessary to cool down quickly, you can pour a cold saucepan, if there is time, leave it in the same.

As soon as the honey mixture has cooled to a comfortable temperature, sift the rye flour directly into the pan. There we also break one egg, baking powder and spice for gingerbread. You can buy it ready-made or make it yourself, it includes ginger, ground cloves, nutmeg and cinnamon. If the mixture is ready-made, cinnamon should be added additionally, it forms the basis of the aromatic composition.

Mix the ingredients with a fork, then knead with your hands. The dough should be soft, elastic, shiny and at the same time not sticky to the hands. Roll the dough into a ball, wrap it in a film and send it to the refrigerator. The minimum holding time in the cold is 1 hour, the dough can be stored for a long time, in the refrigerator for up to a week.

When the dough has lain for an hour or more, turn on the oven at 180 degrees and proceed to molding. The dough on rye flour tends to spread, so you should not make too complex figures. You can roll the dough into a layer and squeeze out simple shapes, or roll a sausage out of it, cut it into rings about 8 mm thick with a knife and give the blanks a rounded shape. You can leave the gingerbread as it is or apply any pattern with a knife.

Spread the gingerbread on a baking sheet, spreading it with parchment or a silicone baking mat. The approximate baking time is 18 minutes, when the top will be firm, but light, and the bottom will begin to darken.

Ready-made gingerbread is left to lie on the table for half an hour and can be served to the table. It is very tasty to serve them with any homemade jam or jam, using it as a filling. But you can submit them yourself.

Ready-made gingerbread is stored for a month in an airtight package, while becoming softer and more fragrant every day.