Vegetable oil gingerbread mint lean

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients.

2. Step 2:

   

   I used this tincture of peppermint, which you can buy at the pharmacy.

3. Step 3:

   

   Mix sugar and water in an iron saucepan and bring to a boil over medium heat, and then boil for 30 seconds. As soon as the mixture cools down, add 1 tsp of mint tincture to it.

4. Step 4:

   

   In a bowl, mix flour with soda.

5. Step 5:

   

   Add vegetable oil there and pour in the cooled sugar-mint mixture.

6. Step 6:

   

   Knead the soft dough. It is better to take 2 cups of flour first, and then add another 0.5 cups. The dough should be tender, slightly sticky to the hands. If the dough crumbles, then you can add another 1-2 tablespoons of vegetable oil.

8. Step 7:

   

   Now roll the dough into a ball, wrap it in a bag or plastic wrap and put it in the refrigerator for 30 minutes.

9. Step 8:

   

   Divide the dough into 5 parts. Each part will make about 5 gingerbread cookies. Bake at a temperature of 180 * for 10 minutes. Gingerbread should remain white. If they started to blush, it means they overexposed.

10. Step 9:

    

    For the glaze, mix 1/3 cup of water in an iron saucepan with 1 cup of sugar. And cook over medium heat until thickened, but do not wait for the sugar to boil into caramel. As soon as the mixture begins to thicken, add 1 tablespoon of lemon juice to it, mix well.

11. Step 10:

    

    Now you can dip the gingerbread into the glaze, you can lubricate with a silicone brush on top.

12. Step 11:

    

    That's it, the gingerbread is ready, have a nice tea party!!!