Lemon Gingerbread Cookies

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Gingerbread Ingredients

Wheat flour 600 grams
Flower honey 50 grams
Sugar 150 grams
Butter or margarine 100 grams
2 eggs
Baking powder for dough 1-2 teaspoons
Purified water 50 milliliters
Medium lemon 1.5 pieces
Cinnamon spice to taste
Vanillin spice to taste
Nutmeg (crumb) to taste

Main ingredients: Lemon, Flour
Serving 6 servings

Inventory:

Cutting board, Knife, Teaspoon, Medium pan, Measuring cup, Hand whisk, Kitchen table, Oven, Kitchen stove, Blender or meat grinder, Rolling pin, Baking paper, Baking tray, Deep plate, Bowl, Pastry brush, Serving dish or vase

Cooking lemon gingerbread:

Step 1: prepare the lemon.

To begin with, rinse the lemon well under running water. On a cutting board with a knife, cut the component into small pieces. Attention: when you cut the lemon into small pieces, try to remove the seeds so that later they do not fall into the gingerbread cookies and thereby do not spoil the taste of baking.

In order to grind citrus, put the slices in a blender bowl and turn on the turbo mode. Grind the ingredient literally 10 Secondsso that we don’t get lemon porridge. If you don’t have an electric device at hand, do not be discouraged. An excellent substitute for this equipment is a regular meat grinder with a medium grill. Put the finished lemon mixture in a deep plate and set aside for now.

Step 2: prepare the dough.

Pour purified water into a saucepan and put on medium heat. When the water begins to boil, pour sugar into the container and add honey. We mix everything well with a tablespoon until we get a homogeneous liquid, and there is no sugar residue at the bottom. After - turn off the burner and set aside the sugar-honey liquid so that it cools down to a temperature 70 ° C.

Then pour into the liquid, measuring the required amount with a measuring cup, 200 grams of flour. Immediately after that, quickly mix everything with a tablespoon or a hand whisk until a homogeneous mass without lumps is formed. Across 5 minutes add softened butter, one chicken egg, vanillin, cinnamon, chopped nutmeg, baking powder for the dough and the remaining flour to our mixture. Beat everything well with a whisk or mix with a tablespoon.

The mass is quite dense. Therefore, we shift it to a previously prepared kitchen table, powdered with flour, and knead the dough with our hands until it stops sticking to our hands.

Step 3: prepare lemon gingerbread.

Roll out the dough with a rolling pin on the kitchen table, thick no more than 4 millimeters.

Using the same measuring cup, squeeze circles on the test pancake. Now the time has come for ground lemon. If you are a big sweet tooth, then a few more tablespoons of sugar to your taste can be added to the crushed citrus and mix well. In half circles, spread a lemon mixture with a teaspoon. And with the remaining empty circles we cover the filled ones.

To prevent our dish from spreading during the baking process, each gingerbread is tightly fastened along the edge with fingers. And now we spread raw baking on a baking sheet covered with baking paper.

Leave for 3-5 minutes our gingerbreads are infused, and in the meantime we break the remaining chicken egg into a bowl and beat with a hand whisk until a uniform yellow mass is formed. We grease each gingerbread with a beaten egg, using a pastry brush. Bake in oven at temperature 200 ° C during 15 minutes. At the end of the allotted time, turn off the oven and leave the gingerbread cookies to reach, without taking the pan out of the oven.

Step 4: serve lemon gingerbread.

When the gingerbread cookies are whipped up, we transfer them to a serving dish or a vase and can serve. It is best to savor such pastries with a cup of your favorite tea or you can make citrus compote. I love to cook lemon gingerbread in the cold season, when there is not enough vitamin, sun and good mood! And so, having bitten off a piece of this cookie, the mood immediately rises and the day does not seem so cloudy and gloomy anymore. Good appetite!

Recipe Tips:

- - If you don’t have a pastry brush on hand, then you can use a regular teaspoon. In this case, try to gently pour the baked goods with a small amount of the egg mixture so that it does not leak onto the baking sheet and does not start to burn during the baking process.

- - In general, the lemon gingerbread is not very sweet, so they can be additionally greased with icing or sprinkled with powdered sugar. Also, baking will be very tasty if it is greased with melted chocolate.

- - Pay attention when choosing flour on its grade and brand. Take the flour ingredient only of the highest grade and proven brands, because this component depends on how the cookies turn out.

- - When kneading the dough, add the flour portionwise so that you do not get a very thick dough.

- - In addition to spices such as vanillin and cinnamon, you can add coriander, cardamom, and cloves to your baking to your taste. These seasonings are combined with each other and will improve the taste and aroma of lemon gingerbread.