Traditional, soft and fluffy - gingerbread
Recipe: Lidija Žugčić (Lonac & Koohacha)
- 60 g butter
- 150 g honey
- 700 g plain flour
- 1 tbsp baking soda
- 2 tsp gingerbread spice (or more, if you wish)
- 200 g sugar
- 4 eggs
- 100 g chocolate
- 60 g of butter and 150 g of honey must be melted.
- Add a tablespoon of baking soda, a teaspoon of gingerbread spice, 200 g of sugar, 4 eggs and melted butter and honey to 700 g of plain flour.
- Knead the dough until it becomes smooth, wrap it in transparent film and leave it in the fridge to cool for at least 12 hours.
- Roll out the dough to a thickness of 5 mm and cut out the gingerbread men with a cookie cutter. Place the gingerbread cookies on a baking sheet lined with baking paper, leaving a distance of about 1 cm between each one.
- Heat the oven to 180°C and bake for 8 to 10 minutes.
- When the gingerbreads have cooled, cover them with chocolate glaze or lemon glaze and decorate them as desired.
- Store the gingerbreads in a container with a lid to preserve their softness.
Tip for glazing
Chocolate glaze: 100 g of chocolate, 3 tablespoons of oil, a tablespoon of honey, 50 g of butter and a tablespoon of water. Melt all the ingredients on steam or in the microwave. Cool the frosting before decorating the gingerbread.
Lemon glaze: 200 g of powdered sugar and 5 tablespoons of lemon juice. Mix sugar and lemon juice until you get a silky mixture. Gradually add the lemon juice to the sugar.
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