Gingerbread
Absolutely delicious gingerbread - Simple and quick recipe
If you are looking for the best gingerbread recipe, you have come to the right place! This recipe, inspired by Maniac Chef, is perfect for holidays or to treat your family with a quick and tasty dessert. This aromatic gingerbread with cinnamon and a splash of rum essence will fill your home with seasonal aromas and joy.
Preparation time: 40 minutes
Baking time: 5 minutes per tray
Total time: 45 minutes (plus cooling time)
Number of servings: Approximately 30 pieces
Ingredients:
For the dough:
- 3 egg yolks
- 100 ml warm water
- 200 g sugar
- 200 ml milk
- 3 teaspoons cinnamon
- 1 tablespoon baking ammonia
- 50 g lard or margarine (or 50 g butter)
- 200 g sugar for caramel
- 800 g flour
- A pinch of ground black pepper
- A few drops of rum essence
For the icing:
- 3 egg whites
- 250 g powdered sugar
- 2 packets of powdered vanilla sugar
Preparation method:
1. Caramelizing the sugar:
In a saucepan, add 200 g of sugar and place it over low heat. Stir constantly until the sugar melts and turns golden. Then, extinguish it with 100 ml of warm water, stirring continuously to obtain a thick syrup. Let it boil for a few minutes, then remove from heat and let it cool.
2. Preparing the ingredients:
In a large bowl, combine the 3 egg yolks, 200 ml of milk, baking ammonia, 200 g of sugar, cinnamon, pepper, and lard or butter (depending on your preference). Mix well until you get a homogeneous mixture.
3. Adding the caramel:
After the caramel syrup has cooled, add it to the mixture of ingredients and mix well.
4. Incorporating the flour:
Gradually add the flour, mixing until you get a sticky dough. Don’t worry, this is the desired texture!
5. Cooling the dough:
Form a log from the dough, cut it in half, and wrap each piece in plastic wrap. Place them in the refrigerator for at least 5 hours (ideally overnight).
6. Shaping the gingerbread:
After the dough has hardened, sprinkle flour on the work surface and roll out a thin sheet of about 0.5 cm. Use star, heart, tree shapes, or any other preferred shapes to cut out the gingerbread.
7. Baking:
Preheat the oven to 180°C and place the pieces of gingerbread on a baking tray lined with parchment paper or greased. Bake them at low heat for 5 minutes until they puff up beautifully. Be careful, as they bake very quickly!
8. Preparing the icing:
Beat the egg whites until they form stiff peaks, then gradually add the powdered sugar, continuing to mix until you obtain a glossy icing.
9. Decorating:
Once the gingerbread has completely cooled, decorate each piece with the icing obtained. Let them dry for 24 hours to set the icing.
Serving suggestion:
These gingerbreads are perfect for gifting or enjoying alongside a cup of hot chocolate or aromatic tea. You can also add nuts or candied fruits to the dough for a touch of originality.
Possible variations:
For an even more intense flavor, you can experiment with various spices, such as ginger or ground cloves. Additionally, for a gluten-free version, you can replace the flour with almond flour or a combination of buckwheat flour and starch.
Enjoy this simple and quick gingerbread recipe and turn any occasion into a celebration!
Ingredients: 3 egg yolks, a few drops of rum essence, a pinch of ground black pepper, 200g sugar, 100ml warm water, 200ml milk, 200g sugar, 3 teaspoons of cinnamon, 1 tablespoon of baking ammonia, 50g lard/margarine (whatever you have, the original recipe calls for lard), 800g flour. For the glaze: 3 egg whites, 250g powdered sugar, 2 packets of vanilla sugar.
