Honey gingerbread from grandma's best recipes

Lenten chocolate cake

During Lent, you want to treat yourself to delicious pastries.

Ingredients:

• 250 ml
  water
• 130 ml
  vegetable oil
• 180 grams
  sugar
• 1 tablespoon
  cocoa
• 380 grams
  flour
• 1.5 teaspoons
  baking powder
• 100 grams
  raisins
• 100 grams
  walnuts

Recipe:

1 Place raisins in a small bowl and pour boiling water over them. Leave for 7 minutes for the raisins to steam. After which, pour everything into a sieve. After the water has drained, transfer the raisins to a paper kitchen towel to remove excess moisture.

2 Sift the required amount of flour through a fine sieve. This process will help rid the flour of lumps and enrich it with oxygen. Next, we need to roll the raisins in a small amount of flour. This is done so that the raisins do not stick together and are distributed evenly in the dough. It is better to use seedless raisins to prepare this dish. 3 Place the peeled walnuts in a blender bowl and grind at medium speed. This will take about 2 minutes. You should not chop the nuts too much. Then you need to transfer the chopped nuts to a separate bowl. 4 Sift premium wheat flour through a fine sieve into a separate bowl. This process makes it possible to get rid of lumps, dirt and enrich the flour with oxygen. 5 Now you need to take one hundred grams of flour and pour it into a separate bowl. Add cocoa powder and baking powder. Using a tablespoon, mix all ingredients thoroughly until smooth. Pour warm water into a bowl, add sugar and vanilla. Using a tablespoon, stir all ingredients until the sugar is completely dissolved. After this, pour in vegetable oil and mix everything thoroughly again. Then add the chocolate-flour mixture to this bowl and mix well. Add the remaining flour. The consistency of the dough should resemble thick sour cream. Then add chopped nuts and raisins. Mix everything thoroughly with a tablespoon until smooth. 6 Grease a baking dish with vegetable oil and sprinkle lightly with flour. If desired, line the pan with parchment paper. Pour the dough into the pan, spreading it evenly over the entire surface so that the dough bakes evenly. Preheat the oven to 180 degrees and place the mold with the dough there. Bake the chocolate cake for 40 minutes. Check if the baked goods are ready by piercing them with a toothpick. If the toothpick remains dry, the gingerbread is ready. 7 Turn off the oven and remove the pan. Allow the baked goods to cool at room temperature. Then transfer the gingerbread to a wide dish. Serve the lean chocolate cake on the table, cutting it into portions. These pastries are good with a cup of aromatic tea. Enjoy your meal!

Recipe No. 2: Honey gingerbread cooked in a slow cooker

The next recipe is a lean delicacy with the aroma and taste of honey and cocoa. To prepare it you will need:

• 400 ml glass of premium wheat flour;
• 200 ml granulated sugar;
• 200 ml boiled water;
• 100 ml vegetable (refined sunflower) oil;
• 2 table. spoons of honey;
• 2 table. spoons of cocoa powder;
• 1 tsp. baking soda;
• 1 tsp. cinnamon;
• a pinch of salt.

You need to prepare the dough as follows:

1. In a deep bowl, dissolve the sugar in a glass of warm water. Then oil and liquid honey are added there. Everything is thoroughly mixed.
2. In another bowl, mix bulk dry ingredients: flour, soda, salt and cocoa.
3. Mix the contents of both containers using a mixer - there should not be even the smallest lumps left in the dough.
4. You can add finely chopped prunes, dried apricots or raisins, previously soaked in water, to the dough.
5. The multicooker bowl must be greased with vegetable oil, pour the dough into it and cook in the “Baking” mode for one hour.

Tip: If you don’t have a slow cooker, you can bake the gingerbread in the oven at 200 degrees. We check the readiness with a toothpick: pierce the dough all the way through; if the toothpick remains dry, the lean honey gingerbread is ready.

Chocolate-honey gingerbread with raisins and nuts

This gingerbread is prepared according to the classic recipe, but raisins and any nuts are added as filling. The dough itself will be tall and slightly wet and juicy.

You will need:

• Liquid honey - 3 tbsp;
• Flour - 1.5 cups;
• Sugar - 0.5 cup;
• Water - 1 cup;
• Cinnamon powder - 0.5 tsp;
• Refined sunflower oil - 0.5 cup;
• Soda - 1 tsp;
• Fresh raisins - 2 tbsp;
• Nuts - ⅔ cup;
• Powdered sugar - 2 tbsp.

Chocolate-honey gingerbread with raisins and nuts

Preparation:

1. Prepare the honey base for the dough. To do this, pour honey, oil and drinking water into a thick-walled saucepan. Place the saucepan on the fire, cook with constant stirring until the honey and sugar dissolve in the water. Then turn off the burner and cool to room temperature.
2. Add a measured amount of baking cocoa, baking soda and cinnamon to the base. Stir.
3. Fry the nuts in a dry frying pan for a short time. Do not leave the pan and stir constantly, the process is fast and you need to prevent the nuts from burning. Then cool and rub between your palms over a bowl. This is done in order to get rid of most of the bitter husks. Then grind the nuts in a blender until fine crumbs. Do not overdo it.
4. Pour boiling water over the raisins for 5 minutes. Drain the water.
5. Turn on the oven at 190 degrees.
6. Add flour sifted several times to the dough base and knead the dough without lumps. You can even use a special dough machine or an ordinary blender. This will ensure perfect dough homogeneity.
7. Dredge the nuts and raisins in flour and add to the dough. This technique will prevent the nuts and raisins from sinking to the bottom of the dough. They will be evenly distributed throughout the thickness of the gingerbread.
8. Line a baking sheet with parchment paper and grease with a thin layer of oil.
9. Place the dough on a baking sheet and bake for 30-40 minutes until done, check by piercing with a toothpick. If it is dry, the gingerbread is ready.
10. Sprinkle the finished honey cake with powdered sugar and cut into portions before serving.

How to prepare Lenten honey gingerbread

Sometimes, while fasting or dieting, you still want to treat yourself to a tasty and unusual dish. Lenten gingerbread with honey is a great option, and it’s not difficult to prepare.

The following ingredients are required for preparation:

• honey – 90 grams; • sugar – 130 grams; • baking powder – 4 grams; • salt – 3 grams; • raisins – 120 grams; • flour – 750 grams; • hot water – 2.25 cups; • vegetable oil – 85 grams.

The dish must be prepared in stages:

1. Pour boiled water into a bowl and add honey. The bee product must be liquid, so thick honey must first be melted. 2. Add sugar, soda, baking powder to the resulting sweet liquid and mix. 3. Now it’s the turn of vegetable oil. 4. Lastly, add raisins and sifted flour. 5. The resulting mixture resembles sour cream in consistency. 6. The prepared form is filled with dough and sent to the oven for 50 minutes. If baked goods are prepared in a slow cooker, then the cooking time increases to 70 minutes.

This recipe may be slightly modified. For example, instead of raisins, it’s a good idea to add candied fruits or nuts. It is best to serve the gingerbread with condensed milk or jam.

Honey gingerbread: classic recipe

The gingerbread prepared according to this recipe will be denser and more porous, and the crust will definitely be crispy. The whole secret is in the dough, which is made from strong black tea.

For the test you will need:

• Honey - 150 ml;
• Flour - 250 g;
• Sugar - 100 g;
• Black tea - 1 tsp;
• Drinking water - 70 ml;
• Sunflower oil - 1 tsp;
• Soda - 1 tsp;
• Cinnamon powder - 0.5 tsp;
• Cloves - 3 pcs.

Honey gingerbread: classic recipe

The cooking process includes the following steps:

1. Brew strong tea. Pour a teaspoon of dried black tea leaves into 70 ml of boiling water. Leave to infuse. Then strain - we only need the tea infusion.
2. Add honey, sugar and tea leaves to the saucepan. Place on the fire and cook, stirring for a few minutes from the point of boiling. Then turn off the burner and leave for 15 minutes. The solution should cool to a warm state.
3. Add baking soda and chopped spices to the solution and stir.
4. Sift the flour several times using a sieve and add to the dough in several approaches, kneading it with a spoon and finally with your hands. You will get a stiff dough that kneads well.
5. Turn on the oven at 180 degrees.
6. Cover the baking sheet on which you plan to bake the gingerbread with parchment paper and grease it with a thin layer of sunflower oil. This can be done with a piece of cotton wool or a special silicone brush.
7. Sprinkle the working surface of the table with flour and roll out the dough on it into a layer in the shape of a baking sheet. The thickness of the dough should be approximately 1 cm.
8. Place the dough on a baking sheet and place in a preheated oven. Bake for 30-40 minutes. Check the readiness of the gingerbread by piercing it with a match. If the match is dry, the gingerbread is ready.
9. Sprinkle the finished and slightly cooled gingerbread with powdered sugar. Before serving, cut into portions.

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Honey gingerbread in monastery style

Ingredients:

• Honey – 6 tbsp. l.
• Dried raisins and cranberries - ½ cup each
• Cinnamon – ½ tsp.
• Sunflower oil – 80 g
• Flour – 240 g
• A pinch each – nutmeg, cloves, cardamom, coriander
• Warm water – 200 ml
• Prunes – ¾ cup
• Cocoa powder – 2 tbsp. l.
• Soda – 1 tsp.
• Jam – 5 tbsp. l. (for interlayer). Any will do, but in this recipe we use cherry.
• For the glaze you will need: water (50 ml) and sugar (100 g).

Preparation:

1. Stir honey in warm water, add vegetable oil to a bowl. Separately mix ground spices, cinnamon, cocoa and soda. Combine with honey water.
2. Knead the dough, adding flour in parts. It should not be too steep, but not too liquid.
3. Add prepared dried fruits to it: finely chopped prunes, dried cranberries and raisins.
4. Lightly grease the mold and sprinkle with flour (semolina) or line it with baking paper. Fill it with dough and place in an oven preheated to 180-200 degrees for 50 minutes.
5. Cool the finished gingerbread and carefully cut it into two approximately identical cake layers. Coat the bottom one with jam, put the second one on top, lightly pressing it with your hands so that the layers stick together.
6. Cook the glaze from sugar and water until slightly thickened.
7. Using a silicone brush, coat the surface of the gingerbread with hot syrup. The glaze hardens instantly, so this must be done quickly.
8. Two hours later, when the glaze has dried and the gingerbread is soaked in jam, you can start tasting, washing down the delicious cake with milk or tea.

Recipe for classic honey gingerbread in the microwave

When baking a pie in a microwave oven, it is important to correctly navigate the baking time (this depends on the model of the oven and its power).

To prepare you will need:

• flour – 350-400 g
• ground cinnamon – 2 tsp.
• candied fruits, nuts – 50 g each
• water – 1 glass
• honey - 2 tbsp. l.
• sugar – 150 g
• powdered sugar – 5 tsp.
• cocoa – 2 tbsp. l.
• salt - on the tip of a knife
• 1 packet of baking powder
• vegetable oil – 80 g
• 1 pack of vanilla sugar.

Mix butter, sugar, water, vanilla sugar, salt, honey, cinnamon, cocoa with a mixer. Add flour and baking powder to the prepared mixture. We also send candied fruits and nuts there. Mix everything again and place the dough in a microwave-safe dish.

The gingerbread cooks for 5 minutes at medium power. Then another 10-12 minutes on low. If the pie is still damp, the baking time can be increased.

Decorate the finished cooled gingerbread with powdered sugar. The result is a tasty and moderately sweet delicacy, piquant in taste thanks to the presence of honey and cinnamon.

You can experiment while cooking. For example, replace the water in the recipe with tea or coffee, fruit juice or compote.

Helpful cooking tips

Additional ingredients give confectionery a special taste: pineapple, dried apricots, nuts or prunes. The gingerbread will acquire an extraordinary aroma if you add cinnamon.

Also used in preparation are nutmeg, coriander or ginger. Citrus zest will give the cake a special taste. Before cooking it needs to be steamed with boiling water.

The parts cut in half can be soaked in thick jam. The top of the baked goods is decorated with powdered sugar, chocolate or protein glaze. A product made with kefir is no less tasty than one made with butter or sour cream.

Eating dishes based on honey has a beneficial effect on the body. As a result, a dessert made from honey not only tastes amazing, but also has health benefits.

Lenten chocolate cake with candied fruits

A very simple gingerbread recipe. The orange peel jam made the chocolate cake fragrant and very tasty. Good baked goods for those observing fasting.

How to make a chocolate cake: Heat 250 ml of water in a small saucepan, add granulated sugar and heat over low heat, stirring, until the sugar is completely dissolved. Let cool slightly. Pour vegetable oil, jam syrup into the resulting mixture and mix.

Chop the lemon, grind in a blender and also add to the syrup with butter.

Place the jam in a colander and let the syrup drain. Grind 200g orange peels to the size of candied fruits. Or use ready-made candied fruits and raisins.

Mix flour with cocoa powder and soda, add nuts, knead the dough and add candied fruits.

Grease the mold with vegetable oil, fill it with dough, smooth it with a wet spatula. Bake the chocolate cake in an oven preheated to 180 degrees for 30-35 minutes. The readiness of the product can be determined using a wooden toothpick or match.

Let the finished gingerbread cool, remove it from the mold and sprinkle the chocolate gingerbread with powdered sugar. Bon appetit!

What is gingerbread?

Presumably, gingerbreads appeared in Rus' in the 9th century. Back then they were called honey cakes. And for cooking they used flour, honey, and berry juice. Historians attribute the modern name of the sweet pastry “kovrizhka” to a later period – the 13th-15th centuries.

The name of the aromatic, sweet and tasty pastry supposedly comes from the word “kovriga” (whole bread) - this is a round, large, most often rye bread. But often (especially in modern cooking) they are baked very small.

In culinary dictionaries there is the following description of this very popular pastry in Russian cuisine: “This confectionery product is prepared from gingerbread dough using a large amount of honey, sugar syrup, jam and spices. The rugs can be downright gigantic in size: more than a meter long, 6-10 cm high, about a meter wide. And sometimes they weigh more than a pound.”

For reference: a pound is equal to 16.38 kg.

This sweet and spicy pastry is very popular in Russian cuisine. Perhaps one of the reasons for this special love lies in the fact that it is very easy to prepare honey gingerbread. And numerous recipes allow you to use quite affordable products that are usually required for making gingerbread.

But one batch produces a lot of gingerbreads, because they are almost always small. In the old days, they baked only one rug, but a very large one. Such that it was impossible for one person to hold her.

In classic modern recipes, such gigantic gingerbread sizes are, of course, very rare. Unless you need to set some kind of culinary record.

Chocolate gingerbread with coffee

Even during Lent you want to treat yourself to something sweet.
When looking for a suitable recipe, pay attention to this option on how to prepare a lean chocolate gingerbread with honey, nuts and raisins. This homemade lean chocolate gingerbread can be made with absolutely any additives you like. Cinnamon and coffee give a special aroma, cocoa - taste, honey, which, however, can be replaced with sugar - sweetness. As for other ingredients, you can experiment here by adding a wide variety of fruits, poppy seeds, etc.

Ingredients:

• Flour - 250 grams
• Water – 250 Milliliters
• Coffee – 1 teaspoon
• Cocoa - 1 tbsp. spoon
• Honey - 2 tbsp. spoons
• Raisins – 100 grams
• Vegetable oil - 100 Milliliters
• Baking powder - 1 teaspoon
• Nuts – 100 grams
• Cinnamon – 1 pinch

Number of servings: 6-8

How to cook

1. Bring water to a boil. Dissolve coffee in it, and then add cocoa and a pinch of cinnamon. Mix everything well. 2. Combine flour with baking powder and sift into a separate bowl. 3. Rinse and dry the raisins first. If you use lean nuts in the recipe for making chocolate gingerbread, you can pre-dry them in a frying pan or in the oven. 4. Add honey to the liquid ingredients. 5. And then - odorless vegetable oil. Depending on your taste preferences, lean chocolate gingerbread at home can be prepared using olive or sunflower oil. 6. Gradually add flour, kneading into a homogeneous dough. It should not be too runny, so the amount of flour may need to be increased. Add nuts and raisins at the end and mix again. Prepare an ovenproof pan by greasing it or lining it with parchment paper. Lay out the dough and place it in a preheated oven. 7. Bake at 200 degrees for about half an hour. Here is such a simple, but very appetizing option on how to make a lean chocolate gingerbread. Before serving, sprinkle the gingerbread with powdered sugar.

How to bake gingerbread?

Read and be sure to prepare HONEY RUGS.

In fact, to prepare this dish you need very, very few ingredients and very, very much desire and love.

Here's what you'll need:

2 cups premium flour 0.5 cups granulated sugar 150 g honey, it is better if you use buckwheat honey 1 egg 0.5 teaspoon soda 50 g walnuts ground cloves cinnamon powder.

And I already said about patience, desire and love, there is never too much of them, so invest - don’t regret it!

Grind the egg with sugar until homogeneous, add honey, cinnamon on the tip of a knife, a little ground cloves and soda. Mix everything very thoroughly. Add flour to the mixture and knead the dough with your hands for 5-10 minutes.

Now some digression

. If you want your gingerbreads to have the dark color characteristic of real gingerbreads, add zhenka to the dough. It is a sweet mass and is prepared as follows. Two pieces of sugar are burned in the smallest frying pan (Teflon is not suitable for this purpose), diluted with 0.5 cups of boiled water, brought to a boil right there in the frying pan, and added to the dough along with honey.

Place the finished dough on a baking sheet, previously greased with oil, and smooth it out. I do not recommend sprinkling the baking sheet with flour, since the layer of dough that will come into contact with the flour will absorb it and be tough, like a sole, and tasteless after it cools. Place crushed (but not very finely) nuts on top of the dough; you can add raisins to the nuts. Bake in a moderately hot oven for 15-20 minutes.

When the gingerbread is ready, remove it from the oven, cool, cut into diamonds or squares and place on a beautiful dish. The gingerbread can be cut in the middle into two cakes, spread with jam (preferably thick and sour, for example plum), and pour glaze over the top layer.

The glaze for gingerbread is also better from jam, marmalade or marmalade. The jam (the same as that which was spread in the middle of the gingerbread) must be melted with a small amount of boiled water (in a 2:1 ratio). Bring to a boil and turn off immediately. Pour the cooled glaze over the top of the gingerbread several times to give it a long-lasting, shiny, sticky crust. After each subsequent watering, you need to let the gingerbread dry. You can sprinkle raisins and nuts on top if they were included in the dough.

You can also simply sprinkle the gingerbread with powdered sugar and lightly dust with cinnamon powder (cinnamon should be sprinkled on top only when the gingerbread is still in the oven, but the heat is already off. This rule with sprinkling cinnamon applies to almost all baked sweet dishes).

Note! I don’t recommend making a lot of small gingerbreads on one baking sheet, since the middle of the gingerbread is much more pleasant to eat than the side, and small gingerbreads are just sides!

In addition, you can cut out almost anything from a large gingerbread. When I was a child, my mother baked me a gingerbread, and I don’t know what scissors or knife she used to cut out a hedgehog from it, then she covered it with regular white glaze, dusted the spine area with powdered sugar, made eyes and a nose out of raisins, and smeared her mouth with red jam. I will remember this gingerbread all my life!

Enjoy your gingerbread tea party to you and your children!

Tags: cooking, recipes, sweet dishes, baking

Honey gingerbread with apples (lenten)

Ingredients

sugar water vegetable oil lemon juice baking powder walnuts blocks

Step-by-step recipe with photos

Grind the walnuts until they become flour or fine crumbs. Advice.

Walnuts can be replaced with almonds.
Almonds need to be immersed in boiling water for 1-2 minutes, then dried on a towel and peeled. Grind the nuts to flour. Sift the flour and mix with baking powder. Advice.
If desired, you can add cinnamon to the cake - mix it with sifted flour and baking powder. Pour sugar into a bowl, add water and vegetable oil. Place the bowl in a water bath.

Add honey and stir until sugar and honey are completely dissolved.

Quench the soda with lemon juice, add to the honey mixture and stir - the honey mixture should foam and increase in volume.

Remove the bowl from the water bath, add the chopped nuts and mix well.

Gradually add flour with baking powder and knead the dough to the consistency of pancakes. Pour the dough into a greased and floured baking dish.

Wash the apples, core them, and cut into thin slices. Advice.

If desired, apples can be replaced with pears. Place apple slices on the dough.

Bake the gingerbread for ~30-35 minutes in an oven heated to ~180°C. Remove the finished gingerbread from the oven and let rest for ~10 minutes.

Enjoy your meal!

Honey gingerbread recipe with photo

Preparing honey gingerbread begins with brewing strong tea. Pour the required amount of hot tea into the bowl in which you will prepare the dough.

Add natural honey to a bowl of tea.

Stir. Beat in the egg.

Mix all the ingredients for the honey gingerbread dough with a whisk.

Pour in sunflower oil.

If you can use both refined and unrefined sunflower oil for frying, then for dough it is best to use refined oil. Thanks to this oil, the dough will turn out without the characteristic aftertaste of oil.

To enrich the taste of the honey gingerbread, add a small amount of cinnamon.

As we know, cinnamon and honey go very well in taste and this tandem can be found in many home baking recipes. Add cocoa powder. Cocoa will not significantly affect the taste of the gingerbread, but it will change the color of the dough, making it darker. Mix the dough. Place raisins in a small bowl. Sprinkle it with a tablespoon of flour and stir.

Raisins rolled in flour will be better distributed throughout the dough. Add it to the bowl with the dough. Stir again.

To make the honey cake airy and rise well, add soda. Just baking soda, no need to quench it with vinegar.

Sift the wheat flour through a sieve. Add to bowl with dough base.

Mix the gingerbread dough thoroughly until the lumps of flour disappear. It should be about the same thickness as biscuit dough. If you scoop the dough into a spoon and turn it over, it should flow slowly, in thick ribbons.

Grease a glass or ceramic baking dish with vegetable oil. It is better to cover a Teflon mold with baking paper and then grease it with oil.

Heat the oven to 160-170 C. Place the pan with the gingerbread on the middle shelf.

Bake it for 40-45 minutes. Check the readiness of the pie using the classic method - with a match or a toothpick.

The honey cake is ready. All that remains is to decorate it. I decided to top it with milk fudge. Mix milk with sugar. Pour it into a saucepan. Add diced butter. Place the pan on the stove. Bring the mixture to a boil while constantly stirring. Add flour and stir quickly until lumps of flour are incorporated. Add food coloring. Cook the fudge over low heat for another 2-3 minutes.

Pour milk fudge over the honey gingerbread. Sprinkle it with coconut, nuts or grated chocolate. Place it in the refrigerator for one hour to allow the fudge to set. But it’s hard to resist, it smells too temptingly of honey and cinnamon.

The honey gingerbread, the photo of which you see below, was photographed immediately after preparation. The glaze, as you can see, has not hardened yet. That's all, now you know how to make honey gingerbread at home. Enjoy your meal. I will be glad if this honey gingerbread recipe is useful to you. I also recommend making the Honey cake with sour cream.

Recipe for Lenten gingerbread with cherries and nuts

For preparation we will need the following products:

• instant coffee – 2 tsp. (if you don't like coffee, you can omit it from the recipe)
• a pinch of salt
• honey - 1 tbsp. l.
• dried cherries – 100 g
• vanillin – 1 g
• flour – 300 g
• spices for gingerbread – 1 g
• baking powder – 10 g
• sugar (brown) – 150 g (if not, you can use white)
• sunflower oil – 100 ml
• boiled water – 200 ml.

How to cook:

Step 1: Pour water into a saucepan and add butter, sugar, honey and coffee according to the recipe. Heat gently (do not boil) until the sugar dissolves. Cool.

Step 2: chop the dried cherries in half and chop the nuts, but not to fine crumbs, so that there are delicious pieces in the gingerbread.

Step 3: Separately mix salt, flour, baking powder, vanilla and baking spices.

Step 4: add the liquid mixture to the resulting dry mixture (step 1) and, rubbing vigorously, mix everything with a hand whisk.

Step 5: pour dried cherries and nuts into the dough.

Step 6: Pour the dough into a mold lined with baking paper. If there is none, you can simply grease it with oil and sprinkle with flour.

Step 7: bake for 45 minutes at 180 degrees. If the bottom and top brown quickly, you can cover the top of the pie with foil and place an empty baking sheet on the shelf below.

Step 8: let the finished gingerbread cool and decorate with powdered sugar.

There are also many recipes for honey gingerbread, which was called Lenten (probably because our grandmothers and great-grandmothers baked it during Lent), following which you can prepare healthy desserts that are in no way inferior in taste to baked goods using eggs, butter and milk.

In addition, making a gingerbread without these products is not particularly difficult. You can diversify its taste by adding prunes, dried apricots, various nuts, fresh berries and fruits. In any case, no matter what ingredients are used, in the skillful hands of a chef, the dessert always turns out excellent. Bon appetit!

How to cook properly?

Classic recipe:

• 2.5 cups flour.
• 200 g butter.
• 1/5 pack of vanillin.
• Sugar – 175 g.
• 1 tea. lie baking soda.
• Salt.
• 1 yolk without white.

Grandma's gingerbread is cooked at 180 degrees in the oven. The butter and vanillin are ground, the sour cream is poured, the sweetener and soda are poured into the flour base.

The dough is kneaded, rolled out into a thin pancake on the table, several circles are cut out with a cup, they are placed on a baking sheet, previously greased with egg yolk. A lot of sugar is poured on top. The dessert is prepared for 20 minutes at 180 degrees.