Photo: Dmitry Bayrak / dbstudio, iStock /
Granulated sugar140 gramsGround cinnamon1 tspSpices (nutmeg, cardamom, cloves, anise, allspice)1 tspButter50 gramsRye flour80 gramsWheat flour25 gramsPoppy seeds2 tbsp.1 pinch15 gramsThe nuts15 gramsDried apricots25 gramsPrunes80 grams1 tspLemon juice3-4 dropsPowdered sugar
  • Servings:
  • Preparation time:30 minutes
  • Cooking time:40 minutes
  • Flow temperature:Room temperature
  • Processing Type:Baking
  • Kitchen:Russian
  • Occasion:Christmas
  • Season:

Pour sugar into a dry frying pan, set on a quiet fire. We are waiting for it to turn into a caramel of red-brown color, gently pour in a glass of water (it will boil a lot) and stir until completely dissolved. Give the syrup to cook a little (about 10 minutes) and remove from heat. Stir in spices and butter in caramel syrup, add half of rye flour, mix, pour out the remaining flour, poppy seeds, chopped nuts, raisins and dried fruit sliced.At the last turn, add soda, slaked lemon juice. A baking dish measuring 24 cm by 18 cm is greased with oil, we line the bottom with a sheet of parchment. We spread the dough, level it and bake at 170 degrees for 40 minutes. Sprinkle the finished gingerbread with powdered sugar. Gingerbread does not get stale for a long time because there are no eggs in the dough.

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