Gingerbread Aunt

Ingredients
2 eggs
1 cup sugar
1 cup honey
2/3 cup sunflower oil
2 tsp cinnamon
1 tsp bicarbonate of soda
baking powder 1
2 tbsp vinegar
about 6 and 1/2 cup flour
Gingerbread Aunt
Photo added on
Photo author
molka
Method
Beat eggs with sugar. Gradually add to the oil, honey, baking soda, quenched in vinegar (2 tbsp vinegar and 2 tbsp water), cinnamon and flour. Stir until thickened (be separated from the court), then knead a soft dough. They can be formed in several ways: On balls: Shape Small balls, which are arranged a short distance from each other in a greased tray. Bake in a moderate oven until brown. Then two by two may stick while warm with hip jam. Stuffed: Forms into small balls, which are arranged a short distance from each other in a greased tray. Bake in a moderate oven until brown. Gingerbread is dug with a spoon. Honey crumbs mixed with a few tablespoons of milk, butter and 2 vanilla until a cream that filled carved gingerbread. Stick with hip jam two by two. Immersed to half in melted chocolate and then ground walnuts. Arranged in a tray, and decorate with pine branches. On shapes: Roll out the dough on a sheet from which to cut shapes or figures with a cup that bake. Figures can decorate with chocolate, ground walnuts or coconut. * The original amount of 3 cups flour is adjusted to a precise 6 and 1/2 cup (1 cup = 240 ml), thanks to the comments and personal experiences of gigi.2000 .
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Difficulty
Average
Tested
6 users
Author
ivelinabankova87
21 Dec 2007

Comments

really delicious gingerbread!

are great! Try and You!

are Splendid!

I am looking for a recipe for gingerbread, which become soft.As gingerbread Sweetheart.This will give you?

gigi.2000 these to become soft, just Be careful when cooking does not burn.

To become soft gingerbread, the rule is not the dough is solid (but not so soft that it can not form balls in their hands, or putting them raw in the baking pan to upsetting). I think this recipe gingerbread become mekichki. If however Roll out the dough on a sheet (to make shapes), gingerbread will be hard because of the flattening is necessary to add more flour (otherwise the dough will stick to the rolling pin).

Thanks!Hey now begin them!

Became amazing! But the truth is that it took almost twice as much flour in the recipe is written. However, now will only use this recipe. Thank you adashke;), and your aunt!

Thank you for the delicious gingerbreads, they are great! Became an hour of kneading dough, baking and bonding!

At the moment I do hope they become!

Do not become very hard, if overdone flour?

They became great ... only tryabzha more flour :) I made them in golemichki. I made chocolate otdore. If NZ how ** Melt chocolate with butter laid packet of vpdna byanya *. :)

Thank you for the great recipe! And special thanks to your aunt :) I made these for Christmas gingerbread baking pan and then again because my son very much liked them! Do them with shapes, thus are thinner and still are soft and incredibly delicious. True dough is sticky when rolled out, but it is very easy kata put between two sheets of foil fresh :) nice day :)

I again say to myself: Well done, very tasty, fast gingerbread!

Hey now kneaded them. With three cups of flour cakes look like dough. With six cups'd got the dough in a bowl, with more than half a glass kneaded the counter, and it is very soft. It is impossible to sharpen because carved figurine could not get off the counter. Stands as coated dough on the counter, not as a roll. The recipe is my very favorite, but you might need to correct amount of flour because it is very misleading.

Ivelina, how many cups is best to adjust the flour?

to me *swallowed* six, while stir up the dough in a bowl. Then sifting seventh cup on the counter to knead with your hands, but not all took seventh cup because my goal was to remain very soft dough. So six cups and half well. My cup is 240 ml. Became extremely soft and crisp gingerbread. Wonderful recipe again thanks!

Thanks for the shared experience changed the flour in the recipe :)