Gingerbread honey "Santas"

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Honey cakes - flavorful and spicy cakes, which fits perfectly into the holiday menu. No sticks, store-bought, it doesn't compare with the delicious and aromatic carrot, cooked with his own hands!!!

Ingredients for Gingerbread honey "Santas"

Step by step instruction of cooking Gingerbread honey "Santas"

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In a small saucepan, melt on low heat the honey and sugar (120 g), do not boil. Let the mass cool down.

Mix flour mixture: flour + cocoa + gingerbread spices + chopped almonds + baking powder + a pinch of salt.

Break the eggs into a Cup, stir, then add to the cooled honey-sugar mixture.

Knead the dough: flour mixture + honey-sugar with the eggs, the dough turns viscous, sticky.

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Circular shape (d=30cm) butter (optional line a rimmed non-stick Mat or baking paper), spread the batter (dough thickness ~1.5 cm), smooth the top with a spatula (dipped in water).

Bake at a temperature of 170-180 degrees 25-30 minutes.

While the gingerbread is baked, prepare the syrup for the frosting.
In 100 ml of water, add the remaining (50 g) cane sugar, bring to boil, boil down on low heat for 10-15 minutes, cool.

Gingerbread is ready immediately remove from the mold, cool on rack, brush the top of the cooled syrup. The syrup retains the flavor and freshness of the carrot and gives it a beautiful appearance and pleasant taste.

As soon as the syrup is longer stick, put the gingerbread in the package, give it to "relax" 1-3 days.

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The passage of time (baked gingerbread "rested"), heat until boiling (MICRO) jam. Gingerbread cut in half, each half into two parts, RUB the slices with hot jam, connect.

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A nice Christmas treat!