Print Recipe
 Gingerbread with Boiled Condensed Milk Recipe
Fragrant, soft and very, very tasty gingerbread.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Gingerbread dough:
Glaze:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Gingerbread dough:
Glaze:
Instructions
  1. Spices that need to be crushed whole in a mortar and sifted. Choose spices to taste, perhaps not all of you like them from those that I have listed. Mix sugar, eggs, butter, soda, spices and honey and put in a water bath for 10 minutes, stirring occasionally, the mass will foam.
    Spices that need to be crushed whole in a mortar and sifted. Choose spices to taste, perhaps not all of you like them from those that I have listed. Mix sugar, eggs, butter, soda, spices and honey and put in a water bath for 10 minutes, stirring occasionally, the mass will foam.
  2. Add a glass of sifted flour to the hot mass and knead well. Cool.
    Add a glass of sifted flour to the hot mass and knead well. Cool.
  3. Add the remaining flour to the cooled dough and knead a thin, elastic dough.
    Add the remaining flour to the cooled dough and knead a thin, elastic dough.
  4. Divide the dough into two parts (I have one part more for 100 g), roll out most of the dough on baking paper measuring about 35 cm in length and 27 cm in width, transfer together with parchment to a baking sheet, grease with condensed milk, but not to the very edge. Instead of condensed milk, you can use jam, jam.
    Divide the dough into two parts (I have one part more for 100 g), roll out most of the dough on baking paper measuring about 35 cm in length and 27 cm in width, transfer together with parchment to a baking sheet, grease with condensed milk, but not to the very edge. Instead of condensed milk, you can use jam, jam.
  5. Roll out the remaining dough on baking paper slightly smaller than the first piece of dough. Transfer it to the cake with baking paper with boiled condensed milk up, remove the paper. Pinch the edges. Bake in a preheated 180 degree oven for 15-20 minutes. When it starts to blush, it's ready.
    Roll out the remaining dough on baking paper slightly smaller than the first piece of dough. Transfer it to the cake with baking paper with boiled condensed milk up, remove the paper. Pinch the edges. Bake in a preheated 180 degree oven for 15-20 minutes. When it starts to blush, it's ready.
  6. For the glaze, mix water and powder, bring to a boil, boil for a couple of minutes and pour hot syrup over hot gingerbread. Allow to cool completely.
    For the glaze, mix water and powder, bring to a boil, boil for a couple of minutes and pour hot syrup over hot gingerbread. Allow to cool completely.
  7. Cut the cooled mat into pieces according to the size of your choice. Enjoy your tea!!!
    Cut the cooled mat into pieces according to the size of your choice. Enjoy your tea!!!
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