Ingredients
Gingerbread dough:
- 500 gram Flour wheat / Flour
- 200 gram Sugar
- 2 pieces Chicken eggs
- 125 gram Butter room temperature
- 3 tablespoons Honey
- 1 teaspoon Soda
- 0,5 tablespoon Cinnamon to taste
- 1/4 teaspoon Nutmeg (ground) - to taste
- 1 teaspoon Ginger to taste
- 1/4 teaspoon Anise seeds, to taste
- 1 piece Star anise to taste
- 2 pieces Cloves to taste
- 380 gram Condensed milk boiled
Glaze:
- 50 gram Water
- 150 gram Sugar powder
Instructions
- 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.
- Add a glass of sifted flour to the hot mass and knead well. Cool.
- Add the remaining flour to the cooled dough and knead a thin, elastic dough.
- 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.
- 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.
- 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.
- Cut the cooled mat into pieces according to the size of your choice. Enjoy your tea!!!