Homemade gingerbread with cranberries

5 (3 rate)

3-4

Portions

1 hours

Cooking time

About recipe

If you want to surprise your family, make cranberry gingerbread. Soft, with sweet and sour filling and sugar. Such baked goods will surely appeal to both adults and children. An important moment in the preparation of gingerbread is the maturation of the dough in the refrigerator. Ripening time from 6 hours to a day. After ripening, it is necessary to warm the dough at room temperature, but so that the consistency resembles a cold "plasticine". Also an important moment is the preparation of the filling. To be thick, you should not add a lot of sugar, because when cooking it stimulates the release of juice. Dried cranberries taste sweeter than fresh berries. If you crush them with a small amount of sugar, then the taste becomes better, without pronounced sourness.

Purpose: Pies and cakes

Recipes by ingredients: # Flour / # Berries

Required ingredients::
Wheat flour

360 grams
Butter

100 grams
Honey

5 tablespoons
Eggs

2 pcs
Cinnamon

1 teaspoon
Cardamom

1 teaspoon (ground)
Soda

1 teaspoon
Cranberries

120 grams
Dried cranberries

6 tablespoons
Sugar

100 grams (in batter, + 1 tbsp for filling)
Icing sugar

120 grams
Water

2 tablespoons (boiling water)

How to make
1. Prepare the necessary ingredients.
2. Take the pot. Beat eggs into it, add sugar. Stir.
3. Add honey, soda, cardamom. Stir again.
4. Add soft butter and put on low heat. Heat, stirring occasionally, until the butter melts. Do not bring to a boil.
5. As soon as the mass begins to foam and the grains of sugar dissolve, remove from heat.
6. Add the sifted flour to the hot honey mass.
7. Stir in the flour with a spoon. You will get a thick, viscous dough.
8. Transfer the dough to a plastic bag. Put in the refrigerator for 6-24 hours.
9. Make Filling before removing the dough from the fridge. In a bowl, mix the cranberries, sugar and dried cranberries. Crush with a hand blender. The mass should not be liquid. If there is an excess of juice, it should be drained.
10. After the time has passed, remove the dough from the refrigerator. Divide it into two equal parts.
11. Roll out each part into a layer 0.5 cm thick.
12. With a glass, make notches in one of the parts. Put 1 teaspoon each of the filling in the center of the notches. Fillers.
13. Cover with the second layer, form gingerbread in a glass. From the remaining dough, repeat the process of making gingerbread.
14. Transfer the blanks to a baking sheet. Place the gingerbread in an oven preheated to 180 degrees for 12-15 minutes. Consider according to the features of your oven.
15. While the gingerbread is baking, prepare the sugar icing. Mix icing sugar with boiling water. Add water in portions and stir. The consistency of sugar icing should resemble store-bought sour cream.
16. After the time has passed, remove the gingerbread from the oven. Immediately cover them with sugar icing. Repeat in several layers. Leave on a baking sheet to dry.
17. Then transfer to a container and serve.
18. Delicious!

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Source: povar.ru