Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Natural honey (synthetic honey will make gingerbread not so fragrant, and the dough may turn out unstable due to the questionable composition). I use buckwheat honey, but other types will work. You will also need premium flour and rye wallpaper flour, that is, whole grain. But, in general, you can take any rye flour, the result will not change much.
Tip: either 72.5% or 83% oil is suitable. Except that a little more flour may be required due to the increased humidity of the less fatty oil.
It is better to take small eggs, C1 category. You can use cane sugar, which will make the flavor even more interesting. If this is not the case, use white.
I made the spices for the gingerbread dough using the custard method myself: 1 tsp. cinnamon, 0.5 tsp. cardamom, the same amount of nutmeg and 0.25 tsp. black pepper. The recipe calls for baking soda; it should not be replaced with baking powder. You will also need cocoa.
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Step 2
Sprinkle half the sugar into the pan in an even layer. I use a frying pan with a lid diameter of 28 cm, but a more compact size — from 24 to 26 cm — will also work.
Place over high heat for 1 minute, then reduce heat. I set it to 4/6 for an electric stove.
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Step 3
Melt the sugar until it turns a dark caramel color. Stir with a wooden or silicone spatula when it starts to melt. On average, this takes 7-12 minutes.
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Step 4
Pour boiling water into the caramel in a thin stream so as not to get burned. Mix vigorously with a spatula.
If dense pieces of caramel form, melt them over low heat. It is better to remove pieces that are too large and add a little more sugar to the remaining sugar to replace the removed sugar.
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Step 5
Add the rest of the sugar and stir constantly with a spatula.
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Step 6
Boil the caramel over medium heat for 2-3 minutes. It will begin to bubble and become thicker.
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Step 7
Remove from heat and add all the butter. Mix thoroughly until smooth.
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Step 8
Send all the honey there and mix until smooth.
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Step 9
Add the spice mixture and mix well again.
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Step 10
Add approximately 80 g of wheat flour.
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Step 11
Mix thoroughly. At this stage it is convenient to use a whisk. Leave the mixture to cool, this will take about 15 minutes.
Scrape off any sticky sugar and honey from the sides; at this stage they will become softer and more pliable. However, you should not be overzealous; it’s okay if some of the products remain on the walls in a thin layer.
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Step 12
Add sifted white flour, about 200 g, as well as cocoa and soda to the rye flour. Mix everything with a whisk.
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Step 13
Beat the eggs with a fork or whisk until smooth.
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Step 14
Pour in the egg mixture, constantly stirring the choux gingerbread dough with a whisk.
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Step 15
Add flour in parts. In 3-4 batches, stirring constantly after each addition.
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Step 16
When the gingerbread dough holds its shape a little, transfer it to a floured work surface.
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Step 17
Gradually add the remaining flour and knead a tender, soft dough that holds its shape well. There is no need to knead for a long time so that the gingerbread does not become too hard.
Hands can be greased with vegetable oil 1-2 times while kneading.
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Step 18
Wrap the finished homogeneous dough in cling film or a bag and put it in the refrigerator for a day.
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Step 19
After a day, the gingerbread dough prepared using the custard method can be taken out and rolled out cooled into a layer 1 cm thick to form gingerbread cookies. It stabilized, cooled, and became moderately dense.
It is better to roll out between 2 sheets of parchment.
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