Homemade gingerbread with milk

Name: Homemade gingerbread with milk
Total time: 1 h 10 min
Yield: 20
Ingredients: 500 g Wheat flour; 240 ml Milk; 200 g Sugar; 40 g Vegetable oil; 35 g Cocoa; 7 g Baking powder; 1 Eggs; 100 g Powdered sugar; 1 Egg whites; 2 teaspoon Water

Homemade, delicious, soft, with cocoa, for any occasion! Homemade gingerbread cookies with milk are kneaded in a matter of minutes from a simple and quick chocolate dough. You won't find gingerbread like this in the store! When ready, they are soft, porous and aromatic. Sweet protein glaze successfully complements baked goods.

67

30055

Emma Smith

Author of the recipe

Calories

187Kcal

Protein

4gram

Fat

3gram

Carbs

33gram

*Nutritional value of 1 serving

Ingredients

Servings: 20

500g

240ml

200g

40g

35g

7g

1

100g

1

2teaspoon

Step-by-step preparation

Cooking time: 1 hr 10 mins

STEP 1
How to make homemade gingerbread cookies with milk? Very simple! To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. Oil - any vegetable oil. I have refined, odorless sunflower oil.
STEP 2
In a bowl, combine room temperature milk, vegetable oil, egg and sugar. Whisk everything until smooth.
STEP 3
Add flour, cocoa and baking powder sifted through a sieve. Knead a soft, slightly sticky dough. At first the dough will stick very much to your hands, but as you knead it will become less sticky and more elastic.
STEP 4
As a result, the dough can be formed into an even ball. If necessary, you can add a little more flour, but keep in mind that too much flour will make the finished products hard and very dense. If the dough remains very sticky even with additional flour, it is better to grease your hands with vegetable oil.
STEP 5
Place the dough on a floured table and roll it out into a layer about 2 cm thick. Using a punch or a glass with a diameter of 5-5.5 cm, cut out circles from the dough. You can simply divide the dough into about 20 pieces and form gingerbread cookies by hand.
STEP 6
Transfer the pieces to a parchment-lined baking sheet. Place in an oven preheated to 180°C for 15-18 minutes. The exact baking time depends on your oven. You can place a baking tray with water on the bottom of the oven. The gingerbread cookies will rise better and be more porous.
STEP 7
The glaze is prepared using the white of a fresh egg. If you don't want to use a raw egg, you can replace the white with 2 tbsp. l. lemon juice.
STEP 8
In a bowl, combine powdered sugar and egg white. Beat with a mixer until smooth. Finally, add water and beat the mixture a little more. The glaze should be fluid.
STEP 9
Dip the finished gingerbreads into the glaze one by one. Transfer the gingerbreads to a wire rack to let the glaze dry. Bon appetit!

Comments on the recipe

Svetlana

28.07.2023

5

I got something like 2 kg in total. Wonderful gingerbread cookies made with milk, the aroma is magical, very soft. You really won’t find anything like this in a store; if you compare, it’s heaven and earth. Highly recommend!