Homemade mint gingerbread

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make delicious fragrant mint gingerbread at home? Very simple! To begin, prepare the necessary ingredients according to the list. Take premium flour. Oil - any vegetable oil. I use direct-pressed olive oil (so the dough and finished gingerbread cookies turned out to be a beautiful golden color).

2. STEP 2

   

   Mix sugar and water in a saucepan. Place on the stove and bring to a boil over medium heat, then simmer the mixture for about 30 seconds until the sugar is completely dissolved. Cool the resulting sugar syrup.

3. STEP 3

   

   Pour mint tincture into the sugar syrup and stir. The mixture will turn light green. Mint tincture can be purchased at any pharmacy. The tincture can be replaced with concentrated mint flavor. Only they will provide the gingerbread with a bright taste and aroma of mint. There were cases when gingerbread cookies were made with a homemade decoction of fresh mint, but the taste of mint was almost not felt in such gingerbread cookies. Therefore, it is better to purchase a tincture, especially since it is quite inexpensive.

4. STEP 4

   

   Sift most of the flour into a bowl. Add baking soda and stir.

5. STEP 5

   

   Pour the vegetable oil and sugar-mint mixture into the flour. Add the remaining flour little by little and knead into a soft, slightly sticky dough. Depending on the quality of the flour, the degree of boiling of the sugar syrup, you may need more or less flour.

6. STEP 6

   

   The dough should not stick to your hands, but it may stick slightly to the table.

7. STEP 7

   

   Roll the dough into a ball, wrap in a bag or cling film and refrigerate for 30 minutes.

8. STEP 8

   

   Divide the dough into 12-15 equal parts and roll them into even balls. There is no need to specially shape them into gingerbread cookies - the dough will spread on its own during baking.

9. STEP 9

   

   Place the pieces on a parchment-lined baking sheet and place in an oven preheated to 180°C for 10-12 minutes. The exact time depends on the features of your oven and the size of the workpieces. Gingerbread cookies should remain light on top. They may brown slightly on the bottom because the dough is in contact with the hot baking sheet, but not on top. If the gingerbread cookies are browned on top, it means you overcooked them and they dried out. Let's assume a yellowish tint due to mint and oil.

10. STEP 10

    

    While the gingerbread cookies are baking, prepare the glaze from water, sugar and lemon juice. If you wish, you can skip covering the gingerbread cookies with glaze at all, but it will taste better.

11. STEP 11

    

    Mix sugar and water in a saucepan. Cook over medium heat until thickened and sugar dissolved. When the mixture begins to thicken, add lemon juice and mix well. After this, you can remove the saucepan from the heat. As it cools, the icing sugar will begin to thicken more and more.

12. STEP 12

    

    Remove the finished gingerbread cookies from the oven and cool slightly. Dip the tops of the gingerbread cookies into the still hot glaze and leave until the glaze hardens. You can also apply the glaze to the gingerbread cookies with a brush. Bon appetit!

Comments on the recipe

Tanuska-ps

12.09.2023

5

Super! In the recipe for cottage cheese gingerbread, I found another delicious glaze option - made from egg whites. I’m sharing the link to the recipe, maybe someone will find it useful.

Azizochka

12.09.2023

4.8

mmm thanks for the recipe

Olga Volkova

12.09.2023

4.5

Wow, wow!!! We will try. Thanks for such a great recipe!

Tatyana EAO

12.09.2023

4.7

The recipe is great! Even though I kept them in the oven for too long, they turned out not tooth-crushing, but crispy.