2020-08-13 / test@t

Gingerbread

When the weather gets colder, honey returns to historic cuisines. Honey is considered one of the best defenders against the hardships that cover the human body in autumn, winter and early spring: colds, runny nose, cough. So at the end of autumn, the time of honey cakes begins in Lithuania. The season lasts until St. Kazimieras Day (March 4). After that, gingerbread will be replaced by bagels - baked goods for the warm season. The recipe that we are sharing with you was found in documents from the first half of the 19th century in the Yashiunai estate, owned by the Balinsky family, which are kept in the manuscript department of the Vilnius University library. We call such gingerbread "pushers" (from the word "crush"). They were very popular in the 18th and 19th centuries in the Republic of the Two Nations, and were usually prepared for Christmas.

Ingredients

1 kg of flower or meadow honey
750-900 g rye flour
1 tbsp. l. ginger powder, ground cinnamon and dried orange peel
0.5 tsp ground cloves

STEP-BY-STEP COOKING RECIPE

Step 1

Heat 500 g of honey, start adding rye flour a little at a time to make a dough that does not stick to your hands. Roll out the dough thinly.

Step 2

Transfer the layer to a baking sheet lined with baking paper. Bake in the oven at 130 ° C. The dough should dry completely, but not burn. Cool it down. Crush or grind into flour in a coffee grinder.

Step 3

Combine the remaining honey and all the spices. Boil the mixture over low heat until dark, 1 hour. Remove the honey from heat. Add, while stirring, the resulting cake flour. While the dough is still hot, quickly pour it into a flat, shallow mold. Leave until solidified.

Step 4

Dipping a knife in hot water, cut the gingerbread into pieces. Serve with tea.

Cooking time

Servings

Catalog