Soft gingerbread cookies
Method of preparation
Ingredients · Servings 6
- eggs - 2 pcs.
- sugar - 1 tsp. cup
- oil - 120 g
- honey - 3 tablespoons
- bicarbonate of soda - 1 tsp.
- vinegar - 1 tsp
- cinnamon - 1 teaspoon
- vanilla - 1 pc.
- flour - 450 to 500 g
Method · 1 h
- Beat the eggs and sugar, add the oil, honey, cinnamon and vanilla. Quench the baking soda in a separate glass with vinegar and add them to the above mixture.
- Gradually add the flour and knead until you get a slightly sticky dough. Do not add more than 500 g of flour, as it will make hard gingerbread cookies.
- Wash your hands, then grease them with oil. Start forming balls or roll out the dough and cut it into shapes. Place them on a baking sheet with baking paper, leaving some space between them because they will puff up.
- Bake in a preheated oven at 180 degrees for 10 minutes.
- We wait 10 minutes for them to cool and decorate the gingerbread as we wish.
- The soft gingerbread cookies are ready.
Beat the eggs and sugar, add the oil, honey, cinnamon and vanilla. Quench the baking soda in a separate glass with vinegar and add them to the above mixture.
Gradually add the flour and knead until you get a slightly sticky dough. Do not add more than 500 g of flour, as it will make hard gingerbread cookies.
Wash your hands, then grease them with oil. Start forming balls or roll out the dough and cut it into shapes. Place them on a baking sheet with baking paper, leaving some space between them because they will puff up.
Bake in a preheated oven at 180 degrees for 10 minutes.
We wait 10 minutes for them to cool and decorate the gingerbread as we wish.
The soft gingerbread cookies are ready.
