Preparation. Classic gingerbread
Dessert to tea, you have prepared from the same tea. Impregnated flavored jam, air and spicy gingerbread!
- Sugar – 200 g
- Flour – 500 g
- Apricot jam – 6 tablespoons
- Vegetable oil – 6 tablespoons
- Tea – 20g
- Water – 600 mL
- Vanilla sugar – 1 tsp
- Soda – 2 tsp
- Salt – ½ tsp
- Walnuts – 100 g
- Cinnamon – 2 tsp
- Powdered sugar – 50 g
Tea leaves, rinse in hot water, put in a kettle and cover with hot water. Brew tea to medium strength.
Tip: flavored black tea would kill the taste of gingerbread.
Nuts fry in a dry frying pan until golden brown. Remove from heat, cool. Rolling pin crush nuts to large crumbs.
Tip: You can use any kind of nuts. Do not take more nuts than a prescription, they will put the dough and gingerbread will be flat. If the grind hot nuts, they turn into a paste.
Mix the flour, salt, vanilla sugar, cinnamon. Then, mix the liquid ingredients: brewed tea, sugar, vegetable oil, jam. Further parts sift the dry ingredients to the liquid, well-kneaded. Add baking soda, chopped nuts.
Tip: to gingerbread was lush, use sweet and sour jam: cherry, raspberry, apricot, blackberry.
Cover the baking parchment, spread the batter evenly. Bake at 180 degrees for 30 minutes. Before slicing necessarily cool. The cooled cake is cut in half. Boiled lubricate one half, lay on top of the second. Cut into portions pieces and sprinkle with powdered sugar, garnish with dried apricots and mint leaves.