Gingerbread cookies for Christmas


Christmas gingerbread with a lot of dried fruits (walnuts, raisins and candied orange peel in my case) coated in dark chocolate and decorated with chopped walnuts. Strongly gingerbread in taste (so you can add a little less spice to gingerbread), it tastes best with a cup of hot tea. The preparation of the cake is simple and quick, it is a cake for busy people and those who have little time;) I invite you to try it not only for Christmas. A portion for 2 oblong molds 11×30 cm (the top of the mold is measured), the gingerbreads came out of medium height, if you want the gingerbread to be high, bake the entire portion of the dough in one mold.
CAKE
25 grams of margarine
1 cup of powdered sugar
4 eggs
1/2 cup canola oil
1/4 cup honey (I gave multiflorous)
3 cups of wheat flour
1 teaspoon of baking soda
1 gingerbread spice (20 g, you can a little less)
1/2 cup of cream 12% or 18%

10 grams of walnuts
5 grams of raisins
5 grams of candied orange peel
a bit of flour to sprinkle dried fruit

CHOCOLATE GLAZE
20 grams of dark chocolate
10 grams of butter

walnuts for decoration
Cake:
Whip the soft margarine and powdered sugar until smooth. Then add the yolks and continue to mash until smooth. Then add honey, oil and mix until the ingredients combine. Sift the flour and mix with baking soda and gingerbread spice, add to the dough in three turns, mixing with a mixer at low speed until combined. Add cream and mix again.

Walnuts (if they are large, divide them into smaller ones), sprinkle the raisins and orange zest with a little flour and add to the dough, mix. Finally, add whipped egg whites (with a pinch of salt) to a stiff foam and mix gently (add egg whites, just like flour, in three turns).

Line 2 oblong molds 11×30 cm (measured top of the mold) with baking paper, turn the dough with a spoon (it is thick). Bake 45 minutes at 175 degrees C. After baking, remove from the oven and cool. Pour over the chocolate glaze and sprinkle with finely chopped walnuts.

Enjoy your meal!
Chocolate coating:
Break the chocolate into pieces and melt it together with the butter over steam. Finally, gently mix until smooth. Pour over the cooled gingerbread with hot glaze.
Hint:
You can add your favorite delicacies to the dough. Bitter chocolate can be replaced with plain or milk chocolate. The decoration can be prepared at your own discretion (instead of nuts, you can use almond flakes or roasted coconut).
izvor net

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