Tea honey gingerbread. Video
Kovrizhka is a popular sweet dish in Russian cuisine. Traditionally, this type of baking is made from gingerbread dough and is large in size. Before serving, the finished product is cut into pieces, glued with jam and decorated with glaze. Honey, which is traditionally served with tea, is very popular among the variety of gingerbreads.
Tea honey gingerbread: video recipe
Try one of the homemade pie options – a gingerbread with tea leaves and jam. The recipe can be changed by adding different types of jam and getting a new flavor of baked goods.
You will need: – 2 teaspoons of black tea; – 1 glass of boiling water; – 3 tablespoons of blackcurrant or raspberry jam; – 1 glass of sugar; – 1,5 cups of wheat flour; – 1 tablespoon of vegetable oil; – 0,5 teaspoon soda; – 1 teaspoon of lemon juice.
Brew black tea with a glass of boiling water, let the mixture cool and strain. Put sugar and jam in a deep bowl, add half of the tea leaves and stir. Pour in sifted flour and soda, slaked with lemon juice, pour in sunflower oil. Mash everything thoroughly and add the remaining tea leaves.
Instead of black tea, you can use green tea with the addition of jasmine – baked goods will acquire new flavoring nuances.
Lubricate the refractory mold with oil. Put the dough into it and place in the oven preheated to 180 degrees. Bake the gingerbread for about half an hour. Before removing it from the oven, pierce the product with a wooden skewer; there should be no traces of dough on it.
Remove the hot mat from the mold and cover with a towel. Let it cool and then cut into pieces. You can decorate the finished gingerbread with sugar or chocolate icing, smear with jam or decorate with cream.
Try making another version of the tea gingerbread. It is made on the basis of honey, the dough turns out golden and takes on a pleasant taste. Add nuts to the baked goods, with them the lean gingerbread will become even more appetizing.
You will need: – 2 teaspoons of black tea; – 1,5 cups of boiling water; – 2 tablespoons of dark honey (for example, buckwheat); – 1 teaspoon of baking powder; – 200 g of wheat flour; – 50 g of rye (preferably peeled) flour ; – 0,3 teaspoon of ground nutmeg; – 1 teaspoon of cinnamon; – 1/4 teaspoon of ground ginger root; – 100 g of refined vegetable oil; – 0,5 cups of shelled walnuts; – 120 g of sugar.
For icing: – 4 tablespoons of powdered sugar; – 1 tablespoon of lemon juice.
Brew tea with boiling water, cool slightly and dissolve honey in this mixture. Cool it down. Sift wheat and rye flour into a deep bowl, add ginger, nutmeg, cinnamon and baking powder, add sugar. Mix everything, add tea with honey and vegetable oil. Fry the nuts in a dry frying pan, crush them in a mortar and add to the dough. Stir the mixture until smooth.
If you don’t like walnuts, replace them with almonds or seedless light raisins
Grease a refractory mold with oil, pour the dough into it. Place the gingerbread in an oven preheated to 180 degrees and bake until tender, this will take about 40 minutes.
Make lemon frosting. Mix juice and icing sugar, stir thoroughly. Remove the mat from the mold and immediately glaze it with a silicone brush. Let the baked goods cool and serve.