325 gr. Flour 200 gr. Butter 150 gr. Sugar (it is better to use powdered sugar) 1 egg 3 tbsp. L. cocoa 10 gr. Vanilla sugar Beat warm oil (room temperature) with a blender or fork, gradually pouring sugar and vanilla sugar. Then add the egg. Mix until smooth, add flour mixed with cocoa powder at the end and knead the dough. If you want to get a white colored dough, replace cocoa with flour.
Before baking, there is no need to lubricate the baking tray with oil. The dough turns out fat enough and the cookie does not burn. Bake at 180 degrees for 10 minutes.
№2 The recipe for gingerbread dough.
800 gr. Flour
200 gr. Sahara
50 gr. Honey
100 ml. Boiling water
200 gr. Butter
5 pieces. Egg Yolks
1 pinch of salt
Spices to taste (we did without them)
Put the saucepan on a slow heat and dissolve sugar in it constantly by mixing it with a spoon. Then, without removing the container from the heat, add boiling water to it (do not burn with steam), quickly mix until a homogeneous mass is obtained. You can add a little heat.
Remove the container from the heat and add the butter in the resulting caramel and then cut into small cubes. We added cold oil right from the refrigerator. Stir quickly and immediately after that add whipped egg yolks (pour in a thin trickle) constantly stirring the whole mixture. After that, immediately add honey and mix again. Now add the flour portion wise (handfuls at a time), carefully mix the mixture after each portion of flour. After the second handful the dough can already be handled by your hands if the mixture has sufficiently cooled. After this all the flour is added, knead the dough well. You must knead on a table, not in a container. Wrap it in a bag and leave in the refrigerator for several hours (we usually leave overnight). Before baking, get it out of the refrigerator and let it warm to room temperature 1-2 hours.
The baking tray should be lightly greased with oil and then bake gingerbread at a temperature of 180 degrees for 20 minutes.
Recipe for the test with starch and condensed milk
200 g. Of condensed milk
200 g of butter
2 tbsp. L. Powdered sugar
150 g of potato starch
500 g of flour
Mix condensed milk, softened, butter, yolk and powdered sugar.
Then add flour and starch. Well knead and send to the refrigerator for an hour.
Bake at 180 degrees for 10 to 15 minutes.
The cookie does not change color when baking, so you need to look carefully, so it does not burn.
When working with this test, gingerbread squashes and forms cannot be oiled. The dough turns dense (not to be confused with solid) and does not stick to forms.
Place on the table on which you will work with the test, and the pan should be greased with vegetable oil.
The cookies are surprisingly delicate and delicious.
And one more undoubted plus, this is that the dough for baking is absolutely not deformed at all. Does not spread and does not rise.