February 23, 2011

Homemade. Gingerbread. Fluffy.

Good Evening! 
Today I want to share with you a delicious recipe for gingerbread. This is done easily and quickly (really - the fastest gingerbread in the world:), not the whole complicated process is the mixing of ingredients in the proper order. The original recipe I found here , I modified a little. 
How wonderfully the house smells while baking! It tastes great :) 
Ideal for a better mood:) 

175 gr softened butter 
100 gr brown sugar 
3 tablespoons honey 
2 eggs at room temperature 
2 full teaspoon cinnamon 
1 teaspoon ground cloves (you can grind in a mortar) 
1 level teaspoon ground ginger 
1 / 3 teaspoon nutmeg 
1 level teaspoon salt 
250 g wholemeal plain flour, sifted and mixed with a teaspoon full of baking powder and 1 teaspoon full of soda 
100 ml sour cream 
100 ml buttermilk (or kefir) 
A large pinch of turmeric 
handful of chopped walnuts 
Small handful of raisins 

Turn on the mixer and add the ingredients in the correct order (reducing to a lower gear after trituration butter with sugar and honey) 

Preheat Oven to 180 C. (356 F.) 
Mix flour with soda and baking powder, sift three times. 
Blend butter with sugar and honey to the fluff. 
Add to a buttery mass of eggs. Add cinnamon, mix well. 
Stir ginger, cloves and a knob. After a minute add salt. 
Wait a minute and then add flour alternately with buttermilk and sour cream. 
Sprinkle with a pinch of turmeric powder, add nuts. 
After a minute of raisins. 
Forme smear with butter and sprinkle with flour or put into oiled parchment. 
Transfuse dough into the mold, level the top of the spoon. 
Bake 45-50 minutes or to a dry stick. 
Gingerbread tastes the best in the company of plum jam. 


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