Gingerbread II

Last Updated on October 19, 2024

Ancient Armenian recipe for a delicious honey dessert.

Ingredients:

For the dough: 700 g of plain flour 180 g 100 g butter 4 tbsp of honey 1 tsp of baking soda 1 tsp vinegar 2 pieces of egg For the cream: 200 g butter 1 pc of sweetened condensed milk ground walnuts

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cognac to taste

Procedure:

1. Place the butter, sugar and honey in a saucepan, whisk, add the vinegar mixed with soda and heat the mixture, stirring constantly, add the egg and stir until foam appears on the surface and the mixture turns brown
2. Remove the pot from the heat, let it cool slightly, add the flour and make a dough, cover and let it rest for an hour
3. Then divide the gingerbread dough into 9 parts, roll them into thin pancakes and cut them out in a circle (you can use a larger lid)
4. Bake the dough sheets in a preheated oven at 170 °C for about 8-10 minutes
5. Brush the baked, cooled pastry with cream and place them one on top of the other, brush the last part of the top with cream and sprinkle with one grated baked pastry round (for better taste, mix with nuts or grated chocolate, or mix with cocoa).

Cream preparation:
Boil the sweetened condensed milk slowly (closed!) for about 3 hours completely submerged in water, let cool, tip out and whisk the mixture with the butter. Add ground walnuts and cognac to taste.