Homemade Gingerbread

Last Updated on October 19, 2024

One of the variations of the preparation of homemade gingerbread, a sweet dessert originally from Armenia.

Ingredients:

500 g smooth flour 200 g sugar 150 g of butter 1 pk of egg /td> 3 tbsp milk 3 tbsp 1 tablespoon of soda For the filling: 1 pk of sweetened condensed milk (397 g) 250 g butter 70 g of ground nuts handful of chopped nuts for sprinkling

Procedure:

1. Put the sugar, butter, honey, milk, soda and eggs in a saucepan, heat, stirring constantly, until the mixture turns brown (caramelized), then set aside and let it partially cool, stirring occasionally
2. Pour the liquid mixture into the bowl with the flour and work into a dough
3. Divide the dough into 6 parts and roll out each of them on a floured rolling pin into individual sheets
4. Roll them all up one by one and then transfer them to a baking tray lined with baking paper
5. Using a lid of the desired size, cut out the shape of the gingerbread house with a knife
6. Put the rest of the dough aside and do this for all 6 sheets
7. Bake the individual sheets in a preheated oven at 170 °C for about 10 minutes until the dough is golden
8. Finally, bake the leftover dough pancake for the crumble
9. Spread the dough sheets with the caramel cream, stack them on top of each other and finally spread the top of the gingerbread house with the chopped nuts and crumble from the leftover dough
10. Leave the gingerbread in the fridge to set and rest for preferably 2 days.

Preparation of the nut-caramel cream:
Dip a closed can of condensed milk in water and boil slowly for about 3 hours (75 minutes in such a pot), let it cool down, then open it! Put the butter, the caramel produced by cooking the condensed milk into a bowl and whip the cream, incorporating the ground nuts.