Gingerbreads "New Year", with cocoa.
100 g (3,5 oz) butter,
3 tbsp honey,
2 tbsp cocoa,
100 g (3,5 oz) sour cream,
1/3 tsp baking soda,
1/3 tsp lemon juice,
200 g (7 oz) wheat flour.
For Mint glaze:
2 cup icing sugar,
2 eggs white,
3 - 4 tbsp Mint syrup.
For brown glaze:
1 cup icing sugar
3 tbsp hot water
2 tbsp cocoa
3 tbsp butted, melted.
Combine in mixing bowl first 2 ingredients. Stir thoroughly. Add remained ingredients into the mixture, mixing on low speed for 30 seconds after each addition, until mixture became homogeneous.
Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes.
Shape the dough into a ball, cover the dough with a kitchen towel and set aside for 20 - 30 minutes.
Roll out dough on a well floured surface. Cut out
circles. You can make these as big or small as you would like. Arrange
gingerbreads on greased baking sheet. Bake in temperature 180-200 Ñ / 356 - 392
Make a Mint glaze for the gingerbread:
Whip egg whites, add gradually
icing sugar. To the whipped whites gradually add Mint syrup.
Glaze chilled gingerbreads.
Make a brown glaze for the gingerbread:
Dissolve cocoa and sugar in the hot water, add melted butter,
stirring slowly heat, using water bath. Chill.
Glaze chilled gingerbread.