Russia has the most diverse gingerbread tradition in Europe. From allspice, cardamom, cinnamon, clove and ginger as the standard spice mixture to none at all, from kefir, milk and sour cream as a liquid medium to none at all, and from cheese, chocolate, honey, jam and nuts as fillings and flavourings to none at all, the Russian gingerbread is an enigma until it is decorated in the Tula fashion and then it becomes a majestic creation.
The basic ingredients are baking powder, bicarbonate of soda, flour, butter, eggs, milk and sugar. After that it is show time! Russian bakers revel in their biscuit gingerbreads and in their cake gingerbreads and continue to find different ways to celebrate that creative spirit.
Among the elaborations are these chocolate gingerbreads, spiced with allspice, cinnamon and ginger.
- 350 g white wheat flour, t450
- 210 g sour cream
- 90 g vanilla sugar
- 1 egg
- 60 g honey
- 50 g butter
- 2 tbsp cocoa powder
- 10 g baking powder
- 8 g ginger powder
- 5 g allspice powder
- 5 g cinnamon powder
- Salt, large pinch
- Nutmeg, 10 gratings
- Tip of knife bicarbonate of soda
- Cocoa powder, for dusting
- 100 g icing sugar
- 4 tbsp water / lemon juice
- 1 tbsp cocoa powder
- 100 g chocolate, 75%
In a saucepan melt the butter, honey and sugar over a low heat. Leave to cool a little.
Sieve the flour into a large bowl and add the baking powder, bicarbonate of soda, cocoa powder, salt and spices. Add the egg to the cream. Add the dry and wet mixtures to the warm honey mixture. Form into a loose dough.
Dust a clean surface with cocoa powder. Roll into a long thick sausage on the cocoa powder, cut at 3 centimetre intervals. Place on parchment on a tray. Bake at 190℃ for 25 minutes, leave to cool on a rack.
Coat in chocolate melted in a bain-marie or in a cocoa powder, icing sugar solution.