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Chocolate gingerbread

Author
Cookinero 10 Apr 2025
3940
Chocolate gingerbread

The tradition of drinking tea with sweets appeared in Rus', because the main thing at the table was heart-to-heart talks, and not enjoying the drink itself, as, for example, in Japan. If you, like most of your compatriots, like to complement your tea drinking with something delicious, we suggest making chocolate gingerbread. Delicate, soft and sweet pastries will appeal to both adults and children.

How to cook Chocolate gingerbread

Step 1

Chocolate gingerbread

Prepare the glaze. To do this, put the white of one chicken egg, powdered sugar in a deep bowl and mix. Beat all the ingredients in the bowl well with a mixer until a fluffy, homogeneous mass is formed.

Step 2

Chocolate gingerbread

In a second deep container, mix the remaining dry ingredients, two eggs, pour in milk and vegetable oil.

Step 3

Chocolate gingerbread

Knead the dough.

Step 4

Chocolate gingerbread

Roll out the dough into a 1 cm layer. Use a glass to cut out circles from it.

Step 5

Chocolate gingerbread

Line a baking tray with baking paper, place the dough on it. Place the tray in an oven preheated to 180 degrees and bake for 15-20 minutes.

Step 6

Chocolate gingerbread

Let the gingerbread cool slightly and brush it with glaze.

Chocolate gingerbread - FAQ About Ingredients, Baking Time and Storage

Yes, but it may change the glaze's consistency. Reduce the amount slightly (about 25%) and add gradually to avoid thinning it too much.
Store in an airtight container at room temperature for up to 1 week. Layer with parchment paper to prevent sticking.
Yes! Substitute the flour with a 1:1 gluten-free blend, but add ½ tsp xanthan gum for better texture.
Lightly flour your surface or roll between two sheets of parchment paper for easy handling.
Absolutely. Freeze unglazed cookies in a sealed container for up to 3 months. Thaw and glaze before serving.
Replace the milk in the glaze with almond or oat milk. Ensure your powdered sugar is vegan (no bone char processing).
Stack them with cinnamon-spiced whipped cream between layers for a festive dessert tower.
You may have over-mixed or added too much liquid. Thicken it with extra powdered sugar a tablespoon at a time.
Yes, melted butter works well—replace oil 1:1, but the dough may spread more during baking.

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