Lenten gingerbread

Name: Lenten gingerbread
Total time: 40 minutes
Yield: 6
Cuisine: Russian
Ingredients: Wheat flour for baking - 400 g; Sugar - 100 g; Honey - 84 g; Water - 100 g; Vegetable oil - 50 g; Baking powder - 10 g; Cloves - 2 g

Cookinero 11 Apr 2025

3360

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 tasty, but are fasting, we suggest making Lenten gingerbread. Their texture is a little denser than usual, but just as tender and soft.

How to cook Lenten gingerbread

Step 1

Mix all liquid ingredients in a deep bowl.

Step 2

Add flour, sugar, baking powder and cinnamon to a bowl.

Step 3

Knead the dough.

Step 4

Form small balls from the dough and flatten them a little so that they resemble gingerbread cookies. Line a baking tray with baking paper and place the gingerbread cookies on it.

Step 5

Place the baking tray in an oven preheated to 180 degrees and bake for 15-20 minutes.

Step 6

Let the gingerbread cool slightly and serve.

Lenten gingerbread - FAQ About Ingredients, Baking Time and Storage

Can I use honey instead of sugar in this Lenten gingerbread recipe?

Yes! Substitute sugar with an equal amount of honey for a natural sweetness. Note that honey may slightly alter the texture and baking time, so keep an eye on the cookies.

How should I store these gingerbread cookies to keep them fresh?

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 2 months.

Can I make this recipe gluten-free?

Absolutely! Replace regular flour with a gluten-free all-purpose flour blend. Ensure your baking powder is also gluten-free for best results.

What can I use if I don’t have baking paper for the baking tray?

Lightly grease the baking tray with oil or use a silicone baking mat as an alternative to prevent sticking.

Are these gingerbread cookies suitable for vegans?

Yes, this recipe is vegan as long as all ingredients (like sugar) are plant-based. Check labels to confirm.

Can I add raisins or nuts to the dough for extra texture?

Definitely! Fold in 1/4 cup of raisins or chopped nuts into the dough before shaping for added flavor and crunch.

How can I adjust the recipe if I want smaller or larger cookies?

For smaller cookies, reduce baking time by 2-3 minutes. For larger ones, increase by 3-5 minutes, checking for doneness.

Can I freeze the dough for later use?

Yes! Shape the dough into balls, freeze on a tray, then transfer to a bag. Thaw slightly before baking when ready to use.

What’s the best way to serve these gingerbread cookies?

Enjoy them warm with a drizzle of maple syrup or pair with a cup of tea. They also make great edible gifts!

Why are my gingerbread cookies too hard? How can I fix this?

Overbaking or too much flour can cause hardness. Check doneness at 15 minutes and measure flour accurately for softer cookies next time.

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