Frosted rye gingerbread

A variation of semi-sweet and less fatty than usual gingerbread. The rye gingerbread!:) I’ve been experimenting a lot with rye flour recently. And now can faithfully tell that all the simple baking goods made out of it turn out delicious. Rye can be highly competitive with wheat! There’s some difference in taste, but not crucial. I keep…

Hot gingerbread (vegan)

Truly hot, spicey, crispy vegan gingerbread:) Made of rye flour and brown sugar, these cookies look really dark. Well-stored when placed in a cookie box, a couple of weeks they will last for sure. For more tender dough, use vegan shortering and nut/non-dairy milk instead of chicory/coffee. Rye flour can be replaced by plain flour. Happy baking!:)…

Gingerbread “Human & Nature”

       Ingredients 200 g all-purpose flour 100 g unsalted soft butter 100 g sugar 1 tablespoon honey 1 lightly whisked egg 1/3 teaspoon bicarbonate of soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom 1/2 teaspoon nutmeg 1/2 teaspoon salt        Method Preheat the…