How could Christmas be complete without gingerbread? These turned out really tasty. Even better, the dough is super easy to make. The only drawback is that it has to be prepared the night before and left in the fridge for 12 hours.

ingredients

Ievārījums Pūre aveņu 420g

65 grams Pilngraudu kviešu milti

65 grams Pilngraudu auzu milti

50 grams Sviesrts

50 grams Medus

30 grams Cukurs

20 grams Piens 2%

15 grams Piparkūku garšviela

3 grams Soda

preperation

1. Combine all dry ingredients (flour, baking soda, gingerbread spice) in a bowl.

2. Put honey, butter, and sugar in a saucepan and stir until the mixture comes to a boil. Cook for a minute, then remove from heat.

3. As soon as the bubbles disappear from the mixture in the saucepan, add and stir in the dry ingredients. This is easiest to do with a silicone spatula.

4. Once the flour has been stirred in, add cold milk. Mix well.The dough will be very soft — unlike gingerbread dough. Don't worry! That's how it should be. Place the dough on cling film, wrap it up, and put it in the fridge overnight.

5. Remove the dough from the refrigerator about 30 minutes before baking the gingerbread cookies. Roll out and bake at 180 °C for ~7-8 minutes, depending on the oven and the thickness of the rolled dough.