Gingerbread (perníčky) with Molasses

recipe

Gingerbread (perníčky) with Molasses

This recipe may look somewhat mysterious at first glance, because most of us don't commonly use molasses and some may not even know what to imagine under this name.
Molasses is a traditional product made from sugar beet, which was used in folk cuisine as a sweet delicacy. It is essentially boiled beet juice resembling liquid honey in its consistency and color. In folk cuisine, it was used as a substitute for honey - traditionally served with potato pancakes or poured over various porridges.
You can try to prepare it yourself at home, which is somewhat time-consuming, or you can go to a health food store or order it online.
Molasses gives the gingerbread (perníčky) a slightly different taste, but its advantage is that it can be consumed even by those who avoid honey, perhaps due to allergies. In practice, this means that you can replace honey with it in the same weight amount in virtually any gingerbread recipe.

If you have an allergy to honey, or don't want to use honey, gingerbread (perníčky) with molasses are the best alternative for you. You can replace honey with it in all other recipes as well.

Benefits

  • alternative to honey 
  • the dough processes well and doesn't stick
  • suitable for 3D baking and gingerbread arrangements

Ingredients

  • 1000 g plain wheat flour
  • 300 g granulated sugar
  • 200 g molasses 
  • 200 ml water 
  • 150 g butter
  • 10 gammonium
  • 1 lžička cinnamon
  • 1 lžička ground cloves
  • 1 egg for brushing if you want a glossy surface
  • 2 egg yolks

Preparation procedure

  • In this case, the procedure for preparing the dough differs from most other recipes, and we must expect it to be more time-consuming.

  • First, we boil sugar with molasses and water in a suitable container. When the solution cools a bit, we dissolve butter in it and let it cool completely.

  • In a bowl, mix flour with spices and ammonium bicarbonate, add egg yolks, and gradually pour in the prepared mixture. Process the dough first with a wooden spoon, then knead on a board.
  • Wrap in food wrap and let it rest in the cold until the next day.
  • Roll out portions of the dough into a sheet approximately 5 mm thick and cut out smaller shapes that will be beautifully plump after baking. Bake in an oven preheated to 180°C for about 6-8 minutes, taking care not to dry them out unnecessarily.

  • To obtain a glossy surface, brush the still-hot gingerbread (perníčky) with egg beaten with a teaspoon of hot water.

Tips from my experience

  • Doporučuji si přípravu těsta rozvrhnout do dvou dnů. První den si připravte rozvar se sirobem a cukrem, ve kterém rozpustíte máslo. Zabere vám to patnáct dvacet minut.
  • Těsto zpracujte až následující den, kdy bude rozvar opravdu studený, takže neznehodnotí použité amonium. 
  • Všimněte si, že recept uvádí pouze dva druhy použitého koření. Pokud tedy chcete perníčky chuťově výraznější, použijte svou oblíbenou směs koření do perníku.

My Recommendation

The dough works best right after taking it out of the refrigerator and is suitable even for more complex folded and layered motifs. If you want to create an arrangement of larger shapes, extend the baking time and "dry" the individual pieces more in the oven so they are firmer and don't collapse when assembled.
There is a relatively large amount of dough, so if you just want to try it, prepare it from half the amount the first time. It is also suitable for baking smaller pieces intended for quick consumption.
And if we cut them out from a thinner sheet of dough (approximately 3 mm), we can then sandwich them together in pairs with plum jam mixed with a bit of rum.

Hotovo?
 Mark finish
Previous
Main page
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}