Raw gingerbread dough

We most often bake gingerbread in autumn and winter, usually around Christmas. It owes its unique flavor and aroma to the use of honey and intensive spices such as cinnamon, cloves, star anise, ginger, nutmeg and cardamom. Exceptionally flavorful ingredients make it difficult to resist snacking the raw dough while rolling it and cutting into a desired shape with the use of special molds. One should, however, refrain from tasting the spicy treats until they are removed from the oven. Baked cookies taste best when they are accompanied by tea or milk. They can also be used as a fragrant decoration of a Christmas tree.
Raw gingerbread dough
Level:
Size: 17x12

Photo by: Luk\E1\9A Gojda

    

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