In a bowl, mix sugar and 3-4 tablespoons of flour and pour in very hot milk, mix everything quickly.
This is done in order to brew a little flour.
Let the mass cool down to room temperature.
In the cooled mass, add a pinch of salt, yolk and vegetable oil, mix.
Then mix the dry ingredients: flour, cocoa, baking powder and soda.
But leave some of the flour (2-3 tablespoons with a slide) of the total.
Sift the dry ingredients in parts and add to the mass, mix with a mixer. Then, when the dough begins to thicken, mix everything with a spatula so that the mixer does not burn out)
When the dry ingredients have been introduced, sift the remaining flour onto the work surface, lay out the dough and finally knead it with your hands.
It turns out soft dough, which then needs to be rolled out, the dough layer should be 3-4 mm thick.
Cutting out any shape, I have it in the form of a flower – cut out the cookies and put them on a baking sheet, on parchment paper.
Bake in an oven preheated to 180 degrees for about 10 minutes, focus on your oven.
While the cookies are baking, prepare the frosting.
In the egg white, we introduce powdered sugar in parts, then add the lemon juice and mix until a homogeneous consistency. Don’t overmix or beat too hard to avoid bubbles in the icing.
We dip the finished gingerbread cookies into the icing and put it on the board so that the icing dries.
Gingerbread cookies can be covered both hot and cooled.
But if you cover hot gingerbread with icing, then keep in mind that the icing will dry quickly.
After the icing had dried, I decorated the gingerbread cookies with melted milk chocolate.
Soft gingerbread with a rich chocolate taste will be appreciated not only by children, but also by adults)
#Recipe #Chocolate #gingerbread #icing