Arkhangelsk Gingerbread Amulets

Fragrant, crispy and incredibly tasty. Try it too! Roe Arkhangelsk gingerbread — amulets, according to legend, bring wealth and prosperity to the house. And being in the house does not allow evil spirits in. So feel free to take up baking. You will have sweets for tea and original gifts for loved ones!
cook time: 48h 20 min
Owen Truitt
Arkhangelsk Gingerbread Amulets

Nutrition Facts (per serving)

360
Calories
10g
Fat
57g
Carbs
7g
Protein

Ingredients (10 portions)

For dough:

Wheat flour 1 kg
Sugar 400 g
Butter 200 g
Water 125 ml
Eggs 3 pc
Egg yolks 2 pc
Salt 0.5 tsp
Soda 1 tsp
Ground cinnamon 2 tsp
Nutmeg 1 tsp
Ginger powder 1 tsp
Cardamom 1 tsp

For the glaze:

Egg whites 1 pc
Powdered sugar 150 g
Lemon juice to taste

Recipe instructions

Step 1

Step 1
How to make homemade roe Arkhangelsk gingerbread? The process is not easy, but you can definitely do it! Prepare all the necessary ingredients.

Step 2

Step 2
The dough for roe deer is prepared with burnt sugar. To do this, pour 200 grams of sugar into a clean, dry frying pan with a thick bottom and place on low heat. Wait until the sugar begins to melt. No need to stir.

Step 3

Step 3
The sugar should completely dissolve into a beautiful caramel mass. Bring sugar to dark color. Do not burn, otherwise the gingerbread will taste bitter. Now, stirring constantly, add hot water in small portions. Do this carefully, the caramel will begin to bubble. The main thing is that the temperature of the water and the sugar mass is the same, this way you will avoid the appearance of a sugar crust. Add the remaining sugar and stir.

Step 4

Step 4
Once the sugar has completely dissolved, add the butter.

Step 5

Step 5
When the butter is completely dissolved, add spices and soda. Stir and remove the pan from the heat. Let it cool a little.

Step 6

Step 6
In a separate bowl, combine the eggs and yolks, whisk until smooth.

Step 7

Step 7
Combine the egg and caramel mixtures in a bowl to knead the dough. Stir gently.

Step 8

Step 8
Add sifted flour in small portions. Stir the dough with a whisk, and then, dusting with flour, form into a ball on a rolling board.

Step 9

Step 9
Knead the dough for at least 10 minutes. It will become even and smooth, and will slightly stick to your hands. To ensure soft finished products, do not over-flour the dough. Place the finished dough in a bowl, cover with cling film and refrigerate for a day.

Step 10

Step 10
Turn on the oven to 200 degrees. Remove the dough from the refrigerator, divide into 2 parts. Place one part back in the refrigerator, and roll the second, dusting it with a small amount of flour, into a thin layer 2-3 mm thick.

Step 11

Step 11
Use cookie cutters to cut out shapes from the dough.

Step 12

Step 12
Place the roe deer on a baking sheet covered with parchment paper and place in an oven preheated to 200 degrees for 5-7 minutes until light golden brown. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 13

Step 13
Cool the finished figures and place them on a flat board until completely cool.

Step 14

Step 14
Meanwhile, start preparing the icing for the roe from powdered sugar.

Step 15

Step 15
Beat the chilled egg whites into a fluffy foam at low mixer speed. Continuing to beat, add powdered sugar in small portions. When the frosting is smooth and whisk marks remain, add the lemon juice and continue whisking for about 30 seconds. The glaze is ready.

Step 16

Step 16
Transfer the glaze to a piping bag fitted with a fine painting tip (I use a pastry syringe) and paint the cooled gingerbread cookies. Place the roe deer on a tray and leave to dry for a day.

Step 17

Step 17
Roe Arkhangelsk gingerbread is ready. Bon appetit!

Additional rubrics

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