Lenten Honey Gingerbread Delight

The most delicious, aromatic, chocolate, a holiday every day! A Lenten honey monastery mat will help you out when you want to treat yourself to something sweet during Lent. It is prepared without eggs and dairy products, using water and remains fresh, soft, and tender for a long time.
cook time: 1h 10 min
Owen Truitt
Lenten Honey Gingerbread Delight

Nutrition Facts (per serving)

304
Calories
6g
Fat
55g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Salt 0.25 tsp
Sugar 200 g
Cinnamon 1 tsp
Nutmeg 0.3 tsp
Wheat flour 250 g
Water 250 ml
Ginger 0.3 tsp
Cocoa 2 tbsp
Honey (liquid) 4 tbsp
Raisin 100 g
Baking powder 2 tsp
Sunflower oil 50 ml

Recipe instructions

Step 1

Step 1
How to make Lenten honey monastery gingerbread? Very simple. First, prepare the necessary ingredients. Use premium flour. Any honey will do, dark or light. I have a floral one. Just keep in mind that the taste of honey can affect the final taste of the gingerbread (especially if the honey is bitter).

Step 2

Step 2
Heat the water slightly (to about 50-55°C). Add honey, sugar and stir until smooth. It is advisable to use liquid honey for this recipe, but if your honey is candied, hot water will quickly melt it. Leave the mixture for a couple of minutes until the sugar is completely dissolved and the water cools slightly.

Step 3

Step 3
Separately, sift 200 g of flour into a bowl. Pour sifted cocoa into flour. Be sure to sift the cocoa, otherwise you will have to get rid of lumps later. Add nutmeg, cinnamon, ginger, salt and baking powder.

Step 4

Step 4
Mix the dry mixture well.

Step 5

Step 5
Pour water with honey and sugar into the flour mixture. Using a whisk, mix everything thoroughly until smooth. The mass will be quite fluid.

Step 6

Step 6
Pour in sunflower oil and stir again until smooth.

Step 7

Step 7
Gradually add another 50-80 g of sifted flour until you obtain a homogeneous, thick but flowing dough. It should flow from the spoon (spatula) in a wide, even, continuous ribbon and lie in waves. It may take you more or less flour than it did for me. Focus on the consistency of the dough.

Step 8

Step 8
Wash the raisins first and dry them on a paper towel. You can choose the varieties of raisins according to your taste. I have a mixture of small brown raisins and large dark ones. You can mix 3-4 types of raisins at once.

Step 9

Step 9
Stir raisins into the dough. The dough should be of such a consistency that the raisins do not drown in it, but are evenly distributed throughout the entire thickness of the dough. Therefore, if you see that the raisins have all sunk to the bottom, it means the dough is not dense enough (it does not hold the raisins) and you need to add more flour. In addition to raisins, you can add other dried fruits or nuts.

Step 10

Step 10
Transfer the dough to a parchment-lined and greased baking pan (mine is 18 cm in diameter). Twirl the pan slightly to distribute the dough evenly.

Step 11

Step 11
Bake the gingerbread in an oven preheated to 180°C for about 45-50 minutes. Check doneness with a skewer — it should come out dry. Remove the finished gingerbread from the mold and cool completely. Determine the exact baking time and temperature based on your oven.

Step 12

Step 12
If desired, sprinkle the cooled monastery cake with powdered sugar. Ready. Can be served. When stored correctly — in a closed bag in a dark place — the gingerbread does not dry out even on the third day and remains as soft as on the day of preparation. Bon appetit!

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