Gingerbread with merdenchi (without sugar)

I am very happy with this gingerbread , it is tender and soft, fragrant. I did not use sugar, honey or synthetic sweetener.
We used merdenchi , from the best of nature , our friends. I tell you with my hand on my heart, this shit is wonderful. It is an absolutely sensational molasses, obtained by long boiling from grape must. No added sugar, no preservatives, etc. Natural and good! It has a slightly dense, soft texture, a wonderful color, and if you taste it with a teaspoon from the jar, you will feel a sweet taste, a subtly fruity aroma.
I also used it for homemade chocolate , for an innocent crumble , for some croissants. They all came out tasty, but what I liked most was the fact that I replaced so much sugar with a natural product, right from mother nature.
Learn more from our friends, Nature’s Best , you can find them here.
I wholeheartedly recommend this gingerbread recipe, I’m sorry I can’t serve you each with a piece, so you can see that what I’m saying is nothing overestimated. All our gingerbread tray melted in two days :)))

Gingerbread with merdenchi (without sugar)

Gingerbread with merdenchi (without sugar)

Gingerbread with merdenchi (without sugar)

Gingerbread with merdenchi (without sugar)

Ingredients:

  • 100 gr butter
  • 150 ml merdenchi
  • 1 pinch of salt
  • 1 whole egg
  • 1 yolk
  • 200 ml of sweet milk
  • 1 vrf. baking soda knife
  • 550 gr flour (+/- 50 gr)
  • 2 lgte cinnamon
  • 1 vrf. teaspoon ginger powder
  • 2-3 cloves

Preparation

In a bowl, put the soft butter, then put a pinch of salt; pour 150 ml of merdenchi and freshly ground spices. Stir briefly, then add the whole egg and egg yolk. Incorporate these, then add baking soda and sweet milk. Mix, then add the flour. At first, mix with a whisk, then as the composition becomes dense, knead by hand. It should not be kneaded excessively, just enough to result in a compact, dense and non-sticky dough. To make it easier to knead, at the end, add a tablespoon of palm oil directly on your hand. The resulting dough is placed in a food foil and refrigerated for half an hour.
Preheat the oven to 180 degrees C. Prepare a tray with baking paper.
After it has cooled, take the dough out of the fridge, spread it on a floured countertop, in a 2-3 cm thick layer, cut it into various shapes. Place each cake in the baking tray, 2 cm apart. Bake in the preheated oven at 160 degrees C for 10-12 minutes.
Remove, transfer to a kitchen grill, leave to cool. When they have cooled completely, store them in a metal or glass box.
Very tasty this cake, I dare say it is the best I’ve had the opportunity to taste.

Gingerbread with merdenchi (without sugar)

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