Christmas gingerbread from rye flour
A cute ‘cookie’ that makes Christmas easily and deliciously. Wholemeal rye flour makes these cookies a bit healthier because it contains a lot of fibre and other nutrients. In this recipe, I also reduced some sugar and ghee, just for his health.
Christmas was originally an event celebrating the winter solstice. Therefore, the theory is that he ate ginger, which is effective in preventing colds, hoping for the health of his family. There is also a theory that sweets made with spices such as cinnamon last a long time, so they are now made in the cold and long winter months.
Christmas gingerbread from rye flour
(benefit is for the whole family)
660 g whole wheat-rye flour,
12 tablespoons of quality honey,
3 egg yolks,
190 g ghee,
6 teaspoons of gingerbread spices (better freshly grind – cinnamon, nutmeg, coriander, ginger, fennel, cloves, fresh spices, anise, star anise, pepper, cardamom),
or 3 teaspoons of dark cocoa,
peel of a chemically untreated lemon,
tangerines or oranges.
For sugar icing:
200 g of sugar flour,
teaspoon Solamyl (designation for very fine potato starch, which is used in our kitchen mainly for the preparation of pastries, desserts and cakes.)
a few drops of lemon juice.
Dissolve butter (ghee) in a small saucepan and mix with honey, do not heat further. Pour lukewarm to the flour in which we mixed spices, cocoa and bark. Add the yolks and make a soft dough, add a little flour as needed, but after cooling the dough solidifies. Wrap in food foil and let it rest at room temperature for at least two days, in the fridge for up to 14 days. (In the original old recipe – rye flour, honey, pepper, but without butter (ghee) and egg yolks, the dough was fermented for a month.) Then roll out on a floured rolling pin into a thin pancake and cut out the shapes. If we use coarser ground flour, it is better to extrude the dough into moulds. Bake for a few minutes in a preheated oven. Thoroughly mix the sifted sugar with starch and protein on the icing, add a few drops of lemon juice as needed and for the white colour.
After cooling, we decorate only a few pieces of gingerbread for pleasure.
Analysis according to TCM:
Rye – neutral in nature, sweet and bitter taste. Tropism – spleen, stomach, lungs. Effects: strengthens the spleen and stomach, stops sweating, dries out moisture.
Honey – slightly warm nature, sweet taste. Tropism – lungs, spleen, large intestine. Effects: strengthens the middle radiator, stops abdominal cramps from deficiency, moisturizes the lungs and intestines.
Yolk – balanced to warm in nature, sweet taste. Tropism – spleen, stomach, lungs (heart, kidneys). Effects: nourishes yin, moisturizes dry, calms the wind, replenishes blood and qi.
Butter – cow’s milk – cold to neutral in nature, sweet taste. Tropism – heart, lungs, stomach. Effects: replenishes yin, moisturizes the intestines.
Ghee – sweet, slightly cold. Tropism: nourish the five internal organs, tonify qi and blood. Effects: diabetes, hematemesis, consumptive lung disease, reduce urination
Cinnamon – hot nature, hot and sweet taste. Tropism – heart, kidneys, liver, spleen.Effects: replenishes mingmenhuo, warms the spleen, dissipates cold, warms and promotes the formation of qi and blood.
Cocoa – warm nature, sweet taste. Tropism – not found. Effects: warms yang, tones the body, stimulates the mind.
Peel of tangerine – warm nature, hot, bitter taste. Tropism – spleen, lungs. Effects: corrects the circulation of qi, regulates the centre, dries moisture, dissolves mucus.
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