Russian Gingerbread from Tula
created by: Anonymous


  1. 1
    In a large, 4 cup measuring cup or microwave-safe medium bowl, thoroughly mix the eggs, honey, room-temperature shortening, spices, sugar, baking soda, and salt.
  2. 2
    Add one cup (130 grams) all-purpose flour to the mix and carefully mix. Microwave the bowl or measuring cup for thirty seconds on high, stir the batter thoroughly, then microwave it again for thirty seconds and stir the batter thoroughly. The batter should be warm to the touch. (Cooking and gelatinizing some of the flour a little is essential for the texture of these gingerbreads.) Put the bowl or measuring cup in the refrigerator for a few hours until it's cold to the touch. (You could alternatively use an ice-bath to hasten the process.)
  3. 3
    When the batter is cold, slowly add the remaining two cups of flour, stirring with a spoon. When the dough reaches a very thick consistency, turn it out onto a floured surface and knead it, continuing to add flour until you achieve a firm, dry, elastic dough, not unlike a cookie dough.
  4. 4
    You have a lot of choices here. I like to divide the dough into two equal balls and roll each ball out two rectangles, about 1/4 inch thick (.5 centimeters, or the thickness of a stack of three US quarters). Each rectangle is about 15 inches by 9 inches. I spread about a cup of preserves or jam on one of the rectangles, leaving a border of half an inch or so without jam. I flip the other rectangle to cover the first one, a sort of large cookie sandwich. I then use a flute pastry wheel to give the edge a decorative pinking.

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  • 2 Eggs
  • 1 Tablespoon Cinnamon
  • 1 Teaspoons Baking Soda
  • 0.5 Teaspoons Salt
  • 1 cup Sugar
  • 1 cup jam, any type
  • 0.25 cup Honey (85 grams)
  • 9 Tablespoons Shortening (125 grams)
  • 0.5 cup Powdered sugar (for the glaze)
  • 1 Tablespoon Heavy Cream (for the glaze)
  • 1 tsp allspice
  • 1 tsp ground ginger
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