A simple recipe for soft chocolate gingerbread

Gingerbread cookies

1. Sieve 900 g of wheat flour, 60 g of cocoa powder, 10 g of baking soda and 15 g of baking powder for the dough into a deep bowl through a fine sieve. If you want to cook gingerbread with a pronounced chocolate flavor, then add more cocoa. The sifted ingredients are thoroughly mixed until a homogeneous mixture is obtained.
2. We take two chicken eggs at room temperature and gently separate the proteins from the yolks. Yolks are sent to a deep dish, and then we add 450 g of granulated sugar, 5 g of salt, 70 ml of odorless vegetable oil and 500 ml of milk to them.
3. Using a whisk, beat the components until a homogeneous consistency and complete dissolution of the grains of sugar and salt are obtained.
4. Add the flour mixture in small portions and knead a homogeneous soft and fairly sticky dough.
5. Put the finished dough in a clean bowl, slightly greased with vegetable oil and cover with a towel or cling film. Let the test "rest" for an hour. During this time, the dough will not increase in size, but will become softer and less sticky, as well as rested.
6. After this period, sprinkle flour on the table and spread part of the dough on it.
7. We roll the dough into a tourniquet, and then cut into pieces of equal size.
8. From each piece we form a neat ball, which we put on a baking sheet covered with baking paper. We lightly press the ball so that the product takes on a flattened shape of gingerbread. We send the blanks to an oven heated to 180-190 ° С, where we bake a treat for 20-25 minutes.

Glaze

1. Sift 200 g of powdered sugar into a deep container. We add 2 egg whites there and thoroughly beat the ingredients with a mixer.
2. In the resulting homogeneous mass, add citric acid at the tip of a knife or a few drops of freshly squeezed lemon juice. Beat the icing on a high power device for 1-1.5 minutes.

The final stage

1. We put 6-8 cooled gingerbreads in a deep bowl, after which we fill them with a small amount of glaze. We mix the products with a silicone spatula so that the gingerbreads are well covered with a snow-white mass.
2. We spread the greased treat on a flat surface for drying. On average, 10-15 minutes are enough to set the glaze. If you want to speed up the drying process, you can send the glazed gingerbread cookies into an open hot oven for a couple of minutes.