Honey gingerbread cookies with kefir

Ingredients

350 g kefir

1 cup sugar

2 egg yolks

1 egg white

1 tbsp honey

3 tbsp vegetable oil

1 tsp baking soda

2.5 cups flour

For the icing:

1 egg white

3 tbsp sugar

Whisk the yolks with one egg white (separate the other for the icing) and honey with sugar. Pour this mixture into the kefir and vegetable oil. Whisk again lightly.

Gradually add the sifted flour and baking soda (no vinegar required, the kefir will neutralize the baking soda) and knead into a soft dough.

 Roll out the dough to a thickness of 1 cm, press out circles with a cookie cutter or a 100-gram cup, place them on a parchment-lined baking sheet, spaced slightly apart, and bake for 25 minutes at 180-190°C.

While the gingerbread cookies are baking, prepare the frosting: whisk one egg white with 3 tablespoons of sugar until the sugar is completely dissolved. Don't beat until stiff peaks form, just until the whites turn white and the sugar is dissolved.

After 20-25 minutes, remove the gingerbread cookies from the oven, quickly brush them with the beaten egg white (a silicone brush is very helpful for this), or in two layers, and return them to the oven for another 10 minutes.

Then remove the kefir-based gingerbread cookies from the oven and transfer them to a serving dish.

Enjoy!