Gingerbread recipe cookbooks. Gingerbread - classic icing gingerbread recipes

Gingerbread cookies are a great sweet treat that both kids and adults love. It's time to bake such pastries for Christmas or New Year's Eve, since gingerbread cookies are easy to decorate and make them elegant, festive. Among 8 simple and delicious recipes for gingerbread at home, step by step with a photo, you can choose the very recipe that is right for you!

Andy Chef's Gingerbread Recipe

Cooking time - 1 hour

The number of servings - 20 pcs.

Delicious and elegant gingerbread cookies from Andy Chef will definitely not leave you or your guests indifferent. If you carefully follow all the steps of this recipe, you will get a result no worse than that of a famous confectioner!

1 hour. 25 min. Seal

Homemade gingerbread with icing

Beautiful and elegant - these are, of course, gingerbread cookies with icing. Preparing this sweet delicacy is not so difficult, the main thing is to follow the cooking technology correctly and stock up on imagination to decorate your products.

Ingredients:

For test:

• Wheat flour - 0.5 kg.
• Honey - 200 gr.
• Chicken egg - 1 pc.
• Sugar sand - 100 gr.
• Butter - 130 gr.
• Cocoa powder - 1 tbsp
• Ground ginger - 1 tsp
• Ground cinnamon - ½ tsp
• Nutmeg - 1/3 tsp

For glaze:

• Egg white - 1 pc.
• Powdered sugar - 1 tbsp.
• Lemon juice - 1 tsp

Cooking process:

1. Before you start making beautiful and delicious gingerbread cookies, prepare all the ingredients for the gingerbread dough.
2. Also, prepare and set aside all the ingredients for the glaze.
   
3. In a container that can be placed on a stove or water bath, combine honey, granulated sugar and all spices: cinnamon, cardamom, nutmeg, ginger and others to your taste. Place the container on the fire and slowly warm up until the honey begins to foam.
   
4. The finished mass should be smooth - as in the presented photo.
   
5. Pour the hot liquid mixture into a convenient container and immediately put the slightly melted butter there. Thoroughly mix the base, and then add the egg, and mix everything again. Lastly, add the baking powder and flour to the dough, and then knead the dough.
   
6. When you get a smooth dough that does not stick to your hands, wrap it in cling film and refrigerate for an hour.
   
7. Roll out the chilled dough with a thickness of about four to five millimeters, and then cut a variety of figures from the dough using molds. Send the gingerbread cookies to the oven at 180 degrees for ten to fifteen minutes.
   
8. Next, prepare the glaze with which you will cover the gingerbread. To do this, combine a little whipped protein and powdered sugar in a mixer bowl. Beat the mixture gently to get a fairly plastic and moderately runny glaze.
   
9. Spread frosting over pastry bags. If you use dyes, you will need several different containers for different colors. After that, start decorating your gingerbread with various patterns and inscriptions.
   
10. You can simply serve ready-made gingerbread cookies to the table or use them as a decoration for a Christmas tree, a cake, or pack them as a gift.

Bon appetit!

Classic Christmas Gingerbread Recipe

One way or another, all gingerbread cookies are very similar to each other. But, at the same time, they can all have a completely different flavor. Some gingerbread cookies are more saturated, some of them are lighter. New Year's gingerbread should be very tart and remind with its aroma of the upcoming holiday.

Ingredients:

• Liquid honey -150 gr.
• Sugar -100 gr.
• Butter -100 gr.
• Flour -370 gr.
• Egg -4 Pieces
• Ground ginger -1 tsp
• Cinnamon -1 tsp
• Cocoa -1 tsp
• Baking powder -2 tsp
• Orange peel - 1 tsp
• Vanillin - a pinch

Cooking process:

How to bake delicious honey-gingerbread cookies?

Honey and ginger gingerbread are very fragrant and tender, due to the natural aroma of honey in the composition of the product. There is no need to add any additional spices to such gingerbread cookies, as they themselves have a wonderful aroma and taste.

Ingredients:

• Butter - 110 gr.
• Wheat flour 2 grade - 310 gr.
• Corn starch - 40 gr.
• Chicken egg - 2 pcs.
• Baking powder for dough - 1 tsp
• Ground ginger - ½ tsp
• Natural aromatic honey - 100 gr.
• Sugar sand - 50 gr.
• Powdered sugar - 250 gr.
• Egg white - 1 pc.

Cooking process:

Diet gingerbread (pp recipe)

Even while on a diet, you often want to indulge in something tasty. Finding recipes for diet sweets is not so easy, but this issue is very relevant during the holiday season. You can easily prepare pp gingerbread right in your kitchen and enjoy it with tea or coffee even in the evening without any remorse.

Ingredients:

• Almond flour - 100 gr.
• Ground oat flakes - 80 gr.
• Ripe banana - ½ banana
• Natural honey - 1/2 tsp
• Stevia (drops) - a couple of drops
• Natural cocoa powder - 10 gr.
• Baking powder - 1/2 tsp
• Peanut butter - 1 tbsp. l.
• Cinnamon - a pinch
• Ginger - a pinch

Glaze (optional)

• Egg white - 1 pc.
• erythritol

Cooking process:

A simple and delicious recipe for gingerbread without eggs

For one reason or another, many people choose egg-free pastries for themselves. On this occasion, we want to invite you to pay attention to the recipe for gingerbread without eggs in the composition. Gingerbread cookies are really very tasty and the absence of eggs in the dough does not make them worse.

Ingredients:

• Butter -60 gr.
• Sugar -0.5 tbsp.
• Whole grain flour - 2 tbsp.
• Honey -2-3 tbsp.
• Soda -1 tsp
• Ginger -2 tsp (fresh, grated)
• Nutmeg - pinch
• Ground cardamom - 2 pinch

Cooking process:

Step-by-step recipe for making gingerbread custard

Few people like to mess with shortcrust pastry, since its proper preparation requires speed of movement and accuracy. In addition, until shortbread dough products are in the oven, it is difficult to guess whether the dough is made correctly and whether the gingerbread cookies will “float” along the baking sheet. Choux pastry in this regard is much simpler and more stable.

Ingredients:

• Wheat flour - 0.5 kg.
• Honey - 200 gr.
• Chicken egg - 1 pc.
• Sugar sand - 100 gr.
• Butter - 130 gr.
• Cocoa powder - 1 tbsp
• Baking powder for dough - 10 gr.
• Ground ginger - 1 tsp
• Ground cinnamon - ½ tsp
• Nutmeg - 1/3 tsp

Cooking process:

How to cook gingerbread with burnt sugar?

Gingerbread cookies on burnt sugar have a very special taste and aroma. In order to properly prepare such a dough, you will have to work a little, but the result will meet your expectations and allow you to cook original, mouth-watering gingerbread cookies right in your kitchen.

Ingredients:

• Sugar sand - 450 gr.
• Wheat flour - 150 gr.
• Rye flour - 150 gr.
• Flour 1 or 2 grade - 0.5 kg.
• Natural honey - 450 ml.
• Butter - 160 gr.
• Chicken egg - 3 pcs.
• Cocoa - 30 gr.
• Water - 1 tbsp.
• Ginger - 1 tsp

Cooking process:

Bon appetit and culinary success!

Pour egg white into the bowl of a mixer (combine, blender or just a pan), add water, but not all - about 50 ml. Just mix with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and beat. It is better, of course, to feel sorry for yourself and use a blender, mixer, combine. Beat until the bubbles are small and the mixture has increased slightly in volume. I use a mixer, beat with a whisk for about 3-5 minutes.

Want more Christmas cheer? Read other posts to help you prepare for the New Year holidays.

Now pour out the powdered sugar (as much as we measured out) and start mixing (again in a mixer, at low speeds).

If I see that the powder does not mix, remains dry, I can add quite a bit of water (from the remaining 60 ml). In this case, I added 2 teaspoons (I add one at a time, mix and check each time).

The icing should be thick. In America, his name is stiff peak, i.e. hard peaks. If you take out a spoon, then the mass stretches, and then does not settle. This consistency is suitable for storage. If you're not going to use the icing right now, transfer it to a jar and refrigerate.

And if you want to start decorating gingerbread right now, then go ahead.

We need food coloring. I like American gel ones, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la “everything for a pastry chef”).

We also need packages. You can use ordinary plastic bags (for breakfast, for freezing, for storage) or order special culinary bags on Aliexpress, they are a little more comfortable, but this does not matter. Don't forget the clips (I haven't found any better than IKEA ones yet).

Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and the filling to spread, and correct the oblique contour, and remove all unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

In the New Year's decor, I like the white and blue gamut. We put a part of our thick glaze in a separate small bowl, take a blue dye (at the very tip of a toothpick) and mix. If the color is too dark, you will have to add more white glaze. Having achieved the desired shade, “thinn” the glaze.

Add a little water (just a few drops). It is important not to miss the desired consistency.

We need two options for each shade: one for the contour so that it does not spread, the second for filling. The icing for the contour is similar in consistency to toothpaste (namely, paste, not gel). For pouring - like sour cream 10-15% - it spreads, but not very quickly.

Many people remember for themselves how the surface of the glaze is completely smoothed after mixing. It is convenient for me to do just by eye.

First we prepare the icing for the contour, we shift about a third into a bag, we tie it. Add a little more water to the remaining icing, bring to the consistency of sour cream, also transfer to a separate bag and tie. Now the important point. You need to cut a corner. For the contour it is quite thin - 1-1.5 mm wide, for pouring it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be involved in the decor.

Now we can decorate our gingerbread. For example, just draw the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand be “solid” and not tremble.

I want to offer you an excellent recipe for gingerbread at home, which are ideal for painting with icing. They come out with a smooth surface, so it's a pleasure to work with them. Inside, such products remain soft and do not get stale for a long time, so they are perfect for those who make them to order. But keep in mind, if you make them very thin and small, like cookies, they will harden quickly.

I tried different options, in my opinion, this is the easiest recipe for honey gingerbread at home, which even a beginner can handle.

Soft honey gingerbread cookies are great for a children's party, because they can decorate a cake, they are also often ordered to kindergartens for children when it's someone's birthday. You can also give them as a Valentine, or instead of a postcard to educators or mothers by March 8th. In my opinion, this turns out to be a rather original, beautiful and tasty postcard for any holiday.

Now let's talk about how to cook gingerbread cookies at home. There are a lot of recipes for making such gingerbread, some are very simple, and some are incredibly complex, but I want to show you an easy option.

As I said, this gingerbread dough recipe is suitable for painting, so it is important to clearly observe all the proportions of the products during kneading. What you can change in it is just add a couple more types of spices, to your taste, I have cinnamon, ginger and nutmeg, but some also add black pepper, cloves, cardamom, coriander, anise and star anise. But I do not like them in such quantities, so choose the spices that you like and add them a pinch at a time.

Also see who is best to paint them and how exactly to do it. The recipe for homemade honey gingerbread is successful and a must try.

Ingredients:

• Honey - 100 g
• Powdered sugar - 100 g
• Chicken egg - 1 pc.
• Refined vegetable oil - 50 g
• Soda - 0.3 tsp
• Wheat flour - 250 g
• Cinnamon - 0.5 tsp
• Ginger - 0.5 tsp
• Nutmeg - a pinch

How to cook gingerbread

Now I will tell you the recipe for gingerbread at home. I drive one egg into a bowl for kneading dough, add powdered sugar, liquid honey and vegetable oil. With a whisk, I mix everything well literally for 30 seconds, you do not need to beat them.

I add soda, cinnamon, ginger, nutmeg and flour to the resulting mass, but not all at once, but at first only 200 grams.

Then I begin to knead the dough, gradually adding the remaining flour. It is necessary to add it not all at once, due to the fact that its amount depends on the variety, so sometimes 220 grams is enough, but for someone 250 is not enough.

The gingerbread dough should be soft, maybe even a little sticky. It is important not to fill it with flour so that the gingerbread cookies remain really soft and do not get stale. And if you add very little of it, then they will not be so even, but may swell and lose shape, which we do not need. Therefore, my advice to you: use the scales in the kitchen so that everything is perfect. Next, I wrap the finished dough in cling film or a disposable bag and put it in the refrigerator. There it should lie for at least 12 hours. I always make it ahead of time and keep it in the fridge. By the way, its shelf life in it reaches 1 month from the time of kneading, and if you put it in the freezer, you can store it for 3 months. True, I don’t leave it for so much time, the maximum is 3 days, and then I bake something from it.

When enough time has passed, I spread it on a silicone mat sprinkled with a little flour, and cut off a small part from it, which I will work with at the moment, and put the rest back in the refrigerator. It may seem immediately that it has become very hard, but do not worry, if it is kneaded a little with your hands, it immediately becomes pliable.

Remember that it is better to roll out such a dough immediately on parchment, so that later you do not need to transfer it, because when moving, the shape can be deformed. Now you need to prepare the sides, thanks to which, it will be possible to roll it out perfectly evenly from all sides. As such bumpers, I have two books with fairy tales, of the same thickness. I put them on both sides, and in the center of the dough I begin to roll out. It comes out smooth and everywhere the same thickness. Now I am preparing molds for gingerbread, they can be plastic, which you can buy in different stores right away with inserts, or you can use large cookie molds. I did not have the right mold, so I printed out on paper the drawing that I want to end up with. With a knife, I carefully cut out a rectangle from the dough, attaching a leaf to the dough a little sprinkled with flour so that the paper does not stick. As a result, an even rectangle is obtained, as I wanted. And you can print any shape, animal or cartoon character you want to make. With store cuttings, of course, it’s easier and faster, but it’s impossible to buy all of them, because you never know who a child will order.

From the scraps of dough, I form a ball, roll it out and squeeze out small cookies. To do this, you can use various other cuttings for gingerbread. But as I already wrote, the cookies will be crispy, because they are small in size.

I transfer all the blanks along with parchment to a baking sheet and put them to bake in a preheated oven, at 190 degrees, until light golden. It takes me 7 minutes to do this. Due to the fact that I rolled it out on a rug and transferred it to parchment, they turned out to be not very even on the sides, but this is not scary, because when drawing a drawing, all attention will be on the drawing. But you do not repeat my mistake, but do everything according to the rules.

When they are baked, I take them out of the oven and let them cool a little, after which I put them in a bag so that they do not harden. But do not just put them on top of each other so that they do not stick together, it is better to put a piece of parchment between them, which remained after baking. The blanks are ready, now you can start painting, but I’ll talk about this next time. Here is such an interesting recipe for gingerbread at home turned out. Hope you like it and make them. Happy tea!

Ingredients of the recipe

Wheat flour - 175 g;

Butter - 100 g;

Sugar: sand - 100 g;

Eggs - 1 pc;

Baking powder - 1.5 tsp;

Cocoa: powder - 1 tsp;

Ground cinnamon - 0.5 tsp;

Ground cloves - 0.5 tsp;

Ground ginger - 1 tsp;

Icing for gingerbread:

Eggs - 1 pc;

Powdered sugar - 0.5 tbsp;

Lemon - 1 pc.

Photos of step by step preparation of the recipe

In Catholic countries, gingerbread is strongly associated with Christmas.

Remember, many Christmas cards depict such painted gingerbread hanging on Christmas trees?

This is what it is - Christmas food and decoration in one.

The culinary recipe for these gingerbreads belongs to English cuisine.
I offer you New Year's gingerbread cookies!

Cooking method: how to make christmas gingerbread cookies.

To begin with, we are preparing chocolate gingerbread dough.

Sift the flour with a slide, pour the baking powder into it, add cocoa, ground cloves, ginger and cinnamon.

Here we put the softened butter and grind it with a fork along with flour. We will get flour lumps.

After we drive in the egg here, stir. Add sugar and knead a moderately stiff dough. We form the dough into a ball,

wrap it in cling film and put it in the refrigerator for two hours.

Then we take it out, roll it into a layer about seven millimeters thick.

We put pre-prepared paper stencils (it can be any figures) on the dough and carefully circle them with a knife.

Sprinkle a baking sheet with flour, put our gingerbread cookies, coat them with beaten egg yolk on top.

Bake in a well-heated oven for about 15 minutes.

We cool all the gingerbread cookies after baking and after that we apply the necessary patterns with protein cream

(various food colorings can be added to the cream).

Protein cream: beat the egg whites on high speed with a mixer.

When we get a stable foam, pour the powdered sugar in a thin stream.

After squeezing the juice from half a lemon and whisk for another 10 seconds.

Roll out the cooled dough on a table sprinkled with flour into a layer, ~ 7-8 mm thick.
Apply paper stencils and cut out the gingerbread.

Lay the gingerbread shapes on a floured baking sheet.

* Before baking, gingerbread can be smeared with an egg, then the finished products will have a beautiful gloss.

Bake gingerbread ~13-15 minutes at ~180°C.
Remove the finished gingerbread from the baking sheet and cool.

cook protein glaze.
Beat the cooled protein with a mixer at low speed, gradually increasing it.
When the whipped protein does not pour out of the bowl (if the bowl is turned upside down), in small portions add the sifted powdered sugar.
At the very end of whipping, add lemon juice and beat for another 5-10 seconds.

The icing can be tinted in different colors with food coloring.
Put the egg white frosting into a pastry bag and decorate the cookies.

Easter eggs

Rybka

horse

Matryoshka

Gingerbread stencils

Stencil fish
Horse stencil
Matryoshka stencil
Stencil Star
When printing, select the scale you need.

ginger gingerbread painted

Ingredients:
(for 1 baking sheet)

Dough:
100 g butter,
100 g sugar
1 tsp cocoa,
1 cinnamon
salt,
1 tsp nutmeg,
180 g flour
1 tsp ground ginger,
0.5 black ground pepper,
1 tsp ground cloves,
1.5 tsp baking powder
2 eggs.

For the drawing glaze:
1 egg white
0.5 cups of powdered sugar,
1 tbsp lemon juice.

Turmeric, food coloring, wooden toothpick, parchment paper

Cooking:
Combine sugar, butter, cocoa, cinnamon and nutmeg. Salt a little. Heat this mixture over low heat, without bringing to a boil, until the sugar dissolves.

Cool down a bit.

Mix flour, baking powder, cloves, ginger, pepper. Pour the warm (but not hot) creamy-flavored mass into the dry mixture.

Knead the dough. You will get a loose, oily mass. To which add eggs and knead again. The dough should lag behind your hands, be plastic, however, if you feel that there is a little lack of density to the desired state, put it in the cold after covering it with cling film. The mass will thicken.

If the dough is still watery, add 1 tbsp. flour. Or a couple of spoons. Do not overdo it, the more flour, the higher the likelihood that the gingerbread will turn out tough.

As soon as the dough has acquired the desired consistency, roll up a couple or three balls (to make it convenient to roll out later, they quickly heat up and become too soft, so it’s better to get them out of the cold one at a time, as they are spent), put the balls in a bag and cool the dough for a couple of hours.

Then lay out a baking sheet with parchment paper, grease it with butter.

Lubricate the board on which you will roll out the dough and the rolling pin with vegetable oil so that the dough does not stick.

Roll out the ball into a layer (height is about 8 mm), cut out the figures, immediately transferring them to a baking sheet. In general, you can cut directly on it, only carefully, without damaging the paper.

Lay out the figures at a distance from each other, with the expectation that they will increase during baking.

Preheat the oven to 180 degrees, bake for 10-15 minutes. Focus not on the time, but on the sight and smell. As soon as a thick aroma of spices and pastries appears, take them out immediately. Otherwise, they will burn.

Place still very warm gingerbread in a plastic bag or in a tin so that they do not get stale (it happens quickly for them).

And prepare the drawing glaze.

For her, beat the protein until it turns into a thick foam and does not flow out of the whipping container when turning over. Gradually add powdered sugar. Toward the end - a drop of lemon juice.

Decorate the cooled gingerbread with the resulting glaze, if necessary, coloring them with turmeric (yellow), beetroot, pomegranate juice or food coloring.

The icing can be applied with a confectionery syringe, either with the help of a parchment bag, from which the tip is cut off, or with a thin synthetic brush, which is painted with acrylic paints (No. 1 and 2 for fine patterns), or with an ordinary toothpick.

The gingerbreads are surprisingly fragrant and tasty, and the painting makes each gingerbread elegant and unique.

After the glaze has dried (you can put it in the oven for a couple of minutes, or leave it to dry on the table), hide the gingerbread in a bag or tin, or wrap it in cling film.

Gingerbread cookies can be hung on a Christmas tree, just keep in mind - they will dry out in the open air and become hard and inedible.

Painted gingerbread cookies are a great gift for the New Year and a delicious treat!

And another recipe! WE WORK WITH GINGER DOUGH

There are a few rules to remember when working with ginger dough for the first time. You may find it easier to roll out the dough in a large layer and cut it out on a baking sheet so that the products do not distort when you transfer them from the table to the baking sheet. Unless the recipe says otherwise, leave some space on the baking sheet between the gingerbread cookies so they can rise.

Gingerbread, unlike other cookies, does not become dense and crispy when taken out of the oven. So it's very hard to tell if it's done, especially since the baking time depends so much on the oven. As a rule, if the gingerbread has slightly risen and browned around the edges, it is ready. Leave it on the baking sheet for a few minutes, during which time it will begin to become crispy (if the gingerbread is still soft, return it to the oven for a few minutes). It is very common for gingerbread to lose its shape during baking, but this can be easily fixed by trimming it properly after baking.

Large, flat pieces of gingerbread must be refrigerated and stored on a flat surface, otherwise their shape will be distorted. It may be more convenient to bake the gingerbread the day before decorating. If you do this, let it cool completely and then wrap it in parchment or plastic wrap.

Basic Recipes

Combine butter, sugar and molasses in a saucepan. Place over moderate heat to dissolve sugar. Pour the mixture into a large mixing bowl. Leave for 10 minutes. Add eggs and vanilla. Mix flour, cinnamon, ginger, baking soda and cloves. Gradually add dry ingredients to butter mixture. Whisk well. Cover the dough and refrigerate for 2 hours (or until the next day).

Form 8 balls of 5 cm each, 8 balls of 2.5 cm each, 32 balls of about 1.25 cm and 16 balls of about 0.8 cm from the dough. Put the gingerbread cookies on baking sheets covered with foil. Eight large parts are the torso of eight bears. Flatten each ball of dough to a thickness of just over 1 cm. Make eight smaller parts of the head of the bears. Of the 32 parts - paws (arms and legs). Out of 16 - ears. Lay out muzzles and buttons from pieces of chocolate.

Bake at 175 degrees for 10-12 minutes (or until done). Refrigerate for 10 minutes. Carefully transfer the gingerbread cookies to the wire rack. Cool completely and make bows out of decorative confectionery gel (pectin-based glaze).

Gingerbread with spices is a traditional New Year's treat that combines the functions of a dessert and a delicious present. They are prepared on the eve of the Christmas holidays in order to even more feel the magical atmosphere that is in the air with the advent of December. This is a culinary dish that requires imagination and patience, which you can make at home.

Gingerbread traditions

The art of gingerbread baking is several hundred years old. Even in Medieval Europe, special fairs were held, where, in addition to ginger and other spices, they sold real masterpieces from ginger dough. These were houses, castles, figures of kings and queens, hearts and mills, and much more.

The more expensive gingerbread was considered, the richer they were decorated. The most expensive specimens were painted with gold paints and decorated with beads. A fabulous gingerbread house with a mountain of powdered sugar was considered a special gift. Baking dough recipes were strictly kept in the baker's family, but today they are available to every housewife, and even a novice cook can handle some of them.

Secrets of working with ginger dough

A few points from the list of rules when working with ginger dough and finished products will help you avoid mistakes and achieve the desired result even with the first experience.

1. Any gingerbread dough should rest for several hours before shaping. This is done so that the spices included in it gain strength, the sugar dissolves completely, the consistency of the dough becomes even and homogeneous.
2. You can cut figures out of the dough right on the baking sheet so that when they are transferred from the table, they do not lose their shape and do not break, since the dough for gingerbread is softer than for cookies.
3. On the baking sheet, it is necessary to leave a distance between the figures, since during cooking they increase in size.
4. The baking time is individual for each recipe, but after the gingerbread cookies are taken out of the oven, they should be cold. Experts recommend giving them a day and only then proceed to decorate.
5. If the figures lose their shape during cooking, they can be carefully leveled with a sharp knife after they have completely cooled.
6. If a recipe contains a large amount of spices among the ingredients, they must be carefully ground in a mortar or mill, sifted, and only then added to the dough.
7. Gingerbread cookies are soft, so after they are taken out of the oven, they are laid out on a flat surface until they cool completely. A thick dish or a large bottom will do.

Gingerbread with honey

To prepare a traditional Christmas dessert at home, you can refer to the classic recipe. Honey and gingerbread can also be made for a child's birthday, after which each guest will take home a piece of the holiday - gingerbread treats tied with a ribbon.

Only natural ingredients are included in the ginger dough

The following recipe is very rich in ingredients, but the gingerbread according to it is incredibly fragrant, tasty and beautiful.

The list of required ingredients includes:

• sugar 1 glass;
• honey 250 g;
• chicken egg 1 pc.;
• flour 600 g;
• butter 150 g;
• baking powder 1 tsp;
• grated ginger 2 tbsp. l.;
• vanillin;
• citrus zest 2 tsp;
• cognac 3 tbsp. l.;
• a pinch of cardamom, anise, cloves;
• 1 tsp cocoa and cinnamon.

Stages of dough preparation.

1. In a water bath, dissolve honey, butter and sugar, let cool.
2. Add ginger juice, egg and cognac to the mass.
3. With half the flour, mix all the spices, citrus zest and baking powder, combine with the honey mixture.
4. Gradually knead the dough while adding the rest of the flour. The dough should be elastic and dense.
5. Wrap in cellophane and refrigerate for at least 4 hours.

After the dough has aged, spread parchment paper on a baking sheet, lightly sprinkle with flour, put part of the dough and roll it out to a height of 5 mm, trying to achieve a uniform layer. With the help of the form, figures are cut out, the remnants of the dough are removed. Baking time is about 7 minutes at 180 degrees. If the gingerbread is too loose, you can add more flour to the dough.

It is better to cut out the figures of future gingerbread on a hard surface and parchment paper.

Ready-made pastries are laid out on a flat dish for cooling. After a few hours, the figures can be decorated with icing. Painting gingerbread is a meticulous task that requires time and patience, but without it, pastries will not become a festive table decoration.

easy recipe

To quickly bake gingerbread cookies from improvised ingredients, you can refer to the simplest recipe for their preparation. This method allows you to get a dense dough that is easy to work with and even sculpt structures in the form of houses from it. The recipe was posted on Andy Chef's popular blog, which has many variations of gingerbread and cookies.

Ingredients:

• 1 egg;
• 175 grams of flour;
• a quarter teaspoon of soda;
• 1 tsp ground ginger;
• the same amount of cinnamon;
• 75 grams of powdered sugar;
• the same amount of butter;
• a pinch of salt;
• 2 tbsp. l. honey or molasses.

Spices are one of the most important components of gingerbread dough.

Sift spices, soda, salt and flour. Chop the butter with a knife and add to the bowl. Add the rest of the ingredients, beat the egg separately beforehand. Knead the dough and refrigerate for an hour. Next, roll out the dough into a layer 3-5 mm high, cut out the desired shapes and bake in the oven until cooked. According to this recipe, baking turns out to be a light yellow-golden color. To make dark-colored gingerbread, dark cane sugar is added instead of powdered sugar.

andychef master classes are a visual version of any recipe, thanks to which even a novice housewife will be able to repeat the cooking process and delight her family with a masterpiece.

Gingerbread decorations

Gingerbread cookies are not only good for tea and as a Christmas present. They can be very colorful to decorate the Christmas tree, as pastries have an extended shelf life. Usually such gingerbreads are made in the form of Christmas trees, Santa Clauses and Bethlehem stars. The decoration is mostly natural - sugar icing without dyes and other chemicals.

Baked goods have been used as Christmas decorations for hundreds of years.

This recipe came from Latvia and is designed for 25 pieces of gingerbread figures.

Ingredients:

• 900 g flour;
• ground ginger 8 tsp;
• a pinch of salt;
• half a kilo of butter;
• 400 grams of powdered sugar;
• 3 tsp ground cinnamon;
• 9 st. l. light-colored molasses;
• 4 tsp baking powder;
• 3 eggs;
• a pinch of cayenne pepper.

Sift the ginger, cinnamon, baking powder, salt and flour, grind the icing sugar and butter separately into a shortbread mixture. Combine with previous ingredients. Add beaten eggs and molasses. The dough should be thick, dense and smooth. It is wrapped in cling film and placed in the refrigerator for 1 hour.

The hardened dough is rolled out with a thickness of 3 mm, cut out using a figure shape, spread on a greased baking sheet and baked for 10-12 minutes. After cooling, they are decorated with icing sugar. This is an easy way to make your own Christmas tree ornaments. Store such gingerbread in a container with a lid or in the refrigerator if they are made in advance. A set of such figurines can be presented to family and friends on Christmas Eve.

Custard gingerbread

Culinary experts say that real gingerbread should be prepared only from honey-based choux pastry, and vodka or cognac should act as a baking powder.

Choux pastry is elastic, slightly viscous and easy to work with.

You need to make the dough slowly, kneading it well, such a procedure can take up to half an hour, but baking from this becomes softer, more magnificent and tastier.

Ingredients for custard dough:

• 700 grams of flour;
• 4 tbsp. l. ground ginger;
• 2 tsp vodka;
• 4 tbsp. l. liquid honey;
• 2 eggs;
• 300 grams of butter;
• the same amount of sugar;
• 1 tsp ground cloves;
• 2 tbsp. l. cinnamon.

Honey, sugar, butter are dissolved in a saucepan in a water bath. Eggs, spices, vodka are added to the cooled mixture, flour is gradually added, if the dough does not set well, you can add a little cold water. Everything is kneaded by hand very carefully, achieving uniformity and elasticity. The dough in cellophane is placed in the refrigerator for 30 minutes.

Next, a layer 4 mm thick is rolled out, figures or parts for structures are cut out, baked in the oven for about 10 minutes. For custard figurines, a decor made of natural sugar icing with an openwork pattern is suitable. You can make it from powdered sugar and lemon juice. .

Benefits and calories

When planning to prepare a new dessert for Christmas, some will think about its benefits and calorie content. Above are baking recipes based on natural products.

The benefits of honey and spices have been proven and known to many, and ginger root is a storehouse of vitamins, minerals and antioxidants. By definition, such a dish cannot be harmful to adults and children.

The average calorie content of gingerbread with honey per 100 grams is 350-400 kcal. But given that this is a dessert, and one figurine weighs about 30 grams, you can allow such a treat even while on a diet, especially in combination with green tea with mint.

A little about packaging

If gingerbread is awarded the role of a present, packaging plays a big role here. You can modestly tie a stack of gingerbread with a red-golden ribbon, place it in a rustling transparent bag and hand it to the recipient. But a more interesting and festive option is a do-it-yourself box.

The simplest materials - and the original packaging is ready

Handmade gifts are a special value in which the soul is invested. Packaging for gingerbread can be a cardboard box tied with a ribbon or ribbon and decorated with inscriptions and wishes. You can find a sample for such a box on the Internet and make it in a few minutes. Pyramid boxes or retro boxes look original, reminiscent of mailboxes of the last century. The material for the boxes can be cardboard, packing paper, and even newspaper.

You can bake gingerbread cookies and prepare packaging for them with your children. This process will give everyone a lot of emotions, leave a lot of pleasant memories and add even more joy on the eve of the New Year holidays.