How to keep gingerbread soft. Gingerbread at home recipe

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 out figures from the dough directly 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.

We received so many letters asking us to tell how we cook gingerbread and teach how to do it in the same way that we wanted to put together all the knowledge gained over a long period of work.
Therefore, we announce the launch of our online school and invite you to take part in the first course, detailed information .

Attention: there is a lot of self-irony in the article;) All points of view stated in the text are the author's and do not pretend to be objective.

The Internet is now full of offers for the manufacture of handmade gingerbread (as a rule, we are talking about gingerbread with glaze painting) from market giants like the Tula gingerbread, from smaller companies positioning themselves as a specialized production (i.e. like us), from all kinds of confectioneries that have succumbed to the gingerbread revolution, and, finally, from a huge number of private craftsmen who paint hordes of snowmen and Christmas trees in their kitchen at night on New Year's Eve (there are many of them at the Fair of Masters and on Instagram).

When faced with a gingerbread souvenir for the first time, a potential buyer, as a rule, is inspired - the gingerbread looks very beautiful, unusual, fresh, and most importantly, they are made by hand, but this is still a trend.

What disappointments and, conversely, unexpectedly pleasant surprises await the consumer who decides to place an order for handmade gingerbread on the Internet?

Let's talk about the good first ;)

TOP 10 rave reviews:

1. Gingerbread cookies are very beautiful, is it possible to eat such beauty?!

2. I thought (s) that the gingerbread cookies were inedible, but they turned out to be delicious too!

3. The gingerbread cookies are unexpectedly large, they looked much smaller on the website, and in reality they look even better!

4. It turns out that you can make a gingerbread in the form of almost anything. We ordered a copy for our friends at home, it turned out very cool!

5. Gingerbread is stored for a long time (up to six months) without special conditions.

6. Gingerbreads are well transported, even to other cities and countries.

7. Gingerbread cookies can be hung on a Christmas tree, and then eaten.

8. You can make gingerbread in the form of wedding bonbonnieres, and write the names of the guests on them.

9. Illuminated gingerbread houses are something unreal. My child was absolutely delighted!

10. We ordered to school and another question is who was more delighted - the children or the parent committee :).

And now for the negative. The following are the most common criticisms of gingerbread(in fairness, we note that criticism applies to very many manufacturers):

1) Gingerbread cookies are very hard, stale, dried out, it is impossible to eat .

The comment is not entirely unfounded. Compared to our native Russian stuffed honey gingerbreads, icing-painted gingerbread can indeed be quite tough. Rather, they are very dense and look more like cookies than gingerbread. The fault here is partly the translation from English gingerbread - literally "gingerbread", in Russian translation - gingerbread. At European and American Christmas markets, gingerbread and gingerbread houses are a traditional treat and decoration. And believe me, they are almost stone. The German Lebkuchen doesn't seem to be meant to be eaten at all. What is it connected with? The answer is simple - with the recipe. In order for the gingerbread to keep its shape during baking and not spread, the dough must be quite tight. The icing on the gingerbread is also very hard - in fact, it is a hardened egg white with sugar. BUT! This does not mean that gingerbread is inedible. Very edible, especially with tea;)

And, of course, there is one trick: to make the gingerbread softer, place it in a tightly closed container along with a piece of bread and an orange peel ... After a day, the gingerbread will pick up moisture and become softer!

2) The icing colors the tongue! (“And anyway, I thought that yellow icing was lemon and red icing was strawberry ...”)

For those who are not in the know, natural food coloring (like beet or cherry juice) cannot give a bright saturated color. When painting gingerbread (believe me, 90% of those on sale) artificial gel food colors are used. And yes, they color the tongue. By the way, bright mastic cakes or green or blue candies also color the tongue. Edible gouache also colors the tongue. But this does not mean that all these products are inedible.

To avoid staining the tongue, choose gingerbread with white icing or check with the manufacturer for the origin of the dye. By the way, a bright glaze with a fruity taste is in 99% of cases a dye plus an artificial flavor.

3) Why are gingerbread cookies so small?

Indeed, gingerbread cookies are usually quite low - about half a centimeter, and the size in width and length can reach 15 cm, with a larger size, the gingerbread very often crack. If you want to order a tall and large gingerbread, it is better to opt for gingerbread with filling. On our website, we indicate the sizes of gingerbread and gift sets on the individual page of each product.

4) Why is there no filling in gingerbread?

Because you obviously ordered gingerbread, which doesn't include a filling.

5) The icing flew off the gingerbread over time.

This happens if you store gingerbread in the open and dry air - the reason for this is the high dryness of the air. Often this happens if the packaging is leaky (although very beautiful).

6) Why is it so expensive?

A common complaint: “A gingerbread is only 10 cm in size, but it costs 100 rubles, what kind of golden gingerbread is this, I’ll buy a whole kilogram in a store for 100 rubles ?!” The reason for this "gross injustice" is manual labor of bakers, artists and packers. However, we note that some manufacturers sell gingerbread with a very large margin even for a product with a high cost, which is handmade gingerbread. Often the price for the same gingerbread from different manufacturers can differ by 2-3 times. Is it true that where it is more expensive, better and better, you need to understand in each case, but in 50% of cases the price is too high compared to competitors (competitors, if anything, sorry! ;)).

7) Why such small discounts? We order 5 thousand gingerbread, give us a discount of at least 50%.

Making 10 different gingerbreads is indeed more difficult than 10 identical ones, but the difference between twenty and two thousand identical ones is not so obvious, because. each gingerbread still does not draw itself. Moreover, we even thought about making a markup for thousands of copies, because. you need to have serious perseverance and an iron nervous system in order to draw identical snowmen or ducks for a whole week for 8 hours.

8) Gingerbreads are not at all the same as on the site / photo.

9) I can make gingerbread better myself.

Great! ;)

10) I gave a gingerbread to my six-month-old child, and he developed an allergy, what do you put in gingerbread???

Please do not give gingerbread to small children - they contain spices, and the glaze contains dry protein and dyes that can cause allergies.

So, as you can see, it all depends on the expectations of the buyer, who is often confused about what product he is ordering.

To avoid disappointment from the purchase, check all the details with the manufacturers in advance.

For example, when placing an order at Cookie Craft, you can arrive in advance and see / try samples of gingerbread, the tasting is absolutely free.

And we also want to say that by ordering handmade gingerbread from domestic manufacturers, you give the opportunity to work for girls (and sometimes boys) artisans who love manual labor, try, give their best and are very happy when the customer is satisfied (and sad, if anything) - that's not the case).

All the best and delicious (and beautiful) gingerbread!

Your Cookie Craft.

P.S. For those who are not accustomed to observe copyright - any reprint of this text or its passage is prohibited without the written permission of the project management.

I’ll tell you a secret, for a long time I have been staring at this kind of gingerbread, or rather at decorating cakes with such toppers. It does look very cute. Until the last moment, I put off my acquaintance with this test, thinking that all this is extremely difficult. Indeed, many confectioners do not perform this type of decor on their own, but order them from the “gingerbread fairies”.

Of course, in order to color the gingerbread with any cartoon character, it will take a lot of time and artistic talent. But, here are the most frequently ordered gingerbread cookies in the form of hearts, numbers, letters, stars, etc. You can cook it yourself. This does not require special talents.

So, how to make gingerbread recipe at home with a photo step by step.

Ingredients:

1. 250 gr honey
2. 250 gr butter (82.5% fat)
3. 400 gr sugar
4. 850 gr flour
5. 4 eggs
6. 1 teaspoon of soda without a slide
7. 1-2 teaspoons cinnamon and ginger
8. 1 teaspoon nutmeg, cloves, black pepper (these spices can be substituted for your favorites or omitted altogether)

Cooking:

I want to warn you right away, the dough must be made in advance. It should reach the desired consistency in the refrigerator, and this takes at least 6-8 hours, and even 12 is better. It seemed to me that the indicated portion was very large and I made only half, which I later regretted very much. The finished dough is perfectly stored in the refrigerator for a long time (2 months calmly), as well as the gingerbreads themselves. So my advice is to make a full portion at once, and simply spread the finished dough into several bags and bake as needed.

Let's get started.

We put honey with spices in a saucepan with a thick bottom and bring it to a boil, stirring occasionally.

As soon as the honey boils, remove it from the stove and melt our butter there.

While the honey and butter are cooling, we will prepare the rest of the ingredients. We need to beat the eggs with sugar. At first glance, it may seem that there is a lot of sugar in the recipe (because there is also honey in the composition), but believe me, in the end, the gingerbread cookies are not cloying!

The eggs should turn white and noticeably increase in volume.

We introduce our honey with oil in a thin stream into the egg mixture. Attention, honey syrup should not be hot! Cool it down to a pleasant temperature. While adding honey, the mass should be gently mixed, trying to keep all its airiness.

The finished dough is watery. As I wrote above, it reaches the desired density in the refrigerator.

We pack our dough into bags and put it in the refrigerator. I clean up at night.

After the specified time, the dough acquires a dense, velvety texture. But, it's still pretty sticky. Therefore, roll it out on a floured surface.

The thickness of the rolling depends on the size of the figures, about 3-5 mm ideally.

We cut out the figures we need with the help of molds or, if there is no necessary cutting, you can print the desired picture on the printer and cut it out with a knife tracing the outline.

Another tip, try to place your elements when cutting out of the dough as close to each other as possible. This will leave very few scraps. The fact is that during the subsequent rolling of the same portion, the dough will absorb even more flour each time, which may eventually cause problems, such as deformation of the lower surface of the finished gingerbread. Of course, for a family there is not much difference whether gingerbread with dimples will turn out or not, but you definitely shouldn’t give such masterpieces for sale.

We transfer the cut out figures to bake on a baking sheet covered with parchment. I baked them on a silicone mat, which I don’t recommend doing, because the mat goes in waves at a high temperature and the gingerbreads then turn out to be uneven, and there may be voids below. The best option is a Teflon mat, but since I don't have one in my arsenal, good baking paper is a perfectly adequate replacement.

As in the case of cottage cheese cookies, it is better to place the gingerbread cookies on a baking sheet about the same size, or you will have to take out some earlier so as not to dry them out. Another very important point, gingerbread cookies increase in volume during baking, so we leave them a decent supply of space. The larger the gingerbread, the more space it needs.

We put the baking sheet in a preheated oven and bake at 170º for 12-15 minutes. The baking time depends on the size of your cookies. Oven mode top-bottom.

How to understand that the gingerbread is ready? This is a matter of practice. It should not darken much, if it is browned around the edges, it is overbaked. Remember, gingerbread is soft in the oven! But if you press it with your finger and it leaves a noticeable dent, then the gingerbread is not ready yet. The baked gingerbread easily moves away from the surface on which it was baked. Over time, you will find the best time for you. Watch.

We cool the finished gingerbread cookies on a flat surface. Many people advise to press the gingerbread on top with a load so that it does not change its shape. I've tried this and that. I didn’t notice much difference, so the next time I didn’t use the load. But, if you notice that the edges of the gingerbread are bent, then do not be too lazy to put a plank on top of them until it cools completely.

If you want to decorate the cake with gingerbread sticks, then there are 2 ways. Either we bake the gingerbread with the stick already inserted, or we place the stick in the gingerbread as soon as we take it out of the oven, while it is soft. On my own behalf, I want to say that I tried both options, but it was more convenient for me to string the gingerbread just after baking. This makes it easier and faster for me. However, skill is required here, this must be done quickly, until the edges are frozen. If you bake with chopsticks, then I advise you to pre-soak them in water so that they do not change their color during baking.

As the cake cools, it will harden. It is better to paint them after they have completely cooled down, and it is even better to give them half a day to rest and only then start decorating, this is if you use them for a cake. But let me warn you, they are delicious. And personally, I, not a fan of extra colors in food, prefer to eat them without icing.

It is necessary to decorate the cake with them immediately before giving, as the surface gets wet from the cream.

These bright gingerbread cookies decorated my cake. Even after 2 weeks, the gingerbread did not change its taste and texture. They remain crispy and delicious.

Please your children, because these cookies can also be cut together with the kids. And the meringue recipe on a stick is already on the blog, here is a link to the article -.

I hid inside this cake with yogurt cream and fresh strawberries in a layer, the cake is leveled on top. All recipes are on the blog, links are clickable.

By the way, such gingerbread can be prepared without the use of honey. This is extremely important for those who are allergic to bee products. If you need a recipe for a replacement syrup - write. I'll try to post it.

Enjoy your meal.

Prepare bright and incredibly delicious gingerbread cookies with the whole family for the kindest holidays!

Almost everyone associates gingerbread with icing (recipe with photo) with the holiday. A lot of people bake them for the New Year and decorate them with multi-colored or just white icing to match. Everyone is happy with the result - children and adults. If you make small holes in the blanks before baking, then it is very convenient to hang such gingerbread cookies on the Christmas tree. Children are very fond of treating themselves to them, removing them from the branches of the Christmas tree.

• soft butter - 100 grams;
• chicken egg - 1 piece;
• wheat flour - 200 grams;
• honey - 3 teaspoons;
• sugar - 110 grams;
• baking soda - 1.5 teaspoons;
• ground ginger - 2 teaspoons;
• ground cardamom - 1 teaspoon;
• cinnamon - 1 teaspoon.

For icing sugar:

• powdered sugar - 150 grams;
• lemon juice - 2 teaspoons;
• cold boiled water - 1 tablespoon;
• dyes of your choice.

Take honey and heat it in a water bath. It does not need to be boiled, it should just become liquid. To do this, you can simply take a deep plate of honey and put it in very hot water. You can also hold the plate over a weakly boiling kettle (pre-open its lid and put a sieve on it, in which you place a plate of honey).

Place softened butter and sugar in a separate bowl. Pound them or beat them with a mixer at low speed.

Add liquid honey (but not hot) and one egg to the egg-sugar mixture.

Then use a mixer and beat all the ingredients until smooth.

Now take another bowl and sift flour into it, also put the necessary spices in the indicated amount and soda. Mix everything well.

Add the loose mixture to the buttery mass in small portions, mixing the dough well. Make sure that the final dough is homogeneous and without lumps. It should feel a little sticky to the touch. As soon as the dough is ready, put it in a bag or wrap it in cling film, then put it in the refrigerator for two hours. So it will freeze a little, and it will be easier to roll it out.

After a while, knead the dough a little and roll it out to a thickness of 0.5 cm. It cannot be kept at room temperature for a long time, so do not crumple it for a long time. Then squeeze out the figures with the help of molds. If there are no molds, then you can use a regular round cup or glass. Then prepare a baking sheet - cover it with parchment or grease with butter. Put the blanks on it. Do this carefully, you can use a knife to pry the figures from the dough.

The laid out blanks should not be placed close to each other, as they will rise slightly during the baking process. The oven should be heated to 180 degrees and bake the gingerbread cookies for about seven minutes. Don't overdo it so it doesn't dry out.

Baked goods fresh out of the oven will be soft. Remove it from the pan, after a few minutes it will become more solid.

After the gingerbread cookies are ready, make icing for them. Start by mixing the icing sugar and lemon juice together.

Then slowly pour in a tablespoon of water and mix everything well. Do not rush, if necessary, add more powder or water.

As a result, you should get a thick and viscous mass. The readiness of the glaze can be checked as follows. If you drip a little onto a clean surface and the drop sticks without running, then the frosting is perfect. At this stage, dyes can be added to it if desired. If you will use several of them, then spread the icing into cups and add your own color to each.

Now you can start decorating the gingerbread. The icing should be placed in a pastry bag or folded parchment paper, or in a regular tight bag with a cut hole. Well, then start decorating. Give free rein to your imagination. In round cookies, you can draw any pattern in the form of snowflakes or Christmas balls.

Elegant gingerbread cookies are ready. By the way, they can be a wonderful tasty gift for any occasion for your friends and family. A box of gingerbread cookies will always be appropriate for any occasion. Bon appetit!

Recipe 2: homemade gingerbread

• Butter - 200 gr.
• Sugar - ¾ tbsp.
• Honey - 3 tbsp. with a slide
• Baking powder - 1 tsp
• Turmeric - 1 tbsp.
• Nutmeg - 1 tbsp.
• Ginger - 2 tbsp
• Cinnamon - 1 tbsp
• Flour - 4 tbsp.
• Salt - to taste
• Chicken eggs - 3 pcs.

For glaze:

• 1 protein
• 200-250 grams of powdered sugar

Usually the standard set of spices in gingerbread is ginger itself, nutmeg, cinnamon and cloves! But, from personal experience, the taste of cloves is quite sharp and specific, not everyone likes it. I replaced the cloves with turmeric and got bright, fragrant orange gingerbread cookies - well, very light and tasty! All kids love it!!! So, we figured out the spices.

We first take out the butter from the refrigerator. Let it lie down in a warm kitchen and become soft. We put it in a container convenient for work. Add sugar.

Beat butter with sugar with a mixer until fluffy. The butter will lighten up quite a bit during the whipping process. Now add honey. My spoons were so full that the proportion of honey probably doubled - the gingerbread turned out to be quite sweet.

Whip the buttermilk with honey. The result was an air mass that looked like a sweet cloud. Now add baking powder. The main component of spices is ginger, we put it in two parts in proportion to the rest of the spices (the quantity is indicated in the recipe). Now add the rest of the spices - turmeric, cinnamon and nutmeg.

We beat. It turned out such a yellow, bright mass. Add chicken eggs and beat thoroughly with a mixer at high speeds.

The basis of the test is ready. It remains to add flour. We put it in parts.

Mix the first part (about 2.5 cups) with a mixer.

The rest is mixed by hand. This is such a thick dough. Cover it with cling film and put it in the fridge to rest for 2-2.5 hours.

The dough has become dense and now it is very convenient and easy to work with it.

Begin. Sprinkle the work surface with flour, take a piece of dough, roll it out in a thin layer and cut out various figures.

I have such a fun set of stars, a crown, a bell and a mustache.

We spread the figures on a baking sheet and bake in the oven at a temperature of 200 degrees for literally 7-10 minutes.

As soon as the gingerbread cookies are reddened, you can put the following.

You can decorate the gingerbread cookies with sugar icing. To do this, take one egg white and 200 grams of powdered sugar - beat until the mass is lightened and the state when the drop freezes on the whisk. It's literally 5-6 minutes at high speed mixer.

Ready! Now we are packing New Year's gingerbread in gift sets and making our dear people happy!

Recipe 3, step by step: gingerbread in sugar glaze

Nothing could be better for a holiday or just a nice family tea party! The sight alone is so uplifting! And for Christmas and New Year - you can’t do it at all! Not to mention children's holidays) So I'd better start telling you how to cook the most fragrant gingerbread.

• Sugar - 100 grams
• Honey - 165 grams
• Ground ginger - 1.5 tsp
• Ground cinnamon - 1 tsp
• Ground cloves - 1 tsp
• Soda - 2 tsp without a slide
• Butter - 125 grams
• Egg - 1 pc.
• Flour - 500 grams

We take a small saucepan, pour sugar, put honey and three types of spices - cinnamon, ginger and cloves. We put on the burner and heat until the mass becomes liquid, of course, stir constantly.

Without removing it from the stove, add soda and mix quickly.

The mass will immediately turn white and rise a little, become more magnificent.

Remove the pan from the stove and immediately add the creamy mixture to the honey-spicy mass and stir until it dissolves.

As soon as the mass has cooled slightly, break the egg and mix quickly with a whisk.

It remains only to add flour. Its quantity can be slightly varied, according to the recipe it is quite a lot, I just added it in parts, when it seemed that the dough was already quite dense in consistency, I did not pour out the leftovers (about half a glass remained).

Knead the dough with your hands. It should turn out crumbly, like shortcrust pastry.

Roll out the dough into a very thin sheet, about 2 millimeters, the thinner the better.

And cut out the shapes. I had this big one.

We shift it onto a baking sheet (you can not grease it with anything, because there is a lot of oil in the dough and the cookies will not stick). We send it to a preheated oven. I can’t say for sure about the temperature, I had about 190-200 degrees. But they are baked very quickly, as the dough is thin, so do not go far, you need to follow without leaving.

That's all, delicious, fragrant, spicy gingerbread cookies are ready! Can be served hot, hot.

You can also decorate gingerbread cookies by whipping protein with sugar.

Recipe 4: how to make gingerbread with cocoa and honey

• Wheat flour - 650 g
• Honey - 85 g
• Butter - 90 g
• Powdered sugar (+200 g. for glaze) - 210 g
• Chicken egg - 4 pcs
• Soda - 1.5 tsp
• Spices - 3 tsp
• Cocoa powder - 3 tsp
• Egg white (In glaze) - 1 pc.

Melt honey and butter in a water bath.

Beat eggs with powdered sugar.

Melted honey with butter COOL! If added hot, the dough will be rubbery and difficult to roll out.

Add to beaten eggs and mix.

Add soda, spices and cocoa. Mix. Here's what happens.

Sift flour.

Mix. I do it first with a mixer:

Here's what happened:

And then by hand. We mix well. If you knead poorly, then there will be bubbles.

Everything sticks at first. But don't be afraid. All this mass is divided into 4 parts. We take one part, form a lump and put it in a plastic bag.

Place the dough in the freezer for 15-20 minutes.

The dough has cooled down. We get a piece. I'm a little bit. Roll out. Roll out so that there is no air in the dough. Now that was a revelation for me. If you roll it thinly, thinly, in mm, then the cookies will turn out thin, crispy, but ... crooked. Therefore, the thicker the cookie, the smoother it is at the exit. I tried to make a thickness of 3-4 mm. This, in my opinion, is optimal.

We cut everything. Transfer carefully to a baking sheet. I baked on a silicone mat. By the way. If the rug is thin, then it can rear up in the oven, and then the gingerbread cookies will also be uneven.

I baked at 150 degrees. When I increased the temperature, the gingerbread began to bubble. That is, again - they became uneven.

Gingerbread browned, so you can take it out.

Paint with glaze.

Recipe 6: how to make gingerbread at home

• Premium wheat flour 500 gr.
• Butter (or margarine for baking) 100 gr.
• Chicken egg 1 pc.
• Sugar 125-150 gr.
• Honey (any variety without bitterness) 250 gr.
• Coriander (dried) 3 teaspoons
• Carnation 50 pcs.
• Cinnamon (ground) 1 teaspoon
• Ginger (fresh) 3 cm.
• Cocoa powder - 10 gr.
• Baking powder for dough 2 teaspoons
• Lemon juice 40 ml.
• Powdered sugar 100 gr.

In a shallow saucepan put honey, butter and sugar, set to warm over medium heat until the sugar is completely dissolved. At the same time, do not forget to stir constantly.

Then take the pan off the heat. We take cloves and coriander, and grind with a coffee grinder, after which we sift through a sieve. Grind ginger in the same way. Add all this to the honey mass, pour more cinnamon and mix thoroughly. Next, add cocoa powder, mix until a homogeneous mass is formed and leave to cool.

Then we drive an egg into a saucepan, add flour and baking powder, knead a soft, elastic dough. We leave it for 3 hours in a warm place, covered with a towel.

We set the oven to heat up to a temperature of 180-200 degrees. We take baking paper and roll out the dough on it with a rolling pin, about 3 cm thick. Then, using special molds, cut out the figures. We remove the excess dough, and transfer the paper with the gingerbread cookies to a baking sheet and set to bake in a preheated oven for 15-18 minutes.

At this time, mix in a shallow bowl two tablespoons of lemon juice and powdered sugar. You can now take the pan out of the oven.

We transfer the finished glaze to a pastry bag and color the gingerbread cookies.

As soon as the glaze hardens, the gingerbread cookies can be served on the table. Brew aromatic tea with lemon and call the household to the table. Bon appetit!

Recipe 7: Gingerbread with Nutmeg (Step by Step)

Gingerbread is a classic Christmas pastry. They keep for a long time in a tightly closed dry jar. You can paint them as you wish, decorate them with multi-colored sprinkles or coconut flakes, chocolate, etc. Show your imagination, connect the children. They will definitely enjoy this activity and you will have a great time together. Have a nice holidays!

• Wheat flour of the highest grade 450 gr
• Butter 125 gr
• Sugar 125 gr
• Chicken egg 1 pc
• Honey 125 gr
• Ginger 1 tsp
• Cinnamon 1 tsp
• Nutmeg ½ tsp
• Cloves 1/3 tsp
• Baking powder 1.5 tsp
• Soda ½ tsp
• Salt 1 pinch

Mix flour with spices, sugar, baking powder, soda and a pinch of salt.

Add chilled diced butter.

Grind into crumbs.

Add egg, honey and 1 tbsp. cold water.

Knead elastic dough.

Roll out the dough into a layer 4-5 mm thick.

Put on a baking sheet covered with parchment and bake for 12 minutes at 170C. Top with icing or white chocolate as desired.

Recipe 8: beautiful gingerbread cookies for the holiday (with photo)

Fragrant, tasty, fun. The design process will bring great pleasure to both children and adults.

• flour (with a slide) - 1 stack;
• butter - 100 g;
• sugar - 0.5 stack;
• egg - 1 pc;
• baking powder - 1.5 tsp;
• cocoa powder - 1 tsp;
• ground ginger - 1 tsp;
• ground cinnamon - 0.5 tsp;
• salt (a pinch);
• egg white (for glaze) - 1 pc;
• powdered sugar (for icing) - 0.5 cups;
• lemon juice (for icing) - 1 tbsp;

Sift flour, baking powder, cocoa, ginger, cinnamon through a sieve. Add butter crushed with a knife into the crumbs. Pour sugar, enter the egg, quickly knead the dough.

Roll into a ball, wrap in cling film, refrigerate for 1.5-2 hours.

Roll out the chilled dough on a floured table into a layer 7-8 mm thick.

Apply paper stencils (or use curly molds) and cut out the gingerbread cookies. Lay the cookies on a floured baking sheet. Bake for 15-20 minutes at 180°C.

Beat the cooled protein with a mixer into a stable foam. Continuing to beat, add in small portions of powdered sugar, lemon juice. Beat for another 15-20 seconds. If desired, food coloring can be added to the glaze.

Decorate the gingerbread with icing and let the icing dry. I used in addition to glaze gel markers

Bonus: Frosting for Delicious Homemade Gingerbread Cookies

• 1 pc egg
• 150 gr powdered sugar
• 10 gr lemon juice
• vanillin
• food colorings

Separate the egg white into a clean bowl. This must be done carefully, because if at least a drop of yolk gets in, the icing will not work. Chilled protein is best whipped.

First, just break the protein with a mixer.

When it becomes a homogeneous consistency, add lemon juice, vanilla and a little powdered sugar.

Whisk after each addition until all grains are dissolved.

When the mass becomes similar in consistency to kefir, the glaze is ready. If you add a little more sugar, the icing will become thicker and can be used to draw patterns. We divide it into portions, into which we add food coloring, and place it in a pastry bag.

If you need to decorate gingerbread in an original way, then it is best to use icing. This thin but dense shell can have a different composition - from a mixture of granulated sugar with food coloring to a combination of powdered sugar, eggs, chocolate, sour cream and other components. To make the frosting correctly, you do not need to spend a lot of time and effort. There are many recipes, each of which has its own individual "zest". Gingerbread cookies are covered with icing with a brush, applying a certain pattern, or simply completely pour over pastries.

Icing for Christmas gingerbread

Ingredients:

• cream - 1 tbsp.;
• sugar - 1 tbsp.;
• vanilla sugar - to taste;
• butter - 1 teaspoon.

Cooking

To prepare this amazing and deliciously delicious glaze, pour granulated sugar into a saucepan, pour in heavy cream and put on a weak fire. Stirring constantly, cook the mass for 15 minutes, after which we put a small piece of butter and vanilla sugar into the thickened product. Now mix everything thoroughly, grind, heat until all ingredients are completely dissolved and remove from heat. Leave the icing to cool at room temperature, then apply with a brush on the finished gingerbread.

Recipe for white icing for gingerbread

Ingredients:

• boiled water - 0.5 tbsp.;
• sugar - 300 g.

Cooking

Consider another way how to make icing for gingerbread. We dissolve the sugar in water, heat it over low heat until the crystals are completely dissolved, and then put it in the refrigerator to solidify for about 30 minutes.

Colored icing for gingerbread

Ingredients:

• powdered sugar - 200 g;
• vegetable or fruit juice - 4 tbsp. spoons;
• lemon juice - 1 tbsp. spoon.

Cooking

We choose any juice, depending on the desired color: carrot, beetroot, spinach or cherry, and pour powdered sugar into it. Thoroughly grind the resulting mass, put it in the refrigerator and proceed to the preparation of baking.

lemon glaze

Ingredients:

• powdered sugar - 200 g;
• lemon juice - 2 tbsp. spoons;
• boiled water - 2 tbsp. spoons.

Cooking

Add lemon juice and warm water to the powdered sugar. We mix everything well until the mixture becomes homogeneous and shiny. We apply the finished glaze on the gingerbread cookies with a brush, or simply pour the pastry on top.

Sugar icing for gingerbread

Ingredients:

• sugar - 250 g;
• water - 125 ml.

Cooking

Consider another option, how to make icing for gingerbread. Pour water into the ladle, add granulated sugar, mix and put on a small fire. Bring the mixture to a boil, remove the gently formed foam, remove from the stove and cool to about 80 degrees. Then add flavorings as desired.

We glaze large gingerbread cookies with a brush, and lower small gingerbread cookies in small portions into a saucepan with sugar mixture, gently mix with a spoon so that they are completely covered with syrup.

After that, pour the gingerbread cookies onto a wire rack and dry at 50 degrees until a shiny crust appears, giving the products a beautiful finish. look and keep them from drying out.

Chocolate icing recipe for gingerbread

Ingredients:

• dark chocolate - 100 g;
• butter - 40 g;
• egg - 1 pc.

Cooking

So, we rub the chocolate on a grater, and then melt it in a water bath or in the microwave. Then we combine it with butter, mix intensively and introduce in turn, first the yolk, pounded white, and then the protein whipped into foam. We cool the finished glaze for 30 minutes in the refrigerator, and then apply it to the gingerbread.

womanadvice.ru

Gingerbread

Fragrant gingerbread is a seasonal delicacy. A dense and rather heavy dough goes well with a cup of delicious tea or hot chocolate, but not with a refreshing summer lemonade. However, what prevents us from preparing our favorite delicacies when we feel like it? That is why we decided to dedicate today's article to how to bake gingerbread cookies.

Classic gingerbread recipe

Ingredients:

• butter - 125 g;
• brown sugar - 100 g;
• sugar syrup - 125 ml;
• egg - 1 pc.;
• flour - 375 g;
• soda - 1 teaspoon;
• ground ginger - 2 teaspoons;
• ground cloves - 1/2 teaspoon;
• powdered sugar - 230 g;
• lemon juice - 1 teaspoon;
• egg white - 1 pc.

Cooking

We heat the oven to 180 degrees. Cover baking sheets with parchment paper.

Using a mixer, beat soft butter, sugar and syrup until creamy. Add the egg to the buttercream and beat thoroughly again.

Sift the flour and mix with soda and ground spices. Without ceasing to beat the butter-egg mass, add dry ingredients to it. As soon as the dough becomes dense enough, we switch to manual work, kneading the dough on a surface dusted with flour.

Roll out the dough to a thickness of about 3 mm. Cut out gingerbread cookies from the dough with a knife or a cookie cutter and place on the prepared baking sheet. We cook homemade gingerbread cookies for 10-12 minutes, and then leave to cool. Beat the egg white with sugar and lemon juice until a thick glossy glaze forms. We decorate it with a cooled delicacy and serve.

Recipe for gingerbread with icing

Ingredients:

• syrup - 80 ml;
• brown sugar - 55 g;
• butter - 30 g;
• flour - 190 g;
• self-rising flour - 2 tbsp. spoons;
• soda - 1/4 teaspoon;
• ground ginger - 2 teaspoons;
• a mixture of spices (cloves, cinnamon, anise) - 1 teaspoon;
• egg yolk - 1 pc.;
• powdered sugar - 150 g;
• vanilla extract - 1/2 teaspoon;
• butter - 1 teaspoon;
• milk - 1 1/2 tbsp. spoons.

Cooking

We heat the oven to 160 degrees. We cover the baking sheets with baking paper. Put the syrup, sugar and butter in a small saucepan and heat, stirring, until the butter has melted and the sugar has dissolved. Remove the mixture from the heat and leave to cool. Add the egg yolk to the butter and beat everything together.

Sift flour with soda and spices. While constantly stirring the butter-egg mixture, we begin to pour the dry ingredients into the bowl. We knead the dense dough with our hands and roll it out to a thickness of 2-3 cm. Bake the gingerbread cookies for 12-15 minutes, leave to cool for another half hour.

From the remnants of butter, vanilla, milk and sugar, we prepare the glaze. We place all the ingredients in a water bath, let it boil for 5 minutes, and then pour the gingerbread with glaze.

gingerbread recipe

Ingredients:

• milk - 225 ml;
• honey - 225 ml;
• soda - 1 teaspoon;
• butter - 125 g;
• sugar - 100 g;
• eggs - 2 pcs.;
• dried figs - 125 g;
• self-rising flour - 250 g;
• cinnamon - 1/2 teaspoon;
• ground ginger - 2 teaspoons;
• lemon - 1 pc.;
• powdered sugar - 200 g.

Cooking

We heat the oven to 180 degrees. Grease a 9x25 cm mold with butter. We heat the milk together with soda and honey, after which leave to cool. Whisk butter with sugar. In the finished air mass, add 1 egg at a time, until completely mixed. We also send chopped figs, cinnamon and ground ginger here.

Sift the flour and add soda to it. Combine flour with butter and add milk-honey mixture. Pour the resulting gingerbread dough into a mold and put in the oven for 50 minutes. Let the cake cool down.

From powdered sugar, lemon zest and juice, we prepare the glaze, which we pour over the loaf.

womanadvice.ru

Gingerbread in a slow cooker

Cooking time- 2 hours.

How to cook gingerbread with icing in a slow cooker

Dry ingredients should be separated from liquid ones, but one small condition should be taken into account: we will still add granulated sugar to margarine and chicken eggs, so these two ingredients will be much easier to combine.

Dry ingredients, namely: cinnamon, ginger, cocoa powder, baking powder and wheat flour, mix in a deep bowl.

Alternately combine the contents of the two bowls. We add dry products in portions to the main ones and knead the dough. First with a tablespoon.

Now you can use your hands to prepare an elastic dough that does not stick to your hands. Wheat flour should be added until the dough becomes comfortable to work with. Ingredients indicate the maximum amount that can be affected by the size of the egg.

We roll out the dough and cut out gingerbread cookies of any shape. Since in this recipe we are preparing Easter gingerbread cookies, their shape will also look like a chicken egg. For lack of a suitable shape, you can cut the workpiece manually or using a stencil.

We place the gingerbread cookies in the multicooker pan. Baking mode, 15 minutes on each side. The readiness of the gingerbread should be checked with a fork, sometimes it may take a little longer, it all depends on the power of the multicooker.

Icing for gingerbread

While the finished gingerbread is cooling, you can start preparing the icing, for this you need to beat the protein with lemon juice or acid, adding powdered sugar to them in portions. The resulting icing should hold its shape, not drain from the beaters, but not be too thick, rather, resemble sour cream.

If desired, you can add food coloring to the glaze and create small culinary masterpieces, relying on your own imagination and mood. If the gingerbread turned out to be uneven, their surface and edges can be leveled with a medium grater. Ready gingerbread should be allowed to brew in the refrigerator for a couple of hours, until the glaze is completely solidified.

After, you can serve sweetness to the table.

multi-varca.ru

How and how much to store gingerbread

Both adults and children love gingerbread, but not everyone knows how to store them properly. The requirements for how to store gingerbread will to a certain extent depend on the type of product. Below we will consider how to store gingerbread cookies to ensure the longest possible preservation of their aromatic and taste properties.

How to properly store gingerbread

The period for how long to store gingerbread, as well as the specific conditions for their maintenance, will vary somewhat depending on the type of product.

You can give a number of universal tips on how to store gingerbread of any of the existing types:

• lack of direct sunlight in the place of storage;
• use for storage of sealed packaging;
• maintaining a stable temperature around 18 degrees Celsius;
• indoor humidity at 75%;
• placement of gingerbread for storage in places that do not contain other products with a sharp or specific smell.

Regardless of the type of gingerbread and the packaging used, sunlight will cause the product to lose its palatability prematurely. Like any type of culinary or bakery products, when the moisture evaporates, the dough, when stored in low humidity conditions, the gingerbread will lose its suitability for consumption. When using certain methods, it will later be possible to return the product to softness, but most likely the taste of the gingerbread will be violated. The tightness of the package is no less important, because even when using a tightly closed container, there is still a chance that the gingerbread will absorb foreign odors.

How long can regular gingerbread be stored

Depending on the method of preparing dough for gingerbread and the accuracy of observing storage conditions, most types of such products can remain usable for a period of 20 to 45 days. If components with a preservative effect are used to prepare the dough, the shelf life can be significantly increased.

How to store gingerbread

The requirements for how to store gingerbread do not actually differ from the above universal recommendations. A distinctive feature of gingerbread is how long such products can be stored.

How long can you store gingerbread cookies

Under the specified storage conditions, the shelf life of such products can be up to 90 days.

How to store painted gingerbread

If you want to find out how long to store ready-made painted gingerbread, you need to take into account that the composition of the dough of most painted gingerbread includes honey, which is a fairly effective natural preservative. Subject to the recipe, as well as the above storage rules for gingerbread, it can remain usable for six months. How long it can be stored after the expiration of the specified period is a moot point, since in any case, during long-term storage, the taste and aromatic characteristics of the product deteriorate.

kak-hranit.ru

Gingerbread for Christmas

Gingerbread comes from the fairy tales of the Brothers Grimm.

The fact that Christmas gingerbread comes from a children's fairy tale, I thought, leafing through the book "Swedish Cakes and Cookies". What a luxurious piggy bank of European pastry recipes! An amazing Christmas gift for people who are passionate about cooking. All the recipes below are from this magical book. They have been repeatedly tested by me, tested by my family and appreciated by a large number of my friends.

Grandma's gingerbread

According to this recipe, quite lush cookies are obtained - tender, spicy and soft.

Ingredients:

• 1.5 cups of sugar;
• 430 ml syrup;
• 1.5 tsp ground cloves;
• 1.5 tsp ground ginger;
• 2 tsp cinnamon;
• 150 g butter;
• 3 eggs;
• about 2 liters of flour;
• 4 tsp baking powder.

How to make gingerbread "like grandma's"

Heat sugar and syrup until almost boiling. Add spices and oil. Beat eggs with milk, pour into sugar mixture. Let cool to room temperature. Combine all dry ingredients, add sugar mixture, mix well. Lightly sprinkle the finished dough with flour, wrap it in a plastic bag and leave it at room temperature for 72 hours. We form rather large round balls. Place on a greased or parchment-lined baking sheet, spaced apart. Flatten lightly. Bake in the middle of the oven for about 15 minutes at 200 degrees.

See also a step-by-step photo recipe of gingerbread cookies for the New Year with honey.

french gingerbread

Thin, crispy, with an amazing taste of almonds and ginger notes. The gingerbread is just amazing!

Ingredients:

• 200 g butter;
• 200 g of sugar;
• 125 ml of light syrup;
• 2 tsp ground dry ginger;
• 2 tsp cinnamon;
• 2 tsp ground cloves;
• 1 tsp baking powder;
• about 380 g flour;
• 125 g chopped almonds.

How to make french gingerbread

Beat butter with sugar, add syrup - the mass should turn out light and airy. Gradually add dry ingredients and nuts, mix well. Turn the dough out onto a floured work surface and knead until soft and smooth. Divide the dough in half and form fairly thick loaves. If you wish, give them a classic rectangular shape. We wrap each "sausage" in cling film, hide it in the refrigerator overnight. With a sharp knife, cut into thin slices, spread on a baking sheet greased or lined with baking paper. Bake at 175 degrees for about 12 minutes.

The most common gingerbread

The simplest, the most ordinary, but so cozy, sweet and homely! .. An ideal option to crunch with the whole family to the quiet dance of snowflakes, spend a wonderful evening together, chat and drink lots and lots of fragrant tea.

Ingredients:

• 170 ml of heavy cream;
• 1 cup of sugar;
• 170 ml of light syrup;
• 1.5 tsp ginger;
• 1 tsp lemon peel;
• 1 tsp baking powder (dilute in 2 tsp water);
• 3.5 cups flour.

Easy gingerbread recipe

Lightly whip the cream, add sugar, syrup, ginger, zest, baking powder. Beat for 3 more minutes. Add most of the flour, knead the dough lightly. Cover with a bag and leave overnight at room temperature. Turn the dough out onto a floured work surface, knead until smooth. Roll out the dough thinly, cut out the cookies of the desired shape. Place on a cold baking sheet (greased or lined with parchment paper). Bake in the center of the oven for about 17 minutes (temperature 175 degrees), let cool on paper, then remove and transfer to a box.

Swedish Christmas Gingerbread

These are just those gingerbread cookies that are not gingerbread at all: traditional thin cookies that decorate Christmas trees, are beautifully packaged and presented at Christmas, prepared in advance and stored until the holidays themselves.

Ingredients:

• 170 ml of light syrup;
• 1 full glass of sugar;
• 200 g butter;
• 1 large egg;
• 2 tsp ground cloves;
• 1 tsp dry ground orange peel;
• 1.5 tsp baking powder;
• 3.5 cups flour.

How gingerbread cookies are made in Sweden

Heat the syrup, add sugar, stir until sugar dissolves, leave to cool. Add egg, add spices. We dilute the baking powder with 1 tsp. water, add to the dough. Pour in most of the flour, knead the dough well. Cover with foil and leave overnight at room temperature. Roll out the dough thinly, cut out the cookies of the desired shape. Place on a cold baking sheet (greased or lined with parchment paper). Bake in the center of the oven for about 8 minutes (temperature 200 degrees), let cool on paper, then remove and transfer to a box.

volshebnaya-eda.ru

Ginger Christmas gingerbread (step by step recipe with photo) - Pechenyuk Culinary Portal

• print version

New Year and Christmas is just around the corner. On the eve of these holidays, everyone around is in a hurry to buy gifts for their relatives and friends, decorate New Year trees and come up with a beautiful outfit for themselves.

Gingerbread cookies, which I have recently been making for people close to me, also help me create a festive atmosphere. Some of the gingerbread is eaten at home, and some is given to friends and family. Delicious honey pastries filled with aromas of cinnamon, cloves, ginger and other spices will delight anyone.

Ginger Christmas gingerbreads do not endure fuss, they must be baked in advance, because immediately after baking they become dry, and only after a couple of weeks they soften and become fragrant and fragrant.

Spices for gingerbread are better to use natural and unground. Believe me, the smell of such spices is many times stronger and more pleasant than those sold in bags.

And making such gingerbread with the help of children is a holiday in itself. My daughter is happy to cut out gingerbread cookies with the help of molds and even slowly tries to paint them. Painting gingerbread is a real flight of fancy, each gingerbread can have a unique pattern.

Cookie tins are best for storing Christmas Gingerbread Cookies, but if these are not available, glass containers or cardboard boxes can be used.

How to make Christmas Gingerbread Recipe:

1) First you need to prepare the spices. To do this, pull out the seeds from the cardamom, add anise, cloves and cinnamon broken into pieces. All this must be ground in a mill, and then sifted through a sieve.empty

2) Combine honey, sugar and butter and put on fire. It is not necessary to bring the mass to a boil, it is enough to dissolve the sugar.

3) While the mass is slightly cooled, it is necessary to prepare the flour. To do this, it must be divided in half. Add ground and sifted spices to one half, send vanilla, grated ginger, cocoa and baking powder there. Mix mass.

4) Stir the egg until smooth (no need to beat) and add to the slightly cooled (this is necessary so that the protein does not curl) honey-oil mixture. Pour cognac or rum there.

5) Add half the flour with spices to the dough. And then, adding the second half, knead a tight and elastic dough. Flour may take a little less or more. The finished dough must be tightly wrapped in cling film and sent overnight in the refrigerator. There, the dough can be stored even more (three to four days calmly). I usually make two batches at once and then bake a little at a time. The main thing is that the dough is well packed so that the spices inside it saturate the dough and do not weather.

6) Remove the finished dough from the refrigerator and let it lie down for half an hour. Then roll out the dough into a layer 5-7 mm thick and cut out various figures with the help of molds.

Empty7) Put the figures on a baking sheet covered with baking paper and bake the Christmas gingerbread cookies in an oven preheated to 180 ° for 15-20 minutes (depending on the oven and the size of the mold). powdered sugar in it. If the glaze spreads when drawing, add more powder, if it is too thick, you can add a little lemon juice. If you wish, you can make colored icing by adding a little food coloring to it.empty9) Make parchment or sleeves for baking cookies, pour icing there and paint the gingerbread cookies. The icing dries pretty quickly, and almost immediately after painting the gingerbread can be put into a box where they will soften. Usually the signal for the readiness and softness of gingerbread Christmas gingerbread is the aroma of spices.empty