New Year's gingerbread - step by step recipes for gingerbread and painted gingerbread. New Year's gingerbread - honey and ginger

If you have never baked the most New Year's sweet, you have lost a lot. What a pleasure to cook and then decorate New Year's gingerbread with the children! Moreover, there is nothing complicated in preparing this delicacy.

To bake New Year's gingerbread, you will need a minimum of ingredients. Mandatory components of this New Year's dessert are flour, any honey that is at hand, and spices (spices). Without them, New Year's gingerbread and not gingerbread at all, because even the name of this delicacy already implies the presence of spices in it.

But to decorate New Year's gingerbread, you will also need patience and a good mood. So stock up on both, take your loved ones to help and prepare New Year's gingerbread cookies for the festive table for a dessert of fabulous beauty. We are ready, in turn, to offer you several recipes, from the simplest to the most intricate, leaving the choice up to you.

Sweet honey New Year's gingerbread "Winter's Tale"

Ingredients:
4 tbsp. flour,
½ st. water,
3 eggs,
1 st. l. butter,
1 st. honey,
1 st. l. ground cinnamon,
½ tsp ground cloves,
½ tsp soda,
1 st. almonds.
For glaze:
1 egg white
1 st. powdered sugar
8-10 drops of lemon juice.

Cooking:
Put the mixture of water and honey on the fire and bring to a boil. Cool slightly, gradually add flour, soda, mashed eggs, butter, cinnamon, cloves and chopped almonds. Mix and place the dough on a table sprinkled with flour. Roll out the dough into a layer 1-1.5 cm thick and cut out the figures. Put the gingerbread cookies on a baking sheet covered with baking paper and bake in an oven preheated to 200ºС for 10-15 minutes. Let the finished gingerbread cookies cool and cover them with icing. To prepare it, beat the protein with a whisk until it is increased 3-4 times. While beating, slowly add the icing sugar and then the lemon juice. Rub the icing until white and fluffy. Using a pastry bag or a simple plastic bag with the end cut off, simply spread the icing on the gingerbread cookies. You can sprinkle them with confectionery sprinkles in the form of stars, snowflakes, balls, and then wait until the icing hardens to admire the creation of your hands.

Unfortunately, such rich, lush gingerbread cookies are not suitable for drawing patterns on them. For this, the so-called kozuli are ideal - gingerbread made from a denser dough.

Gingerbread icing can be tinted to create intricate patterns. It is desirable to use natural products as dyes - cocoa, chocolate, beetroot, carrot or spinach juice, etc.

Chocolate Christmas gingerbread

Ingredients:
250 g honey
100 g sugar
150 g butter,
1 egg
500 g flour
1 tsp baking powder
25 g cocoa powder
2 cinnamon sticks
5 carnations,
pea-sized nutmeg
1 cardamom inflorescence,
some vanilla.
For glaze:
1 protein
180 g of powdered sugar,
a few drops of lemon juice
1 st. l. starch (without top).

Cooking:
Melt butter, honey and sugar in a saucepan, add 1 tbsp. l. spices ground in a coffee grinder. Leave the mass to warm up for another 5 minutes, but do not boil. Then mix the flour with cocoa, baking powder, add the egg, slowly pour in the hot mixture and mix. You should get a dough that resembles plasticine in consistency. Knead well, wrap in cling film and refrigerate for a couple of hours. Before cooking, remove the dough from the refrigerator and let it rest for another half an hour at room temperature so that it softens. On a table sprinkled with flour, roll out the dough into a layer 3-5 mm thick, cut out cockerel figures from it and put them on a baking sheet covered with baking paper, send them to an oven preheated to 170ºС for 15 minutes, if you want the gingerbread cookies to turn out soft, or for 25-30 minutes if you prefer harder and more tanned. After baking, decorate the gingerbread cookies with glaze patterns. To prepare the glaze, mix all the ingredients thoroughly in a bowl. Keep an eye on the glaze, its consistency should be such that it can be painted.

Orange New Year's gingerbread "Yolochnye toys"

Ingredients:
7 art. flour,
2 tsp baking powder
3 eggs,
240 g butter,
2 tbsp. Sahara,
1-2 tbsp. l. honey,
2 tsp cocoa powder
2 medium sized oranges
2 tsp cinnamon,
1 tsp ground ginger
1 tsp salt,
icing - for decoration.

Cooking:
Remove the zest from the oranges, squeeze the juice from the fruit. Combine butter, eggs, flour, sugar and orange juice (about 100 ml), add cocoa, ginger, cinnamon, liquid honey, baking powder and zest to the mixture. Knead the dough. Divide it into 4 parts, roll each one alternately into a layer 3-5 mm thick. Remember that the thinner you roll out the dough, the firmer and crispier your gingerbread will be. Cut out the shapes. You can use a cocktail tube to make holes, then the gingerbread can be hung on a Christmas tree. Place the cut out figures on a baking sheet lined with baking paper and bake in the oven preheated to 180ºС for 15 minutes. Then let the finished gingerbread cookies cool and decorate them with icing, which you can cook using the previous recipes or your own, which have already been repeatedly tested in practice.

New Year's gingerbread roes

Ingredients:
1 kg rye flour
1 st. honey,
2 tbsp. Sahara,
2 tbsp. water,
100 g butter.
1 g of cinnamon and cloves.
For glaze:
2 squirrels,
5 st. l. powdered sugar.

Cooking:
Mix sugar, honey and water and boil until the mixture turns brown. Cool it to 70ºС, add butter, cinnamon and cloves to it, stir in the flour and take out the finished dough in the cold, let it stand there for 1 hour. After that, the dough will become pliable, it will be possible not only to cut out of it, but also to fashion anything. It is worth noting that it is a little more difficult to work with rye dough than with wheat dough, but gingerbread made from rye dough is much tastier. Roll out the dough on a table sprinkled with flour into a layer, cut out the desired figures from it, which are then placed on a baking sheet covered with parchment paper and bake for 10 minutes at a temperature of 200-220ºС. The figurines should be browned. An interesting fact is that while the gingerbread cookies are warm, they are soft, when they cool, they become harder, and after a couple of days they become softer again. Decorate the baked roes with colored glaze. To prepare it, beat egg whites with powdered sugar. Pour the finished icing into cups (there should be as many as the colors you will use), leave for 20 minutes. During this time, the powdered sugar will completely dissolve, and the mixture will be more homogeneous.

If you want the glazed gingerbread cookies to dry faster, you can dry them in the oven at a temperature of no more than 50ºС. And do not forget to control this process, looking to see if the drawing has changed color.

Forget about fat cream roses on store-bought cakes and conditionally edible icing on imported gingerbread cookies, make homemade New Year's gingerbread! Baked and decorated with their own hands, they are a thousand times tastier than store-bought desserts. And on our website you can always find even more New Year's recipes and tips on what to cook on the New Year's table.

Larisa Shuftaykina

Soft glazed gingerbread cookies with the aroma of honey and healthy spices, covered with a thin crust of citrus-sugar glaze, like the first ice in puddles ... This is a wonderful winter treat for tea for children and adults! The aroma of ginger and cinnamon, oranges and fresh pastries immediately fills the House and soul with a pre-holiday, New Year's mood!

This homemade gingerbread recipe was invented on the basis of two - honey gingerbread, which we invented, in turn, on the basis of a honey cake; and gingerbread cookies. After the children really liked the custard with honey, I thought: what if spices are added to the dough - ginger, cinnamon, nutmeg, cloves, turmeric? .. You should get fragrant New Year's gingerbread!

And they turned out :) But, I want to warn you - the children preferred just honey, without spices :) So the taste and color - if you like ginger and other seasonings, then bake! And if not really, then you can add vanilla or do not add any spices at all. It will be delicious either way!

It turns out a lot of gingerbread, they remain soft for a long time, they are well stored (if you don’t gobble it up on the first day, of course :) So you can bake gingerbread with the whole family on the day off and then give it to school, college, work ...

Ingredients:

For 25-30 pieces:

• 2 eggs;
• 2 tablespoons of honey;
• 1 cup of sugar;
• 60-70 g butter;
• 2 teaspoons of baking soda (without a slide);
• 450-500 g of wheat flour;
• 1 teaspoon ground ginger;
• 0.5-1 teaspoon of ground cinnamon (real, top quality, how to distinguish it from fake, I wrote in the recipe for cinnamon rolls);
• ¼ teaspoon ground nutmeg;
• 1/6 teaspoon ground cloves;
• ¼ teaspoon turmeric;
• ¼ teaspoon salt.

For icing sugar:

• 100 g of powdered sugar;
• 1.5-2 tablespoons of lemon or orange juice.

How to bake:

The number of seasonings can be reduced, and their types can be varied according to your taste. For example, those who are not delighted with the aroma of cinnamon can replace it with vanilla (at the tip of a knife or a bag of vanilla sugar); and instead of nutmeg, you can take a pinch of cardamom!

Cooking custard honey dough.

Melt honey, sugar and butter cut into pieces over low heat or in a water bath until the butter and sugar grains melt.

Beat the eggs with baking soda and pour the fluffy mass into the heated mixture.

We mix quickly, and when the mass begins to foam with such small bubbles, remove from heat and immediately begin to add the sifted flour. Added - mixed with a spoon and look at the consistency of the dough. At first it is liquid, you can’t knead it with your hands, and besides, it’s hot. Further, the dough becomes thicker and becomes not so hot - yeah, you can move on to kneading with your hands. When you see that there is almost enough flour (the dough should turn out soft, so that it almost does not stick to your hands, but not too steep) - together with the last portion of flour, add spices: ginger, cloves, nuts, cinnamon and salt.

We mix. This is the dough for gingerbread: soft, warm, fragrant, pleasant brown!

Having dusted the table with flour, roll out the ginger-honey dough 1 cm thick and cut out circles with a glass.

We lay them out on a baking sheet, covering it with oiled parchment, leaving a distance of 2-3 cm between them, since the dough will fit during baking, and put in the oven, heated to 200-210C. While the first batch is baking (and this is a serving for 1.5-2 baking sheets), you can prepare the second.

Bake for 10-12 minutes, until the color of coffee with milk and light ruddy. The gingerbread will fit, become twice as high, redden - it's time to get it! Do not keep them in the oven for longer as they will harden. So that they are baked and remain soft, I put a ladle of water on the bottom of the oven, and cover the finished ones with a towel for 10-15 minutes.

And you can bake goodies not only in the form of circles, but different figures! Imagine how interesting they are! Christmas trees, bells, stars, even deer, sleds and bags with gifts!

That's what they look like after baking, pot-bellied (I mean, bags) - as if full of gifts!

These molds are handmade, if you like, please contact us, you can make to order :)

While the gingerbread cookies are cooling, we will make icing for them. Pour powdered sugar into a bowl, squeeze out citrus juice and mix with a spoon until smooth.

We glaze the cooled gingerbread cookies, it is convenient to pour the icing with a teaspoon on top and distribute it directly with your finger. And lick it slowly, while no one sees! 😀

When hardening, the glaze becomes matte white, as in store-bought ones.

And if you want to make it painted, then make the glaze a little thicker, put it in a confectionery bag, cut off the very tip of the corner and ... create! This is an amazingly fun activity for the whole family, children of all ages will especially enjoy painting yummy treats!

After half an hour, the icing will harden and turn white, each gingerbread will be covered with sugar patterns, like a frosty window with frost.

What a beauty! And it smells like - honey, spices, home comfort and New Year! You immediately feel the holiday spirit. You can decorate a Christmas composition with such sweets, or you can treat your friends by giving them a sweet gift of your own making!

And you can also cut out such homemade gingerbread cookies with cookie cutters, make holes in them, like in New Year's cookies, and decorate a delicious Christmas tree for kids! Only if the children are small, it is still better to use fewer spices, make the gingerbread cookies just honey. If you need a recipe without honey - there is also such a shortbread cookie, tasty and beautiful!

Enjoy your tea parties and New Year's mood!

The tradition of decorating the Christmas tree for the New Year and Christmas with honey gingerbread seems to be returning - more and more often you can see glazed gingerbread next to the balls on the New Year tree. And of course, cooking gingerbread is a great occasion to spend time with children, for whom the author of cookbooks and blogger Irina Chadeeva - now the book is called "Pie Science for Children". So, we arm ourselves with a step-by-step recipe for gingerbread dough and bake and decorate gingerbread cookies for the rest of the weekend until the New Year.

Gingerbread is perhaps the oldest Russian delicacy. Ten centuries ago, the dough for gingerbread was kneaded from honey and rye flour. Later, when spices from the East began to be brought to Russia, cinnamon, anise, cloves, cardamom and even pepper were added to the gingerbread.

In the Middle Ages, gingerbread was baked not only in Russia, but throughout Europe. French gingerbread, Nuremberg almond gingerbread, Swedish gingerbread are still famous.

Today, gingerbread dough is most often made from wheat flour, kneading the dough with sugar, honey, eggs, and spices. Honey gives the gingerbread a wonderful aroma, and also protects them from staleness. Often molasses is used instead of honey.

For cut gingerbread the dough is rolled out with a thickness of 3-5 mm and the figures are cut out with a knife or tin molds. If such gingerbread is supposed to be hung on a Christmas tree, then holes for threads must be made even before baking.

printed gingerbread were very common in Russia. For printed gingerbread, special wooden boards were made with a pattern - prints. Such a form was oiled, stuffed with dough, and then turned over on the table - and the pattern of the form was imprinted on future gingerbread.

Printed gingerbread boards were quite expensive, bakers poached the best carvers from each other to bake gingerbread with the most intricate and beautiful patterns. boards were different - from small, for children's gingerbread, to huge, the size of a table, for gift gingerbread. For some important celebrations, special boards were cut out - with inscriptions and drawings on the occasion of the holiday.

We will learn how to cook both cut-out and printed gingerbread. If you don’t have a wooden mold, it doesn’t matter, shallow molds or plasticine stamps will do. Tin molds (for cut-out gingerbread) can also be replaced - for example, with a small cup or sandbox molds (of course, they must be new).

Gingerbread dough is made mainly from flour, sugar and honey, with a small amount of liquid and oil added. Such a dough can be kneaded as much as you like, but it is very important not to forget to add baking powder, then the gingerbread cookies will be tender, not dense.

These gingerbread cookies can be stored for a long time, and in our family we bake these to hang on the Christmas tree. To do this, in each gingerbread, you need to make a hole with a straw for a cocktail and only then put it in the oven.

Rules for working with dough for gingerbread:

• do not forget to cool the milk-honey mixture;
• let the dough lie down so that it is well saturated with the aroma of spices;
• be sure to lay baking paper on a baking sheet;
• since the gingerbread cookies are dark, you may not notice that they are browned, so watch the baking especially carefully.

For test:

• 300 g flour (set aside 2 tablespoons of this amount)
• 50 g sugar
• 100 g honey
• 50 ml milk
• 1 egg
• 40 g butter
• 2 teaspoons ground spices (1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 3-4 crushed cloves, a quarter of grated nutmeg, 1 ground cardamom pod)
• 1 teaspoon with a slide of cocoa
• 1 teaspoon baking powder

Glaze:

• 1 egg white
• 220 g powdered sugar

Crockery and equipment:

• dough mixing bowl
• spoon
• rolling pin
• molds
• straw for cocktail
• tassel
• baking sheet lined with baking paper
• preheat oven to 200°C

1. Sift flour into a large bowl, add cocoa, baking powder, spices and mix.

1. Butter, sugar, honey, milk, put in a saucepan and put on a slow fire, stir until the sugar dissolves. You don't need to boil. Cool the mixture to 30–40°C.

1. Make a well in the flour and pour the honey syrup into it, add the egg. Knead a fairly soft, elastic dough with a spoon.

1. Turn the dough out onto a table dusted with two tablespoons of flour and knead well. Place it in the refrigerator, wrapped in a bag, for an hour or more. This dough can be stored in the refrigerator for several days (and it only gets better!).

Previously, gingerbread dough was specially kept for several months in the cold so that it acquired the necessary aroma and ductility. Some gingerbreads could also be stored for a very long time - they, of course, stale, but did not deteriorate.

1. Take the dough out of the fridge and let it rest for half an hour so that it warms up and is easier to work with. Roll out the finished dough on a lightly floured table to a thickness of 2-3 mm and cut out the cookies.

1. Transfer the cookies to a baking sheet, brushing off excess flour with a soft brush. Use a cocktail straw to make holes for the ribbons.
2. The remaining pieces of dough can be collected and rolled out again.
3. If you want to bake printed gingerbread cookies, butter a gingerbread board and stuff the dough as tightly as possible. Run a rolling pin over the top and turn it over onto a floured table. Carefully remove the cookies and place on a baking sheet.

1. Bake the cut gingerbread for 8 minutes at 200°C, and the printed ones for 15 minutes at 180°C.
2. For the icing, beat the protein into a dense foam (as for meringue), add half the powdered sugar and beat again, the mass will be fluid. Add the rest of the powder and stir. Transfer the mixture to a bag, cut off the end to make a very small hole, and decorate the gingerbread. Let the glaze dry for a couple of hours.

Gingerbread cookies can also be decorated with melted chocolate. But painting gingerbread cookies with chocolate or icing beautifully and neatly is a difficult task! Even an experienced pastry chef requires concentration and attention, so I advise you to practice on a simple sheet of baking paper first. Make sure that the glaze is thick enough, in this case it is much more convenient to draw with it.

Comment on the article "New Year's gingerbreads step by step: a recipe for children from Chadeika"

I took the recipe here last year, no one remembers who gave it? Or maybe he will give a link to the recipe itself ... I remember that it’s barely dough. I have been sharing this recipe in Sitting for many years in a row, but the dough when kneading is not tight, but soft, so maybe this is not the right recipe ...

Discussion

gingerbread cookies? This? similar to the description))
0.75 cups of honey
1.75 cups sugar
250 g butter
6 cups flour
3 eggs
1 teaspoon a spoonful of soda (namely soda and not baking powder !!!)
2 tsp ginger
2 tsp cinnamon
2 tsp cloves

Heat honey with spices to a boil and add oil.
Beat eggs with sugar and combine with COOLED syrup.
Add soda and gradually, pouring through a sieve, stir in the flour.


Roll out the dough into a layer of 2-3 mm, cut out cookies and bake at 180 C -6-7 minutes.

Christmas gingerbread recipe. Learn to cook! Cooking. Culinary recipes, help and advice on cooking, festive menus and receptions, food selection. Christmas gingerbread recipe. Girls, please share. We need those who paint ...

Discussion

I made Molokhovets according to the recipe - these are really gingerbread cookies, they don’t dry out, they don’t get stale, they are perfect)
Melt 500 g of sugar, when all the grains have melted, pour 200 ml of boiling water gently, in a thin stream, stirring constantly.
as soon as the mixture becomes homogeneous, remove from heat and add 200 g of butter, mix vigorously to dissolve.
wait until it cools to room temperature, beat in one egg., mix.
gradually add flour mixed with 1/2 tsp. salt, 1 tsp soda, 1 tsp ginger, 2 tsp cinnamon, a little cloves, cardamom, pepper.
knead in a bowl while kneading. then put it on a table, sprinkled with flour, and mix it in until the dough becomes, like plasticine - elastic, and slightly sticky.
put in a bag and put in the refrigerator for a day, at least.
such a dough can lie in the refrigerator for a month without any damage), it only gets better.
roll out a layer with a thickness of 5-7 millimeters. 180 degrees for 6-7 minutes. do not be embarrassed if the gingerbread cookies seem unbaked to you - this is how it should be, they will reach in the air.
just don't leave the baking sheet in the open! I baked it for gifts, left it in the kitchen for the night, and in the morning everything was eaten. I had to bake a second batch.
well, at least household members with a satisfied physique walked all day)

12/21/2017 11:50:05 PM, not a cook

Chairman of the parent committee: Guys, let's discuss what we will give children in the new year? We don’t scatter much - the budget is 200 rubles. for a child, so... Magician Mom: I can make a set of painted gingerbread cookies for everyone.

Discussion

What a blessing, all this has passed me. My son graduated from high school this year, they didn’t even discuss graduation like that, they suggested it at the meeting, everyone agreed and that’s it.

And we lived to the 5th grade and everything became wonderful in our chats, everything was on point. No gifts for anyone, including teachers. Fees only for additional benefits and excursions - completely voluntary. If you don't want or can't go on a tour - no one forces you. The main thing is to offer only one variant agreed in advance with the RK.

Gingerbread recipe. Where?:). Bakery. Cooking. Cooking recipes, cooking help and tips, a holiday menu, and 2/3 cup corn syrup.

Discussion

from a cutlet?
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Christmas gingerbread cookies
Output approximately 180 pcs. if the cookies are about 6cm
[link-1]

1 + 3/4 cups sugar

6 glasses (cups) of flour

2 teaspoons spoons of cinnamon

2 teaspoons spoons of cloves

2 teaspoons tablespoons ground ginger

* (glass) = 240 ml.

Let the dough lie in the refrigerator for at least 6 hours, and preferably a day.
Remove the dough from the refrigerator 1-2 hours before rolling out, so it is easier to work with.

I roll out no more than 5 mm, bake an average of 10-13 minutes at a temperature of 180, but just do everything depends on the oven.
the dough is dense, the gingerbread is also dense, they will not be soft like in the store, because they should not be so, they are stored for a long time, you can safely hang them on a Christmas tree for a month and then eat them.

Excuse your topic I'll ask. Can you freeze gingerbread dough?

From my experience: cupcakes are small and large in rectangular shapes, but do not cut thinly; pack cookies in bags; medium-sized pies, under NG gingerbread on a string. My daughter's school is safe and not cheap :) they sold pasta (those that are cakes) ...

Discussion

You think logically. Everyone there will sell baked goods. Everyone bought everything. They want water. And you take and bring five-liter drinks with cups and sell them at a higher price. Everyone will buy, especially towards the end. When everyone is fed up. This is how I earned about 300 out of 100 rubles. Very profitable. we will do this every year

01/22/2019 05:13:55 PM, Someone

Discussion

Discussion

Here it is!
so you can make any cookies and decorate, these are made from gingerbread dough (I also make gingerbread houses from it)
to decorate the Christmas tree and just like that, i.e. long-term storage, if cookies usually harden and dry out, then these will be hard, but crumbly in moderation, but this is also an amateur
Gingerbread cookies are not tender and crumbly, they are dense, as they did in the old days))
but we love to nibble like that)) are stored for a long time.
Christmas gingerbread cookies
Output approximately 180 pcs. if the cookies are about 6cm
2/3 cup corn syrup. Can be replaced with liquid honey. Recipe for Invert Syrup (Corn Syrup Substitute) [link-1]
but I use ONLY honey)) I just have a lot of it, although I have corn syrup and glucose syrup, I'm thrifty))) but honey is best.

1 + 3/4 cups sugar
1 + 1/2 cup butter (I use 250g-300g)

6 glasses (cups) of flour

1-2 teas. spoons of soda, I put 1 spoon and still the dough rises very well, soda reacts with honey, for the house it’s just necessary that it doesn’t rise)) for gingerbread it doesn’t matter.
this time I didn’t put it at all, I managed with baking powder.

2 teaspoons spoons of cinnamon

2 teaspoons spoons of cloves

2 teaspoons tablespoons ground ginger

I still definitely put 1 tsp. nutmeg and cardamom
* (glass) = 240 ml.

Syrup (i.e. honey in my case) with spices, heat to a boil and add oil.
already this mixture is incredibly fragrant and tasty, I eat it drop by drop with a spoon))
Beat eggs with sugar and combine with COOLED syrup. Add soda and
gradually, pouring through a sieve, stir in the flour.
Let the dough lie in the refrigerator for at least 6 hours, and preferably a day.
Remove the dough from the refrigerator 1-2 hours before rolling out, so it is easier to work with.

gingerbread. . Cooking. Culinary recipes, help and advice on cooking, festive menus and receptions, food selection.

I have been baking different cookies for many years and am not afraid to experiment. This year for the New Year, I decided to bake. As a result, I baked two gingerbread houses, as well as New Year's honey cakes and goat dough without eggs.

I especially liked making windows for houses. And as an experiment, I also baked gingerbread with candy windows. Everything turned out to be not so difficult. The process, of course, is stretched in time, but this is a great opportunity to spend an evening with the children. My son really enjoyed painting homemade gingerbread with icing! I also made holes in them so that they can be hung on the Christmas tree!

Compound:

Dough:

• 150 g wheat flour of the highest or 1st grade
• 150 g rye flour
• 100 g honey
• 100 g sugar
• 100 g butter
• 0.5 tsp soda
• 50 ml milk
• spices:
  0.5 tsp ground cinnamon
  0.5 tsp dry ground ginger
  1/4 tsp ground cloves
  1/4 tsp ground nutmeg
  1/4 tsp ground cardamom

Glaze for painting:

• 200 g powdered sugar
• 50 g dry milk
• 10 g cornstarch
• 30-40 ml milk

For candy windows:

• 200 g colorful lollipops

How to cook New Year's gingerbread:

1. We start kneading the dough. It is necessary to prepare a “dry” mixture in advance - combine flour, spices and soda.

   

   dry mix

2. Bring butter, honey and sugar to a boil over low heat, stirring all the time (until sugar dissolves).

   

   

   liquid mixture

3. Pour hot mixture into flour and add milk. Mix everything thoroughly.

   

   Mixing gingerbread dough

4. The dough will be watery, but flour should not be added. We put the dough in a bag and leave it overnight in the refrigerator. During this time, the dough will rest and will be what you need.

   

   Leave in the refrigerator overnight

   

   Broken dough

5. Take out the dough the next day. As soon as it becomes soft, we begin to roll out. The dough is a little sticky, so we will roll it out immediately on baking paper and through the bag. This will make it much easier to do so. Roll out 5-8 mm thick. It will rise a little while baking. If you want thick New Year's gingerbread, then roll out thicker.

   

   

   Roll out

6. Let's prepare lollipops for the windows. Lollipops need to be crushed in a blender or in a coffee grinder. I took candies of different colors.

   

   Grinding candy

7. In advance, I drew and cut out New Year's templates from cardboard. Using the templates, we cut out the silhouettes of gingerbread cookies on the rolled out dough with a knife, and also cut out the windows inside each and remove the excess dough. Pour crushed lollipops (with a slide) inside the window. You need to try to fall asleep carefully, otherwise the caramel during baking will spoil the appearance of the finished baking.

   

   

8. We bake our blanks in an oven preheated to 180-200 degrees for about 8 minutes. The main thing is not to overdo it, because. honey dough can burn quickly. After baking, the gingerbread should be placed on a flat surface and allowed to cool.

   

   We bake the oven

   Icing and painting New Year's gingerbread

9. While the Christmas cookies are cooling, prepare the frosting. To do this, sift and mix powdered sugar, starch and milk powder. And slowly add milk, mixing thoroughly. At first it will seem that more milk is needed, but you should not rush. Just mix well. You may need even less than 30 ml. If we pour milk, then the glaze will be too liquid and fine painting will not work. Also, in order to make the painting more subtle, we sifted all the ingredients. If your glaze turned out to be liquid, just add the required amount of milk powder.

   

   

   Cooking icing

10. And now the most interesting! We turn on our imagination, and also call on the help of children and friends! Let's start painting New Year's gingerbread at home! You can take a special pastry bag or make a bag of baking paper. I liked most of all to do the painting with the help of a bag with a cut off corner. I took a pink IKEA bag, it fits perfectly in thickness and does not tear, and the zip fastener does not allow the icing to “run away” from the bag. I also do not advise putting a lot of glaze in a bag, 1-2 tablespoons will be enough. And tightly cover the remaining glaze with cling film - otherwise a crust will form on top and will complicate the painting process.

I wish you beautiful and delicious painted gingerbread!

In many countries, on New Year's Eve and Christmas, gingerbread serves as a treat and decoration of the festive table.

Delicious and beautifully decorated New Year's gingerbread is a traditional souvenir of Catholic Christmas in Europe.

In Russia, honey gingerbreads are very popular, they are easy to prepare. Based on their recipe, many other varieties of gingerbread with the most intricate ingredients were invented.

New Year's gingerbread: the foundation of the basics

There are only three ingredients in the recipe - flour, honey and eggs. In two different bowls, beat honey (400 grams) and whites from 8 eggs (chilled) well. From whipping, both products should turn white, after which they are combined and whipped together. Then sift and add flour (400 grams) and mix until smooth. Fill the greased molds with the prepared dough and bake in the oven until done. Gingerbread is often smeared with sugar, or protein glaze, which is obtained by whipping egg whites and sugar.

We bring variety

In the process of stirring the dough - add nuts or raisins. You can divide the dough into parts and add various combinations of ingredients to each, such as chocolate pieces and nuts, raisins and cinnamon.

Recipe 1. New Year's gingerbread with filling

Ingredients:

drain oil. 100 gr;

honey 3 tbsp. l;

water 50 ml;

soda ½ tsp;

flour 0.6 kg;

sugar 0.15 kg;

jam 200 gr.

Cooking:

1. Prepare the dough in a water bath: dissolve honey, butter, water and sugar. Carefully pour the resulting mass into the flour and mix.

2. Leave the resulting dough to rest for half an hour, then roll it out.

3. Cut circles with a mold or just an inverted glass. Put jam or other filling in the middle of each, cover with the second one on top, blind the edges together. In each gingerbread, pierce a hole above the filling and put on a baking sheet, laying paper, and bake until done. It should be noted that when baking, the gingerbread cookies will increase greatly in size.

Recipe 2. New Year's gingerbread on kefir

With the economy of the food component, a large yield of ready-made treats is obtained.

Ingredients:

0.2 kg of sugar;

350 ml of kefir (or curdled milk);

honey 1 tbsp. l;

oil rast. 3 art. l;

soda 1 tsp;

flour 0.8 kg.

For glaze:

sugar 6 tsp

Cooking:

1. Beat 2 yolks and 1 protein with honey and sugar. Then pour the resulting mixture into kefir, add oil and beat again. Mix the sifted flour with soda and knead the dough.

2. Roll out the dough, cut into circles with a shape or a glass, place on a baking sheet so that they do not touch and bake in the oven at 180 degrees.

3. For glaze, beat 1 protein and 6 tsp. sugar until stiff. When the gingerbread cookies are ready, grease them with a brush with glaze and put back for another 10 minutes.

Recipe 3. New Year's cottage cheese gingerbread

Ingredients:

120 gr. cottage cheese;

oils sl.70 grams;

80 gr. Sahara;

150 gr. flour;

baking powder for the dough;

orange peel.

Cooking:

1. Grind cottage cheese with softened butter, add egg yolk, salt, sugar. Grate the orange zest, pour into the mixture. Mix thoroughly, add flour and baking powder.

2. The dough will turn out soft, it will need to be rolled out and cut out gingerbread figures, laid out on a baking sheet, spreading baking parchment and baked until a pleasant ruddy color.

3. Decorate the finished cooled gingerbread cookies with protein glaze (from any recipe).

Recipe 4. Oatmeal Christmas gingerbread

Ingredients:

flour 250 gr;

sugar 200 gr;

oatmeal 250 gr;

oil sl. 50 gr;

soda ½ tsp;

honey, citric acid, salt.

Cooking:

1. Sift the flakes through a sieve, leaving loose particles without oat dust.

2. Add flour, eggs, soda, honey, sugar. Mix, add oil, citric acid, nuts and knead the dough.

3. Roll it into a sausage, cut into equal "koloboks", form a gingerbread from each and bake in the oven until cooked.

Recipe 5. Christmas gingerbread with cherries

Ingredients:

flour 0.3 kg;

oil 80 gr;

honey 2 tbsp. l;

sugar 0.3 kg;

soda ½ tsp;

cinnamon 1 tsp;

cocoa 2 tbsp. l;

cherry 15 pcs.

Cooking:

1. Prepare the dough in a water bath. Put butter, 0.1 kg of sugar, egg and honey into a smaller saucepan, mix everything thoroughly.

2. Add soda and cocoa, hold the mixture in a boiling bath for 3 minutes, then remove and add flour and cinnamon. When the dough has cooled, knead it with your hands.

3. Having rolled out the dough with a sausage, divide it into 15 parts. Shape each into a gingerbread shape and place a pitted cherry in the middle. Form balls, arrange them on a baking sheet with a distance of at least 3-4 cm, as the gingerbread cookies will greatly increase in volume, and bake until cooked.

4. Prepare sugar syrup: dilute sugar (0.2 kg) with water and cook for 10 minutes, stirring constantly. Drizzle the finished gingerbread with syrup and set aside.

Recipe 6. New Year's gingerbread

Ingredients:

flour 175 gr;

drain oil. 100 gr;

sugar 0.1 kg;

baking powder 1 tsp;

cinnamon, cloves, ginger, cocoa powder ½ tsp each;

For glaze:

eggs 1 pc;

powdered sugar ½ cup;

Cooking:

1. Sift flour with a slide, add baking powder, cocoa and ground seasonings to it. Grind this dry mixture with a fork with softened butter, the result should be flour lumps.

2. Mix them with egg and sugar, knead a stiff dough. Roll it into a ball, wrap it in cling film or a bag and leave it in the refrigerator for two hours.

3. Roll out the dough and cut using cut-outs or paper stencils. Sprinkle a baking sheet with flour, spread the gingerbread cookies, coat with egg yolk on top and bake until cooked.

4. After baking, cool the gingerbread, then start painting with protein glaze. Prepare it as follows: beat the chilled proteins until a strong foam, then pour in the icing sugar in a stream. Add the juice of 1/2 lemon and beat again until smooth. You can color the frosting with food coloring.

Recipe 7. New Year's gingerbread with dates

Ingredients:

soft dates 150 - 200 gr;

cottage cheese 150 - 200 gr;

oatmeal 2 tbsp. l;

semolina 2 tbsp;

ginger (root) 2-3 cm;

powdered sugar.

Cooking:

1. Soften the dates with a fork, having previously cleared the pits. Grate half an apple on a coarse grater, a piece of ginger on a fine grater.

2. Stir dates, apple, semolina, ginger, cottage cheese and oatmeal. If the dough is too liquid, then add more flakes. If thick, then add grated apple.

3. Form small gingerbread cookies from the dough, lay them on a baking sheet, spread parchment and put them to bake. Sprinkle finished gingerbread with powdered sugar.

Recipe 8. Polish New Year's Gingerbread

Ingredients:

½ kg of honey;

½ kg flour;

200 grams of margarine;

0.1 kg of sugar;

spices and additives (cloves, nutmeg, cinnamon, ginger, coriander, candied fruits, walnuts);

2 tsp soda, jam.

Cooking method:

1. Put honey and sugar in a saucepan, melt over low heat until caramel color. Boil water in a kettle at the same time.

2. When honey and sugar are completely mixed, add 1 cup of boiling water. It is important to be careful not to get scalded by the hot foam that forms at this point. When the foam settles, you need to add margarine and spices and stir with a spoon until completely dissolved. Leave the mixture to cool down.

3. Peel and chop the nuts. Separate the yolks from the whites and beat the whites with a mixer. As soon as the mixture cools down, add the yolks to it and mix again, then add flour, spices and soda (no need to quench). Mix again and fold in the whites, gently mixing with a spoon.

4. Pour the dough into two rectangular shapes up to half, having previously greased them with margarine. Put in the oven for 50 minutes. Check readiness with a match or toothpick.

5. Remove both halves of the gingerbread from the mold, cover with a towel and cool. Then blind them, folding one on top of the other, after smearing with jam. Wrap in foil or oiled paper and let stand for at least 10 hours, preferably a day. Ready gingerbread can be coated with chocolate icing.

6. Preparation of chocolate glaze: 200 grams of chocolate, 25 grams of butter, 90 ml of cream, 40 grams of honey. Chop the chocolate and melt in a saucepan. Add cream, butter and honey to it and stir until smooth. Cover the gingerbread with the finished icing, put it in the refrigerator to harden.

Christmas gingerbread: gingerbread secrets and gingerbread tips

There are different ways to make gingerbread cookies soft. The first way: do not add all the flour at once according to the recipe, but do it gradually, making sure that the dough is elastic. The second way: instead of sugar, use honey, partially or completely. The third way: make custard dough, that is, brew flour with hot sugar syrup. When rolling out the dough into a layer, make sure that it does not turn out to be too thin.

Before cooking gingerbread with oatmeal, sift the flakes through a sieve, separating the particles from the flour suspension.

If the honey has thickened and is difficult to mix, you can heat it in a water bath. In warm honey, other components of the recipe dissolve better.

Small and thin gingerbread cookies are usually baked for 10-15 minutes at 200-220 degrees, thicker ones made from steep dough are baked for 20-30 minutes at 180-220 degrees.

Pieces of gingerbread houses can be glued together with thick icing, which is usually prepared for painting, or with melted caramel. Lubricate the attachment points of parts, temporarily fix with toothpicks and allow to dry, after which the toothpicks are removed.

If the gingerbread cookies are not covered with icing or chocolate, then when ready they can be greased with a mixture of yolk and protein, then the gingerbread cookies will turn out with a shiny ruddy surface.

In the process of preparing the glaze, the whites are easier to whip if they are pre-cooled. If the eggs are stale, then salt can be added to the whites when whipping on the tip of a knife.

To knead the dough, it is better to use chilled water in the refrigerator.

If, according to the recipe, raisins are added to the baking, then it must be prepared: rinse thoroughly from grease and soak for 10 minutes in boiled water. If the raisins are put dry in the dough, they will take moisture from the dough. If the raisins are too wet, swollen, then it will give off excess moisture and break the consistency of the dough.

For baking, prepare walnuts as follows: peel off excess scales with your hands and break into approximately equal parts. Then spread on a baking sheet without oil in one layer and warm in the oven for 5 minutes. Such nuts will have a richer flavor than raw nuts, and will better convey their flavor to baked goods.

You can divide the egg into protein and yolk like this: pierce the egg with a thick needle from opposite sides. The yolk will remain inside the shell when the white flows out through the puncture.

If the dough is not very steep, it will stick to the hands and the rolling pin when rolled out. In this case, you can roll out the dough with an ordinary bottle, which must first be filled with cold water. In this case, the dough will not stick to it.

When baking gingerbread for the first 15 minutes, do not open the oven so as not to knock down the splendor of the products.

If the gingerbread cookies are a little burnt, you can resort to such a trick: let them cool, then remove the burnt layer with the smallest side of the grater and sprinkle with powder or paint over with glaze.

Glazed gingerbread retains its freshness longer and is better stored.

If during the baking process some part of the gingerbread begins to burn, it is better to cover them with oiled paper.

If the gingerbread is too hard, you can soften it as follows: put the gingerbread together with the chopped apple in an earthenware dish, cover and leave for one night. Then transfer to a tightly closed container.