Homemade mint gingerbread recipe. Chocolate mint gingerbread

Gingerbreads enjoyed special love at all times in Rus', it was not just a dessert, but delicious thing, symbolizing love, reverence and respect. Today, gingerbread is not as popular as it used to be, unfortunately, but, meanwhile, the preparation of this pastry is a simple and very entertaining process.

By preparing gingerbread at home, you can get wonderful dessert which can surprise everyone. To give them an unusual piquant note, we advise you to add fresh mint or peppermint oil, if available before fresh product don't have. You can also use chocolate, all kinds of spices and other ingredients. You can bring the dessert to perfection and pour over it.

The recipes below will help make the process of making gingerbread simple and affordable. Meet them and delight your guests culinary masterpieces. The result will surpass your expectations: gingerbread will turn out tasty, fragrant and very appetizing. Any holiday with them will become brighter and more interesting. By the way, from this spicy plant you can cook and amazing, tasty and easy.

mint gingerbread

Ingredients:

• milk - 1 cup
• spoiled milk- 2 glasses
• mint essence - 0.5 tsp
• eggs - 3 pcs.
• margarine - 150 g
• flour - 3 cups
• soda - 1 teaspoon
• sugar - 4 cups
• vegetable oil - 1 tbsp. spoon

Beat sour milk with half the sugar, add margarine, more sugar, mint essence and flour with soda. We put the kneaded dough in a warm place for about 6-7 hours, then roll it out and cut out circles with a glass. Lubricate a baking sheet with vegetable oil, spread the gingerbread cookies, bake for 20 minutes. While the mints are baking, make the fudge. To do this, boil milk with sugar for 10 minutes, dip the gingerbread into the still hot mass.

Chocolate mint gingerbread

Components:

Sift dry ingredients through a sieve: flour, baking powder and cocoa. We break the chocolate into pieces, cut the butter into the same cubes, combine everything in a bowl, melt in a water bath. It is important to monitor the process so as not to overheat the mixture, otherwise the chocolate will curdle. Leave the chocolate mixture to cool, meanwhile we are engaged in mint. We tear it with our hands, sprinkle with 3-4 tablespoons of sugar and grind it in a blender.

The result should be a homogeneous mass of bright green color. Next, beat the eggs with a mixer vanilla sugar, pour into the cooled chocolate mass, combine with mint-sugar mixture. Then slowly pour the mixture of dry ingredients, knead the dough, cover with foil and keep in the refrigerator for an hour. Then we form balls, dip each in powdered sugar, put on a baking sheet in the oven, bake for 15 minutes, serve, decorating with mint leaves.

Mint orange gingerbread

Products:

• orange - 2 pcs.
• mint essence - 1 teaspoon
• honey - 2 tbsp. spoons
• eggs - 3 pcs.
• butter - 250 g
• cinnamon - 2 teaspoons
• ground ginger - 1 teaspoon
• cocoa - 2 teaspoons
• sugar - 2 cups
• flour - 7 cups
• baking powder - 2 tsp
• icing - for decoration

Squeeze the juice from the oranges, you should get about 100 ml. softened butter combine with flour, eggs, sugar, cocoa, ginger, cinnamon and juice, knead the dough. Roll it out thinly and cut out shapes from it. We bake gingerbread for 15 minutes at 180 degrees, decorate with icing.

Gingerbread cookies are very popular confectionery among European peoples. Having a variety of recipe options, gingerbread always remains a gingerbread, and at the same time, each nation has its own characteristic taste only for this product.

From time immemorial, gingerbread dough has been considered an expensive pleasure, and therefore, even before today Gingerbread cookies are considered holiday sweets. Most often having the shape of a round plate with a convex middle, the gingerbread is covered with sugar confectionery glaze which allows the dough to remain soft and fresh longer.

For different taste all sorts of spices, seasonings, as well as honey, dried fruits, candied fruits, nuts, chocolate and jam are added to gingerbread.

The recipe with photo mint gingerbread differs by home taste and charming aroma of mint. Also, this recipe can be prepared in holidays because this option gingerbread dough pretty budget.

It’s good when you have the opportunity to learn a good recipe from friends, because it’s simply impossible to know everything. Always share good recipes and someday they will give you advice in right minute. A new friend shared a recipe for mint gingerbread with me. And thank her for that!

Necessary products for mint gingerbread recipe with photo:

• 250 grams of sugar;
• 350 grams of wheat flour;
• 60 ml of vegetable oil without a strong odor;
• ½ tsp. l. vanillin;
• 1 teaspoon l. baking powder;
• one pinch citric acid;
• 1 table. l. mint flavor;

For the frosting you will need:

• 250 grams of sugar;
• 80 ml of water;
• 1 teaspoon l. lemon juice;
• one pinch of citric acid.

How to cook mint gingerbread recipe with photo?

Pour 100 ml of water into the sugar and heat a little until it is completely dissolved. Pour in the mint flavor, as in a warm environment its aroma will be best revealed and the gingerbread cookies will smell very tasty.

Once the mint sugar syrup has cooled, stir in the flour.

and pour vegetable oil.

Then add citric acid and baking powder with vanilla. Knead the dough and mold it into a uniform, even lump.

Send the dough to a cold place for 35-45 minutes so that it cools down well. Then roll it into a kind of sausage and divide it into 15-18 lumps.

Roll them into round gingerbread cookies and place them on a baking sheet covered with baking paper.

Bake the gingerbread at 180° for 10-15 minutes. They will rise and become lush.

Let them lie down and cool completely, and in the meantime you will cook the glaze. Send sugar to an enameled deep bowl and cover it with water.

Try to make a great dessert:

Without stirring, send to the fire and bring to a boil. Lower the heat and simmer the syrup for 4-6 minutes. Add a couple of crystals of citric acid, as well as lemon juice. Remove from fire.

Dip each gingerbread in the hot syrup and let the icing set.

You can put the gingerbread cookies on the wire rack so that the frosting drips down.

Such gingerbread cookies will become regular guests in your house and on your table, as they come out very soft and fragrant. Their taste is simply unforgettable.

Culinary recipe - Mint gingerbread

In order to prepare mint gingerbread, you will need:

• flour - 500g
• sugar - 250g
• water - 120g
• vegetable oil - 10g
• drinking soda - 3g
• mint essence - 4-5g

Cooking mint gingerbread:

1. First we make sugar syrup.
2. Pour chilled syrup, vegetable oil, mint essence into the sifted flour.
3. Pour in drinking soda.
4. We knead the dough.
5. We roll it out in the form of sausages 3-4 cm thick.
6. Cut into pieces and make balls.
7. Slightly flattened balls are placed on a baking sheet, greased with oil.
8. We bake in not very hot oven(180 °C) for 7-8 minutes until light brown.
9. Voila! Enjoy the taste of mint gingerbread!

The recipe for mint gingerbread according to GOST

Raw on margarine and mint essence, flour 1 s. : 1 kg of flour 1 sec., 625 g of sugar, 25 g of margarine, 27 g of eggs (one small), 10 g of ammonium (you can replace 20 g baking powder), 2.5g (half a teaspoon) of mint essence, 450-500ml of water. Yield 1.65 kg of gingerbread. Round gingerbread with a diameter of 5.5-6.5 cm and a thickness of 1.5 cm. In 1 kg 35-50 gingerbread.

Dissolve sugar completely hot water, cool to 18C. mix cold syrup with margarine, baking powder and mint essence. Pour into flour. Knead the dough quickly. Do not knead for a long time so that the dough does not drag on and does not become hard, and the gingerbread cookies are not loose. Roll out the dough into a layer and cut out the gingerbread cookies with a mold with a diameter of 5-6cm. . Bake 8-12 minutes at 188-200C. Glaze the cooled gingerbread (replicate).

Custards in vegetable oil and mint oil, flour w.s.: 532g flour w.s., 373g sugar, 40g vegetable oil, 0.4 g mint oil, 5.2 g ammonium carbonate (10g baking powder), 120g water.

Boil water with sugar, stirring the syrup, add flour to form a dough without lumps. endure choux pastry cool for 10-15 days.

Add mint and vegetable oil, ammonium powder dissolved in water to the aged dough, knead the soft dough and let it rest for several minutes.

Roll out the dough to a thickness of 1 cm on a table sprinkled with flour. Cut or cut gingerbread cookies. Lay them on baking paper on a sheet or baking sheet and immediately place in a hot oven. Bake mint gingerbread for 8-12 minutes at 188-200C.

Cooled gingerbread replicate. Boil the syrup from sugar with water until a thin thread is sampled (108-110C). Flavor the finished syrup with mint essence or mint oil and cool to 60C. Cover gingerbread with syrup. Gingerbread cookies can be dipped into a saucepan with syrup and then removed with tweezers / tongs and laid on grids inside baking sheets.

The torn gingerbreads laid on the grid are dried for 1 minute in an oven at 150C (300F) and then for another 8 hours at room temperature. During this time, the syrup will dry out and crystallize and form sugar patterns on the surface of the gingerbread.

Love minty flavor? Then cook mint gingerbread! mint gingerbread tasty and fragrant. And they keep their freshness for a long time. Why? I do not know. Some talk about the glaze, and some attribute this property to mint. And what do you think?

To prepare mint gingerbread, prepare flour, soda, vegetable oil and sugar. Yes, and some peppermint oil.

Let's start with the syrup. We will boil sugar and water until sugar dissolves, then add vegetable and mint oil. Let's mix.

Now add soda and half the flour. The mixture will foam up a bit. Let's mix.

Add the rest of the flour. It makes a sticky dough. Let the dough rest for 30 minutes.

Break off pieces of dough and form into balls. Lay out on a dry sheet. You can sprinkle a little flour on the sheet, but I do not need it. From my sheet, everything is perfectly behind and so. We bake mint gingerbread for 15-20 minutes at 180 degrees.

While the cookies are baking, prepare the frosting. We need milk and powdered sugar.

Mix milk with powdered sugar. It is better to do this while the gingerbread cookies are baking. we will dip hot gingerbread cookies into the glaze.

Gingerbread cookies are ready, and you should not wait until they cool down. We put hot gingerbread in the glaze.

Put the glazed gingerbread cookies on a wire rack and let them dry.

Ready mint gingerbread can be served immediately! Happy tea!

dark chocolate and fresh mint what could be tastier? Now very tasty. chocolate gingerbread with mint you can cook your own with our simple recipe, and our photos of each step of preparation will help you get it right.

Ingredients

• flour 270 g
• sugar 240 g (150 g +90 g)
• eggs 3 pcs
• butter 120 g
• dark chocolate 60-70% 200 g
• fresh mint 30-35 g
• cocoa powder 45 g
• powdered sugar 80 g
• vanilla sugar 10 g
• baking powder 10 g
• salt 1/2 teaspoon

Cooking

Sift dry ingredients (flour, cocoa powder, salt and baking powder).

Mix well until set aside.

Cut the butter into small cubes. We break the chocolate into pieces and combine with butter in a bowl in which we will melt them.

You can melt chocolate with butter either in a water bath, not letting the water in which the container with chocolate and butter is boil, and constantly stirring the mass, or in microwave oven. If you will melt in the microwave, then you should set the average power, take the dishes out of the oven every 20-30 seconds and mix the mass. It is very important not to overheat the mixture, otherwise the chocolate may curdle. If the chocolate is almost melted, but remains small pieces, no need to heat them anymore, just mix the mass well and the chocolate will melt. Pour the mixture into a large bowl and set aside to cool.

Wash the mint and dry it or just shake it off the water.

Mint, along with the stems, tear with your hands or cut with scissors into small pieces, put in a blender or food processor, add 150 grams of sugar.

Grind mint with sugar until the mass becomes homogeneous. There should be no large pieces of mint left.

wash eggs under hot water. Beat them together with vanilla sugar with a mixer or whisk until foam forms. If the chocolate and butter have already cooled down, put the egg foam into the chocolate mass, pour the sugar-mint mixture there and mix everything thoroughly.

Add the rest of the dry ingredients in small portions, mixing well after each addition. When it becomes difficult to mix with a spatula, begin to stir with your hand. Mix the resulting dough very well so that there are no unmixed areas left. When the mass becomes homogeneous, cover it cling film and put it in the fridge for 1 hour.

After the specified time, we take out the mass from the refrigerator, and using a tablespoon or special spoon for ice cream we form balls with a diameter of about 30-35 mm (the weight of one ball is about 35-40 g).

Pour the remaining 90 grams of sugar into a bowl or bowl, and roll each ball in it. Be sure to complete this step, otherwise, if you roll the balls immediately in powdered sugar, it will all be absorbed into the gingerbread and it will not be so “snowy”.

Now roll each gingerbread in powdered sugar. Since the icing sugar melts when heated, try to make it cover the ball as tightly as possible so that some of it remains after baking. You can also sprinkle some powder on top.

We cover the baking sheet parchment paper or put a silicone mat. We spread the balls at a distance of about 2-3 cm from each other. We put the baking sheet in the oven preheated to 180 ° C for 12-15 minutes.

After the specified time, the gingerbread should increase in size and may crack. Take them out of the oven and put them out of the pan to cool.

Our delicious chocolate mint gingerbread ready, enjoy!