Christmas gingerbread and gingerbread houses (photo). History, cooking recipes (video), folk names

The most interesting thing that I still did not know: the word gingerbread came from the adjective spicy. So it is customary to add all kinds of additives, flavors and spices to the dough. And definitely honey.

Each area has its own history and traditions of making gingerbread. They were made in Egypt. The Romans baked something like a gingerbread - honey cakes.

For the first time in history, honey cakes are known under the name "Lebkuchen" (today it is German Christmas gingerbread), which in the form known to us today was originally invented in Belgium in the city of Dinant.

In the traditions of the Slavs, from the 12th century, there are references to roes - gingerbread in the form of a goat and other animals that were given to everyone who came to carol. Roe deer were kept until next Christmas. Because their recipe is simple, and the products themselves are dry and hard.

Among the European "gingerbread" cities are German Nuremberg (Nuremberg gingerbread) and Frankfurt am Main (Frankfurt gingerbread), Polish Torun, Czech Pardubice, Riga. (part of the text from Wikipedia)

honey gingerbread recipe

Dough:

650 gr flour premium

250 gr powdered sugar

100 gr liquid honey

50 gr butter

1 tsp cocoa

1 tsp salt

2 tsp seasoning mixtures (a mixture of finely ground cloves 8 pcs, 1 tsp. allspice, 1 tsp cinnamon, a pinch of ginger).

Glaze for decoration

150-180 gr of powdered sugar

A few drops lemon juice

1 tsp starch

Food coloring optional

Recipe:

Sift flour and add powdered sugar to it. Melt the butter and mix with liquid honey, cool. Eggs, cocoa, salt and spices are also added to the honey-creamy mass ( ground spices should also be sieved to avoid getting large particles into the dough). Now combine with flour and mix thoroughly. Wrap the dough in cling film and refrigerate overnight.

The next day, roll out the dough to a thickness of 0.5 cm. If the dough after the refrigerator seems too tight for you, you can hold it over the steam for a couple of minutes. And from the rolled out layer of dough, gingerbread is cut out with various molds.

Cover the baking sheet parchment paper, grease with butter and spread the gingerbread cookies at a distance from each other. Bake at 180 degrees. Make sure that they do not burn out, because. from ready to burnt, they turn very quickly. They should be removed from the sheet immediately.

Glaze preparation. The protein should be chilled, a few drops of lemon juice are added to it and they begin to beat when foam forms - add the sifted icing sugar with starch. Further use of glaze is at your discretion. Can be divided into parts and added dissolved food colorings. You can spread the icing with a brush on the gingerbread, which is most loved by children, you can use a bag (cut off the tip of the bag and squeeze through it) or a culinary syringe. You can decorate the gingerbread with marzipan balls on top of the glaze different color and diameter, use multi-colored powder.

You can decorate with icing only cooled gingerbread.

Gingerbread with spices (ginger)

Fragrant gingerbread with traditional decoration icing will help create a festive atmosphere.
You will need:

Butter - 100 g
Honey - 250 g
Granulated sugar - 125 g
Dried coriander (cilantro) - 3 tsp
Carnation - 50 pcs.
Ground cinnamon - 1 tsp
Fresh ginger - 3 cm
Chicken egg - 1 pc.
Salt - 0.3 tsp
Cocoa powder - 10 g
Wheat flour - 500 g
Baking powder - 10 g
Powdered sugar - 100 g
Lemon juice - 40 ml
Step-by-step instruction here http://mellory83.blogspot.ru/2010/12/blog-post.html

Christmas Gingerbread with Molasses: Recipe

Most gingerbread like to give each other for Christmas the inhabitants of such European countries like England, Ireland, Germany and France. From ginger dough they bake not only cakes, but also whole small works of art from dough: houses, Christmas trees, snowmen.

Ingredients:

Flour - 2 tbsp.

Baking powder or baking powder - 2 tsp

Ground ginger - 2 - 2.5 tsp

Butter - 100g.

Brown sugar - 150g.

Egg - 1 pc.

Light molasses - 3 tbsp.

Preparation of gingerbread:

Turn on the oven and set the temperature to about 200 degrees. Be sure to grease the baking sheet with oil.

Add baking powder to flour and ground ginger. Put the butter in the freezer for 30 minutes. Then chop it with a knife and add it to the dough.

If you don't want to knead it with your hands, you can make the dough with a food processor.

Add to flour and spices molasses, whole egg and Brown sugar. You must be good shortbread dough i.e. it should crumble easily.

Prepared shortcrust pastry is sent to freezer for 40-50 minutes.

Take out the gingerbread, grease them snow-white glaze and enjoy the magical taste.

Today you can buy anything in the store, and if you wish, of course, you can also buy Christmas gingerbread. But will their taste and aroma meet expectations, or will it just beautiful pastries, hastily baked on a production scale for the Christmas holidays?

Be that as it may, homemade cakes are not only natural and insanely delicious, they are also some family traditions, warm friendships in the family.

Christmas Gingerbread - General Cooking Principles

The dough for Christmas gingerbread can be different: cooked in a raw way, where, due to the huge content of sugar, honey or molasses, it turns out to be both loose and viscous; cooked custard way, where the flour is first brewed, then the mixture is cooled and only then the rest of the ingredients are added; and in other ways.

The form for Christmas gingerbread plays a special role - it must be truly festive, in the form of various animals, snowmen, Christmas trees, gifts. To shape it, you can use either special molds or a sharp knife, which should be rolled in flour before cutting.

You can also add various fillings and toppings to Christmas gingerbread. Christmas gingerbreads are honey, ginger, chocolate, mint; nuts, candied fruits are added to the dough, citrus peel, chocolate chips. Much depends on your creativity and imagination. Don't be afraid to experiment and create something new.

Glaze. Perhaps, for Christmas gingerbread, its presence is the main detail. Indeed, it is thanks to the glaze that you can easily give your baked gingerbread figures holiday look. Prepare frosting for delicious pastries, like Christmas gingerbread, you can use any: sugar, chocolate, protein, lemon.

How to make Christmas icing for gingerbread

Painting gingerbread with this glaze will bring real pleasure from the process of creation. culinary masterpiece. By adding children to such an exciting activity, you will ensure an evening of Christmas fun and happiness in your cozy kitchen.

In order to paint 30 Christmas gingerbread, you will need one egg white, a glass of powdered sugar and food coloring, prepared or prepared with my own hands.

Powdered sugar can be used, both ready-made and homemade. Before use, the powder must be sifted to avoid the formation of lumps. Now you need to mix the egg white and powdered sugar, first with a spoon, and then with a whisk or mixer. You need to beat for a long time, at least five minutes, the consistency finished glaze should be dense and uniform.

It remains to divide the icing for tinting and apply a pattern to Christmas gingerbread using a pastry bag, regular cellophane bag or toothpicks, here it’s as convenient for anyone.

If you don't have or just don't like food coloring, you can color the icing using natural raw materials. For example, to get a brown color, add a few drops of strong tea or coffee. For glaze yellow color use saffron infusion or grated and sifted orange peel. Various tones of red can be made using various jams, jams. Shades of green will turn out if you boil chopped spinach.

Christmas Gingerbread Gingerbread

Ingredients:

Two glasses of premium flour;

Two spoons of baking powder;

110 grams of butter;

150 grams of granulated sugar;

One egg;

Two teaspoons of ground ginger;

20 ml of molasses (light).

Cooking method:

1. Sift flour into a deep bowl, add ground ginger and baking powder.

2. Add slightly frozen, chopped into pieces butter.

3. Pour in the molasses, beat in the egg, pour in the granulated sugar.

4. Knead the dough with your hands or using a food processor.

5. You should have shortcrust pastry. Put it in the freezer for an hour.

6. Now the most interesting, roll out the dough no more than one centimeter thick, sprinkle sugar on top, cut out the figures.

7. Bake Christmas gingerbread in an oven preheated to 200 degrees, laying them on a greased baking sheet.

8. Baking time fifteen minutes.

9. Cool the finished gingerbread, decorate with icing.

Christmas gingerbread "Honey with dried fruits"

Ingredients:

330 grams of premium flour;

280 grams of fresh liquid honey;

180 grams of powdered sugar;

Half a pack of butter;

Four eggs;

Half a teaspoon of soda;

Cinnamon - to taste;

200 grams of a mixture of dried apricots, peanuts, raisins and candied fruits;

Art. a spoonful of liquor.

Cooking method:

1. Wash and dry dried fruits, then cut as small as possible.

2. Add honey and powdered sugar to them.

3. Melt the butter in the microwave or in a water bath, pour it into the sweet mixture.

4. Beat eggs there, add cinnamon, liquor. Mix everything thoroughly.

5. Slowly pour the flour sifted and combined with soda into the mass. Knead the dough so that no lumps form.

6. Roll out the dough, cut out beautiful various figures, bake Christmas gingerbread cookies at 200 degrees on a greased baking sheet for 10 minutes.

7. Decorate the finished products with icing.

Christmas gingerbread "German"

Ingredients:

400 grams of honey;

Two glasses of granulated sugar;

2.5 kg of flour;

2 tbsp. spoons of soda;

300 ml of light molasses;

30 grams of butter;

400 grams of sour cream 30% fat;

Nuts, cinnamon, candied fruits - to taste;

Cloves - optional.

Cooking method:

1. Mix in large saucepan all sweet ingredients: granulated sugar, molasses, honey.

2. Set the pot to water bath, keep it there until all the components are connected, turning into homogeneous consistency. Cool the finished sweet mass.

3. Add slightly salted sour cream, soda, dried fruits, spices and nuts to it. Stir.

4. Pour flour, knead the dough, put it in the refrigerator for 12 hours.

5. Roll out the settled mass, cut it out, bake for about ten minutes, decorate with icing patterns.

Christmas gingerbread "Mint"

Ingredients:

Two glasses of flour;

Baking powder spoon;

Cinnamon, nutmeg, cloves, salt - a pinch each;

Cup cane sugar;

One egg;

A quarter cup of vegetable oil;

Five drops of mint essence;

2 tbsp. spoons of honey.

Cooking method:

1. Pour vegetable oil, honey, mint essence into a deep bowl, beat in an egg, add sugar. Beat until smooth.

2. In another container, mix all the spices, flour and baking powder.

3. Gently pour the dry mixture into the liquid mass, knead the dough. It should turn out to be elastic, viscous, if it sticks, add a little flour.

4. Chill the dough for 30 minutes in the refrigerator or any other cold place, then roll out the layer, sprinkle with flour, cut out the Christmas figures.

5. Bake for 10-15 minutes. Paint with glaze.

Christmas gingerbread "Fragrant"

Ingredients:

220 grams of sugar;

250 grams of flour;

20 grams of ghee;

Two eggs;

10 grams of ground cardamom;

According to Art. a spoonful of honey and vanilla sugar.

Cooking method:

1. Grind sugar with eggs in a small container, add cardamom to the mass and vanilla sugar. Stir.

2. Pour into the resulting sweet mass of flour, knead thick dough.

3. Lubricate the baking sheet with melted butter, preheat the oven.

4. Roll out the dough, form gingerbread.

5. Bake for 15 minutes.

6. Spread the finished Christmas gingerbread with honey, decorate with icing.

Christmas gingerbread on kefir

Ingredients:

30 grams of sour cream 30% fat;

500 ml of kefir with high fat content;

Two eggs;

400 grams of granulated sugar;

a teaspoon of soda;

600 grams of flour;

Three Art. spoons of honey;

250 ml of water;

Vegetable oil.

Cooking method:

1. Pour kefir into a deep container, add soda and sour cream. Whip the ingredients until bubbles appear.

2. In a separate bowl, mix eggs with honey and sugar.

3. Mix both mixtures as thoroughly as possible, then start adding flour.

4. The dough you made should be elastic, soft, the mass should not stick to your hands.

5. Stand the dough for about half an hour at room temperature.

6. Further actions are the same as in previous recipes. Roll out the dough, cut out Christmas figurines, bake them, draw festive glazed patterns.

Large Christmas gingerbread with lemon zest

Ingredients:

One and a half glasses of flour;

One third of a glass of sugar;

One lemon;

Glass of water;

A glass of powdered sugar;

Vegetable oil;

Spoon apple cider vinegar;

You can optionally add cinnamon, cloves, ginger, nutmeg.

Cooking method:

1. Remove the zest from the washed lemon, pass it through a meat grinder or chop with a grater.

2. In a large bowl, mix all dry ingredients: sugar, flour, soda and your favorite spices.

3. Add lemon peel, two spoons vegetable oil, bite, water. Whisk appetizing mass.

4. Lubricate the baking dish with oil, pour into it lemon dough.

5. Bake for about half an hour. You can check the readiness of the gingerbread by sticking a knife into the center of the baking, if it does not stick and remains dry, a large Christmas gingerbread is ready.

6. Cool the product, paint it with festive multi-colored glaze.

7. If desired, you can cut your gingerbread lengthwise into two parts and lay out the filling. You will have an amazing Christmas gingerbread cake.

Christmas gingerbread "Chocolate"

Ingredients:

Half a kilo of flour;

300 grams of sugar;

50 grams of cocoa;

100 grams of butter;

Four eggs;

Soda spoon.

Cooking method:

1. Rub the butter with sugar and cocoa, add the yolks and mix well.

2. Separately beat egg whites until stiff. lush foam.

3. Sift flour and mix with soda.

4. Pour flour with soda into a mixture of yolks, sugar and cocoa, add whipped proteins. Knead a stiff dough.

5. Roll out a layer of 1-1.5 cm, cut out the figures.

6. Bake in the oven for 15 minutes.

7. Glaze finished products.

Oatmeal Christmas Gingerbread

Ingredients:

250 grams of flour;

A glass of sugar;

230 grams oatmeal;

Half a teaspoon of soda;

Two eggs;

50 grams of butter;

100 grams of chopped nuts;

Two spoons of liquid honey.

Cooking method:

1. Beat eggs with sugar, pour in oatmeal, mix. Set the mass aside for ten minutes to soften the flakes a little.

2. Add soda and sifted flour, softened butter and chopped nuts. Knead the dough.

3. Form Christmas gingerbread. Bake them.

4. After the product has cooled, apply patterns with glaze.

When laying the Christmas gingerbread on the baking sheet, try not to put them close to each other. Rather than peeling off sticky figures, it is better to make two or three batches, the more gingerbread cookies are baked very quickly.

Since the dough for Christmas gingerbread is very sweet, pastries can easily stick to the baking sheet. Baking paper or a silicone mat will help with this problem.

In order not to overdry the Christmas gingerbread cookies, it is not recommended to bake them for more than 15 minutes. The oven must be preheated to 200 degrees.

Christmas gingerbread, packed in beautiful bags, will be a great gift for family and friends at Christmas.

Ready-made gingerbread can be stored up to 5 days.

Every December I bake Christmas gingerbread and every year I try to make them better and tastier. This year, my Christmas December began in November :) And along with this, I found the most perfect recipe for gingerbread!

Amazing nearby. When I was 5 years old, I was transferred to a small Soviet town, which, 3 years later, suddenly became part of another country. So I accidentally ended up in Estonia and lived here for 15 years. Already outside this cold country, I became seriously interested in baking and every December, in search of the perfect Christmas gingerbread, I experimented with Austrian, German and various other recipes, until I accidentally tried one Estonian gingerbread and realized - this is it! Soft porous dough, slightly airy, but at the same time quite dense, spicy and fragrant - in a word, perfect. Everything returns to normal.

This recipe is specifically for Christmas gingerbread, not cookies. But it can easily be turned from a recipe for gingerbread with filling (similar to Tula and Pokrovsky gingerbread, only tastier) into a recipe for Christmas cookies and even into a recipe for preparing a gingerbread house. I'll tell you step by step how to do it.

Christmas gingerbread

For test:
100 gr butter
50 gr sugar
60 gr molasses (can be substituted, details below)
120 gr honey
2 tsp spices (about spices in detail below)
350 gr flour
1 tsp baking powder

If you want to limit yourself to gingerbread in the form of cookies (that is, without filling), then you can stop there. The remaining steps are directly for the gingerbread.

For impregnation:
- 50 grams of sugar
- 50 ml of water
- 1 tbsp liquor (optional)

For layer:
- 100 gr jam / boiled condensed milk

For glaze:
- 100 grams of sugar
- 30 ml of water

First, let's prepare the dough, in any case it is prepared in the same way, for cookies, for gingerbread. Beat the butter at the maximum speed of the mixer until it turns white. This will take approximately 7-10 minutes. Without turning off the mixer, we will begin to add sugar to the butter in parts and continue to beat - add a third of the sugar, beat for a couple of minutes, another third ... and so on.

Now the mixer can be turned off and you can safely add molasses, honey and spices there. I replace molasses at home with soft cane sugar Muscovado - you need exactly soft, that is, so that it crumbles in a pack, and does not crumble, and be a little wet. This sugar is a great substitute for molasses! Here in Estonia it is also replaced with brown sugar syrup - it smells like burnt sugar syrup, viscous and thick, but I have not seen this in Russia. In extreme cases, if there is neither molasses nor sugar syrup, no Muscovado sugar, then you can mix regular sugar with condensed milk - we need a viscous consistency.

Now about spices. Estonia sells special Christmas spices for gingerbread dough already in ready mix. But personally I use them only in confectionery shop, and at home, for example, I have all these spices separately, and in large quantities and very good quality(cardamom and cinnamon from Jordan, nutmeg from Greece, etc.) so I just mixed them and made the mixture myself. Here are the must-have spices:
- cinnamon
- ginger
- cardamom
- nutmeg
- black pepper
- carnation
All spices must be ground into a powder. Mix them up and you're done! You can make a lot and store in a separate bag - such a mixture will be needed all of December.

By the way, almonds are roasted in these spices on the streets of Tallinn every winter, I'm talking about that.

Now sift the flour and add the baking powder to it. Then add the flour to the butter mixture and mix thoroughly with a spoon. Mixed? Now literally for 5 seconds in the mixer so that the dough holds together. But it's important not to overdo it! Literally whack-whack, and you will see that the dough has taken. It will be crumbly, not a single mass - this is what we need.

And then we do with this test what we want. For a large gingerbread, I laid out all the dough in a round shape 25 cm in diameter and baked in the oven for 25 minutes at a temperature of 170 degrees. If you want cookies or blanks for a gingerbread house, then carefully knead the dough with your hands, knead it for 10 minutes so that it becomes elastic and gently roll it out with a rolling pin, constantly sprinkling the table and dusting the rolling pin with flour - it is important here that the dough does not crumble and does not stick , but at the same time finished goods no white flour should remain, otherwise it will be visible even after baking. Excess flour can be shaken off with a brush before being sent to the oven.

Bake the small gingerbread for 7-12 minutes (depending on the oven) - make sure they don't get too rosy, they just need to take a little and rise a little, then inside they will remain soft and porous and will not dry out during storage.

Small figurines can be decorated with colorful squirrel or chocolate icing.

If you decide to make a gingerbread with a filling (oh, do it! You won’t regret it!), then you still need to prepare the syrup for impregnation, soak it, spread the filling and then glaze it.

The syrup is prepared in an elementary way - mix sugar with equal amount water in a small saucepan and bring to a boil, stirring constantly. Cool and add your favorite liquor (you can not add if we make for children). We cut a large round gingerbread horizontally into two parts. We soak the top (!) Cover of the gingerbread with syrup, because the bottom one will absorb part of the filling (especially if it is jam). On the bottom, respectively, evenly distribute jam or boiled condensed milk- what do you like more. I did with uniform apple jam, delicious! We cover with the soaked top part of the gingerbread, press it and go to prepare the icing.

With icing, too, everything is elementary - we take a lot of sugar and a little water (I indicated the proportions at the very beginning), bring to a boil, stirring constantly so that the sugar is completely dissolved. It is not necessary to cool this mixture, otherwise it will thicken. We take a brush, dip it into the icing and start with active movements back and forth, as if you are a bad painter and are in a hurry somewhere, smear it on the surface of the gingerbread. Just very energetic! So that the hand is tired in a minute. Add more frosting and spread more. Thus, we have it distributed over the entire surface and, when it starts to harden, it will turn white, as is usually the case with gingerbread.

From my description, it may seem complicated, but in fact, all the steps are quite simple. Try it with ordinary gingerbread without filling, and then with filling it will seem easier than easy!

Very soon, all Orthodox Christians will celebrate Christmas. It has its own well-established traditions, which were followed by more than one generation of our ancestors. The main symbols of this holiday are kutia and Christmas gingerbread. We will consider the recipes of the latter in today's article.

Molasses option

This is one of the most favorite sweets of the inhabitants of European countries. The French, Germans, Irish and British bake not only round cakes from such a dough, but also snowmen, Christmas trees or houses. Because the this recipe Christmas gingerbread involves the use of several specific components, double-check in advance if you have on hand:

• 3 art. l. light molasses.
• 2 cups whole wheat flour.
• 2 tsp baking powder.
• 150 grams of brown sugar.
• 2.5 tsp powdered dried ginger.
• Fresh egg.

Frozen butter chopped sharp knife, and then combined with flour, baking powder and ginger. An egg, brown sugar and light molasses are introduced into the resulting mass. Mix everything well by hand or with a food processor, and then briefly place in the freezer. Not earlier than after forty minutes, the dough is rolled out in a fairly thin layer, sprinkled with sugar and various figures are cut out of it. After that, the resulting blanks are transferred to an oiled baking sheet and baked at a temperature of 200 degrees.

Cream variant

We suggest paying attention to classic recipe German Christmas gingerbread, which is customary to bake in Germany. Locals call these items Nuremberg Lebkuchen and give them to each other as gifts. festive night. To prepare them you will need:

• 3 eggs.
• 250 grams of flour.
• 250 milliliters of cream.
• 50 g of flower honey.
• 125 grams of candied citrus fruits, chopped and ground almonds.
• A few drops of lemon and rum essence.
• Ground spices (cinnamon, cloves and nutmeg).

First of all, you need to start preparing the gingerbread cookies themselves. To do this, in one container, combine a raw egg, 1 tbsp. l. granulated sugar, a pinch of salt and cream. All are intensively beaten with a mixer, and then mixed with flour. Ready dough roll up a thick sausage and cut it into round pieces. The resulting products are sent to hot oven and baked at 160 degrees for fifteen minutes. Browned Christmas gingerbread, the recipe with a photo of which can be viewed in today's publication, cool for several hours.

Then they are smeared with a glaze consisting of two eggs beaten with almonds, candied fruits, spices, sugar residues, rum and lemon essence, and sent back to the oven. Cook them at 180 degrees for no more than twenty minutes.

Maple Syrup Option

This delicious treat prepared according to a rather unusual technology, which implies a daily stay of the dough in the refrigerator. Therefore, they must be done at least twenty-four hours before the proposed filing. Since the recipe for Christmas gingerbread calls for the use of certain ingredients, check in advance if you have in your house:

• 250 grams of flour.
• 100 milliliters of 10% cream.
• 100 grams of peasant butter.
• 50 milliliters of maple syrup.
• 100 grams of cane sugar.
• ½ tsp dry ground ginger.
• Fresh egg.
• 1 tsp. powdered cinnamon and baking powder.
• 10 grams of ginger root.
• 3 star cloves.

You need to start the process with the processing of spices. Cinnamon and cloves are ground into powder and combined with ginger. All this is poured into a small saucepan, poured with cream and maple syrup. The container is sent to the stove and kept on low heat until the contents boil. Then the aromatic liquid is cooled to room temperature and beat with butter, egg and sugar. Baking powder with flour is also introduced there. The resulting mass is put in the refrigerator for a day. After the designated time has elapsed, it is rolled out in a layer and various figures are cut out. Bake products at 180 degrees for about fifteen minutes.

Variant with cocoa

This is one of the most popular recipes Christmas gingerbread with cinnamon. The delicacy prepared on it is different unforgettable taste and literally melts in your mouth. To bake such a treat for the holiday, you will need:

• 250 grams of flower honey.
• Half a kilo of flour.
• 125 grams of cane sugar.
• Half a standard pack of butter.
• 10 grams of cocoa (in powder).
• Fresh egg.
• 10 grams of baking powder for dough.
• 40 milliliters of freshly squeezed lemon juice.
• 1/3 tsp kitchen salt.
• 1 st. l. powdered cinnamon.
• 1 tsp ground cloves.
• 2 tsp chopped dried ginger.

The oil is combined with sugar and honey, and then heated over low heat until the most homogeneous mass is obtained. Then cocoa, ginger, cloves, cinnamon and salt are added there. The saucepan is removed from the stove, and its contents are cooled to room temperature. In a slightly warm mass add the egg, baking powder, lemon juice and flour. Everything is well kneaded and put aside. After about three hours, the infused dough is rolled out into a fairly thin layer and various figures are cut out of it. Bake products on a baking sheet lined with parchment at a temperature of 200 degrees for about fifteen minutes. Decorate with such gingerbread powdered sugar or frosting.

Chocolate variant

This interesting recipe lovers of Christmas gingerbread will surely appreciate unusual desserts. Chocolate, which goes well with ginger, gives a special piquancy to such products. To prepare delicious holiday baking you will need:

• 175 grams of flour.
• Fresh egg.
• 75 grams of peasant butter.
• ½ tsp baking soda.
• 75 grams brown sugar.
• 2 tsp powdered dried ginger.
• 15 grams of chocolate chips.

In a deep container, all bulk ingredients are combined, and then a raw egg and butter are added to them. Everything is well kneaded and briefly sent to the refrigerator. After some time, the cooled dough is rolled out in a layer and various figures are cut out of it. The resulting blanks are baked at 200 degrees for about twenty minutes. As a decor, colored glaze is usually used.

Option with milk

This simple recipe Gingerbread Christmas gingerbread was invented in Germany and is still very popular with the local population. Products prepared on it are not only very fragrant, but also surprisingly tasty. To bake this holiday treat, you will need:

• 170 grams of cane sugar.
• Half a pack of peasant butter.
• 300 grams of flour.
• 3 chicken eggs.
• 150 grams of peanuts.
• 50 grams of lemon and orange candied fruits.
• 250 milliliters of pasteurized cow's milk.
• 50 grams of small coconut flakes.
• A bag of spices for gingerbread (with ginger and cinnamon).
• 50 grams of small raisins.
• 2 tbsp. l. dry cocoa (powdered)

Any housewife can easily reproduce this Christmas gingerbread recipe at home. First, in a deep container, connect soft butter, eggs and granulated sugar. Everything is beaten well with a mixer, and then mixed with baking powder, cocoa, flour, spices, coconut flakes, chopped peanuts, raisins, crushed citrus candied fruits and milk. The finished dough is rolled out with a layer and various figures are cut out of it. The resulting products are laid out on a baking sheet lined with parchment and sent to the oven. They are baked at a temperature of 180 degrees for about 15-20 minutes. Decorate gingerbread with powdered sugar melted chocolate or colored glaze.

Variant with potatoes

The recipe for Christmas gingerbread described below, the photos of which can be found in today's publication, will surely appeal to lovers of soft home baking. It turns out extremely tasty and airy. holiday dessert with a light nutty-citrus aroma. To bake three dozen of these gingerbread, you will need:

• 350 grams of boiled potatoes.
• 3 eggs.
• 250 grams of cane sugar.
• Vanillin sachet.
• 300 grams of hazelnuts.
• A bag of baking powder for dough.
• 225 grams of flour.
• A bag of spices for gingerbread.
• 40 grams of orange and lemon candied fruits.
• 30 waffle circles.

Eggs are vigorously rubbed with granulated sugar, and then combined with chopped nuts, vanilla and mashed potatoes. All this is mixed with flour, baking powder, spices and candied fruits. The finished dough is laid out on waffle round cakes and sent to the oven. Bake products at 170 degrees for 25-30 minutes. As a decoration, you can use chocolate icing.

Vegetable oil option

This interesting and fairly simple recipe for Christmas gingerbread with icing involves the use of minimum set ingredients, due to which it is in special demand among domestic housewives. To play it you will need:

• 2 eggs.
• A glass of refined vegetable oil.
• 1 tsp ground cloves.
• 5 cups white bread flour.
• 2 tsp powdered ginger.
• A glass of finely crystalline cane sugar.
• 1 st. l. quality instant coffee.
• A glass of flower honey.
• 3 tsp baking soda.
• ½ tsp kitchen salt.

To make this Christmas gingerbread recipe exactly at home, you will need to stock up on the ingredients needed to make the frosting. It includes:

• Egg white.
• 2.5 st. l. freshly squeezed lemon juice.
• Sugar sprinkle (to taste).

Coffee is poured into a cup, poured with four tablespoons of boiling water and left to brew. In a separate container, spices, honey, sweet sand are combined, vegetable oil and eggs. All beat well, and then mixed with flour, soda, cooled coffee and salt. The resulting mass is rolled into a ball, covered cling film and sent to the refrigerator. After a few hours, figures are cut out of the dough and baked at 160 degrees. Browned gingerbread cookies are smeared with egg white glaze, citrus juice and sugar sprinkles.

Option with water

Using the technology described below, you can cook painted Arkhangelsk roes. Christmas gingerbread recipe interesting name was invented by the inhabitants of the northern part of Russia and has not changed much since then. To play it you will need:

• 2 cups cane sugar.
• 150 grams of peasant butter.
• A glass of filtered drinking water.
• 2 fresh chicken eggs.
• 800-1000 grams of flour.
• Yolks from two eggs.
• ¼ tsp fine kitchen salt.
• 1 tsp baking soda.
• 1 st. l. spice mixtures (cinnamon, cloves, nutmeg, ginger and cardamom in a ratio of 2:1:1:1:1).
• Vegetable oil (for greasing the baking sheet).

To make egg white frosting you will need:

• 200 grams of fine powdered sugar.
• The protein of one chicken egg.
• ½ tsp. potato starch and lemon juice.

Sequencing

Pour half of the available sugar into a clean pan and burn it over low heat until a brown tint appears. Then a glass is poured very carefully into it. boiling water. The remaining sugar, butter, eggs and yolks are poured into the resulting syrup. All this is combined with spices, salt, soda and flour.

The finished dough is placed in the refrigerator for several hours, and then rolled out in a layer and various figures are cut out of it. Bake products at 200 degrees for about ten minutes. Then they are painted with a glaze made from protein, sweet powder, lemon juice and starch.

Variant on rye flour

The recipe for Christmas gingerbread is so simple that any novice cook can easily reproduce it. For this you will need:

• 3 art. l. natural flower honey.
• 2 tbsp. l. fine cane sugar.
• 2 tbsp. l. fresh not very thick sour cream.
• 50 grams of good butter.
• 1 tsp extinguished baking soda.
• 3 eggs.
• Rye flour (how much dough will require).
• A mixture of spices (cloves, nutmeg, vanillin, ginger and cinnamon).

For the glaze, you will additionally have to prepare:

• A glass of fine cane sugar.
• 100 milliliters of drinking water.

Process description

Combine honey and sugar in a deep bowl. Sour cream and soft butter are also sent there. All this is sent to a water bath. After fifteen minutes, the mixture is removed from the heat and cooled to room temperature. Then in total mass add beaten eggs slaked soda and rye flour.

The resulting dough is rolled out with a layer, the thickness of which is about one centimeter, and figures are cut out of it. Bake products on an oiled baking sheet at medium temperature. The browned gingerbread is covered with glaze, cooked from a glass of sugar and 100 milliliters of filtered water.

Send sugar, honey, spices, butter to a water bath and melt until a homogeneous mass is obtained.

Remove the mass from the water bath and add one egg at a time, beating thoroughly each time.

Separately mix flour, cocoa and soda.

Add dry ingredients to the honey mass and knead a homogeneous dough. The dough is very soft and pliable. During kneading, I advise you not to add flour, then the gingerbread cookies will turn out more tender.

Send the dough to rest overnight or for a day in the refrigerator, wrapped in a bag. Then the dough will become more fragrant and our pastries will be more tasty and rich. Roll out the finished dough into a layer 5 mm thick and cut out the desired figures with the help of molds.
Put on a baking sheet covered with parchment and bake in a preheated oven for 5-8 minutes at a temperature of 170 degrees. You can line a baking sheet with parchment or bake directly on a baking sheet.

Decorate the finished gingerbread as you wish or simply sprinkle with powder. I prefer frosting. To do this, beat the egg white with powdered sugar and add a couple of drops of lemon juice. By using pastry bag I paint gingerbread cookies to my taste. First I draw the outline and leave it to harden. Then I paint the gingerbread inside with the main color and, if necessary, after hardening, I make a pattern on top of the main color. For the contour and pattern, I use the glaze indicated in the recipe. For the main color and filling empty spaces in the glaze indicated in the recipe, I add 1 teaspoon of water so that our mass becomes more liquid and evenly fills the desired space. Here are some beautiful, delicious Christmas gingerbread cookies you can cook at home.