Soft gingerbread cookies step by step recipe. Gingerbread: recipe. My child broke out after eating gingerbread. So they are harmful
Friends, hello everyone! I continue to improve my culinary skills. This time I decided to bake gingerbread. This issue requires a serious approach, it’s not a matter of drying crackers. So I started looking and learning how to make these gingerbread cookies with icing at home. That's right, dear readers. I want to learn how to make delicious, fragrant souvenirs. Or maybe this is my life’s work and I have a talent for it?!
I won’t focus on where and who taught me and revealed their secrets on how to deliciously bake and beautifully decorate gingerbread and honey gingerbread, maybe next time. Today we have something to talk about without it, since a large program for study is planned. I even divided the step-by-step master class into two lessons.
The first will tell you directly about the recipe, the subtleties and tricks of preparation that will make your magical masterpieces flawless. And in the second lesson we will figure out how beautifully you can paint our delicacy, what devices should be used. In short, don't miss the release next week of a recipe with photos that will teach you the art of decorating gingerbread. And of course, I recommend subscribing to blog news so as not to forget about the upcoming event.
The gingerbread tale is knocking, open! Let your dreams come into your gingerbread house. Today, organize a delicious holiday for everyone, draw flowers on your heart with icing.
Gingerbread Marathon
Ingredients:
- 200 gr. honey (candied);
- 300 gr. Sahara;
- 200 grams of butter;
- 3 medium sized eggs;
- 750 gr. wheat flour (including powder);
- 1 tsp. baking soda.
Spices:
- ½ tsp. star anise;
- ½ tsp. nutmeg;
- ½ tsp. white pepper;
- ½ tsp. cardamom;
- 1 tsp. carnations;
- 2 tsp. ginger;
- 2 tsp. cinnamon;
- 1 tsp. orange zest;
- a pinch of salt.
Where should you start making gingerbread? It’s clear why. From the preparation of spices and herbs. After all, every self-respecting gingerbread is proud of the high content of these ingredients in the recipe. Even the name of the pastry speaks of this fact.
Preparing spices
It is better to use spices in their natural form to make a spicy mixture, then grind them in a coffee grinder.
So they are much more aromatic and fragrant.
But it’s not always possible, however, to find them in the store. Therefore, pre-ground seasonings are quite suitable. To the standard gingerbread spices, cinnamon and ginger, you can add any other additives that you deem appropriate. I offer you a specially selected, proven recipe for a spice mixture. By the way, the gingerbread fairy also shared it with me.
Having prepared the necessary components, I mix them in one container in the required proportions.
And one more irreplaceable ingredient that you can’t do without is orange zest. Its invigorating, fresh aroma perfectly complements the main spicy component. I prepare the zest as follows.
I remove it with a grater from one orange.
I transfer it to a jar, counting the number of spoons. Then I measure out the required amount of sugar based on 1 part zest and 2 parts sugar.
I mix everything thoroughly. And I put it in the refrigerator for storage. The zest prepared in this way is stored for a very long time. And the next time you need it, it will always be at hand.
Gingerbread dough
- Well, let's move on to preparing the dough. And the first thing I'll do is warm up the honey. When you add spices to warm bee nectar, they will fully reveal the unique, dizzying bouquet of aromas hidden in them.
- I will need a thick-bottomed saucepan with a volume of at least 2 liters. I measure honey into it. I put it on the stove and start heating it over medium heat. I constantly stir the honey without letting it overheat.
- You should get approximately the same consistency as you see in the photo.
- Now I add the spice mixture to the honey and start mixing.
- You can’t even imagine what amazing smells are enveloping me now! At this moment I feel like a real gingerbread tycoon, creating gingerbread works of culinary art in my fabulous factory.
- To add to the magic that happens, I add a teaspoon of orange zest and a pinch of salt. This minuscule is a must-have part of every baked goods. After all, it is salt that allows the taste to reveal itself in the best possible way.
- I transfer the butter into the honey mixture and put the saucepan on the fire.
- I'm waiting for it to dissolve.
- Remove from heat and add baking soda. The honey-ginger mass begins to lighten, rise and become saturated with air bubbles.
- This is a quenching reaction. Now you should cool the resulting mixture.
- While it's cooling, I'll beat the eggs with sugar. To do this, I separate the eggs from the shell.
- I begin to quietly beat them with a blender.
- As soon as bubbles appear and the eggs begin to increase in volume, I gradually add sugar. Naturally, I am unable to depict this action in a photo due to the lack of a third hand. But you can see what happened in the end.
- While I was whipping, the honey mixture had just cooled down. It became dense and viscous.
- Next, I combine the thick and whitened sugar-egg mass with an aromatic spicy composition.
- Stir the fluffy honey mixture until smooth.
- I have everything ready to make the gingerbread dough. I sift 720 grams of wheat flour. As you probably know, this is a mandatory moment. When sifting, the flour will be enriched with oxygen, and the baked goods will be soft, fluffy and tasty.
- I combine the liquid ingredients with flour.
- I start mixing with a spatula.
- Then I switch to the power version. For this I use the most reliable and trouble-free tool - my cleanly washed hands. I continue stirring until smooth.
note
Suddenly it seems to you that your gingerbread dough is too liquid and sticky - God forbid you add flour to it. All the work will go down the drain. The gingerbread cookies will turn out stale and not tasty, since excess flour will clog the dough “to death.” If you did everything exactly according to the recipe, don’t worry, this is how it should be. Next you will find out why.
Place the dough in the bowl where it was kneaded for 15 minutes in the refrigerator so that you can later form the ball you see in the photo without effort or nerves.
Next, I take a plastic bag, put the dough in it and put it back in the refrigerator for 24 hours. During this time, the spices will impart taste and aroma to the dough, which in turn will change the structure, becoming dense and elastic. This will allow you to continue working with it without much difficulty. will have a positive effect on the taste of gingerbread. Wrapped in film, it can be stored in the refrigerator for quite a long time. About a month. And if you wish, you can always pinch off a piece and enjoy delicious, fresh pastries. Very convenient, especially when time is short.
Day two baking gingerbread
A day has passed and in front of you in the photo you see what you will need today.
Gentleman's baker's set:
- rolling pin;
- baking paper or silicone mat;
- gingerbread molds (I think you have them in stock);
- straight board (later you will find out why);
- a little flour;
- rested dough.
Immediately turn on and preheat the oven to 190 degrees - top, bottom without convection.
Lightly flour the work surface of the table. I pinch off a small piece of the dough. I roll it into a ball, which I easily roll out with a rolling pin into a round cake 4-5 mm thick.
I take a cookie cutter in my hand and cut out a gingerbread man.
And now the honey butterfly.
I place the pieces on a baking tray lined with baking paper.
For Easter and Christmas, in a warm home circle. Feel the magic, forget about the faded past. Greet the dawn with a pattern, see off the honeyed sunset. There are no restrictions for you! Create your own new gingerbread!
Gingerbread is a tasty and aromatic delicacy that has been a symbol of Christmas for several centuries. Today we will tell you where and how gingerbread appeared, we will give tips on preparing them, recipes for dark and light gingerbread, and at the end of the article a surprise awaits you: ready-made templates for cutting out gingerbread and examples of painting them with icing!
A little bit of history
Gingerbread is a very ancient delicacy. The prototype of gingerbread was known even before our era in Ancient Egypt. Gingerbread appeared in Russia in the ninth century, they were called “honey bread” because of the large amount of honey in their composition. Various spices began to be added much later, when they were brought from the Middle East and India. Gingerbread cookies were baked in the shape of various animals, so they were not only a tasty treat, but also toys for children.
Great Britain is considered the birthplace of gingerbread. Legend has it that the recipe for gingerbread and ginger itself were brought by medieval crusaders. Ginger was a symbol of health, so it was added to many Christmas sweets. Since then, Catholics have had a tradition of baking gingerbread for Christmas.
By the way, in Europe and the USA, gingerbread is often baked in the shape of a man - the so-called Gingerbread Man. This is a popular character from an old fairy tale, similar in plot to the fairy tale “Kolobok”.
Nowadays the German city of Nuremberg is called the “gingerbread capital of the world”. There is a whole market where you can buy gingerbread made according to an old recipe.
Source: lidovky.cz
- In addition to ginger, use cinnamon, cloves, coriander, cardamom, nutmeg, allspice, and for even more piquancy, orange zest or cocoa.
- To make the gingerbread cookies fragrant and acquire a pleasant color, use natural dark honey instead of sugar.
- Instead of soda, you can add two teaspoons of cognac as a baking powder.
- The dough can be raw or custard. Raw dough is obtained when all the ingredients are simply mixed together. Custard - when honey is heated with water (milk) and butter.
- Gingerbread cookies are also an excellent Christmas tree decoration. Before baking, make a hole in them for the thread.
- Before putting the gingerbreads in the oven, brush them with egg - this will give them a glossy shine.
- It can be difficult to know whether gingerbread is ready or not yet. If they are browned around the edges and have risen a little, then you can remove them from the oven.
- Place the finished gingerbread cookies on a flat surface so as not to spoil their shape.
- There is no need to decorate gingerbread cookies right away. It’s better to bake them in the evening and paint them in the morning. Protein glaze can be tinted with berry juice.
- It turns out that gingerbread must “ripen”, that is, they need time to become more tasty and aromatic - at least a week. Place the gingerbread cookies in a glass jar and add an orange peel or an apple slice to them. Close the lid tightly. Every day for a week, do not forget to replace the orange skin or apple with a fresh one.
Source: mindblowingpicture.com
Chocolate gingerbread cookies
Ingredients:
- flour, 175 g
- ground ginger, 1 tsp.
- ground cinnamon, ½ tsp.
- ground cloves, ½ tsp.
- baking powder or soda, 1.5 tsp.
- salt, pinch
- cocoa, 1 tsp.
- butter, 100 g
- sugar or honey, 100 g
- egg, 2 pcs.
- powdered sugar, ½ tbsp.
- lemon juice, 1 tbsp.
Preparation:
Sift flour, ginger, cinnamon, cloves, baking powder or soda, a pinch of salt, and cocoa into a bowl. Add soft cubes of butter and mix the dough with your hands - you should get a crumbly mass. Then add sugar or honey, one egg (leave the second one for white glaze or for brushing gingerbread cookies to give them shine) and knead the dough. Roll it into a ball, wrap it in cling film and put it in the refrigerator for two hours. After this, roll out the dough and cut out the gingerbread cookies using the templates that you can find at the end of the article. Sprinkle a baking sheet with flour (or line it with parchment paper) and place the gingerbread cookies on it. Bake in the oven at 180 degrees for about 15 minutes.
Cooled gingerbread cookies must be painted with protein glaze. To do this, beat one egg white to stiff peaks (this is when it does not pour out of the bowl if you lift it above your head), gradually adding powdered sugar. Finally, add lemon juice and beat again for 10 seconds. Place the resulting glaze in a pastry bag and decorate the gingerbread cookies as your imagination dictates. Let the glaze harden for about half an hour.
Source: schastie-mamy.ru
Light gingerbread
Ingredients:
- flour, 250 g
- ground ginger, 1.5 tsp.
- ground cinnamon, 1 tsp.
- ground nutmeg, ½ tsp.
- ground cloves, ½ tsp.
- baking powder or soda, ½ tsp.
- yolks, 4 pcs.
- sugar, 150 g
- milk, 1 tbsp.
- honey, 150 g
- butter, 50 g
- protein, 2 pcs.
- powdered sugar, ½ tbsp.
- lemon juice, 1 tbsp.
Preparation:
Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder into a bowl. Beat the yolks with sugar. Pour milk, honey and butter into a saucepan. Heat all this, stirring, bring to a homogeneous mass, but do not let it boil. Then pour this mixture and the yolks with sugar into the dry ingredients, knead the dough. After that, roll it out and cut out the gingerbread cookies using the templates that you can find at the end of the article. Place the gingerbread cookies on a baking sheet lined with parchment paper. Bake in the oven at 200 degrees for 15 minutes. Decorate the cooled gingerbread cookies with protein glaze - exactly as described in the previous recipe.
It’s hard to imagine a sweetness more atmospheric than gingerbread with glaze: just look at the photo to feel this spicy smell, hear the delicious crunch and get into the holiday mood. Of course, such cookies are incredibly popular in the winter, but in the summer you will get no less pleasure from tea with aromatic homemade gingerbread. All that remains is to find out how to make this culinary ambition a reality!
On the way to the perfect gingerbread
When it comes to baking, there are some things you should know before you go shopping for ingredients so you can be prepared for the pitfalls and know the basics of baking techniques. Your gingerbread cookies will definitely be a hit if you can follow these 3 rules:
1. The ingredients must be of high quality
We know that this truth is already textbook, but with baked goods the risk of seeing it in action is much higher than with soups or main courses. As for flour, eggs and sugar, it’s difficult to go wrong with them: even cheap brands will cope with the task. But it is better to choose proven butter. It is believed that real butter cannot have a fat content lower than 82.5%, so you will have to pay a little extra for the taste and texture of your gingerbread cookies.
It is not necessary to use premium flour. The first or second grade will give the cookie its own chic and make it more natural
2. You need to work with the dough quickly
After you take the finished dough out of the refrigerator, it is better not to stretch the rubber: if you are distracted or simply take too long to roll out and cut out the gingerbread cookies, the butter will begin to melt and the dough may float. In this regard, preparing ginger cookies in the summer is a little more difficult, since you will have to act even faster.
Tip: When you take the dough out of the refrigerator, immediately turn on the oven to preheat. Did you cut out the cookies first and then turn on the oven? The outline will float and the cookies will not come out very beautiful.
3. You will have to act according to the situation
No matter how hard you try to follow the recipe, the chance of getting a 100% copy of what the author came up with is negligible. A slight deviation in proportions, a changed brand of one of the ingredients or a different oven is enough - and such a carefully written recipe will leave you alone with cookies spreading on the baking sheet or dough crumbling when rolling out. These unpleasant moments can be avoided if you focus on the texture and are not afraid to make your own changes to the recipe. Is the dough runny and sticky? Add a little flour. Is the dough falling apart and not wanting to come together into a ball? Mix some oil into it. Be bold and trust your culinary intuition!
Exemplary gingerbread cookies in just an hour and a half
If you think that an hour and a half is a long time, let us remind you that the dough usually spends about 2 hours in the refrigerator alone, not to mention the labor-intensive rolling or painstaking mixing of ingredients. How to meet the deadline, what ingredients to buy, and how to do everything right? Let's tell you in order.
What will you need?
- 250g flour (plus some for adjustment)
- 100 g butter,
- 1 egg,
- 50 g honey,
- 100 g sugar,
- 1 tsp baking powder,
- 2 tsp ground ginger,
- 1 tsp cinnamon,
- a pinch of nutmeg.
Without coloring with cocoa, the color of the gingerbread cookies will be something like this:
Secret: In all the photos, the gingerbread cookies are brown, but it is very difficult to achieve this color without coloring. Usually they add a little cocoa to the cookies or use brown sugar instead of white - this will make the color more saturated. Although the combination of honey + cinnamon gives a beautiful golden hue, which intensifies as it cools, we recommend preparing the first batch without coloring.
What to do?
- The oil should be very soft, but not liquid, so you won’t be able to use a microwave or water bath. It is advisable to leave it to warm up at room temperature for about an hour in advance.
- If the honey is not liquid, you need to melt it in a water bath. You can also microwave it, just make sure it doesn’t boil.
- Now grind the butter and sugar with a fork, pour the egg and honey into the mixture and mix. The honey should not be hot, otherwise the egg will curdle!
- Separately mix flour, baking powder and spices. We leave the sifting to your discretion: if you thoroughly mix the ingredients, the difference in the taste of the finished gingerbread cookies will be noticeable only to special connoisseurs.
- Gradually stir the dry mixture into the oil mixture until large pellets form. It’s quite convenient to do this with a fork rather than a mixer, although here you have to decide on your preferences.
- Large crumbs should easily form a ball, the consistency of which will be slightly reminiscent of marzipan. If the dough crumbles or spreads, don't be afraid to deviate from the recipe by adding a little butter or flour.
Proper gingerbread dough does not stretch and has a consistency similar to marzipan
- Now we make a pancake out of the dough, wrap it in film and put it in the refrigerator for 40 minutes. In this form, the dough will cool faster and will be easier to roll out. By the way, if there is too much dough, it can be stored in the freezer for several months!
- After 40 minutes the dough can be rolled out. This is best done between two sheets of baking paper, but the good old method of flouring your rolling pin and countertop will also work. The thickness of our gingerbread cookies is about half a centimeter.
- We cut out the cookies using a mold, remove the excess dough, transfer the blanks onto baking paper using a knife and repeat the rolling again with the remaining dough. It may take 4 or 5 such passes until all the prepared dough is utilized. By the way, do not spread the cookies too tightly, because they will increase in size a little in the oven.
- The baking tray with the cookies is placed in a well-heated oven at 180˚, where they are baked for 5 to 12 minutes: the time greatly depends on the thickness of the gingerbread and your preference for softness or crispiness. In general, once the edges begin to brown, the cookies are ready and can be removed.
Right out of the oven, the baked goods are indeed very similar to fluffy and soft gingerbread cookies, but as they cool, the cookies settle and harden a little, becoming cookie-like. So, when you want to keep the cookies in the oven for an extra 2-3 minutes, keep in mind that with tea, you may not be eating gingerbread, but almost a cracker.
Interesting: The shelf life of any cookies, even homemade ones, is several months, but, of course, over time the aroma will go away and the dough will become stale. It's useful to know how long gingerbread can last, but it's even better to make enough of it to realistically eat in about a week.
It's not the same without the glaze!
Gingerbread cookies are good in their pure form, but, you see, gingerbread cookies painted with colored icing look much more tempting, and sometimes it seems that such decoration makes them even tastier. Of course, you can buy ready-made glaze in the store, but since we are already involved in home cooking, we suggest going all the way and making the glaze with your own hands, and our small master class will help you with this.
Option on the water
Worried about raw eggs? Then use glaze on water! It may not be as boiling white as on an egg, but it is 100% safe and no less tasty!
The glaze on water turns out translucent, but it sticks to cookies no worse than protein
What will you need?
- 150 g powdered sugar.
- 2 tsp lemon juice for white paste or any other juice to add a light tint.
- A little cold water.
- Food coloring optional.
What to do?
The basic principle here is: a lot of powder - little liquid. Just carefully add the juice and water in small portions until the powder forms a sticky mass. Kneading can take a lot of effort and time, because soaking a glass of powder with a few drops of water is not so easy. You can breathe a sigh of relief when a drop of glaze holds its shape without spreading.
Protein option
The glaze on the whites turns out snow-white, but it will require a little more effort from you. But if you are not too lazy to carry out this experiment, the cookies will turn out simply fascinating, like from the pages of culinary magazines!
For a dense contour glaze, beat the mixture at maximum speed of the mixer.
What will you need?
- 150 g powdered sugar.
- 1 egg.
- Food coloring optional.
What to do?
Separate the white from the yolk using any method known to you. The main thing is that the yolk does not get into our mixture. Now gradually pour the powder into the egg whites, beating with a mixer at high speed. When a drop of glaze holds its shape, you can begin painting.
Tip: If you want to fill rather than outline, just make the glaze thinner. Just keep in mind that the filling takes longer to dry than the outline, and it is better to leave such cookies to dry overnight, especially if you plan to transport them.
Well, all that remains is to put the icing in a special confectionery bag or a regular plastic bag, cut off the spout and give free rein to your imagination. Good luck with your experiments and delicious gingerbread!
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
Gingerbread owes its name to the spices that must be in this delicacy. In addition to them, the composition initially also included molasses with honey, but today sugar is more often used to add sweetness. What is the most delicious and simple gingerbread recipe? You can choose any one you like from the options below.
How to make gingerbread dough
In general, there are three types of gingerbread dough: sugar-honey, honey and sugar. The latter is made on the basis of burnt oil, i.e. burnt sugar. When honey is added it resembles caramel. Whey is also often used. In general, preparing gingerbread dough at home has two main options:
- The base turns out to be hard, which is convenient for baking various gingerbread houses, snowflakes or stars.
- A soft base that is mixed according to the recipe without adding eggs. Only white flour, honey, spices and sugar are used.
Gingerbread dough recipe
As for specific ways to prepare gingerbread dough, there are also two of them. These are raw and custard methods. For the latter, the flour is pre-brewed. The starch in its composition is partially gelatinized, as a result of which the gingerbread does not go stale for a long time. According to the raw method, the delicacies are loose in consistency, but viscous. You can choose a specific recipe for gingerbread dough from the ranking of the most popular ones.
Goat dough
- Cooking time: 1 hour 35 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 359 kcal.
- Purpose: for a festive table / for tea.
- Cuisine: Russian.
Roes are those classic northern Christmas cookies. They are also prepared on the basis of gingerbread dough. The goat cookies themselves are often made in the shape of animals. They are believed to protect the house from evil spirits. Goat gingerbread dough is based on sugar and honey. As a composition for dry perfumes, i.e. flavoring additives, take a mixture of nutmeg with cinnamon and cloves.
Ingredients:
- water – 2 tbsp.;
- sugar – 2 tbsp;
- butter – 100 g;
- coarse rye or wheat flour – 1 kg;
- honey - 1 tbsp.;
- mixture of nutmeg, cinnamon and cloves - 1 teaspoon.
Cooking method:
- Mix honey, water and sugar in a saucepan and bring to a boil.
- Then, stirring occasionally, cook over medium heat until the mixture turns brown.
- When the mass has cooled to a warm state, add softened butter with spices and stir.
- Add flour next. Stir again and let cool completely. It is better to leave for an hour in a cool place.
- The base should become elastic and soft, then it can be rolled out and cut out into shapes.
- Bake the goat dough for 10 minutes at 210 degrees. Decorate with a glaze of egg whites whipped with sugar.
Gingerbread dough
- Cooking time: 1 hour.
- Number of servings: 20 persons.
- Calorie content of the dish: 353 kcal.
- Cuisine: European.
- Difficulty of preparation: medium.
The recipe for honey and gingerbread is also a holiday recipe. In Western countries, such a delicacy is already considered a sweet symbol of Christmas. But you don’t have to wait for this bright holiday if you suddenly want delicious gingerbread. Find out how to prepare this delicacy. There is one win-win recipe where honey and ginger are mandatory.
Ingredients:
- egg yolk – 0.5 pcs.;
- salt – 0.25 tsp;
- flour – 175 g;
- butter – 65 g;
- powdered sugar - 75 g for glaze and 100 g for dough;
- ground ginger – 1 tsp;
- ground cinnamon – 1 tsp;
- maple syrup – 2 tbsp;
- soda – 0.25 tsp;
- egg white – 0.5 pcs.
Cooking method:
- Sift flour with baking soda, ginger, salt and cinnamon into a bowl.
- Add softened butter, powdered sugar and maple syrup to the resulting mixture.
- Lightly beat the yolk and also add to the flour mixture, knead into a thick dough, and leave it in the refrigerator for half an hour.
- Next, roll out the gingerbread base on baking paper in a layer about 5 mm thick.
- Cut out shapes into shapes and place them on a baking sheet.
- Bake gingerbread cookies at 180 degrees. This will take about 10-12 minutes.
- Beat the egg whites until stiff, gradually adding powdered sugar.
- Decorate the finished delicacy with protein glaze.
Gingerbread dough for a house
- Preparation time: 2 days 9 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 353 kcal.
- Purpose: for a festive table / for tea / for children / for the New Year.
- Cuisine: European.
- Difficulty of preparation: medium.
On New Year's holidays, the whole house is decorated with a variety of little things, including the festive table. The gingerbread house occupies a special place on it. This is a stunningly beautiful Christmas dessert. The dough for a gingerbread house is important, because thanks to it the structure of the dessert will not fall apart. You will find the process and technology of how to prepare the base in the recipe with photos.
Ingredients:
- ground cloves – 0.25 tsp;
- egg – 3 pcs.;
- egg white – 1 pc.;
- honey – 250 g;
- soda – 0.5 tsp;
- vodka – 50 ml;
- flour – 1 tbsp.;
- ground ginger – 0.25 tsp;
- powdered sugar – 180 g;
- cognac – 1 tsp;
- cinnamon – 0.25 tsp;
- butter – 200 g;
- ground cardamom – 0.25 tsp;
- sugar – 200 g;
- ground allspice – 0.25 tsp;
- lemon juice – 1 tsp.
Cooking method:
- Combine all the spices in a small bowl and grind them well.
- Sift the flour into another bowl, add soda to it.
- Pour sugar into the spices, add honey and vodka. Add melted butter and eggs to this and beat everything with a fork until smooth.
- Add the flour next, knead the mixture for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Cling film will also work.
- For now, get busy with the details of the gingerbread house - draw them on cardboard and cut them out.
- In the morning, you can take the base out of the refrigerator and let it warm up at room temperature.
- Next, roll out the layer 0.5 cm thick and place cardboard parts on it.
- Using a sharp knife, cut out the elements of the gingerbread house along the outline.
- Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them for a day under a towel.
- Make the glaze - add lemon juice to the whites, beat them gradually, adding powdered sugar, let stand for 1 hour to thicken.
- Lightly “file down” the edges of the parts with a grater for better fastening, and coat these places with glaze. She can decorate everything at her own discretion.
- After the decorative layer has dried, assemble the gingerbread house. Let the structure stand for 1 day.
Honey gingerbread dough
- Preparation time: 1 day 3 hours.
- Number of servings: 10 persons.
- Calorie content of the dish: 336 kcal.
- Purpose: for a holiday table / for tea / for children.
- Cuisine: European.
- Difficulty of preparation: medium.
Honey gingerbreads are no less fragrant. They also fit perfectly into the holiday menu. But besides the table, you can decorate a Christmas tree with them or give them to friends. The base for gingerbread decorations is prepared in advance. It should sit for about a day to be completely saturated with spices. This way the taste of the finished delicacy will be more intense, not to mention the aroma. The recipe for honey gingerbread dough will help you prepare it.
Ingredients:
- salt – 1 tsp;
- cinnamon – 1.5 tsp;
- lemon juice – 1 tbsp;
- water – 0.5 tbsp.;
- soda – 1 tsp;
- flour – 4.5 tbsp;
- baking powder – 1 tsp;
- egg white – 1 pc.;
- honey – 3.5 tbsp;
- granulated sugar - 1 tbsp.;
- powdered sugar – 1.5 tbsp;
- ground ginger – 0.5 tsp;
- cloves – 0.5 tsp;
- lemon juice – 1 tbsp.
Cooking method:
- Mix honey with water and granulated sugar, put in a saucepan on fire, cook until the latter dissolves.
- Next, add all the spices, add butter and remove from heat when it melts.
- Sift the flour into a separate bowl along with baking powder and soda, add to the honey-sugar mixture.
- Knead the base, roll it into a ball and leave it in the refrigerator overnight.
- In the morning, roll out a thin layer, cut out the gingerbread cookies and place them on a baking sheet with parchment.
- Bake for 5-6 minutes at 200 degrees.
- Decorate the finished treats with a mixture of whites whipped with lemon juice and powder.
Gingerbread dough using choux method
- Number of servings: 5 persons.
- Calorie content of the dish: 336 kcal.
- Purpose: for a holiday table / for tea / for children.
- Cuisine: European.
- Difficulty of preparation: medium.
Experienced chefs believe that real gingerbread is made only from choux pastry. Its preparation includes three main stages - brewing flour, cooling and direct kneading. For the first step, you need a saucepan without a lid. In it, molasses is heated with water and sugar, everything is mixed, then cooled to 70-75 degrees. The resulting syrup is used to brew the flour. It is important to mix it quickly so that the choux gingerbread dough does not turn out with lumps.
Ingredients:
- soda – 0.5 tsp;
- flour – 3 tbsp;
- egg – 2 pcs.;
- water – 0.5 tbsp.;
- granulated sugar - 3/4 tbsp.;
- butter – 20 g;
- honey – 0.5 tbsp.;
- cardamom, cloves, dry mint, star anise, ginger powder - 0.5 tsp.
Cooking method:
- Place water with honey and sugar in a saucepan, stir and heat over low heat to 70-75 degrees.
- Next, sift half the flour, add spices, and quickly stir with a wooden spoon.
- Then cool to room temperature, add the remaining flour, softened butter and eggs. Stir for about half an hour until smooth.
- Roll out, cut out gingerbread cookies and bake at 200 degrees. This will take 7-10 minutes.
Raw gingerbread dough
- Cooking time: 40 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 270 kcal.
- Purpose: for a holiday table / for tea / for children.
- Cuisine: European.
- Difficulty of preparation: medium.
The raw method of preparing gingerbread dough differs from the custard dough in temperature. With the latter method, flour is poured into a hot syrup of sugar, honey and water. In the raw method, these ingredients are heated, but then allowed to cool. What is the basis then? Its consistency is loose and viscous at the same time. It is important to stir the mixture thoroughly so that all the sugar dissolves.
Ingredients:
- vanillin – 1/4 tsp;
- flour – 3 tbsp;
- butter – 50 g;
- soda – 0.5 tsp;
- water – 0.5 tbsp.;
- sugar – 1.25 tbsp.
Cooking method:
- Mix sugar with vanilla, add water, put this mixture in the microwave for 7 minutes, then cool completely.
- Next, add softened butter and mix.
- Next add flour and soda, knead the base, then roll it out into a layer about 6 mm thick.
- Using molds or a knife, cut out the products and place on a baking sheet.
- Bake at 190-200 degrees. The optimal time is 12-14 minutes.
Gingerbread dough without honey - recipe
- Cooking time: 2 hours.
- Number of servings: 20 persons.
- Calorie content of the dish: 298 kcal.
- Purpose: for a holiday table / for tea / for children.
- Cuisine: European.
- Difficulty of preparation: medium.
Gingerbread dough without honey is no less tasty and soft, and has a fragrant smell. It is made tender by kefir. It also contains soda, which is extinguished with vinegar. As a result, the base rises, and the gingerbread cookies themselves come out tall and fluffy. Cocoa powder gives the delicacy a light chocolate taste. Its proportions can be changed at your discretion.
Ingredients:
- egg – 1 pc.;
- flour – 6 tbsp;
- kefir – 1 tbsp.;
- cocoa powder – 1 tbsp;
- soda – 1 tsp;
- sugar – 1 tbsp. for the base, 0.5 tbsp. for glaze;
- vegetable oil – 1 tbsp.
Cooking method:
- Pour the kefir into a deep bowl, add sugar and butter, and mix.
- Next, add cocoa powder, yolk and soda slaked with vinegar.
- Mix until smooth, and then add flour and knead into an elastic mass.
- Next, form small balls, place them on an oiled baking sheet, put them in the oven for 35 minutes and bake at 200 degrees.
- Meanwhile, make the glaze - beat the egg white until stiff, gradually adding a glass of sugar.
- Place the gingerbread cookies in a saucepan and pour in the protein mixture.
Shortbread gingerbread dough
- Cooking time: 1 hour.
- Number of servings: 15 persons.
- Calorie content of the dish: 245 kcal.
- Purpose: for a holiday table / for tea / for children.
- Cuisine: European.
- Difficulty of preparation: medium.
Shortbread gingerbread dough can be classified as a quick recipe. The finished base is infused for only half an hour, and only then it can be rolled out. The baked goods are soft, tender and crumbly. The store-bought one cannot be compared with it. The basis of the delicacy is baking, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the delicacy will have a slightly different taste.
Ingredients:
- vanilla sugar – 10 g;
- flour – 2 tbsp;
- granulated sugar – 4 tbsp;
- butter – 200 g;
- egg yolk – 2 pcs.
Cooking method:
- Divide the eggs into whites and yolks, grind the latter with sugar.
- Next, add softened butter and vanilla sugar.
- Gradually add flour and knead the base. When ready, roll into a ball, wrap in cling film and place on the refrigerator shelf for half an hour.
- After the specified time, roll out the gingerbread cookies using molds, bake for 15 minutes at 200 degrees.
Gingerbread dough - a simple recipe
- Number of servings: 12 persons.
- Calorie content of the dish: 278 kcal.
- Purpose: for a holiday table / for tea / for children.
- Cuisine: European.
- Difficulty of preparation: medium.
Simple gingerbread dough is prepared without honey. Moreover, it is even suitable for creating structures in the form of houses or boxes. To do this, you just need to roll out a layer about 0.5 cm thick and cut out the necessary elements from it. Although just gingerbread cookies will also turn out very tasty. You can decorate them with the same protein glaze or make them with filling, for example, jam.
Ingredients:
- sugar – 250 g;
- salt – 1 pinch;
- soda – 0.5 tsp;
- water – 125 ml;
- egg – 3 pcs.;
- butter – 100 g;
- spice mixture – 30 g;
- flour – 500 g;
- orange – 0.5 pcs.
Cooking method:
- Melt half the sugar in a small saucepan. Then add boiling water and cook for a couple more seconds.
- Add the remaining sugar and continue dissolving it.
- Next, add oil, spices and orange zest.
- Sift the flour along with soda and salt, add 1 whole egg and 2 yolks.
- Leave the kneaded base in the refrigerator for a day.
Sugar-honey gingerbread dough
- Preparation time: 1 day 1 hour.
- Number of servings: 20 persons.
- Calorie content of the dish: 345 kcal.
- Purpose: for a holiday table / for tea / for children.
- Cuisine: European.
- Difficulty of preparation: medium.
Gingerbread dough with sugar and honey is valued for its thick consistency, bright taste and amazing aroma. Another advantage is that even without freezing it can be stored in the refrigerator for several months. This is very convenient, because you can knead more at once, so that you can treat yourself and your loved ones with a delicious treat at any time. And it’s also easy to make a gingerbread house from it.
Ingredients:
- egg – 3 pcs.;
- spices – 2 tsp;
- honey – 450 g;
- quicklime soda – 1 tsp;
- cocoa – 30 g;
- sugar – 450 g;
- flour – 1.3 kg;
- butter – 160 g.
Cooking method:
- Fry a glass of sugar in a frying pan until dark brown.
- Next, pour a glass of boiling water into it. Cook until the grains are completely dissolved.
- Add remaining sugar. Stirring, cook until it dissolves.
- Add honey and butter to the hot syrup, add spices and flour.
- Next, beat in the eggs, salt and add cocoa and soda, mix until smooth.
- Place the resulting mass on a surface sprinkled with flour and gradually knead into a thick, thick base.
- Place in the refrigerator for a day.
Making gingerbread dough - the secrets of delicious baking
It is important not only to combine the products, but also to properly knead the gingerbread dough. If it is wet, the cut out figures will begin to spread during baking. A base that is too dry will simply crack in the oven. To avoid this, cook only with room temperature ingredients. You shouldn't beat the sugar and butter too much either. Baking will take 5-10 minutes, no more, otherwise the products will dry out.
Video: Dough for soft gingerbread
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Gingerbread dough - recipe with photo. Technology for preparing dough for honey or gingerbread
New Year and Christmas holidays are a time of gifts, general fun and delicious food. Housewives try to prepare the best dishes for the festive table. And, of course, no celebration is complete without delicious sweets. On the eve of Christmas, in many countries it is customary to bake fragrant gingerbread with icing. They differ not only in their original taste, but also in their unique shape.
There are no strict rules regarding the appearance of gingerbread baked goods. It should be bright, beautiful and promote a good mood. Use your imagination when creating a Christmas dessert. Embody your artistic ideas in baked goods that will become a special decoration for the holiday table.
Inventory
Making gingerbread cookies does not require the use of special kitchen utensils. Several bowls, spoons and an oven are likely to be found in your kitchen. To shape the finished products, use cookie cutters in the form of Christmas trees, houses, and stars. If you don't have such molds at your disposal, use a regular cup to make round gingerbread cookies. The advantage of holiday gingerbread baking is the free choice of the appearance of the finished product. The hostess is given the opportunity to show her best creativity to surprise the guests.
Required Ingredients
A simple recipe for gingerbread with icing, using ordinary products. You don't need to look for special ingredients in stores. But one condition must be fulfilled - high quality products. Confectioners claim that this is one of the main secrets of a successful dish. For the dough, it is important to choose real butter with a high fat content. If the fat content of the oil is 72% or 63%, there is no need to use it for gingerbread. To obtain the desired texture and unique taste, we buy oil with a fat content of 82%.
Let's name all the ingredients that need to be prepared to prepare ginger dessert:
- 1 kg flour;
- a pack of butter;
- a glass of honey;
- half a kilo of sugar;
- 4 eggs;
- one teaspoon each of soda, cinnamon, ginger;
- At our discretion, prepare one teaspoon each of black pepper, nutmeg, and cloves.
The last point is optional. You can add spices to the dough according to your taste, or omit them altogether.
Gingerbread with glaze traditional recipe
New Year's holidays are a special time of the year. Gingerbread cookies with icing are just as special. They prepare dessert in a good mood, in a home kitchen, from the window of which you can see a courtyard strewn with snow-white snow. This is a special event that requires a peaceful environment. When a housewife decides to make gingerbread with icing at home, nothing should distract from the process. A magical dessert prepared at the most wonderful time of the year will turn out aromatic and delicious if you follow the manufacturing technology.
How to make gingerbread with icing at home? Despite the large number of technological processes that must be performed, preparing the desired dessert at home is not at all difficult. The traditional recipe for delicious gingerbreads involves the use of choux pastry. Any other dough, even with the addition of ginger, will not allow you to prepare a Christmas dessert in its classic form.
According to the traditional recipe, to make gingerbread with icing at home, you will need the following products:
- 2 teaspoons each of cinnamon, lemon juice, ginger;
- 150 g sugar;
- 2 eggs plus 5 egg whites;
- 3 tablespoons honey;
- 1 kg flour;
- a teaspoon each of nutmeg, star anise, cardamom and soda;
- 200 g powdered sugar;
The traditional recipe is used by confectioners to make gingerbread with icing for the festive table at anniversaries and birthdays.
Due to the high content of spices, the shelf life and storage of gingerbread products, including gingerbread with glaze, is quite long. Confectioners assure that such baked goods will easily last for 3-6 months.
However, when storing traditional gingerbread and frosted cookies, pack the baked goods in a well-sealed container. The fact is that cooked gingerbread with glaze absorbs and releases moisture well. If you leave the baked goods uncovered, then within a couple of days, after you bake gingerbread with glaze according to our recipe, it will become dry and unsuitable for consumption.
Video of making gingerbread cookies and decorating them with icing
httpss://youtu.be/nepz8GnBk1s
Making the dough
Place honey and spices in a saucepan with a thick bottom, heat and bring to boiling point. To prevent the food from burning, stir occasionally. After boiling, remove the container from the heat and immediately add the butter to the mixture. Leave the honey-cream mixture and move on to beating the eggs with sugar. Don't think there's too much sugar. When the baked goods are ready, you will like the taste. The egg-sugar mixture should be light, almost white.
After making sure that the honey mixture has cooled to room temperature, add it to the second mass, pouring it in a small stream. In order not to lose the fluffiness of the proteins, carefully mix all the ingredients, trying to maintain airiness. Add baking soda and flour and knead the dough. After carefully kneading the dough, you may notice that the mass has a slightly liquid consistency. Don't worry, chilled dough in the refrigerator will reach the required density. To achieve a velvety consistency, transfer the gingerbread dough into a bag and place it in the refrigerator overnight.
You need to start baking from ginger dough after 12-15 hours. This should not be done earlier, since the components will not have time to “make friends” with each other, creating a very aromatic dough.
Making the glaze
- white of one egg;
- a glass of powdered sugar;
- a teaspoon of corn starch;
- half a teaspoon of citric acid or juice of 1-2 citrus fruits.
For glaze, it is important to choose finely ground powder, since such a product dissolves well in the protein mass. So, mix the protein with powdered sugar, add starch. This component will give the finished mass plasticity. To make the top decoration of gingerbread dry faster, you need to add a little citrus juice or citric acid. Beat the almost finished glaze again with a mixer until the mass acquires the required density. Cover the gingerbread with homemade icing.
Easy recipe
If the classic recipe seems complicated to you, try making gingerbread with icing using a slightly different recipe. In this case, it is necessary to prepare the following set of products:
- a glass of flour;
- 100 g butter with a high content of animal fat;
- one egg;
- a tablespoon of honey;
- 100 g sugar;
- for the calculated volume, one teaspoon of soda or special baking powder will be quite enough;
- two teaspoons of ginger, ground;
- a teaspoon of cinnamon;
- a little nutmeg.
This recipe for gingerbread with glaze allows you to prepare the dessert in just a couple of hours.
Before starting to prepare the dough, remove the butter from the refrigerator. It should be soft, but not completely melted. Add liquid honey to the mixture. If there is no liquid, the one you have should be melted a little in a water bath. After preparing the ingredients, we move on to the dough. Grind soft butter with sugar. Add honey and egg. It is important that the honey is slightly warm, but not hot at all, otherwise the egg will curdle.
In a separate bowl, mix flour, baking soda or baking powder and spices. Little by little we combine the two resulting masses and knead well. You should get a soft dough. If it crumbles or is liquid, you can add a little butter or flour as needed. Having formed a pancake from the workpiece, wrap it in cling film and put it in the refrigerator. Ginger dough can be stored in the freezer for 3-6 months. If you are not going to store it for a long time, leave it in the refrigerator for 40 minutes and then remove it.
Then we start rolling out the dough and forming the gingerbread cookies. Having made the baked goods in the desired shape, we place the preparations on a baking sheet previously covered with parchment. Gingerbread cookies should be baked at a temperature of 180-185 degrees for 8-10 minutes.
Step-by-step recipe for gingerbread cookies
There are various methods for making gingerbread cookies. Essentially, this is the same gingerbread, only not filled with glaze on top, but with a pattern applied with fondant sugar. The step-by-step recipe for making cookies with ginger additive is as follows:
- Place 150 g of brown sugar, 2 eggs in a bowl, mix and add vanillin.
- Add 0.5 teaspoon of soda and mix everything.
- Season the dough with spices - ginger, cinnamon and coriander.
- Add three tablespoons of liquid honey.
- Place the bowl in a water bath, stir and gradually heat.
- As soon as the sugar is completely dissolved and the spices reveal their unique aroma, add 100 g of butter to the mixture.
- Remove the mixture from the water bath, add 2.5 cups of flour. Stir and leave the resulting mass to cool. You just need to cover the dough with cling film and leave for half an hour.
- Add flour, knead until the dough stops sticking to your hands. Roll out the dough and cut out cookie shapes using pastry cutters.
- Bake cookies with ginger in the oven for 5-12 minutes at a temperature of 180 0.
To prepare the glaze we will need:
- 200 g powdered sugar;
- white of one egg;
- a teaspoon of lemon juice.
Custard gingerbread
To prepare a simple dessert we need to prepare:
- a glass of sugar;
- 50 g butter;
- 2.5 tbsp. flour;
- 2 eggs;
- a tablespoon of honey;
- a little soda;
- half a glass of boiling water.
The cooking process is extremely simple:
- Beat sugar with eggs.
- Boil water, add honey and pour in the egg-sugar mixture in a thin stream.
- Stir and add butter, flour and soda.
- Mix everything quickly and remove from heat. We continue to knead.
- After cooling, the dough will acquire the desired thickness, after which you can begin rolling out.
Cut out cookies of any shape from the dough, place them on a baking sheet, bake for 5-7 minutes at a temperature of 180-200 0 C.
Compound
Ginger baked goods have many beneficial qualities. The dough contains honey, which includes vitamins B, K, E, C, necessary for any person. Honey also has bactericidal properties, it accelerates metabolic processes and prevents the development of various diseases.
Ginger helps restore brain activity, calm the nerves, and cleanse the body of toxins. Ginger baking increases appetite and promotes the normal functioning of the gastrointestinal system.
Benefits and calories
Despite all the benefits that ginger baking brings, doctors do not recommend getting carried away with it. People who are overweight should pay special attention to the amount of gingerbread they eat. Desserts with ginger are high in calories. For 100 grams of product with ginger and honey there are 360 kcal. If you are watching your weight, your consumption of this product should be limited.
Gingerbread traditions
We all sometimes love to treat ourselves to such wonderful gingerbread cookies with honey and ginger filling. Are you aware of gingerbread traditions? Since ancient times, on Russian soil, gingerbreads have symbolized the rich fruits of arable farming. A simple dessert was prepared from rye flour, butter and spices. They were also served at the royal table. And on holidays, gingerbread was prepared with the addition of candied fruits, dried fruits, and honey. For each holiday it was customary to prepare a certain type of gingerbread. They were an obligatory part of the wedding ceremony and funeral table.
The most beautiful ones were intended for the bride and groom. Vyazemsky gingerbread products were prepared to decorate the New Year tree. In Arkhangelsk, it was customary to bake the so-called “roe” - gingerbread in the form of a silhouette of deer and horses, symbolizing endless life and the bright sun.
What types of gingerbread do not exist in the world? Try it yourself, making delicious pastries with honey and ginger with your own hands. You will enjoy a delicious and aromatic dessert.
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