Cooking gingerbread. Gingerbread dough - recipe with photo. Technology for preparing dough for honey or gingerbread.

20th of December , Alexandra Bondareva

Homemade gingerbread recipes are found in the cuisines of many countries. And in Russia gingerbread is traditional delicacy. Printed, honey, ginger, chocolate... There are many options for gingerbread, and you will get acquainted with some of them in this article.

Honey gingerbread

It is better to start preparing these gingerbreads in the evening, since the dough should rest in the refrigerator for 6 hours.

Ingredients:

Honey – 250 g. Liquid honey is preferable, but solid honey is also suitable, although it will take longer to melt.
Water – 200 ml.
Egg – 1 piece.
Egg white – 1 piece.
Egg yolks – 3 pieces.
Powdered sugar – 200 g.
Ground anise – 5 g.
Ground cinnamon – 10 g.
Vanillin – 2 g. You can replace it with 10 g vanilla sugar. Add vanillin carefully, as it has a very strong smell.
Ground cloves – 5 g.
Lemon – 1 piece. You'll need the zest, so choose a lemon without external damage.
Wheat flour – 700 g.
Baking soda – 10 g.

Preparation:

Heat the water so that it is hot, but not boiling. Combine water and honey and stir until smooth.
Finely grate lemon zest, squeeze it out lemon juice.
Combine three yolks, one egg and 150 g of powder, spices, zest, and soda. Pour lemon juice over the soda.
Beat the resulting mixture until foam appears.
Add to the mixture diluted in hot water honey.
Add flour in portions, stirring constantly.
Kneading soft dough, which should stick slightly to your hands.
Wrap the dough in cling film and place in the refrigerator for 6 hours.
Roll out the dough into a layer about 7-8 mm thick.
Cut out figures from the dough with a knife or molds.
Place the figures on a baking sheet lined with parchment paper.
Bake for 12 minutes at 190 degrees in a preheated oven.
Beat the egg white until foamy. Then gradually add powdered sugar, continuing to beat.
Grease the gingerbread cookies with the resulting glaze. If you want to get more thick glaze, add more powder. You can also put icing in a piping bag and make different designs.
To get a brown glaze, replace the powder with cocoa powder or mix them.

Mint gingerbread

This is a very simple recipe that is suitable even for novice housewives. But gingerbread cookies, despite their simplicity, turn out very tasty.

Ingredients:

Sunflower oil – 10 ml.
Wheat flour – 250 g.
Water – 100 ml.
Mint syrup – 50 ml.
Sugar – 30 g.
Soda – 0.25 tsp.

Preparation:

Bring water to a boil, add mint syrup and sugar. Stirring, continue heating until the sugar is completely dissolved. Then let the mixture cool.
Add soda and sunflower oil, mix everything.
Add flour and knead into a soft dough that will slightly stick to your hands.
Preheat the oven to 170 degrees and bake the gingerbread cookies for 20 minutes. Then cool them on a wire rack.

Nuremberg gingerbread

Nuremberg pastries were widely known in medieval Europe. Different times have come, but German confectioners sacredly preserve centuries-old traditions.

Ingredients:

Sugar – 130 g.
Chicken eggs – 3 pieces.
Candied orange peels – 130 g.
Candied lemon peel – 130 g.
Chocolate – 100 g. original recipe We use dark chocolate, but you can use milk chocolate if you prefer.
Salt – 1 pinch.
Cloves – 1 pinch.
Cinnamon – 1 pinch.
Ground almonds – 130 g.
Whole almonds – 130 g.

Preparation:

Finely chop the candied fruits and whole almonds.
Beat eggs and sugar until foam appears.
Add cinnamon, cloves, almonds, candied fruits, salt, mix everything. The dough should not turn out too liquid. Otherwise, add a little more almonds.
Line a baking tray with parchment paper, grease with oil and place the dough. The distance between them should be at least a few centimeters, since the gingerbread cookies will spread a little during the baking process.
Bake gingerbread cookies for 25-30 minutes at 180 degrees.
Finished gingerbread cookies with melted chocolate.

Gingerbread cookies with sour cream

Ingredients:

Wheat flour – 550 g.
Sour cream – 200 g.
Kefir – 200 ml.
Sugar – 80 g.
Chicken egg – 2 pieces.
Soda – 1 tsp.
Sunflower oil – 80 ml.
Nutmeg – 1 tsp.

Preparation:

Mix sour cream, eggs, butter, sugar, soda, nutmeg and mix everything until smooth.
Add the sifted flour and knead the dough. It should be soft and not sticky.
Roll out the dough into a layer 7-8 mm thick and cut out gingerbread cookies.
Place them on a baking sheet lined with parchment paper. Bake at 180 degrees for 20-25 minutes (check readiness with a match).

Gingerbread

These gingerbread cookies are traditionally prepared for Christmas in many European countries. They turn out very aromatic and tasty.

Ingredients:

Sugar – 130 g.
Butter – 100 g.
Salt – 0.3 tsp.
Powdered sugar – 100 g.
Wheat flour – 500 g.
Ginger – 3 cm.
Cloves – 0.5 tbsp.
Coriander – 3 tsp.
Honey – 250 g.
Chicken egg – 1 piece.
Cinnamon – 1 tsp.
Baking powder – 10 g.
Cocoa powder – 15 g.
Lemon juice – 2 tbsp.

Preparation:

Mix butter, honey and sugar and heat over low heat until the sugar is completely dissolved.
Add spices, cocoa, salt, mix and let cool slightly.
Add the egg and flour with baking powder (in portions). Mix the dough.
Wrap the dough in film and let it rest in the refrigerator for 4 hours.
Roll out the dough into a layer 7-8 mm thick and cut out the gingerbread cookies in the form of different figures.
Bake cookies on a baking sheet lined with parchment paper at 200 degrees for 15 minutes.
Add lemon juice little by little to the powdered sugar, stirring until the glaze is not too runny.
Decorate the figures with the resulting glaze, making different figures on them. Pipe the glaze using pastry bag or a paper “cornet”.

To improve the taste of gingerbread and make them original, add crushed gingerbread dried berries and nuts. Experiment.
Classic gingerbread must be prepared with the addition of various aromatic herbs and spices.
It is better to use honey instead of sugar.
The better you knead the dough before shaping the gingerbread cookies, the tastier and fluffier they will be after cooking.
The gingerbread dough should be soft. If it is too steep, the products will turn out tough and not very tasty.

Don't be afraid to experiment when making gingerbread cookies. Pick up original taste using different spices and other ingredients. And be sure to share your innovations.

For the custard base:

flour - 250 gr.,

500 ml. milk,

vanilla sugar- 1 package,

sugar - 400 gr.

And:

rast. odorless oil - 100 ml.,

two whole eggs and 2 yolks,

one packet of baking powder (10 g),

salt - 0.5 teaspoons,

flour - 0.9 kg.

For the glaze:

two squirrels from the refrigerator,

powdered sugar - 200 gr.,

lemon juice or citric acid - just a little bit.

Gingerbread recipe with milk

I like to bake gingerbread for my family, and if you take into account the fact that Easter is approaching, then this great occasion to use this recipe. I am sure that snow-white gingerbread cookies with sprinkles will be more to the taste of family and friends than store-bought cookies.

The kids are very delighted with the sprinkled gingerbread cookies. So, if you are going to frost the gingerbread cookies, sprinkle the gingerbread cookies generously with sprinkles. And it can be not only sprinkles for, you can buy multi-colored coconut flakes, use small mastic figures.

Now let's get started with preparing the gingerbread dough. If you noticed, the products are not very different from the previous one, but it is still there. Namely, we will brew part of the flour with milk. I really wanted to make these gingerbread cookies with mint tincture, but unfortunately, I couldn’t find it in any pharmacy. Except mint tincture You can add cinnamon, ginger, and cloves to the gingerbread dough. In general, to taste.

So, brew the mixture immediately in a large bowl, since later we will knead our gingerbread dough in it.

All sugar, vanillin and 250 gr. combine flour and mix with a whisk. While you are measuring the food, put 500 ml on the fire. milk. My milk is homemade and already boiled, so I put it in the microwave for a couple of minutes, almost until it boils.

Yes, I ran out of store-bought vanilla sugar and used homemade sugar. This regular sugar with a vanilla stick, which should stay in closed jar 2 weeks.

Pour hot milk into flour mixture and mix vigorously with a whisk. The large presence of sugar in the mixture will prevent lumps from forming.

The mixed dough is hot and has a runny consistency. Set it aside to cool a little.

In the meantime, let's prepare the rest of the products. Cooking in last time chocolate gingerbread, I still have some icing left. So this time I decided to make glaze from one protein. And I added not two yolks to the dough, but one.

My brewed mixture has cooled down, but is still warm to the touch. I add eggs and yolks into it and mix well.

Next I add the plant. oil.

And sifted flour, adding salt and baking powder.

When all the flour is added, the dough turns out dense, but still sticks to your hands. Don't be alarmed by this, just cover it and set it aside for an hour, and if you forget about it for longer, that's okay.

I visually divide the dough into 3 parts and place one of them on the table sprinkled with flour.

The dough gives in easily and after just a couple of kneads you can create something out of it. Let's form a bundle like this.

And cut into pieces. It’s more convenient for me, but if you find it difficult, you can roll out the dough into a layer and cut out circles.

I roll each piece into a ball and place it on a baking sheet, which I do not grease with anything. I send the preparations to an already preheated oven at 180ºC for 20-25 minutes.

Vanilla gingerbreads turn out to be pale, but just leave them for just a minute under the top heating element and they are already rosy! Set the “upper heating element” position before the end of baking.

Fluffy, rosy gingerbread cookies are ready. We transfer them to the wire rack and fill the baking sheet with the following preparations.

The baked, cooled gingerbreads are left to be covered with glaze. Prepare the glaze as always. We combine the proteins with powdered sugar and beat until snow-white, but not dense. Then add a drop citric acid or lemon juice. While the gingerbread cookies are in the wet glaze, sprinkle them with sprinkles.

Let the gingerbreads dry. The children take a sample from the hot gingerbread cookies. But it also happens that I manage to cook gingerbread even in their absence. Oh, then you can take more photos and the gingerbread cookies have time to dry.

If you compare gingerbread cookies with cocoa and these gingerbread cookies, there is a difference. Thanks to the brewed dough, vanilla gingerbread cookies have a dense crumb. But just as soft as gingerbread with cocoa.

Despite the fact that the kids love everything chocolate, they ate the vanilla gingerbreads faster than the chocolate ones!

The portion of vanilla gingerbread is large. The weight of the baked gingerbread is 2.5 kilograms. So, you shouldn’t worry about what to serve for tea or what to give your child for school, or your husband for a snack at work.

Friends, I wish you all enjoy your tea and to new recipes for delicious and homemade!

The long-awaited spring has come into its own and it makes me happy! Friends, this small bouquet of spring flowers is for you! Have a good spring mood and all the best!

Gingerbread - a favorite of many traditional dessert Russian cuisine, which combines the sweetness of cakes and the richness of bread. According to some sources, they appeared in Rus' back in the 9th century. And what recipes have not been invented during this time. But, as you know, you can’t make real gingerbread without honey.

The main products used to make gingerbread were honey and rye flour. The honey content in this mixture reached half. Yes, they were called honey gingerbread in those days it was called honey bread differently. Much later, already in the 12th century, they began to be called “honey gingerbread” because they began to add different spices, which changed their taste.

Honey gingerbreads, fragrant, printed, soft, brewed, steamed, with kefir, airy, with or without glaze, with spices and additives have become the main decoration in home tea parties and at festive table. Prepare this delicious pastries from available and inexpensive products, which can always be found in the refrigerator, can be easily and quickly. And even the most inexperienced cook can do this at home.

Let's look at several recipes for making delicious and aromatic honey gingerbread.

To make homemade honey gingerbread according to the classic recipe you will need:

Honey of any kind – 250 g
Flour – 450 g
Granulated sugar – 75 g
Butter (or margarine) – 1 tablespoon
Baking soda - ½ teaspoon (or baking powder - 2 teaspoons)
Spices (vanillin, cinnamon, cloves) – add to taste according to your choice
Egg – 1 pc.

Heat honey, butter, sugar, spices over low heat, stirring constantly. Set aside and let cool. Add the egg and warm honey mixture to a cup with flour and baking powder. Mix everything well, set it in the cold for two hours (if you are in a hurry, you can do it for one hour).

Then roll out the dough approximately as thick as your finger and cut out the gingerbread cookies. the desired shape. Bake for 8-10 minutes over medium heat on a greased and lightly floured baking sheet. Ready-made gingerbread cookies can be decorated with any glaze.

Honey gingerbreads with kefir

Delicate honey gingerbreads for this simple recipe Even a novice cook can prepare it.

Main ingredients:

Kefir (yogurt) – 300 ml
Eggs – 2 pcs. (1 white and 2 yolks for dough and 1 white for fudge)
Margarine (or butter) – 100 g
Granulated sugar - 1 cup for dough and 2/3 cup for fudge
Honey – 1 tbsp. l.
Flour – 2.5 cups

The first step is to separate the yolk from the white (we need the white for fudge), beat the remaining yolk and another egg with sugar. Pour all the kefir into this mixture, add honey, melted margarine, dissolved soda in vinegar (1 tsp) and salt. Add the sifted flour there and mix everything.

The main thing here is not to overdo it with flour. To prevent the gingerbreads from turning out heavy and tight, the dough should not be very steep.

Roll out the dough into a layer and cut out gingerbread cookies different shapes. Bake on a greased baking sheet (or place the pieces on parchment) for 20-25 minutes (temperature approximately 180 degrees).

While the gingerbread cookies are baking, prepare the fudge. To do this, beat the sugar with the egg white until a white mass is formed, which should not be thick so that it can easily lubricate the surface of our gingerbread cookies.

After 20 minutes, remove the gingerbread from the oven, brush with fondant and place in the oven for another 10 minutes, lowering the temperature slightly.

Custard honey gingerbreads

Thanks to this method of preparation, custard honey gingerbreads are soft and remain tender and tasty for a long time, so they can be prepared for future use for several days.

To prepare custard honey gingerbread we will need:

Flour – 1.5 cups
Natural honey – ½ cup
Butter – 1 pack
Egg – 1 pc.
Rum – 1 tablespoon
Sour cream – 30-40 g
Spices and seasonings – cinnamon (you can add nutmeg, cardamom, cloves)

Heat the oil and honey in a bowl to approximately 75 degrees, gradually add ½ the amount of flour, spices and quickly knead everything. The mass should be dense and need to be cooled. Add the rest of the ingredients to the cooled mass and mix well until smooth.

Roll out the dough, cut out the gingerbread cookies and bake for 10-15 minutes at 200 degrees. If desired, gingerbread cookies can be decorated with icing.

Steamed honey gingerbread with walnuts

The peculiarity of steaming honey gingerbread is that they are not baked. They are prepared in a double boiler or in a slow cooker. And yet, they turn out soft and rosy.

We will need:

Flour – 1.5 cups
Sugar – ½ cup
Butter – 50 g
Honey – 1 tbsp. l. with a slide
Egg – 1 pc.
Walnuts – ½ cup
Soda – ½ tsp.

Preparation:

We prepare the nuts by chopping them in a blender or with a knife.
Mix the dough: in a separate bowl, dissolve the egg, honey, butter and sugar in a water bath until smooth. Add soda there and stir until thickened.
Then remove the pan from the water bath and add flour. Mix everything well. At the end of kneading, add nuts to the dough.
We form balls from the dough with hands dipped in water and place them in a steamer or multicooker.
Cook for 40 minutes.

Recipe for New Year's honey and gingerbread cookies

Delicious honey-ginger gingerbreads with a special aroma cannot be classified as traditional Russian pastries. Rather, on the contrary, this dessert was and remains a favorite delicacy of Europeans and the main attribute of the Christmas table.

But, since other people’s traditions, whether we want it or not, are slowly migrating to us, we can, slightly disturbing the pine-tangerine aroma, prepare homemade gingerbread cookies with ginger on New Year’s days.

And if you show your imagination and please your loved ones original baked goods in the form of honey gingerbread cookies in the shape of a “gingerbread man”, this will certainly become the signature dessert on the New Year’s table.

For preparing aromatic honey gingerbread we will need the following ingredients:

Flour – 5-6 cups
Strong coffee (brewed) – 5 tbsp. l.
Slaked soda (or baking powder) – 1.5 tsp.
Ginger (freshly grated or dried) – 2 tsp.
Chopped cloves – 0.5 tsp.
Sugar – 1 glass
Honey – 1 glass
Butter (margarine) – 200 g
Egg – 2 pcs.
A little salt

Cooking process:

Mix flour, spices, salt and baking powder. Separately, beat the softened butter with sugar and honey and add coffee, eggs and part of the flour with spices. You need to mix everything with a mixer as much as possible.

Place the finished dough in the cold for 2 hours. After this, we begin to cut out what has become even more dense dough figurines " gingerbread men» using a stencil.

Bake the finished figures for no more than 15 minutes (temperature – 180 degrees). After cooling, the gingerbread cookies can be decorated with icing, chocolate, and colorful sprinkles for Easter cakes.

To prepare the glaze you will need 2 tbsp. l. lemon juice, 1 egg, 250 g of powdered sugar. These ingredients need to be whisked. For brightness and appetizing, you can add food coloring.

This is so delicious and beautiful decoration You can prepare it yourself for the New Year's table.

Soft honey gingerbreads

To prepare soft honey gingerbreads, we will need:

Honey – 250 g
Eggs – 1 pc. and 3 yolks
Soda – 10 g
Powdered sugar – 150 g
Water – 200 ml
Juice of half a lemon and lemon zest
Flour – 700 g
Vanillin, anise, cinnamon, cloves, nutmeg - to taste

Preparation:

Pour honey hot water, stir and let cool. In another bowl you need to stir the egg, sugar, yolks, lemon juice and zest, vanillin, soda and beat it all until foam appears. Add dissolved honey and flour there. Knead the dough and let it rest for 5-6 hours.

Then knead the dough again, roll it out and cut out figures from it. Bake and brush the still hot gingerbreads with egg. Cooled gingerbread cookies can be decorated with powdered sugar whipped with egg white.

Soft honey gingerbreads are ready! Bon appetit!

Most gingerbread recipes include honey. A tablespoon contains approximately 20 grams of liquid honey and 25 grams of crystallized honey.
Gingerbread dough easy to prepare. The process consists of combining all its ingredients and thoroughly mixing for a long time.
Most gingerbread cookies are topped multi-colored glaze or decorated with relief designs.
The great thing about this pastry is that it can be prepared in advance. Honey gingerbread can be frozen and stored for several months. And in a tight, airtight container - up to 14 days. Thawed gingerbreads taste as fresh as the day they were made.

Nov 25, 2015 Tatiana

At all times in Rus', gingerbread cookies have enjoyed special love and respect. They were prepared for celebrations, given as gifts, as a sign of love and respect. Today, gingerbread cookies are no longer as popular as they were 100 years ago, but, meanwhile, their preparation is quite simple. But how can you surprise everyone with such a wonderful dessert!

Our ancestors began baking the first gingerbread in the 9th century from rye flour With berry juice and honey. However, it is known that similar delicacies The ancient Romans and Egyptians also loved to indulge - honey cakes seasoned with spices were first mentioned in written sources in 350 BC! And already in our era, the Belgians were the first to bake gingerbread in the city of Dinan - today their recipes have been transformed into the Lebkuchen Christmas gingerbread cookies, which are baked in Germany. In Rus', the technology for preparing this delicacy has become a little different. Originally gingerbread was baked with big amount honey - up to 50% of the total weight of all ingredients, and they were called “honey bread”. Only from the 12th-13th centuries, when Indian and oriental spices appeared on sale and were widely added to these products, they began to be called “gingerbreads”. Most often in Rus', gingerbread was prepared with bitter orange peel, lemon, vanilla, mint, nutmeg, cumin, anise, ginger and even black pepper and Italian dill!

Our ancestors loved gingerbread cookies - they were baked for the holidays, given to each other as a sign of love and respect, and especially special occasions made them very beautiful unusual shape, with various drawings and inscriptions. Tula, Vologda, Tver, Moscow and Arkhangelsk became famous as the “gingerbread capitals”, and Tula gingerbreads are still popular in our country today – where the art of their preparation has been passed down from generation to generation for many centuries in a row.

Today gingerbread can hardly be called the most popular dessert, and the reason for this trend is that store-bought gingerbreads are no longer similar to those eaten in Russia before the 20th century, and not every housewife decides to make homemade ones. Once you make gingerbread at home, which is not as difficult to do as it might seem at first glance, you will definitely look at this delicacy in a new way.

Gingerbread dough, which should be noted, is the easiest dough to prepare, which, moreover, bakes very quickly.

Making gingerbread dough

You can make gingerbread dough in two ways: custard or raw (easier). And they divide it into 3 types: honey, sugar (without honey) and honey-sugar. Depending on how the dough will be prepared, you need different quantities ingredients. We will give examples for raw dough, which is faster and easier to prepare, but keep in mind that such gingerbreads dry out faster than those made from choux pastry.

How to make gingerbread dough

You will need:

for honey dough - 3 cups flour, 3/4 cup honey, 100 g butter, 1 egg, ½ tsp. soda or 50-150 g sour cream, ¼ tsp. chopped spices, ¼ cup of water, kefir, yogurt or fermented baked milk;

For sugar dough– 3 cups flour, 1.5 cups sugar, 100 g butter, ½ tsp. soda, 1 tsp. chopped spices, ¾ glass of water, kefir, fermented baked milk or curdled milk;

for honey-sugar dough - 3 cups flour, 1 cup sugar, ¼ cup honey, 100 g butter, 1 egg, ½ tsp. soda/sour cream 50-150 g, ½ tsp. chopped spices, ¼ tsp. water, kefir, yogurt or fermented baked milk.

How to prepare gingerbread dough. Put honey in a saucepan, add softened butter, eggs, add spices, mix everything for 1-2 minutes, add flour (mixed with soda and sifted), knead the dough not too stiff. In this case, from the dough you will get fragrant honey gingerbreads, which we all love so much.

If you do sugar gingerbread, then first you need to bring sugar and water to a boil in a saucepan, skim off the foam, add butter, stir, and let the syrup cool to room temperature. Too much liquid syrup you need to boil it so that it flows from the spoon like a “thick thread”. Next, spices and eggs are added to the cold syrup, then sifted flour mixed with soda.

There are some tricks to making gingerbread dough:

If you do honey dough, do not use chemical raising agents (soda, etc.) if added to the dough after it has cooled thick sour cream fat content of at least 20% in the ratio per 1 kg of flour 100-300 g of sour cream (depending on the consistency of the dough), then baking powder is not needed: honey and sour cream will ferment and you will get real gingerbread dough of a special consistency;
For any gingerbread dough it will be good to add 4 tbsp. cognac, vodka or rum (per 1 kg of flour) - this will provide additional loosening;
If you add soda to honey dough, sour cream and honey fermentation will not begin;
You need to knead the gingerbread dough for 10 to 40 minutes until it is completely homogeneous - the softness and fluffiness of the gingerbread depends on this;
Use better fruit sugar– fructose, not sucrose;
Do not knead dough that is too stiff - it will not rise well, and the gingerbread cookies will be hard and unsightly; very soft dough will not work either - it will not hold its shape; the optimal dough does not stick too much to your hands and the table, it is plastic and can be molded well.

Having made the dough, you need to immediately start shaping the gingerbread cookies: ready dough It is rolled out and various figures are cut out of it using molds. The weight of the finished gingerbread cookies is usually 20-40 g. They should be placed on a greased sheet if the dough is soft and on a dry sheet if the dough is hard. Gingerbread cookies are coated before baking egg yolks. Thin gingerbread cookies need to be baked for 8-15 minutes in an oven preheated to 220-240 degrees, and after baking they should be immediately wiped with a brush or soft cloth. Usually, ready-made gingerbread glaze (for glaze you need to beat egg whites with sugar, or boil honey mixed with caramel a small amount juice of sour fruits or berries).

These are the traditional rules for making gingerbread. By following these instructions, you can prepare real gingerbread cookies that will surprise you with their taste and amazing aroma.

Gingerbread and chocolate gingerbread are very popular today. Let's look at the recipes for their preparation.

Gingerbread recipe

You will need: 550 g flour, 170 g honey, 150 g powdered sugar, 130 g butter, 100 g sugar, 1 egg white, 1 egg, 2 tsp. soda and ground ginger, 1.5 tsp. ground allspice, ground cinnamon and cloves.

How to make gingerbread cookies. Pour sugar, spices into a saucepan, add honey, bring to a boil, remove from heat, add baking soda and mix well. Add the egg, softened butter and sifted flour to the foamed mass, knead the dough. On a floured work surface, roll out the dough into a layer 0.5 cm thick and cut out gingerbread cookies using cutters. Place the gingerbread cookies on a parchment-lined baking sheet and bake for 15-20 minutes in an oven preheated to 180 degrees. Take out the gingerbreads and let them cool slightly, beat the egg whites thick foam, add powdered sugar, beat for another 5 minutes until elastic, transfer to cream injector, decorate the gingerbread cookies with glaze, let it dry for 20-30 minutes.

Chocolate gingerbread recipe

You will need: 200 g sour cream, 100 g butter, 2 eggs, 2 cups flour, ½ cup sugar, 4 tbsp. cocoa and water, 2 tbsp. honey, 1 tsp. baking powder, 1 pinch of salt, cinnamon.

How to make chocolate gingerbread cookies. Place honey and butter in a saucepan, melt, remove from heat, add 2 tbsp. flour, mix quickly. In a separate bowl, beat eggs with sour cream, sugar, cocoa, salt and cinnamon (you can also add vanilla), pour in the honey mixture, mix well, add flour sifted with baking powder, knead slightly sticky plastic dough. Grease a baking sheet with butter, dust with flour, tear off small pieces from the dough, form gingerbread cookies and place them on the sheet; if it is very sticky, grease it vegetable oil. Bake chocolate gingerbread cookies in an oven preheated to 200 degrees for about 15 minutes. To make the glaze, mix water with sugar and cocoa, simmer for 5 minutes over low heat, and coat the finished gingerbread cookies with this glaze.

Preparation delicious gingerbread- this is a very creative process, depending on what spices you add, the taste and aroma of gingerbread can change greatly; it is not for nothing that recipes in gingerbread families have been passed down from generation to generation. Once you make delicious homemade gingerbread, you will love them forever!

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January 20, 2017 646

The name of this sweet and hearty baked goods comes from the word “spice”, since its essential component is spices: cinnamon, allspice, cloves, star anise, nutmeg, anise and cardamom. Previously, in Rus', gingerbread was eaten only on holidays or presented as a gift, decorating it very skillfully.

And they are known over time Ancient Greece and Rome. Today they are not very popular, perhaps due to the fact that in stores they are sold dry, almost tasteless. You can bake them at home, there is nothing complicated about it.

Homemade gingerbread is a completely different matter; they are juicy and fragrant. There is a classic recipe and various variations. Combines baked goods spicy aroma, brown color, special dough consistency and glaze applied on top.

Traditional recipe

Gingerbread is considered a dish of Russian cuisine; in Rus' they always added a lot of honey and they were very filling. At that time, rye flour was most often used, but now it is rare and therefore wheat can also be used. The most traditional recipe for honey gingerbread is:

half a kilo of flour;
a glass of honey;
yolks of 4 eggs;
130 g butter;
soda;
spices for gingerbread dough;
white of 1 egg;
150 g powdered sugar.

Preparation will take: 40 minutes.

Calorie content per 100g: 310 Kcal.

Pour soda into honey heated in a water bath.

Remove from heat and add flour and spices, grind those that were not ground initially, and grind them yourself in a mortar. Pour in the melted butter, mix thoroughly and only then add the yolks.

Knead the dough until it stops sticking. During the kneading process, you can add more flour, but do not get carried away, otherwise the gingerbread cookies will be dry.

Place the dough in the refrigerator.

Form honey gingerbread cookies, but not very thick. And send them to hot oven, bake at 180-200 degrees.

After they are baked, you need to coat them with glaze and wait for it to dry.

The glaze is made like this: beat the whites until they form a strong foam and add powdered sugar.

Tula

Tula gingerbread cookies have always been famous for their patterns and even entire paintings on them, which were painted with syrup and glaze. They are always made with filling. Recipe for making Tula gingerbread at home for a long time kept secret so as not to leave Tula. Now they are easy to prepare in any kitchen in the world. For 12 servings you will need:

half a kilo of flour;
350 g sugar;
4 tbsp. l water;
150 g honey;
4 eggs;
70 g butter;
baking powder;
a little salt;
spices for gingerbread dough;
400 g jam;
white of 1 egg;
150 g powdered sugar.

Preparation will take: 40 minutes.

Calorie content per 100g: 260 Kcal.

Mix together 150 g of sugar, honey and water. Heat in a water bath until foam forms and turn off, strain through cheesecloth.

After the mixture has cooled slightly, pour a little flour and soda through a sieve and begin kneading the dough.

While kneading, add butter, 2 eggs and spices. Cover with film in a cool place for at least 30 minutes. Roll out the dough and cut into plates 2 times larger than your preferred size, spread half with jam and cover the other, seal the edges so that it does not spill out.

From the scraps you can lay out patterns on top in the form of leaves, etc. Bake in an oven preheated to 200 g until ready. After baking, brush them with whipped egg white and remaining sugar. Cool until the glaze dries.

Gingerbread with kefir

This recipe is for those who don’t like to bother a lot or are limited in time. The process of making gingerbread with kefir at home is as simple as the set of ingredients.

Yes, the taste will not be entirely canonical, but the spices will do their job and the spicy aroma will add a specific gingerbread taste. Anyone will do fermented milk product: fermented baked milk, yogurt, katyk, but kefir is still preferable.

The ingredients for this recipe are:

half a liter of kefir;
750 g flour;
half a kilo of sugar;
3 eggs;
50 ml vegetable oil;
baking powder;
salt;
a packet of vanillin;
spices for gingerbread dough;
100 g sugar for syrup.

Preparation will take: 30 minutes.

Calorie content per 100g: 278 Kcal.

Mix kefir, sugar, eggs, oil, soda, spices and salt. Knead the dough gradually adding all the flour with baking powder and vanilla.

Form gingerbread cookies by cutting out circles with a glass with thin edges from a layer of rolled out dough. Heat the sugar in a water bath, diluting it slightly with water. Brush the gingerbread cookies with sugar syrup.

Ginger

Consider the gingerbread recipe. They are always associated with winter, warm comfort and New Year's bustle.

To maintain this ambience, it is best to mold them with special Christmas molds in the shape of a person, a star, etc. You can play around, decorating with tinted glaze. You will need:

half a kilo of flour;
170 g honey;
half a stick of butter;
150 g sugar;
2 eggs;
baking powder;
spices for gingerbread dough;
5 g chopped ginger;
white of 1 egg;
150 g powdered sugar.

Cooking: 40 min.

Calorie content per 100 g: 388 kcal.

Bring sugar, spices and honey to a boil in a water bath, turn off. Add soda. After mixing, the mass will foam and add eggs, butter and flour.

Roll out the resulting dough half a centimeter thick. And cut out gingerbread cookies using molds or a thin glass. Bake on parchment paper in the oven, at 200 degrees, 20 minutes.

Then brush them with glaze.

Glazed gingerbread cookies with filling

Gingerbread cookies can be made with various fillings. It can be jam, chocolate, jam and even boiled condensed milk. Gingerbread cookies with cherry and chocolate filling are very tasty.

In general, Tula is always made with filling, but it has a strict recipe and deviations from it do not allow all filled gingerbreads to be called Tula. But there are other recipes. For example this one:

half a kilo of flour;
a glass of sugar;
a glass of honey;
half a stick of butter;
2 eggs;
a little baking powder;
spices for gingerbread dough;
400 g filling;
white of 1 egg;
150 g powdered sugar.

Preparation: 50 min.

Calorie content per 100 g: kcal.

Shake eggs with sugar. Add honey and oil to them. And heat everything together in a water bath, stirring until smooth. Remove from heat and add 1/5 of all the flour, stir. Add spices and soda to this mass and gradually mix in the rest of the flour.

Place the dough in film in a cool place. The filling should be thick; if only liquid is available, it can be boiled until thick. You can fill one large gingerbread.

To do this, divide the dough into two equal parts and roll both out, spread one with the filling and cover the other on top, sealing the edges. It is better to do this immediately on a baking sheet.

You can make several small ones, for this you need to do a similar procedure, but with small circles. Spread with glaze.

Baking with sour cream with citrus notes

You can make gingerbread cookies with sour cream. It's also very fast and easy recipe with a slight deviation from classic recipe, like gingerbread with kefir. With sour cream they turn out very airy and tender. Necessary:

half a kilogram of flour;
a glass of sour cream;
170 g sugar;
half a stick of butter;
2 eggs;
zest of 1 orange;
a pinch of baking powder;
a packet of vanillin;
spices for gingerbread dough;
a pinch of salt;
white of 1 egg;
150 g powdered sugar.

Cooking: 40 min.

Calorie content per 100 g: 308 kcal.

How to prepare the dough and bake gingerbread cookies with sour cream? Melt the butter, pour in the eggs, vanillin and sugar, stir. Add spices to this mixture. Now add sour cream and mix again.

Add flour with baking powder and knead the dough. Place it under film in a cool place. Take it out and form it into gingerbread cookies. Then everything is as in the classic recipe.

Bake for 20 minutes at 10 degrees, remove and brush with glaze. Cool until the glaze hardens and is ready to serve.

Gingerbread cookies have been made for centuries, and housewives have discovered some tricks that will help proper preparation gingerbread dough.

The ratio of gingerbread spices is approximately 55% cinnamon, 10% cloves, allspice, star anise, nutmeg, 5% cardamom.
You can mix the gingerbread spice mixture directly into large quantities and use it every time you make gingerbread, adding to taste.
You can quickly spread the glaze like this: pour the glaze into a food container with a lid and pour the gingerbread cookies into it, close the lid and shake well. And when the glaze dries, take the finished gingerbread cookies out of the container.
On a low budget butter You can always substitute margarine.
You can add more or less sugar, depending on your preferences, but the other ingredients should be exactly according to the recipe.
Instead of parchment, you can flour the baking sheet.
Before baking, it would be a good idea to grease the gingerbread with yolk or milk.
The gingerbread glaze should be made just before spreading.
You can also use sugar for the glaze, but powdered sugar will make the glaze faster and more delicate in taste.
You can always add to any of the recipes orange zest, raisins or marzipan, their flavor goes well with spices.
The longer the dough sits in the refrigerator, the better, you can even leave it for a day.
The secret of delicious gingerbread is in a long batch, this must be done long and diligently.
There is a special gingerbread board for shaping printed gingerbread, you can buy it from Russian craftsmen folk art. You can replace it with a silicone mold for cupcakes.
Gingerbread cookies can be stored for a long time, in a cool place in a sealed container for up to 2 weeks. And even when frozen they do not lose their taste.
You can use cognac as a leavening agent (about 30 ml per half kilo of flour).
Baked goods should be stored at room temperature or frozen.

Have a nice tea party with the prepared gingerbread!