How to make delicious gingerbread. Gingerbread. Lots of recipes. Soft gingerbread: recipe

Gingerbread is one of the traditional sweets for the Christmas holidays. They are decorated with glaze, cut out with various molds, and experimented with spices.

The simplest classic gingerbread recipe can be prepared by anyone, even without any experience in baking.

List of components:

150 g cream oils;
60 grams of honey;
0.25 kg sugar;
2 eggs;
1 tsp each ground cinnamon, ginger root, soda;
flour (the quantity is based on the condition of the dough).

Step by step steps:

To prepare, use an enamel saucepan. Mix butter, honey, sugar, eggs, spices in a container. Heat the contents over medium heat, stirring with a spatula. When the sugar dissolves, add soda. If the contents burn or stick, it is better to reduce the heat to minimum. Heat for a couple more minutes and set aside to cool. 15 minutes will be enough.
Add flour little by little to the liquid mixture, sifting through a sieve in small parts. Knead first with a spatula, and when the dough becomes thick enough, knead on a table or board. Add as much flour as needed to obtain an airy, manageable dough.
Cut off a little and roll out to 7 mm. Use cookie cutters to cut out gingerbread cookies. Repeat with all the dough.
Place the gingerbread pieces on a baking sheet. Keep a distance of 1 cm between the cookies - the gingerbread cookies may stick together when they go in the oven.
Bake at 180°C for 10-12 minutes. Leave to cool for 10 minutes and the dessert is ready to serve.

Kozuli - Arkhangelsk gingerbread

An ancient recipe for Arkhangelsk gingerbread, the list of ingredients of which does not include traditional honey.

Grocery list:

850 g flour;
200 g cream oils;
2 cups sugar;
2 yolks;
1 protein;
3 tsp spices for sweet baking;
1 tsp soda;
¾ cup water;
200 grams of sweet powder;
2 grams of salt.

Step by step steps:

First of all, prepare the caramel: pour half the sugar into a dry container and cook until dark brown. At the same time, heat the kettle. When the caramel becomes dark, add boiling water and continue cooking. Be sure to stir so it doesn't burn. Wait until the caramel is completely dissolved, add the remaining sugar and cook until everything is dissolved. Afterwards you can remove it from the stove and add the oil and spices. Stir and leave to cool.
In a separate container, beat two yolks. When the caramel mixture becomes barely warm, pour in the yolks, add salt, add soda and stir thoroughly.
Gradually sift the flour, stirring, and when it thickens, do it by hand. Add the product until the mixture thickens.
Wrap the sausage dough in cling film and place in the refrigerator for 12 hours. The dough will become firm and easy to cut. Cut off a small piece, roll it out to 1 cm and squeeze out future gingerbread cookies with a glass or special shaped molds. You can also make stencil cutouts from cardboard and, applying the figure to the dough, trace it with a sharp knife.
Bake for 5-7 minutes at 200 degrees.
Mix 1 egg white with powder, pour into a cream envelope and decorate the gingerbread cookies.

Gingerbread cookies must cool completely before decorating. Then the cream will lie well and harden with clear contours.

Pairs perfectly with black tea with cream or coffee with almond flavor.

Gingerbread with glaze: traditional recipe

Gingerbread requires the addition of many different spices. Only traditional choux pastry is used - otherwise it will be ordinary gingerbread:

2 tsp each of ground ginger root, cinnamon, lemon juice;
160 g sugar;
2 eggs;
3 tbsp honey;
5 cups flour;
1 teaspoon each of soda, cardamom, star anise;
5 egg whites;
1 package of colored glaze;
220 grams of powder;
200 g nutmeg.

Manufacturing:

The dough is steamed: first combine honey, butter and sugar in a bowl. Stirring with a spatula, bring the contents to a paste. Add salt and stir again.
Grind all the spices thoroughly. You can combine them together and pass them through a coffee grinder, and then sift through a sieve. Add to the mixture and mix well. After a few minutes, remove and leave covered for a quarter of an hour.
Sift ½ of the flour into the dough and pour in the eggs, mix well and gradually add the rest of the flour. Wrap the entire dough in cling film and chill in the refrigerator for 4 hours.
Roll out the dough to 1.5-2 cm and squeeze out the figures. Place on a baking sheet and bake for ten minutes.
Roll out the icing and cut out cookie shapes. Mix powder with 1 egg white.

Leave the gingerbreads to cool for a couple of hours, then cover them with glaze patterns. Gingerbread with glaze can be put in a holiday box and given to friends, and sweets painted with colored glaze will delight little sweet tooths.

Custard gingerbread recipe

A delicious and aromatic recipe for homemade custard gingerbreads based on Russian motifs, complemented with lemon glaze.

Products:

½ citrus;
3 tbsp powdered sugar;
200 grams of wheat flour;
50 grams of rye flour;
250 grams of May honey;
1 egg yolk;
80 ml milk;
1.5 tbsp sugar;
4 pieces of cardamom;
6 dry cloves;
2 pieces of star anise;
1 tsp each of cinnamon and soda.

Step-by-step preparation:

Heat honey until bubbles appear.
Peel cardamom, combine with other spices, grind everything in a convenient way - by hand or using kitchen utensils. Mix the spice mixture with rye flour and add to honey. Also add baking soda. Stir the contents constantly.
Add 100 grams of wheat flour to the mixture and mix again.
Separately, combine the yolk with sour cream, sugar and milk, beat with a mixer. Then add it to the honey preparation and stir thoroughly. Add the last of the flour and prepare the gingerbread dough. The consistency of the dough is slightly liquid.
Cover the baking dish with a thin layer of butter. Place the dough in a mold and bake in a preheated oven. Then cut out gingerbread cookies from the finished cake using molds. Dry the finished gingerbread cookies in the oven for another 5-7 minutes.
Mix a little juice with powdered sugar. For thickness, you can beat with a mixer for a few minutes. Use the resulting glaze to paint the cooled gingerbread cookies.

gingerbread house

An interesting gingerbread option for the winter holidays would be a gingerbread house. This dessert presentation will definitely not leave either children or adults indifferent.

For the test:

130 g cream oils;
½ cup sugar;
60 ml sweet syrup or molasses;
2 cups flour;
2 tbsp water;
1 teaspoon each of cinnamon, ginger root, cloves, soda.

For the glaze:

2 squirrels;
500 grams of powdered sugar;
1-1.5 tbsp freshly squeezed citrus juice;
For decoration, take multi-colored sprinkles, sugar candies, marmalades, etc.

Sequencing:

First prepare the dough: mix butter, syrup and spices. You can use a mixer to quickly remove dense lumps. Add water and flour, knead the dough. Wrap in film and place in the refrigerator for an hour.
Roll out the dough to a thickness of 3-4 mm, sprinkling with flour to eliminate stickiness.
Cut out templates from cardboard - a roof, walls with cut out windows and a door. Place the templates on the dough and cut out the pieces. Transfer the dough pieces onto baking paper.
Crush sugar candies with a rolling pin and sprinkle on the areas where the windows will be. The remaining dough can be turned into gingerbread cookies.
Bake for 10 minutes at 180°C.
Prepare “cement” from powdered sugar, egg whites and a few drops of juice. The glaze can be beaten with a mixer until it becomes thick enough for further drawing of the ornament. Place the mixture in a pastry bag and glue the baked walls of the house. Use the remaining glaze to decorate cookies and houses. Before the glaze has time to harden, sprinkle the roof of the house with coconut shavings, colored sprinkles, and decorate with marmalade.

You can serve the gingerbread house with cocoa with milk or green tea.

On a note. You can decorate a house on the holiday table as follows: place a culinary work of art on a flat dish, arrange marshmallows, marmalade and sweet candies (for example, m&m`s) around it, and inside the house place a small candlestick with a lid on top so that the wax does not settle on the baked goods.

Recipe for cooking with honey

A simple recipe for quick honey gingerbread for tea. Delicious and fragrant gingerbread cookies can be prepared in just half an hour:

honey - 1 tbsp;
sour cream - 100 gr;
creamy butter - 75 g;
soda - ½ tsp;
sugar - 100 g;
flour - 250-300 gr.

Sequencing:

First you need to melt the butter. Can be done in the microwave at the lowest temperature or in a small saucepan on the stove.
Pour the melted butter into a separate container, add all the ingredients except flour. Stir until a homogeneous paste is obtained.
Add flour little by little to prepare the dough. The dough will be soft and pliable to the touch.
Roll into balls by hand and place on a parchment-lined baking sheet. Preheat the oven to 180°C and bake the gingerbread cookies for a quarter of an hour.

Honey gingerbread cookies have an appetizing golden hue and a crispy crust. Pairs perfectly with any hot drinks.

Glaze for gingerbread: preparation options

As a rule, gingerbread cookies are decorated with icing. With its help, baked goods are decorated with a variety of patterns, and if you add food coloring to them, the ornament will also be multi-colored. We suggest preparing royal icing for painting cookies and gingerbread.

Ingredients for glaze:

1 egg white;
200 grams of powdered sugar;
1 tsp corn starch;
½ tsp citric acid or 1.5 citrus juice.

Scheme for preparing royal icing:

Add finely ground powder to the protein and mix well with a silicone spoon or spatula.
Add starch, which gives the glaze plasticity. Then add juice, which speeds up the drying of the cream.
Beat the glaze with a mixer at the lowest speed until it becomes dense. Three minutes is enough. Thick glaze is convenient for drawing patterns. If you plan to fill the background, slightly dilute some of the glaze with water. The readiness of the fill is determined by its ability to smooth out - if the surface after mixing becomes smooth within 8-10 seconds, then the fill is ready.

If desired, add food coloring to the glaze. It is important to keep the product tightly closed at all times, otherwise it will start to dry out.

On a note. Food coloring should be added 1-2 drops at a time, stirring constantly to adjust the brightness of the shade. Coloring is done only for thick glazes.

Ideas for decorating the finished dish

Each housewife decorates the finished gingerbread cookies in her own way.

Popular simple design options:

Using thick glaze, the outline of the gingerbread is outlined in a pastry bag, and then painted over with liquid filling. Moreover, the outline can be colored, and the fill can be snow-white;
the decoration is repeated as in the previous version, but on the filled background it is decorated with a pattern of colored glaze;
With icing in a pastry bag, various ornaments, stripes, circles and dots are drawn all over the gingerbread.
The gingerbread is simply poured over the filling and sprinkled with colored sprinkles, chocolate chips and coconut flakes.

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!

Making gingerbread is an annual New Year's or Christmas tradition for many families. It is believed that the addition of ginger to baked goods came to us from English chefs. But it is not so.

The history of making gingerbread began much earlier and it was in Ancient Egypt. The cooks of Ancient Egypt added various spices to baked goods to add flavor to the finished dish. It was to my liking. Hence the name “gingerbread” - spices. It was from Ancient Egypt that recipes for making gingerbread spread throughout the world and have come down to us.

Gingerbread cookies with ginger are very popular in America and Western Europe. It is worth remembering the Brothers Grimm with their fairy tale “Hansel and Gretel”, where they describe a real house made of gingerbread dough. Or Hans Christian Andersen, when writing his biography, described a dinner in a small inn, the owner of which asked him to make molds for gingerbread. And for this I received new molds of a soldier and a little dancer.

In America there is a fairy tale similar to the Russian “Kolobok”, only it is about a gingerbread man who left home and was caught by a fox. The same gingerbread man was the hero of the cartoon about Shrek.

Secrets of making gingerbread

Making gingerbread is simple. To do this you need to know some secrets, we share:

Gingerbread dough must be prepared in advance, 1-2 days before baking. He needs to mature. And it should be stored in the refrigerator, wrapped in cling film.
Only natural products such as butter, heavy cream or thick sour cream are suitable for the dough. Under no circumstances try to replace them with vegetable fats - margarine or spread.
Use the most flavorful honey. Hazelnut or buckwheat are suitable for this.
Take the ginger for the dough in dry, crushed form.
It is best to take low-grade, coarse flour. It is she who gives the best results.
Gingerbread dough must be kneaded long enough. This may take up to 40 minutes.
Gingerbread cookies must be cooled completely before decorating. On a warm gingerbread, the glaze will begin to melt and flow.

Classic gingerbread recipe

Gingerbread, made with your own hands, with love and attention, will be an excellent gift for the New Year holidays. There is nothing more enjoyable and exciting than making these gingerbread cookies with your children.

Knead the dough and use your imagination.

Ingredients:

Flour - 350 g.
Powdered sugar - 150 g.
Honey - 4 tbsp. l.
Yolk - 2 pcs.
Butter - 130 g.
Ginger - 2 tsp.
Cinnamon - 2 tsp.
Soda - 1/2 tsp.
Salt - a pinch.

The day before, freeze the butter and chop it into small pieces using a sharp knife. Chop quickly, otherwise it will have time to melt.

Sift the flour with the added spices and soda several times. This will make the dough more homogeneous.

Fold the butter pieces into the flour mixture and press together with your hands. Add powdered sugar, liquid honey and egg yolks to this mixture. Knead the dough well. If it crumbles, add a little more honey.

Wrap the dough in cling film and refrigerate for 1-2 days.

Before baking, take it out and roll it out to 5 mm thick. Using special molds, cut out various shapes. Place them on a baking tray and bake for approximately 10 minutes at 170°C.

Cool the finished gingerbread cookies completely.

For preparing the glaze sift 150-200 grams of powdered sugar.

Beat the white of one egg. Gradually add powdered sugar, a little lemon juice and 1 teaspoon of starch.

Add food coloring to create different colors.

Immediately place the finished glaze in a tight bag, cut off a corner and decorate the gingerbread cookies.

Gingerbread cookies decorated with glaze look very beautiful and festive, stay fresh longer and taste good!

Place the gingerbread cookies in a box, tie them with a bright ribbon - you have the best (and delicious) gift for the New Year.

“Honey bread,” as the first gingerbread was called in Rus', became known in the 9th century. It was a mixture of berry juice, rye flour and honey, with honey making up a good half of the delicacy. Spices and seasonings began to be added later, in the 12th–13th centuries, as soon as caravans with spices brought them from India and the countries of the Middle East. Making gingerbread is a truly creative process that provides the gingerbread master with the widest possibilities; It’s not for nothing that gingerbread technology has always been associated with many secrets and mysteries

The name “gingerbread” in Rus' comes from the addition of a hot spice – dried ginger root – to honey cookies.

Soft, fragrant gingerbread has long been a symbol of Christmas.

They say that ginger root can replace an entire pharmacy. For colds and digestive disorders, for headaches and muscle pain, for hundreds of other ailments, both a piece of fresh ginger root and its dried powder can help.

In gingerbread, this spice is added to the dough before baking. This improves the taste of the product, becoming subtle, noble and refined. That is why gingerbread has gained such wide popularity in the world and has become a real holiday delicacy.

The dough for real gingerbread is prepared in advance and matures for one to two days. In addition to dried ginger powder, there are a variety of additives to choose from - chocolate, cocoa powder, ground cinnamon, pepper.

Gingerbread cookies, unlike other cookies, are not dense and crispy when they come out of the oven. So it's very hard to tell if it's done, especially since baking times vary so much depending on the oven. As a rule, if the gingerbread has risen slightly and browned around the edges, it is ready. Leave it on the baking sheet for a few minutes, during which time it will begin to crisp up (if the gingerbread is still soft, return it to the oven for a few minutes). It is very common for gingerbread to lose its shape when baking, but this can be easily corrected by trimming it properly after baking.

Large, flat pieces of gingerbread must be refrigerated and stored on a flat surface, otherwise their shape will be distorted. It may be more convenient to bake the gingerbread the day before decorating. If you do this, let it cool completely and then wrap in parchment or plastic wrap.

Nuremberg in Germany is known as the "Gingerbread Capital of the World" due to its central location on the northern trade routes. It was here that the art of making gingerbread cookies of exquisite shapes and ornaments appeared. Here, kings and queens, windmills, letters, hearts and animals were made from gingerbread dough. When the gingerbread cookies were taken out of the mold, they were often painted with gold paint and sold at markets and fairs.

Real honey gingerbread

Very good results are obtained by adding various ground dried berries to the gingerbread dough, as well as finely grated nuts - experiment with their additions, and your gingerbread cookies will surpass all others in taste!

You can also add finely chopped with a knife (or minced through a meat grinder) to the gingerbread dough. dried fruits(raisins, dried apricots, dates, prunes, etc.) - gingerbread cookies will be even tastier.

Low-grade flour (homemade coarse flour) gives better results in gingerbread. Gingerbread products should be baked well, but should not be baked for a long time, otherwise their taste will deteriorate.- gingerbread dough is one of the fastest baked doughs. You can't make good gingerbread without honey. Gingerbread dough, compared to other types of dough, is the easiest to prepare and very quick to bake.

The main thing is that any gingerbread dough should be thoroughly kneaded until the products are evenly distributed in it, i.e. until complete homogeneity is achieved. Actively kneading the dough with your hands can take from 10-20 to 40 minutes. The better the dough is kneaded, the softer and fluffier the gingerbread cookies will be.

Preparing gingerbread dough using the custard method (this is the only way to make real gingerbread!)

Put honey, sugar in a saucepan, pour in water and heat to 70-75°C, add half the sifted flour and finely ground spices and stir quickly with a wooden spatula or strong spoon. If, after pouring flour into hot syrup, you leave it unstirred for 1-2 minutes, lumps will form that will be difficult to stir.

The kneaded dough should be thoroughly cooled to room temperature (so that no warmth is felt in it! - this is important), only then add eggs, full-fat sour cream (from 100 to 300 g per 1 kg of flour - according to the consistency of the dough) or baking powder, leftover flour and knead until the dough has a soft consistency (depending on the amount of dough, knead vigorously for 10-20-40 minutes). You can add twice as many eggs to the dough or not at all, changing the dosage of water accordingly.

You cannot knead very stiff dough, as it will not rise well and the finished products will turn out unsatisfactory in appearance and hard in taste. Very soft dough is difficult to shape; when baking, it spreads, and the gingerbread turns out shapeless and without a pattern. The finished dough should be plastic, not very sticky to the table or hands, and easy to mold. Small and thin gingerbread cookies are baked at a temperature of 220-240°C for 8-15 minutes, and large products and gingerbread cookies are baked at a temperature of 180-220°C and a little longer.

The kneaded dough should be immediately cut up and started baking, otherwise it will take longer and the products will turn out to be of poor quality.

Spices for gingerbread

Typical for a good gingerbread dough is a whole mixture of spices: cloves, cinnamon, ginger, anise, coriander, cardamom, nutmeg, a little black pepper, red pepper and salt - all crushed into powder. Grinded bitter almonds, lemon and orange zest are also added. Typically, 1-2 tsp is added per 1 kg of gingerbread dough. mixture, be sure to grind it into the finest dust.

Any type of gingerbread must have a main component. These are honey, rye, wheat, almond, lemon, mint, raspberry, molasses, sugar and other gingerbreads. The names of some reflect an additional technological method (raw, brewed, beaten) or appearance (written, printed, figured, pearls, i.e. pressed, stamped with a stencil).

Russian gingerbread cookies (with the exception of mint and Vyazemsky ones) are covered with glaze, sometimes multi-colored, pink, but most often white. Many gingerbread cookies also have a relief pattern (Tula, Vyazemsky, Gorodets).

Various gingerbread recipes

One of the traditional recipes: put 175 g of butter and 300 g of sugar in a saucepan and melt over low heat, without bringing to a boil. Heat half a glass of milk slightly and add 0.5 teaspoon of soda. Mix a glass of sifted flour and two tablespoons of dried ginger, a teaspoon of allspice and a teaspoon of ground spices (cinnamon, nutmeg, cloves), gradually add melted butter and milk. Beat two fresh eggs until foamy and add to the dough. Mix the mixture thoroughly and roll out the cake to a thickness of 7-8 mm.

From a paper stencil, cut out figures of a Christmas tree, people, animals, balls, birds, stars, sprinkle flour on a baking sheet and lay out the gingerbread cookies. Bake at 180 degrees for 15-20 minutes. Place the gingerbread cookies on a clean napkin and let them cool.

Another recipe is this:

1/3 cup liquid honey
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon cocoa
1 teaspoon salt (without top)
a pinch of ground ginger
120 g butter
1 cup of sugar
2 eggs
1 teaspoon baking soda
3 cups flour

For the glaze:

1 protein
150 - 200 g powdered sugar
a few drops of lemon juice or vinegar
1 teaspoon potato starch
food colorings

Mix honey, cinnamon, cloves, cocoa, salt and ginger and heat to a boil, stirring constantly. Remove from heat, add oil, stir, cool. Beat eggs with sugar and mix with honey-butter mixture. Add soda and sifted flour, knead the dough and leave in the refrigerator for a day.

Next, roll out the dough to a thickness of 3 - 5 mm, cut out gingerbread cookies with molds or a knife. Bake in the oven at 180 degrees for 7 - 10 minutes, carefully remove from the baking sheet, wait until it cools and decorate with glaze.

Preparing the glaze:
Sift the powdered sugar several times. Beat the egg whites, gradually adding powdered sugar, add lemon juice and starch. If necessary, add coloring to the glaze in different colors. Immediately place the glaze in a tight bag, cut off a small corner and decorate the gingerbread cookies.

More recipe:

175 g plain flour
1/4 tsp baking soda
a pinch of salt
1 tsp ground ginger
1 tsp ground cinnamon
65g unsalted butter, cut into cubes
75 g powdered sugar
2 tablespoons maple syrup, honey, or light molasses
1 egg yolk, beat

This is the basic gingerbread dough recipe., which is used to make gingerbread houses and other structures because it can be rolled out thin and has a dense texture. If you are using the dough for a large "building project", wrap the finished dough in plastic and place it in the refrigerator before shaping.

1. Sift flour, soda, salt and spices. Rub the butter into the flour in a large bowl until it resembles crumbs. Or chop everything in a food processor.

2. Add sugar, syrup and egg yolk to the mixture and knead into a stiff dough. Wrap in cling film and place in the refrigerator for 30 minutes.

Gingerbread dough

In a large container (or in a saucepan), mix flour, baking soda, ground ginger, cinnamon, and cloves.
Add softened butter and chop it into crumbs along with a mixture of flour and spices. Add sugar, syrup and eggs. If the dough does not bind, add 1-2 teaspoons of water. Lightly flour a work surface, place the dough on it and knead until smooth. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. You can make gingerbread houses from this dough.

Gingerbread with cocoa

Flour - 1 heaped glass
butter - 100 g
sugar - 1/2 tbsp.
egg - 1 pc.
baking powder - 1.5 tsp.
cocoa -1 tsp.
ground ginger - 1 tsp.
ground cinnamon - 1/2 tsp.
salt - a pinch

For the glaze:
egg white - 1 pc.
powdered sugar - 1/2 cup
lemon juice - 1 tbsp. l.

Sift flour, baking powder, cocoa, ginger, cinnamon through a sieve. Add the butter crushed with a knife into crumbs. Add sugar, add egg, quickly knead the dough. Roll into a ball, wrap in cling film, and place in the refrigerator for 1.5-2 hours. Roll out the chilled dough on a floured table into a layer 7-8 mm thick. Apply paper stencils (or use shaped cutters) and cut out the gingerbread cookies. Place the gingerbread cookies on a floured baking sheet. Bake for 15-20 minutes at 180°C.

Beat the cooled egg whites with a mixer into a stable foam. Continuing to beat, add powdered sugar and lemon juice in small portions. Beat for another 15-20 seconds. If desired, you can add food coloring to the glaze. Decorate the gingerbread cookies with glaze and let the glaze dry.

Painted gingerbread cookies

Ready-made baked goods can be decorated in different ways - with protein icing, multi-colored dragees or marmalade, colored cake sprinkles. To prepare the protein glaze, you need to beat several chilled chicken egg whites until you get a stable mass. Then carefully add powdered sugar and beat everything thoroughly again. You can add cocoa powder, turmeric, pomegranate or beet juice for a colorful glaze. Place the white sugar glaze into a pastry bag and decorate the gingerbread cookies.

Protein glaze (real glaze)

frosting with beaten egg whites is real glaze)

Ingredients for 270 g glaze :
1 cup granulated sugar,
2 egg whites,
1 glass of water,
aromatics and food colors.

Boil sugar and water until tested on a soft ball. Beat the whites into a thick foam. Gradually (with continuous whisking) pour the resulting thick hot syrup in a thin stream into the previously well-beaten whites, without stopping beating the mass.

Then put the mixer (or whisk) aside, add aromatic substances and food colors to color the glaze in the desired color and, stirring with a spatula, heat to 60-65°. After this, glaze the product with a brush and then dry it. The glaze will be even better and tastier if in this recipe instead of sugar syrup you use honey boiled to the desired thickness.

Gingerbread cookies with real glaze look more beautiful, retain their freshness better and taste more pleasant.

My recipe for gingerbreads with ginger is here - homemade gingerbreads, I called them Dogaiskie. It turns out very tasty.

Gingerbread Lambertz Contrella and others

For those who don’t really like to cook, but love gingerbread, you can buy ready-made ones. Not all gingerbread is delicious, but there are options that taste just like homemade! A great option for the New Year.

They are available for sale on the Internet - good cookies and gingerbread.

Lambertz Contrella are magnificent gingerbread cookies prepared according to a classic recipe with spices, the lower part of which is covered with chocolate.

Gingerbread syrup and others from Monin

Monin syrups are produced by the French brand of the same name, which is known as the leading manufacturer of alcoholic and non-alcoholic syrups in the world. Brand since 1912, production is located near the city of Bourget, in close proximity to large agricultural areas - the main suppliers of fresh berries and fruits. The production of syrups became a key activity of the Monin company in 1945, when the descendant of the founder, Paul Monin, took over as head of the company. It was under his leadership that the brand’s assortment was replenished with a variety of syrups made from natural ingredients, which quickly earned a brilliant reputation among fans of coffee drinks and cocktails.

Monin syrups are created exclusively from natural ingredients using unique technologies that allow all the beneficial properties of natural raw materials to be preserved in the finished product. Monin syrups are trendsetters in mixology. They are also available for sale on the Internet.

The range of the French brand is by far the widest and includes one and a half hundred unique flavor solutions. In the company’s catalog you can find both classic flavors for coffee drinks (chocolate, vanilla, nut and other syrups) and very exotic options (syrups with coconut, green mint, tiramisu, blue curaçao, anise, grapefruit, pina colada, etc.) flavors. d.).

There is also Gingerbread syrup - it is perfect for adding to the dough, with it the gingerbreads turn out fragrant and very tasty. Other syrups are also suitable for gingerbread - for example, vanilla, almond, cinnamon... By the way, syrup does not have to be added to the dough; it was created primarily for drinks. Delicious!

In North America, the word gingerbread is often associated with fudgy cookies and a gingerbread house! All these gingerbread elements are associated with a feeling of warmth and comfort during the winter holidays. Feel the warmth and comfort of a fireplace by adding Monin Gingerbread Syrup to your drinks, a well-balanced blend of ginger and cinnamon that tastes like true gingerbread.

TASTE
Complex aroma of spices with a strong note of cinnamon, lush taste of cookies.
APPLICATION
Coffee, dessert drinks, cocktails, cocoa.

Cooking gingerbread cookies may seem labor-intensive or too simple, depending on your tastes. In fact, the recipe for gingerbread cookies is somewhere on the average level. Nothing complicated, as long as you don’t go too far, don’t add anything of your own, and measure all the ingredients on the scale.

We will cook in several stages, there is no other way. First you need to make the gingerbread cookie dough. We put the butter from the refrigerator into the freezer and, while it is freezing, combine almost all the dry ingredients in one bowl, leaving only the powder aside. I strongly recommend sifting everything first so that there are no lumps of flour or lumps of spices left.

Take the butter out of the freezer; it should be very cold. You cannot take oil less than 82%, it is of poor quality and is not even oil at all; Christmas gingerbread cookies will not turn out with this. Cut the butter into very small cubes, about half a centimeter. You can chop it in a blender instead. The main thing is to touch it with your hands as little as possible so that it doesn’t start to melt. Place the crushed butter into the dry mixture and knead it thoroughly with your hands so that it slides between your fingers. The end result should be fine crumbs.

Add the remaining ingredients to the gingerbread cookie dough: powdered sugar, honey, yolks.

Knead the dough thoroughly, it should turn out very tight and smooth. If after kneading the dough does not stop falling apart, add half a spoon of honey and knead further until you get a single mixture. The gingerbread recipe, although not very complicated, does require some effort.

Place the dough onto the gingerbread cookies in cling film, making a flattened ball out of it.

Wrap on all sides and place in the refrigerator for at least 1 hour. The preparation for Christmas gingerbread cookies should rest and cool.

After an hour, turn on the oven to preheat to 175 degrees, take the ginger dough out of the refrigerator and roll it into a layer approximately 5 mm thick. I recommend one life hack! Roll out the dough between two sheets of parchment paper so it won't stick to the table or rolling pin/bottle and you won't need to use extra flour.

Once the dough is rolled out, remove the top sheet of parchment paper. Checking the thickness! Gingerbread cookies for the New Year should crunch and delight you, but thick ones will not crunch!

Take cookie cutters and cut out the desired shapes from the dough. I have Christmas trees, stars, flowers and hearts. Gingerbread men also look very cool, but I couldn’t find them; they were all sold out before the New Year.

Carefully remove excess dough and transfer gingerbread cookies to a baking sheet lined with parchment paper. You can also use a silicone mat. There is no need to grease with anything, the main thing is that there is space between the cookies, as they will increase during baking. Place in a preheated oven for 7-10 minutes, see for yourself, it all depends on your oven! Bake until golden brown.

Now you know how to bake gingerbread cookies! But that's not all :)

Set the gingerbread aside to cool. We transfer them very carefully, at first they will be soft, but then they will harden.

Now it's time to make some icing for the cookies to decorate them beautifully. Take a cold egg and separate the white from the yolk. Attention! The yolk should not get into the white, not even the slightest bit! And your hands should be clean and not greasy. This is important, otherwise nothing will work.

Squeeze lemon or lime juice into the whites, prepare powdered sugar (put it next to it) and start whisking. Beat the whites for a long time until they become very thick, then add the powder without stopping. It is important! Beat until thick, adding more powder if necessary. The gingerbread glaze should be thick so that nothing will run.

At the very end, you can add any dye, any color, to the glaze. I didn't add it. But I can tell you that the dyes can also be natural, for example, beet juice, spinach or carrots. Transfer the cookie icing into a piping bag. Or in a tight bag, like mine :) Mine from Ikea, which is on a zipline, fit perfectly.

Cut off the tip of the bag. You need to cut off just a little 1-2 mm, no more! This is also important! And let's start decorating the gingerbread cookies. The flight of your imagination will help you here! Do not press too hard on the bag.

Remember that New Year's cookies with ginger and cinnamon must be cooled!

Arrange it conveniently for you, because decorating gingerbread cookies is a long and painstaking process.

I sprinkled some of the gingerbread cookies with coconut shavings, it gives the appearance of snow :) Now you know exactly how to decorate gingerbread cookies! Let the glaze dry for 2-3 hours. We don’t put it in the oven, otherwise it will end 😀

For some reason, gingerbread tastes even better in the morning 😀

You can pack them in beautiful boxes and give them to all your loved ones 😉

I'll sum it up quickly!

Brief recipe: gingerbread cookies or gingerbread

Place the butter in the freezer.
Preparing the dough: In a bowl, mix all the dry ingredients for the dough, except powdered sugar, sift them through a sieve.
Cut the butter into very small cubes or grind it in a blender chopper, trying not to touch it with your hands.
Place the butter into the dry mixture and rub everything together with your hands, passing pieces of butter between your fingers until crumbs form.
Add all the other ingredients for the dough and thoroughly knead the tight dough (if it falls apart, add half a spoon of honey).
Wrap the gingerbread cookie dough in cling film and place in the refrigerator for an hour.
After an hour, turn on the oven to heat up to 175 degrees.
Roll out the dough between sheets of parchment paper 5mm thick.
Using cookie cutters, cut out shapes from the dough and place them on a baking sheet lined with parchment paper, leaving space between the cookies.
Place the gingerbread cookies in the oven for 7-10 minutes until golden brown, depending on your oven!
Remove the gingerbread cookies from the oven and let cool.
Preparing glaze for decoration: In a bowl, beat cold egg whites with lemon juice until thick.
Add powdered sugar to the whites, continuing to beat them, a little at a time, until they reach a thick consistency.
At this point, you can add any coloring you wish to the glaze.
Place the gingerbread glaze in a tight bag and cut off the tip by 1-2 mm.
Decorate the cooled gingerbread cookies at your discretion.
Now you know how to make gingerbread, the recipe for which has come to a logical conclusion.

The New Year's cookie recipe is finished, so I want to go a little off topic. We are on the threshold of the New Year, the largest holiday in our countries. Every time you and I, approaching the New Year, we sum up the results, analyze what has been passed and accomplished. So, I wish you all that each of your years will be better than the previous one, so that, looking back, you will not be sad that suddenly the year turned out to be the same as the previous one. May all your years be varied and each time better than before! Like mine :)

And yes, stay with me, next year I will still delight you with new interesting recipes! So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real.

Vika Leping was with you! Tell your friends about how to make gingerbread cookies, like, leave comments, rate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine, and, of course, enjoy your food! I love you, be happy! And have a great New Year celebration!