How to make beautiful gingerbread cookies. Baking gingerbread - a proven step-by-step recipe. Gingerbread with honey

The best Cookie recipes with step-by-step instructions with photos

10-20

3 hours 30 minutes

350 kcal

4.25/5 (4)

Is your New Year's mood still associated only with the smells of Christmas trees and tangerines? There is another important element of creating a holiday in the house - these are fragrant gingerbread cookies! In addition to the fact that they are incredibly tasty, when preparing them you can use your imagination and decorate them in the form of symbols of our favorite winter holidays - Christmas trees, snowflakes or snowmen, Santa Claus and many, many others. And children will love this activity! These gingerbread cookies can be hung on a New Year's tree by stringing colored ribbons through them.

In general, making gingerbread for New Year or Christmas is a very successful idea that will forever be attached to other associations with the most magical holidays of the year!

Gingerbread recipe for painting

Kitchen appliances: mixer, oven.

Ingredients

Dough:

Glaze:

How to choose the right ingredients

I will tell you a recipe for gingerbread with a traditional composition of ingredients, but some of them can be replaced or omitted if desired.

The main component, of course, is ginger root, as well as cinnamon - an important part of the dough for fragrant gingerbread cookies. And powdered sugar is used when creating glaze for gingerbread so that it turns out more homogeneous, without sugar crystals that subsequently crunch on the teeth.

Step-by-step preparation

Combine butter with sugar and egg, bring to a homogeneous consistency using a mixer or whisk.
Grate the zest of a washed orange or lemon, add it to the dough along with ginger, and mix.
Add honey and vanilla extract to the mixture.
In a separate container, mix flour, cocoa, cinnamon, nutmeg, cloves and baking powder.
Combine the dry mixture with the liquid mixture, make the dough homogeneous and knead, adding flour if necessary.
The dough should not stick to your hands.
Wrap the dough in cling film or polyethylene and put it in the refrigerator for 2 hours.
After the specified time, we take out the dough, unpack it, divide it in half and begin to roll out each part.
Cut out gingerbread cookies of the desired shape and size.
Place the gingerbread cookies on a baking tray lined with baking paper and place in a preheated temperature of 180 ºC for 7-10 minutes.
Prepare the glaze: add the egg whites to the powdered sugar and beat until smooth, white; if necessary, adjust to the desired thickness by adding powdered sugar.
We fill the icing into the pastry sleeve and decorate the desired painting on the gingerbread cookies.

How to decorate and serve

As a rule, gingerbread is decorated with icing. With its help, you can make a pattern on top of the gingerbread or fill the entire surface of the gingerbread with it; you can also tint the glaze using powdered food or so-called natural dyes, which may be in your refrigerator.

When decorating gingerbread cookies, a special multi-colored powder is used, like the one sprinkled on Easter cakes, as well as coconut flakes, powdered sugar and chocolate. Another frequently used option for decoration is mastic.

Gingerbread cookies make the perfect snack to accompany your favorite hot drink on a cold winter evening! And if you want to decorate the Christmas tree with them, then make holes in the cookies for garters in advance, while the cookies are still raw.

Gingerbread video recipe

Decorating gingerbread is the most fun part of all the making! I invite you to view a detailed step-by-step recipe for gingerbread, as well as a very beautiful design option for this delicacy.

Don't overdo it with ginger, otherwise the dough may become very bitter.
The thicker the rolled gingerbread dough, the better the shape of the finished product.
The readiness of the gingerbread can be determined by the slightly darkened rim– after 5 minutes you can remove from the oven.
If the surface of the gingerbread is not as smooth as you would like, carefully cut it off with a sharp knife while the gingerbread is still warm enough.
It's easy to make colored glaze without dyes! Just 1-2 drops of orange juice will give it a yellow color, beets – red, parsley – green, turmeric – orange, and raspberry jam – pink.
If, in addition to the glaze, you want to add any other decoration to the gingerbread, then do it right away before the glaze hardens.

The composition of the ingredients of the gingerbread dough can be somewhat simplified by not adding citrus zest, cloves, nutmeg and cardamom. Or, vice versa, you can add almonds, marmalade or a couple of spoons of cognac or other tasty alcoholic drink, which can also serve as a leavening agent. You can also add a little anise, star anise or even coriander to these gingerbread cookies.

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.

Irina Kamshilina

Cooking for someone is much more pleasant than 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 thoroughly.
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, stir quickly 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, place 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

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

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.