Which everyone loved and wrote a lot of stories about how these gingerbread men seduced future husbands, bribed bosses and colleagues, got credits from teachers. In fact, desserts, which can be simply wrapped in a napkin or folded in a small paper bag, are always a pleasure to give, and very pleasant to receive. And each time, at hand, absolutely magically, a cup of coffee, a glass of tea, dogrose broth or something else appears, then the picture is completed and a small dessert creates a great story and mood for a long time.

This recipe will be next in your piggy banks, you can never give up on it, this is love forever. I called it "Chocolate Bribe" because they can really be manipulated by people. You are right about the moment that there are several variations that change the taste and perception of dessert. In the photo are large, almost with a palm, friable soft cookies, with a fragrant, viscous dried cranberries and a layer of chocolate ganache, this truffle layer connects the two halves of one whole, which is quite enough for a large mug of tea. And you can make small cookies thinner, then they will crunch, and instead of berries, add, for example, candied citrus fruits or something like that. It will be a completely different dish, and most importantly - you can cook from one test, cool, m?)

Interesting: all American and Russian astronauts always took chocolates with them on every flight.

In a deep cup we combine soft butter (260 gr.) And two types of sugar: white (220 gr.) And cane (150 gr.). You can take only one of them, summing up both masses. Cane gives its flavor, which is simply a must for chocolate desserts, plus some puffiness.

Mixer beat up so that the mass brightened.

Enter eggs one by one.

And a teaspoon of soda.

With a spatula or hands, slowly and very carefully mix everything together. Get a thick dough, resembling a potato cake. If you have it softer, add more flour. But if you make everything with scales, then the dough will be exactly the same as mine. Then the cookies will not spread. And add what you have in mind. I have chocolate drops (100 gr.) And dried cranberries (150 gr.). You can chop white chocolate, use nuts, candied fruit, other berries, zest, mint and anything.

Mix it up once more. And roll the balls. The size of a walnut is like the golden mean. I did more, a little less.

And press down each ball with the base of the glass. Since I have large balls, I’m not pressing too hard. So that they are soft in the center. If you make smaller cookies, you can press down harder.

Some asked about the cracks. Here they are not required. But, if you still want them, you can hold the balls in the refrigerator for about 15 minutes for reliability.

Preheat oven to 180 degrees, set cookies and cook for 7-11 minutes. Here trust your taste more. The longer you hold, the firmer and crunchy the finished cookie will be.

Let the finished cookies cool on a baking sheet.

By and large, you can already treat important people, everyone will be delighted. But to really surprise,. Let him stand in the fridge for a couple of hours, or better night. Then apply it in halves.

And glue them. Ready cookies are best kept in the refrigerator in a container (ganache does not like heat). If you do without it, just hold it in a closed box.

gingerbread

In Europe and in the USA there is a tradition to bake gingerbread for Christmas. This festive delicacy, the recipe of which is not so complicated, has been known since the days of the Crusades. In the XI century, the Crusaders brought spices from the East, including ginger. Somewhat later, Catholic monks invented gingerbread and began to prepare this treat for the Christmas holidays. Gradually, it became an integral part of Christmas.

Gingerbreads are usually made in the form of figured thin crispy cookies. Although the options are more voluminous soft cookies. In some states they bake a festive ginger cake with molasses and spices. Someone adds chocolate to the gingerbread dough. The recipe for Christmas baking may vary, but is simple to perform. Try to cook them and to please yourself and your loved ones with the aroma and taste of the holiday. Below are some recipes for starting Christmas culinary art.

Gingerbread: a recipe with cinnamon

Spices are an indispensable ingredient in a Christmas treat, giving it a unique flavor. This recipe tells you how to bake cinnamon-flavored gingerbread. So, here's what you need for baking ginger-cinnamon gingerbread:

  • 500 g of flour;
  • 250 g of honey;
  • butter - 100 g;
  • granulated sugar - 125 g;
  • cocoa powder - 10 g;
  • egg - 1 pc .;
  • baking powder dough - 10 g;
  • lemon juice - 40 g;
  • a third of a teaspoon of salt;
  • tablespoon cinnamon ground;
  • teaspoon cloves ground;
  • 2 teaspoons ground ginger.

Honey, sugar and butter are mixed and heated at a low temperature until the ingredients turn into a homogeneous mass. Add cocoa powder, salt, cinnamon, cloves and ginger into the hot mass. Remove the mixture from the heat, let it cool a little, then add an egg to the warm mass and mix.

Flour should be mixed with baking powder, then add to the mass with butter and honey. After that, the test should be allowed to stand for about 3-4 hours. Then you can begin to knead it.

Roll out the prepared dough into a thin layer and use the cookie cutters to cut out figures of men, Christmas-tree decorations or hearts from it. If the molds of the house were not found, you can cut the future gingerbread neat diamonds.

Preheat the oven to 200 degrees, put the sliced ​​dough on baking pans made with parchment for baking and bake it for 15-20 minutes. And the festive treat is ready! You can decorate the finished gingerbread with icing sugar, use chocolate or make a glaze and draw various patterns on it.

How to make royal icing for gingerbread?

Glaze is a classic confectionery decoration used to glue and create decorative elements for baking, including Christmas gingerbread. It is even called royal (its English name is “royal icing” and is translated as such) due to its brightness and thick consistency. So, how to cope with the preparation of royal decorations for your gingerbread houses and men?

The recipe does not make difficulties. Here is what you need for royal icing:

  • powdered sugar - 450 g;
  • 3 chicken eggs (or you can use dry protein - it will take 15 g).

Fresh proteins will need 5-7 drops of lemon juice, for dry proteins you will need 85 ml of cold water.

Usually dry protein is included in the recipe for making royal icing: with it, the glaze turns snow-white, brighter. Dry the protein before cooking should be dissolved in water, then pour the icing sugar and beat with a mixer until smooth. In the absence of a mixer, you can cope with beating with a whisk.

But at the same time, remember that excess air will damage the protein mass, therefore neither a mixer nor a whisk should be used at high speed. In this case, the total amount of powder is divided into 3 parts. Two thirds are added at the beginning of whipping, the remaining third - at the end, when the mass begins to thicken. In raw proteins, before you begin to beat them, you need to add lemon juice.

If you just want to fill the surface with baking with icing, then it is worth making it more liquid, if you want to create volumetric decorations with the help of a pastry bag - make the icing more thick. Decorated ready-made gingerbread is better to leave overnight so that the glaze has finally solidified.

Citrus Gingerbread Christmas Gingerbread

We offer you an American recipe for a delicious dessert. Citrus notes make the cake original and festive. To prepare you will need not quite familiar element - molasses. Molasses is called sugar syrup, a by-product when processing sugar. In Europe, this brown thick syrup is widely used in cooking, we often in the industry, as a useful natural sweetener.

Ingredients for Ginger Cake:

  • ground ginger - 2 tsp;
  • flour - 200 g;
  • 1 teaspoon ground cinnamon;
  • salt - half a teaspoon;
  • 1 egg (pre-beat);
  • sunflower or olive oil - 120 ml;
  • hot water - 120 ml;
  • one and a half teaspoons of baking soda;
  • sugar - 100 g;
  • molasses - 120 g;
  • a mixture of spices (nutmeg, ground cloves, pepper) - half a teaspoon.

For the preparation of citrus glaze:

  • a cup (approximately 240 ml) of powdered sugar;
  • orange or lemon peel - 1 tablespoon;
  • lemon (orange) fresh juice - 60 ml.

We put the oven in advance to warm up at a temperature of 180º. While the oven is heating up, so that the pastry is more airy, we sift the flour, add salt and cinnamon to it, and use quenched soda, spices and granulated sugar as baking powder. Next, add the ginger, mix with a whisk.

Melt the butter over low heat. Then add it, as well as molasses and beaten egg into the flour mixture. We continue to stir with a whisk until smooth, gradually add hot water, stir the dough and with it too. So, the dough is ready.

Any form that is convenient for a cake should be greased with vegetable fat, then sprinkled with flour on top. Next, pour the dough into the form and gently tap it on a hard surface so that air bubbles are pulled to the surface of the dough. Then for 35 minutes, the dough is sent to be baked in a preheated oven.

While preparing a cupcake, you need to do the icing. All the ingredients for it - icing sugar, citrus juice and zest - are mixed and heated over low heat until the powder is completely dissolved. After 35 minutes, check the gingercake for readiness using a toothpick (if baking dough does not stick to a wooden stick, baking is ready). Hot cupcake pour hot icing, leave to cool. When the cake is completely cool, it can be served at the table.

Cupcake "Spices and Chocolate"

For those who are not very fond of sweet, this recipe for a spiced cake with a pronounced chocolate flavor is just a godsend. In addition to the original taste, its undoubted advantage is a small calorie.

You will need:

  • 325 g of flour;
  • 1 teaspoon baking powder for the dough;
  • a quarter of a teaspoon of salt;
  • 100 grams of molasses (can be replaced with thin honey);
  • 100 ml of warm water;
  • 100 g of sugar (it is better to take brown);
  • 1 tablespoon finely grated raw ginger;
  • 1 teaspoon ginger dry powder;
  • 1 dessert spoon of nutmeg;
  • 1 egg;
  • 200 g butter;
  • half a teaspoon of ground black pepper;
  • milk chocolate - 50 g

Cake icing recipe:

  • milk chocolate - 50 g;
  • 2 tablespoons of milk or coffee;
  • 2 tablespoons powdered sugar;
  • 50 g butter.

We heat the butter with the help of a water bath, adding half a glass of water. Cool the oil mixture. Next you need to whisk the egg with molasses and sugar. Add lime juice and grated zest. Introduce future dough into ghee, mix thoroughly, injecting salt, black pepper, nutmeg, soda and ginger according to the recipe.

Grease the baking dish with butter and sprinkle some flour on top. So ready cupcake will be easier to extract from the form. We lay out half the dough in the baking dish, pour grated chocolate on top and “close” it with the remaining dough. Now the cupcake is sent to the preheated oven, where it needs to be baked at 200º for half an hour.

To bake has become even more elegant and festive, you should prepare the icing, which also uses chocolate. To make a glaze, melt the butter mixed with powdered sugar, melt on a small fire, then add milk (or coffee, to whom you prefer). Then, continuously stirring, inject the grated milk chocolate. Wait until the chocolate is completely dissolved, remove the mixture from the heat, put on the still warm cake, evenly distribute and leave to cool. After the cake has cooled completely, you can serve treats to the table.

Chocolate Christmas Gingerbread Dough

The recipe for this dough can be used for both figured gingerbread and gingerbread house. Due to its dense texture, it rolls out well, and the original combination of chocolate and ginger creates a bright, memorable taste. If the intended “construction object” turns out to be very voluminous, then before rolling it is recommended to wrap the dough in cling film for half an hour and put it in the refrigerator.

This baking will require the following ingredients:

  • flour 175 g;
  • 1 egg;
  • half a teaspoon of soda;
  • 2 teaspoons of spices (ground cloves, dried ginger);
  • chocolate grated on a fine grater - 15 g;
  • 75 g butter;
  • brown sugar - 75 g

Put salt, spices, soda and chocolate in a well-sifted flour. Then quickly drive an egg with sugar. When the dough is kneaded to a uniform consistency, put it in the refrigerator for a while, then roll it into thin layers and cut the figures of snowmen, men and horses, snowflakes, Christmas trees, stars, or details of the gingerbread house.

They should be baked on a baking sheet laid with parchment at a temperature of 200º for 15-20 minutes. Before you put the gingerbread in the oven, you can grease them with beaten with a tablespoon of cold water egg.  This will give gingerbread a nice gloss. Glaze, which you will decorate them, you can tint with food dyes.

Gingerbread house

gingerbread house

A fabulous decoration for the holiday table - a gingerbread house - looks amazing and brings an indescribable touch of magic, a real Christmas miracle, to the atmosphere. Guests will be fascinated, and the children will be delighted to see a fabulous gingerbread house on the table. When preparing it, you only need your imagination to decorate your creation. And, as the recipe says, it is prepared very simply.

Recipe for making dough:

  • half a cup of granulated sugar;
  • 2 tablespoons of honey;
  • 2 medium-sized eggs (if large, then one);
  • 2 tablespoons of cocoa powder (it is permissible to use grated chocolate);
  • teaspoon ground cinnamon;
  • 1 tablespoon ginger root powder;
  • 2.5 cups of flour;
  • 50 g margarine (butter).

To begin with, thoroughly stir the granulated sugar and honey, heat them up over low heat until the sugar dissolves completely. Add cinnamon, keep on fire for about 1 minute, then remove from the stove, gently pour cocoa (or chocolate) and once again mix well. Add butter, cut into small cubes, into the still hot mass, melt it in sugar-honey mixture and stir. Next - beat the eggs, mix them in a slightly cooled mass of honey. Then add the flour in parts, stirring constantly, knead the dough.

Putting aside the dough for a while, try yourself as an architect and draw the details of the future house on plain paper. Here are the approximate dimensions of the house.

  1. Facade. The height of the facade is 6 cm, length - 8.5 cm. Number of parts: 2.
  2. Butt end Height - 6 cm, butt length - 9.5 cm. Number of parts: 2.
  3. Roof. You will need 2 10x14 cm squares and 2 triangles for the roof from the 9 cm high facade.
  4. You can make additional details for the house, for example, window shutters or chimney.

Roll out the dough on parchment to a thickness of 1 cm. From the dough we cut out the details of the house according to the sketches. The windows can be cut through the dough afterwards or simply paint them with icing. We lay out the finished parts of the house on a parchment-laid baking sheet and cook up to 20 minutes in an oven heated to at least 200º.

Do not forget to stock up on royal icing, the recipe of which can be read a little higher, it will help to glue the details of the house to each other and decorate the already prepared delicacy. You can also make icicles and drifts from the glaze, and gingerbread in the form of snowmen, fir-trees or funny little people from the remaining dough.

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Gingerbread Gingerbread (step-by-step recipe with photos) - Culinary portal Pechenyuk

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New Year and Christmas are coming soon. On the eve of these holidays, everyone around is in a hurry to buy gifts to their families and friends, decorate the Christmas trees and come up with a beautiful outfit for themselves.

Gingerbread, which I recently made for people close to me, also help me in creating a festive atmosphere. Some of the gingerbread is eaten at home, and some is donated to friends and relatives. Delicious honey pastries, filled with aromas of cinnamon, cloves, ginger and other spices, will delight anyone.

Gingerbread Christmas gingerbreads do not tolerate vanity, they need to be baked in advance, because immediately after baking, they become dry, and only after they have rest in bed for a couple of weeks, they soften and become fragrant and fragrant.

Spices for gingerbread is better to use natural and unmilled. Believe me, the smell of such spices at times stronger and more pleasant than those that are sold in packages.

And the manufacture of such gingerbread with the help of kids is a holiday in itself. My daughter is happy to cut out cakes with the help of molds, and even slowly trying to paint them. Painting gingerbread is a real flight of fancy, each gingerbread can have a unique pattern.

Gingerbread gingerbread is best kept in cookie tins, but if not, you can use glass containers or cardboard boxes.

How to cook a gingerbread Christmas gingerbread recipe:

  1) First you need to prepare the spices. To do this, remove the kernels from cardamom, add anise, cloves and cinnamon, broken into pieces. All this is necessary to grind in the mill, and then sift through a sieve.

2) Combine honey, sugar and butter and put on fire. It is not necessary to bring the mass to a boil, enough to dissolve the sugar.

3) While the mass is slightly cooled, it is necessary to prepare the flour. For this, it must be divided in half. Add the ground and sifted spices to one half, send vanilla, grated ginger, cocoa and baking powder to the same place. Mass mix.

4) Stir the egg until homogenous (no need to beat) and add honey-oil mixture into slightly cooled (it is necessary that the protein does not curdle). Pour brandy or rum there.

5) Add half the flour and spices to the dough. And then, adding the other half, knead the tight and elastic dough. Flour can take a little less or more. Ready dough must be tightly wrapped in cling film and sent to the refrigerator overnight. There the dough can be stored more (three or four days calmly). I usually make two servings at once, and then bake a little. The main thing is that the dough is well packed, so that the spices inside it saturate the dough and do not erode.

6) Remove the ready dough from the fridge and let it lie for half an hour. Then roll the dough into a layer 5-7 mm thick and cut various shapes with the help of molds.

Empty7) Put the figures on a baking sheet covered with baking paper and bake Christmas gingerbread in a preheated 180 ° oven for 15-20 minutes (depending on the oven and the size of the mold) .empty8) To make the icing, stir the protein until smooth and introduce a little into it powdered sugar. If the glaze when drawing spreads, add more powder, if too thick, you can add a little lemon juice. If you wish, you can make colored glaze by adding a little food coloring to it.empty9) Make a parchment or sleeve for baking the kulechek, pour the glaze there and paint the gingerbread. The glaze dries out pretty quickly, and almost immediately after painting the gingerbread can be removed in a box where they will soften. Usually the signal for readiness and the softness of ginger Christmas gingerbread is the aroma of spices.

Ingredients for the recipe "Christmas gingerbread":

  Honey 250 g, sugar 250 g, butter 150 g, flour 550-650 g, egg 1 pc., Rum (or brandy) 2 tbsp. spoons, ginger 1/2 tsp, cloves (buds) 2 pcs., cardamom 1 pinch (small), cinnamon 1 pinch (small), anise 1 pinch (small), cocoa powder 25 g, baking powder 1 hour spoon, lemon peel (or orange) 1 tsp, vanilla 1 pc.

pechenuka.ru

Christmas gingerbread (panyanki) - recipe. Who remembers?

Julia Imangulova

Christmas Gingerbread: Recipe

Most of all, gingerbread cookies love to give each other for Christmas residents of European countries such as England, Ireland, Germany and France. Ginger dough is baked not only cakes, but also whole small works of art from dough: houses, Christmas trees, snowmen.

Ingredients:
  Flour - 2 tbsp.
  Baking powder or baking powder - 2 tsp.
  Ground ginger - 2 - 2.5 tsp.
  Butter - 100g.
  Brown sugar - 150g.
  Egg - 1 pc.
  Molasses is light - 3 tbsp. l

Cooking gingerbread:
  Turn on the oven and set the temperature to about 200 degrees. The baking sheet must be oiled.
  Add baking powder and ground ginger to flour. Oil for 30 minutes should be put in the freezer. Then chop it with a knife and add to the dough.
  If you do not want to knead it with your hands, you can prepare the dough using a food processor.
  Add to the flour and spices, molasses, whole egg and brown sugar. You should have a good shortbread dough, that is, it should easily crumble.
  Prepared shortbread dough is sent to the freezer for 40-50 minutes.
Then everything is elementary. Roll out the dough, sprinkle it with sugar, cut out different figures from it and bake for 10-12 minutes. Depends on the thickness of the rolled layer.
  Take out the gingerbread, grease them with snow-white icing and enjoy the magical taste.
  Christmas honey gingerbread recipe

Our people love honey cakes more. For us, delicious is that which is sweet and simple. Such gingerbread cookies are not difficult to cook, so even your baby can help you with this pleasant affair.

Ingredients:
  Flour - 350g.
  Honey - 300g.
  Sugar powder - 200g.
  Butter - 100g.
  Egg - 4pcs.
  Peanuts - 60g.
  Dried apricots, candied fruits, raisins - 100 gr.
  Soda - 1 pinch
  Cinnamon - 0.5 tsp.
  Rum or other liqueur - 1 tbsp. l

Cooking honey gingerbread with dried fruits:
  Washed and dried dried fruits finely chopped. We shift them to china, add to them non-crystallized honey, sugar.
  Melted butter in a water bath.
  Beat eggs and mix with butter and honey mixture. Add cinnamon and other favorite spices.
  Sift flour and add flour to it.
  Very slowly we begin to pour flour into the egg-honey mixture. Knead so that there is not a lump.
  We bake using the same technology as in the previous recipe.
  German Christmas Gingerbread: Recipe

It is easy to guess in which country these gingerbread cookies are wildly popular. If you want to diversify the usual recipe of gingerbread, we advise you to use our recipe.

Ingredients:
  Sugar - 400g.
  Liquid honey - 400g.
  The molasses is light - 400g.
  Sour cream - 400g.
  Light flour - 2,5kg.
  Oil - 2 tbsp. l
  Baking soda - 2 tbsp. l
  Cinnamon, cloves, candied fruits - to taste
  Nuts - 50g.

Cooking German Gingerbread
  In a saucepan, mix honey, molasses, sugar. Put it in a water bath until all the ingredients have melted and they have a uniform consistency.
  Add a little salt to sour cream. To the cooled honey mixture add salted sour cream.
  Add to the resulting mass soda, spices, dried fruits and nuts.
  Slowly add our flour. Knead the dough and leave for 12 hours in the refrigerator.
  We bake cookies of the required shape at a temperature of 190 degrees for 13 minutes. Enjoy your meal.

It is simply unrealistic to confuse gingerbread cookies with any other one: only its inherent ruddy and spicy smell create a truly magical atmosphere that adds such baking to charisma. And if you add this combination of monograms of multicolored glaze, you can safely call yourself, if not the chef, then at least a decorating genius. Already imagine how appetizing you are crunching ginger biscuits and how are your relatives enjoying your culinary masterpiece? So let's make this fantasy come true with one of our step-by-step recipes!

The classic recipe for ginger cookies to treat the New Year's table

Still, gingerbread cookies are primarily associated with cold winter evenings and hot fragrant tea, so the peak of its popularity falls on the New Year holidays, because these cute cookies not only complement the festive table, but are also budgetary and at the same time emotional hand-made -
  a gift. How will the recipe for Christmas ginger cookies be different from others? Of course, plenty of spices!
  Ingredients:

  • Flour 250 grams.
  • Butter 120 grams.
  • Sugar 100 grams.
  • Honey 50 grams.
  • Egg 1 pc.
  • Baking powder 1 tsp.
  • Ground cinnamon 1 tsp.
  • Ground ginger 1 tsp.
  • Cardamom 0.5 tsp.
  • Peel 1-2 tsp.
  • Cocoa 1 tsp.
  • Nutmeg pinch.

Honey will give cookies a golden hue, but if you want to get a richer brown color, you can’t do without tinting with brown sugar or cocoa.

Cooking:

  • Soft oil should be mixed with sugar, melted honey and egg until smooth. Just do not overdo it with the warming up of honey, otherwise the egg may curl!
  • In a large bowl, mix flour, baking powder, cocoa, zest and spices. It is very convenient to use dried peel of factory production, but in the New Year period there is nothing better than peel, extracted from tangerine peels.
  • In the liquid mixture gradually stir dry, rubbing the dough with a fork to the consistency of large pellets. Large pellets should easily gather in a tight ball: only from this dough will turn out Christmas ginger cookies with a beautiful even contour.
  • The dough should be kept in the refrigerator for about an hour, wrapped in plastic wrap, after which it is rolled out, cut out the cookies themselves, repeat the rolling 3-4 times, and bake on a baking sheet covered with baking paper for about 7 minutes at 180 ° C.

8 steps towards simple and tasty ginger biscuits

The fact that the devil is in the details is not that lazy, and our honey ginger cookies are no exception. The more carefully you approach the cooking process, the more perfect the dessert will be. What tricks you can connect, having started this culinary experiment? Well, there are enough subtleties here:

  1. The very first rule - learn to feel the right consistency instead of blindly following the recipe. Is the dough too thin? Add flour. Crumbs are not going to anyone? Stir in some oil. And let the recipe in black and white written 250 grams of one and 120 grams of another. It is foolish to die out everything to within a gram, because the consistency often depends not only on the quantity, but also simply on the brand of the product.
  2. Even at the stage of mixing ingredients, the question may arise: sift the dough or not? It is said that cookies are obtained more tasty and homogeneous from the sifted dough, but good flour now practically does not fall into lumps, so this “oxygenation” procedure is rather optional, and the difference in taste will be noticeable except for some gourmets and connoisseurs.
  3. Also, be rational when choosing products: you can save a little on flour, as in our case flour of the first or even second grade may even become a better choice than the highest grade. It is also often added to the flour a little bran for an unusual texture and interesting taste. But you should not save on oil: do not buy products with a fat content of less than 82% and give preference to proven brands.
  4. If you do not have enough patience or time to soften the oil at room temperature, which takes about an hour, you do not need to use a microwave or water bath: instead of the soft one, you will get liquid oil. It is better to heat a glass of water in the microwave, pour out the water and cover it with a plate with oil. So it softens almost without thawing.
  5. With ginger dough, the faster the rolling and cutting process is, the more beautiful the cookies are. So the butter in the dough does not have time to melt, and the contours are smooth and sharp, which is especially important in complex shapes of animals or snowflakes. And do not forget to pre-set the oven to warm up, so that your rush was not in vain!
  6. As for rolling, cutting and transferring to a baking sheet, ginger dough is not the most pleasant to work with. It also strives to disperse, crumble or stick to the tabletop, forcing it to roll again, losing precious time. To preserve your nerve cells, roll the dough between two sheets of parchment paper or on a silicone roll mat.
  7. On a baking sheet, cookies are not laid out closely, since when heated, they slightly increase in size and can stick together, and the cooking time depends strongly on the thickness of the rolling and the power of the oven. It is best to be guided by the color of the cookie: as soon as it began to darken around the edges, it's time to pull it out of the oven.
  8. The finished cookies will settle down and become stale in a few minutes, so do not overdo them in the oven, but try to eat them in the next couple of days. Although homemade cookies can be stored for several months, they quickly lose their flavor and cease to be crispy. By the way, if you got too much dough, you can store it in the freezer for several months!



  The correct dough will be elastic and a bit like marzipan in consistency.



  If you do not want the contours of the cookies to spread, roll them out and cut them out as quickly as possible and immediately place them in a preheated oven.

All these tips will help make the cooking process easier and faster, and the cookies themselves are much tastier, but perhaps instead of using these tricks, you will want to follow in the footsteps of famous chefs and bake cookies in one of the sensational recipes.

Variations of ginger cookies recipes from famous chefs

Different famous chefs have a different idea of ​​the perfect ginger biscuits. Yes, in the recipes below you will find a lot in common, but each of them is unique and includes a couple of subtleties of cooking.

Recipe from Julia Vysotsky

In her blog, Julia Vysotskaya describes a recipe that is very similar to the classic one that we have already told you about, with some nuances. She also suggests making gingerbread cookies with honey and spices:

Ingredients: 200 grams of flour will require 100 grams of sugar, 100 grams of butter, 1 egg, 50 grams of honey, a half teaspoon of soda instead of baking powder, 2 tsp. ground ginger, 1 tsp. cinnamon and cardamom and a half teaspoon ground cloves. Julia also adds a pinch of a mixture of peppers and salt, and also uses brown instead of regular sugar.



  To use all the dough, you will need to roll the dough 3-4 times, each time collecting the leftovers into a ball

Preparation: To make cooking at home ginger cookies, you can follow the classic recipe that we described above. The only difference is that a mixer is used instead of a fork, and cardamom was bought whole in boxes, not ground, as in the Christmas recipe. Especially Julia advises thinner roll out the dough immediately on baking paper, which is very convenient and will save a lot of time. The more subtle biscuits will be more similar to the purchased ones, for example, the weightless gingerbread cookies Charlize or the Scotch gingerbread cookies Private Gallery. Only in the composition of your cookies, unlike the factory ones, there will be not butter, but butter and as many spices as you want!

Ginger Liza Glinskaya cookies

In Liza Glinsky's blog, ginger cookies are called the beautiful word "pepparkark" and are being prepared for St. Nicholas Day. Her recipe is also similar to the classic one, but mastic is an integral part of it.

Ingredients: 200 grams of flour is also taken 100 grams of butter, but only 25 grams of sugar and half an egg, so you get more diet ginger biscuits. But, as in the classic recipe, a lot of zest is used: from a quarter of an orange and half a lemon. Spices also put less: just half a teaspoon of cinnamon and a quarter teaspoon of ginger and nutmeg. To the whole mass is added a quarter of a teaspoon of baking powder and a pinch of salt.

Preparation: In this recipe there is one significant difference: the oil is not added to the dry mixture in a soft, but cold form directly from the refrigerator, kneaded with flour, sugar and spices until crumb, and only then is mixed with the egg. Lisa cookies are baked not at 180 ° C, but at 170 ° C, but we’ll tell you about the mastic recipe from her blog just below.



  If you make a hole in the cookies before baking, you can make an edible festive garland of them

Andy Chef's Recipe

Cooking technology from Andy Chef is similar to the previous recipe, but here's the list of foods a bit different. We said that every cook has its own zest!

Ingredients: At 175 grams, 65 grams of butter are taken, 75 grams of powdered sugar, instead of regular sugar, 1 yolk, not a whole egg, 1 tsp. ginger and cinnamon, 30 grams of honey, a quarter of a teaspoon of soda and a pinch of salt.

Preparation: All dry ingredients, except for powdered sugar, are mixed with butter, cut into small cubes, and kneaded into crumb by hand. Then add powder, yolk and honey. By the way, Andy Chef believes that it is necessary to sift the flour, and bake cookies at a temperature of 170 ° C.



  A flat cookie in its raw form rises during baking, but after a few minutes it settles and becomes more callous.

Egg Free Cookies Recipe

If you are looking for cinnamon gingerbread cookies from Nadezhda Babkina, then, unfortunately, there is no such recipe in her blog, and it is not clear where the buzz around this name came from. But we can tell about ginger cookies with honey, but without eggs. In case you are going to fast or stick to a vegetarian diet.

Ingredients: For 200 grams of flour take 50 grams of sugar, vegetable oil and sweet syrup. As spices, it is enough to take 1 tsp. cardamom, cinnamon and ginger, well, and the function of baking powder will perform 0.5 tsp. soda

Preparation: And here the strategy is completely different: syrup, sugar and spices are mixed and brought to a boil. After removal from heat, soda and vegetable oil are added to them, and then flour is gradually mixed into the liquid mixture. Cookies are baked at 180 ° C for 12-15 minutes, since such dough cannot be rolled out very thinly.



  Ginger dough without eggs will be a little softer and pliable, but you need to add flour until it stops sticking to your hands.

And do not forget about the icing!

For ordinary everyday people, gingerbread cookies may not be decorated, but if you are preparing them for Valentine's Day or Christmas, the whole charm will be lost without painting with glaze. We will tell you about three ways to prepare the glaze, or, as it is also called, icing, based on various products:

On the water

For 150 grams of powdered sugar you will need 2 tsp. lemon juice and some cold water. Such a glaze will not be snow-white and will show through, so it is good for full coating of cookies, but is poorly suited for creating patterns. Just slowly mix the liquid with the powder until a drop of glaze begins to hold its shape. It is important not to pour all the liquid into the powder at once: start with 2 spoons of juice, and add water as needed and literally drop by drop.



  Lemon juice and water can be replaced by milk to “whiten” the glaze.

On squirrels

Protein glaze is whitish white, it is great for complex decor and is easily tinted with food dyes. For 150 grams of powder, you will need 1 egg, more precisely the protein of one egg. Again, we don’t pour all the protein right away: first add half of the mixture, beat the mixture with a mixer at maximum speed, and if the consistency is too tight, add some more protein. If you make both a contour and a fill, you first need to draw the lines, let them dry and then fill the drawing.



  For the contour, the glaze should be fairly dense, but for pouring it is better to add a little more protein

On gelatin

And here is the recipe for the icing of Liza Glinskaya: for 150 grams of powder you will need half a teaspoon of gelatin, 1 tbsp. l water, a quarter of egg white and 1 tsp. vegetable oil and lemon juice. Gelatin is soaked in a small amount of water and dissolved over low heat, all liquid ingredients are mixed, and then gradually added to powdered sugar until the desired consistency is achieved.



  Gelatin glaze has a mirror effect and looks very unusual.

Now you can make not only tasty, but also creative ginger biscuits with colorful ornaments and brightly painted: add to this silver edible balls and other decorations, and you will have a great gift for loved ones!

Gingerbread cookies baked by your own hands are definitely better than the most delicious factory baked goods, and not only because you know exactly what ingredients are used in cooking. Homemade cookies are a space for self-realization and creativity, which will thank you for your courage and efforts for great aroma, spicy taste and delicious crunch under hot tea or coffee.

*** Greetings to all who are looking for innovations in life! ***

About a year ago, looking through our beloved Irek, I stumbled upon a review about a cook I did not know. Well, I think, another cook from the Internet and TV, of which there are now many.

Oh, how I was wrong. Andy is not just a cook, he is something more. I will tell about it in more detail in a response.

So, getting to know new world of cooking   starts with the main page of the site [link]

There we immediately see the culprit of the recall.

Below invited to visit virtual workshops and view   fresh recipes.



Then we will get acquainted with the novelties in online store site (yes, all sorts of authentic and interesting pieces in his store are apparently invisible)







Search   the site is also available (it is strange that someone did not find it).



Navigation is generally comfortable. Site design is simple and concise, but at the same time, with its charm.

Well, let's start cooking?

At the beginning the author puts a photo of the final product. Then follows a small lyrical digression or history of the dish.



Then, according to tradition, there should be a photo of all the products that will be needed in the recipe.

There is always a side ingredients.



What else is convenient the chef always writes the number of products not only in the ingredients, but also in the text of the recipe. No need to constantly return to the top of the page.

At the very end, reading people post their results, ask questions,   where andy most often answers.

Here is a little nasty for   some people a moment. The fact is that the chef is often arrogant and a little impatient. But sharp answers follow most often questions asked by people who have not read his blog. He talks a lot about the importance of accuracy in cooking. In each recipe, he clarifies what needs to be done exactly as he says and then everything will work out. Therefore, he responds sharply.

Is it hard to cook with Andy's recipes?

It all depends on the dish. Most often, they prepare quickly, but there are also more sophisticated options. I usually cook simple ones, because I don’t always have the opportunity to use expensive ingredients, and I also have very little time, so I try to choose those that are prepared in about half an hour.

It is very convenient that Andy uses measuring spoons and scales. You will never get lost with calculations. Many, like me, now do not want to cook according to recipes from other sites, because, often, they have many inaccuracies. Glasses and spoons are all different. As the chef says

A tablespoon is a measured tablespoon, not the one you like to eat soup.

At the moment, preparing only desserts, as they are more budget. From savory cooked only The best buns on the planet for hamburgers. So the chef called them and did not lie a bit. They are really perfect.



My photo is not, as it has been preparing for a long time



And finally, the legendary   Cake dark Larry.





Of course, I don’t have time to make a cake out of it, I only bake the cake myself, but as the chef said:

I even admit that a third of readers will not even have time to make a cream for cake layers, because they will not be there anymore. In general, it is better not to try the finished cakes or pieces before you collect the cake, otherwise you will have to invent stories about why the cake disappeared.

I've been and fiasco.

For example, not very successful with me Gingerbread



They taste good, but something went wrong with the dough.

Such cases are rarely and most often due to the quality of products or deficiencies in weighing.

I am happy that fate brought me to such a useful site for me, because Andy reveals many secrets and teaches how to cook the cool dishes of their restaurants at home. And, you know, you can really feel like a homebrew chef :)

Want to learn how to cook easy, fast and very tasty? Want to get aesthetic pleasure? Go to the site Andychef!