For custard base:
And:
For the glaze:
Gingerbread recipe with milk
Gingerbread like to bake for their home, but if we take into account the fact that Easter is coming, then this is an excellent reason to take advantage of this recipe. I am sure that snow-white gingerbread in the dressing will be more enjoyed by family and friends than shop cookies.
For me, you can not miss the sweet food for Christmas: gingerbread for my grandmother. Grandma developed the recipe already in her native Silesia and refined it year after year. At that time, there were only simple ingredients, such as flour, eggs, sugar, anise, fennel and cloves. Today, he complements his dough with additional subtleties. Enjoy baking and snacking! Ingredients - 150 g sugar - 100 ml cocoa - 250 g honey - 150 g soft butter - 5 eggs - 1 tsp baking powder - 500 g flour - 50 g hazelnuts - 50 g raisins - 20 g cranberries - 30 g gingerbread gingerbread - 15 g anise.
In great delight kids from gingerbread in the dressing. So, if you wrap glaze gingerbread, sprinkle gingerbread generously with sprinkling. And it can be not only a dressing for, you can buy multicolored coconut chips, use small pieces of mastic.
And now let's start directly to the preparation of gingerbread dough. If you notice, the products are not much different from the previous one, but it is still there. Namely, we will brew a portion of the flour with milk. I really wanted to make these gingerbread cookies with mint tincture, but unfortunately I did not find it in any pharmacy. In addition to mint tincture, you can add cinnamon, ginger, and cloves to the gingerbread dough. In general, to taste.
Honey gingerbread dough
For the glaze - chocolate couverture - 50 g of candied orange bowl - colorful sprays for decoration. Preparation Heat two tablespoons of sugar in a saucepan on a bright flame. Add liquid cocoa. Add honey and bring to a boil. Gingerbread gingerbread, anise and cinnamon. Butter and sugar, add egg yolk, add half the mass of cocoa honey. Mix the mixture with flour and baking powder. Lift the mass under the snow and add the other half of the mass of cocoa honey, as well as hazelnuts, raisins and cranberries.
Bake a sheet for baking on a plate. Spread the dough on baking paper. Bake gingerbread for one hour at 180 degrees Celsius in a preheated oven. Cool gingerbread gently after baking. Melt the chocolate in a water bath and pour the cake into it. Then spread the candied orange peel and sprinkle.
So, brew the mass immediately in a large bowl, because later we will be kneading our gingerbread dough in it.
All sugar, vanilla and 250 gr. Mix flour and whisk. While you measure the food, put on the fire 500 ml. of milk. I have homemade milk and already boiled, so I sent it to the microwave for a couple of minutes, almost to a boil.
Gingerbread can be dried at night. The next day it can be cut into squares and stored in banks or cans. Because of the high proportion of whales and hazelnuts or almonds, classic cookies also taste particularly juicy. The reason is enough to bake gingerbread at home.
For about 20 elixir biscuits, you need all sorts of ingredients: 100 g cream marzipan, 30 g flour, 50 g orange and citruin, 150 g almond, 10 g spice-cake, 10 g cocoa, 10 g cinnamon, 150 g sugar, large back waffles , 1 pinch of salt and 1 knife tip deer salt. Crush the orange and lemon peel finely and grate or rub the marzipan in small portions. Gingerbread is, of course, a spicy mass of gingerbread. Make them as follows: Mix ground almonds, cinnamon, gingerbread, flour, sugar, salt and cooked ingredients together.
Yes, I had finished shopping for vanilla sugar and took advantage of homemade. This is the usual sugar with a vanilla stick, which should stay in a closed jar for 2 weeks.
Pour the hot milk into the flour mixture and mix it intensively with a whisk. The large presence of sugar in the mixture will not form lumps.
Then add cocoa powder and deer salt to it and add egg whites. Her touching assistant: a hand mixer whisk. If the mass is beautifully creamy and soft, it is perfect. Stir some water; mass should be too dry. For Christmas cookies, as a baker, this tool has proved its value: a spray bag. Fill the prepared mass in the bag, tightly screw it in the back and cut off the tip if this is the only bag for the syringe. Now spread the waffles on a piece of paper for baking and evenly distribute the mass of the cake.
Leave a small edge, as the gingerbread will bake something else. If you don't like waffles, you can just drop them. Before it becomes hot, you must allow the cookies to dry until the surface becomes sticky. Finally, but no less important: bake good slices for about 15 minutes in a preheated oven at 180 degrees. It is important for juicy pleasure: do not let the gingerbread to become too brown. Then let it cool and spread with pleasure or kuverta - spicy and juicy cookies are ready.
Stirred dough is hot and it is watery in consistency. We set it aside to cool slightly. 
In the meantime, we will prepare the remaining products. Cooking the last time chocolate gingerbread, I have left the icing. Therefore, this time I decided to make a single protein glaze. And in the dough I sent not two yolks, but one.
Gingerbread recipes time in different ways: the time is sweet, sometimes spicy
By the way, instead of ground almonds, you can also use a ground whale or hazelnuts for this gingerbread recipe. Anyone who wants to bake gingerbread can customize the cooking mass. Do you like sweet gingerbread better than spicy? Then try the gingerbread recipe with honey. To do this, simply make a gingerbread mass of honey, sugar, gingerbread, raisins, egg whites, ground almonds, lemon and orange zest. If you are bored with round cookies, you can simply cut the shapes from the mass of gingerbread.
The brewed mass I have cooled, but still warm to the touch. I put eggs with yolks into it and mix well. 
Next add rast. butter. 
And sifted flour, with the addition of salt and baking powder. 
Particularly interesting gingerbread house, especially for children. In addition, you can prepare a recipe for gingerbread to your liking. Especially Christmas and spicy, for example, samples with cloves, cardamom and nutmeg. For bonding and decoration. Add honey, sugar, salt and water to the pan and heat with stirring until the honey and sugar are dissolved. Remove the pot from the hotplate and allow the mass to cool. Mix flour with spicy spices, salt, deer, flea seeds and cocoa powder and place in a bowl. Separate eggs, leave egg whites for decoration.
When adding all the flour, the dough turns out dense, but still sticks to the hands. Do not be intimidated by this, just cover it and set aside for an hour, and if you forget about it for a longer time, it’s not scary.
I divide the dough visually into 3 parts and spread one of them on a table sprinkled with flour. 
The dough is easy to give in and after a couple of kneading you can create from it. We form such a harness. 
And cut into pieces. It's more convenient for me, but if it's difficult for you, then you can roll the dough into a layer and cut circles.
Gingerbread at home - recipes. Gingerbread on kefir, gingerbread honey - secrets and subtleties
Mix a lot of honeyed sugar and egg yolk with dough hooks under the flour. The dough is now a little too soft to finally knead it with your hands. So cover the bowl and place it in the fridge overnight. At the same time, molds for the gingerbread house can be cut.
The next day, divide the dough into two halves. Mix thoroughly and spread using potato flour to a plate about 3 mm thick. It is best to wrap the dough directly on baking paper. Place the stencils on the dough and round them out with a small, sharp knife. The raw dough around the molds is removed and treated with the second part of the dough. Repeat this step until all parts of the house are cut. Doors and windows should also be cut. Make sure that each piece needs some distance from the other, as the dough rises.
Each piece roll into a ball and spread on a baking sheet, which does not grease. I send the blanks to the already heated oven to 180ºС, for 20-25 minutes.
Vanilla gingerbreads turn out to be pale, but it is worth sustaining them for just a minute just under the upper heater and they are already rosy! Position the "upper PETN" set before the end of baking.
Gingerbread dough
If smaller forms are used, time should be reduced. To make a mixture of eggs, gradually beat the egg white with powdered sugar into a solid mass using a hand mixer. When the gingerbread pieces are cold and best dried overnight, you can start building the house. To do this, fill the mass of protein in the bag for spraying with a thin spout. Continue around the edges and stick another part on it. The best way to start is from the front and back of the house, as well as from the side.
Fluffy, ruddy gingerbread ready. We shift them to the grid and fill the baking sheet with the following blanks. 
Baked, cooled gingerbread left to cover the icing. Cooking icing as always. Combine proteins with powdered sugar and whip to a snow-white mass, but not dense. Then add a kapulka of citric acid or lemon juice. While gingerbread in a wet glaze, sprinkle them with sprinkling.
You can fix the details with the help of toothpicks and glasses. Now add the second page directly. Meanwhile, roofs, as well as small forms can be decorated for later gluing. If the base is standing, the cottage can be carefully positioned and glued to the circle as a floor. The details of the roof are also attached after drying the decoration and fixed again with toothpicks.
Be creative and decorate the front, as well as the ground with protein powder sugar mass in accordance with your ideas. Preparation: Gently mix the egg whites in a bowl, mix in lemon juice. Gradually add sugar to the spoon and beat until you get a shiny mass. About 4 tablespoons of this mass to throw. Stir in cinnamon and almonds and knead to make the dough as smooth as possible. Spread the dough on a sugar board 5-8 mm thick. Sprinkle with small stars, place on a greased baking sheet and allow to dry for about 2 hours.
Leave gingerbread to dry. Children remove the sample from the hot gingerbread. But it also happens that I manage to cook gingerbread in their absence. Oh, then the photo can be made for more and gingerbread time to dry.
If you compare gingerbread with cocoa and these gingerbread, there is a difference. Vanilla gingerbread, thanks to the cooked dough, is obtained with a thick crumb. But as soft as cakes with cocoa.
Soft honey cakes
Stars should remain soft, and cast should not fade. Ingredients: 2 egg whites 60 g sugar 2 packs of vanilla sugar grated ½ raw lemon 60 g corn starch 60 g butter. Preparation: Stir the egg whites hard in a bowl, gradually add sugar, vanilla sugar and lemon peel. Let the butter melt and mix gently. Place on a greased baking tray with a teaspoon of small heaps and place on thin circles. Immediately remove cookies from the tray and immediately roll up.
Despite the fact that kids love everything chocolate, vanilla gingerbread ate faster than chocolate! A portion of vanilla gingerbread is large. The weight of baked gingerbread is 2.5 kilograms. So, that worries about what to serve for tea or what to give the child to school, or for her husband to work for a snack, it is not worth it.
Ingredients for 45 servings: 150 g butter 100 g sugar 1 pc. Vanilla sugar 2 eggs 75 g almonds, crushed 300 g flour without gluten 150 g couturier. Preparation: Mix the butter with the sugar and vanilla sugar until the penis. Then add almonds and gluten free flour. Mix all the ingredients vigorously and let them rest in the fridge for about 30 minutes. Dissolve the couverture in the water bath, dip the dough in half and let it dry on the cake stand. Ingredients for 50 servings: 150 g sugar 50 g honey 100 g butter 125 ml cream 75 g candied cherries, about 150 g almond flakes 150 g couturier.
Friends, I wish you all a pleasant tea party and up to new recipes for tasty and homemade!
The long-awaited spring has come into its own, and it pleases! Friends, for you this little bouquet of spring flowers! Good spring mood and all the best!
Preparation: Heat the sugar, honey, butter and cream in a small saucepan. Allow to boil for 5 minutes. Then mix in candied cherries and almond leaves and leave to boil for another 7 minutes. Pour the Florentine mass onto a sheet and smooth. Place the plate on the countertop and remove the baking paper.
What you need for a honey cake
Melt the cover and fold it tightly. As soon as the frosting is hard, cut the Florentines into small rectangles. With this simple gingerbread recipe, you can even bake classics even at home. It's not so hard to bake honey cake by yourself. With a little taste and an appropriate recipe, the classic is easily prepared in the pre-Christmas season. However, plan cooking for a few days.
Gingerbread can be bought at any store, their range is huge. But they will not be as fragrant and tasty as homemade.
Cooking gingerbread step by step
The following ingredients are required to bake a honey cake. First boil the honey with water and sugar in a pot. Always mix well and remove the pot from the oven as soon as a homogeneous mass is formed. Once everything is cool, stir the spice and salt under the oil.
At the same time, mix the flour and salt of the deer in a bowl. When the mass of sugar, honey and water is cooled, stir them under the flour. Now knead the dough well, until it is evenly elastic. Then wrap it in fresh produce and store it in the fridge for at least three days.
For some reason, homemade gingerbread is not so popular with hostesses, such as pancakes, cookies, muffins and other pastries. In fact, preparing a delicacy is much easier than you might think.
Homemade gingerbread - the general principles of cooking
For the test you need to mix all the liquid and bulk ingredients, sometimes they are heated or cooked choux dough. Then the mass is rolled out with a rolling pin into the reservoir, given the desired shape and baked.
By the way: According to the magazine "Delicious" there is no single gingerbread gingerbread. Typical ingredients, however, are anise, cinnamon, cloves, allspice, coriander, cardamom, nutmeg and ginger. You can also refine your ginger dough with peppers and bowls of oranges or lemons.
When the dough for the gingerbread recipe is well done, roll it out of the center on the dust-resistant ground. It should be from five to seven millimeters. Keep the dough in motion by rotating it several times so that it does not stick to the backing. Now you can use different cookie cutters to cut a single honey cake or cut the dough into equal-sized rectangular pieces. To decorate individual candies, you can fill them with almonds or almonds.
For cutting You can use molds, glasses, piles, curly and simple knives. To prevent the dough from sticking, the edges should be dipped in flour from time to time. You can also just roll the balls with your hands and lay them on a baking sheet. Bake gingerbread at 180-200 ° C.
Finished goods after baking glazed. To do this, use sugar, protein, chocolate fudge. You can use ready-made confectionery glaze, paint in various colors and create real masterpieces. For bonding homemade gingerbread usually use the same icing, jam, boiled condensed milk, various creams.
It is not necessary to prepare a delicacy in the form of simple cookies. You can do with fillings, raisins, sprinkles. In any case it is important to roll out the dough correctly. It should not be thinner than 0.5 mm and thicker than 2 cm; in the baking process, the products will still rise and become larger.
Recipe 1: Simple homemade gingerbread cookies on kefir with vanilla
Instead of kefir in this recipe, you can use any dairy product. You can even a little peroxide or moderately expired, the taste of homemade gingerbread will not suffer. In a classic recipe, baking soda is added to the dough, but we will use baking powder. With it, the dough turns out more tender, homogeneous porosity.
Ingredients Required
Kefir 500 gr. (any fermented milk product);
5 tbsp. flour;
0.45 kg of sugar;
Fine salt 1 tsp;
Baking powder bag;
Bag of vanilla;
3 yolks.
For the preparation of protein glaze:
2 raw egg whites;
0.25 kg of powdered sugar.
Cooking
1. Mix the kefir with salt, sugar, yolks, add flour with baking powder and vanilla mixed in it. Immediately, you do not need to pour in all, you may need less. It all depends on the liquid kefir. The mass should be elastic, soft, slightly stick to the hands.
2. Roll out the dough on a table not more than 1.5 cm thick, squeeze homemade gingerbread with molds or a glass and place it on a baking sheet so that they do not touch each other. We put baked until cooked in the oven.
3. For the glaze, beat the whites, gradually pour the icing sugar. The masses should be dense, strong. We grease the gingerbread from all sides, give a few hours to dry.
Recipe 2: Homemade honey cinnamon gingerbread
Honey home gingerbread appeared one of the first and has a peculiar, delicate aroma and aftertaste. And in order to emphasize it, we will add some cinnamon and a bit of cinnamon in the dough. It is important to use real honey, from artificial molasses or sugar syrup will not work.
Ingredients Required
0.05 kg of fresh honey;
100 grams of water;
0.2 kg of sugar;
500 gr. flour;
Butter 50 gr. (you can also use margarine);
Bag (10 gr.) Ripper;
0.5 tsp. cinnamon
For the glaze:
Fresh protein;
30 ml of milk
0.1 kg of powder.
Cooking
1. Making zhenku. To do this, pour a spoonful of granulated sugar into the pan, add just a few drops of water and begin to burn. As soon as smoke appears, the sugar will turn black, pour in a drop of half a glass of water. It is important to do this a little bit, so that sugar is not caramelized.
2. Add cinnamon, honey, sugar and stir the rest.
3. We melt the butter and send it to the dough, we will drive in the egg and flour with baking powder. Mass knead hands.
4. Roll out the dough with the help of a rolling pin sprinkled with flour into the bed up to 2 cm, cut out arbitrary figures, prick with a fork and bake.
5. For the glaze, beat sugar with protein, add hot milk, mix.
6. Coat baked blanks, dry.
Recipe 3: Homemade gingerbread "Ginger with honey"
In many European countries, gingerbread and cookies are Christmas treats. Just before a bright day, the smell of fragrant pastry soars through the streets. But in order to please the family with homemade gingerbread, it is not necessary to wait for the holiday, they can be easily prepared at any time. The same dough can be used for gingerbread houses - Christmas treats, decorated with protein patterns.
Ingredients
0.22 kg of honey;
1 tbsp. spoon of ginger powder;
Soda 2 tsp;
0.5 tbsp. l spoons of cinnamon powder;
100 gr. sugar sand;
0.13 kg drain. oils;
500 gr. sifted flour.
Fans of spicy flavors can also add ground cloves and allspice to the dough. Glaze can be used any, including protein from previous recipes.
Cooking
1. Pour sugar into a saucepan, spread honey and add fragrant spices. Put on the fire and bring to a boil. The mass should be stirred so that it does not fry from the edges of the pan.
2. Turn off the fire and gradually add baking soda, do not need to pour all at once. The quenching reaction should go and the mass will be foamed. Mix well.
3. Add butter, it will melt in the dough. Then an egg and flour. If the dough is still hot, then first pour a little flour, then a beaten egg, so that it does not bake.
4. Knead the mass on the table, if it turned out weak, you can add a little more flour.
5. Roll out the dough layer, form the figures, then bake and garnish with icing.
Recipe 4: Homemade gingerbread "Makovka"
For these homemade cakes, poppy is used, which can be soaked in water or sugar syrup if desired. In this recipe glazing is not used, the products are simply sprinkled with powdered sugar. If you want to make a coating or decoration, you can use any sweets, protein or chocolate icing.
Ingredients
0.1 kg of honey;
2 tbsp. l var. oils;
Maka 50g;
0.1 kg of sugar;
1 tsp soda;
One egg;
Cognac 1 tbsp. l .;
Flour 1,5 glasses.
Cooking
1. Combine the oil with honey, sugar, heat, add soda, brandy, egg. All thoroughly mixed.
2. Add poppy, flour, thoroughly knead the dough.
3. Roll out the layer, cut out the figures and bake. Cool it down and sprinkle it cold. Warm products are not worth decorating, as the sugar melts.
Recipe 5: Homemade Gingerbread Chocolate Truffle
These homemade gingerbread cookies have a pronounced taste and aroma of chocolate, turn out to be soft, soft and have an amazing taste. In addition to cocoa in the recipe used chocolate bar.
Ingredients
0.1 kg of dark chocolate;
30 gr. cocoa powder;
0.15 kg of flour;
50 gr. sugar sand;
50 gr. oils;
0.5 tsp. Ripper.
For fudge:
0.1 kg of powdered sugar.
Cooking
1. Break the chocolate bar into pieces, add the oil and send it to the water bath. Bring to a liquid state, no need to boil. Constantly stir.
2. Remove from heat, add granulated sugar and cool.
3. Break the chicken egg, mix, add cocoa.
4. We unite the ripper with flour and send it to the dough. Knead, if necessary, pour a little more flour.
5. We roll out the layer, with the help of molds or glass we make even circles, spread it on the prepared baking sheet and bake until done.
6. We shake up protein with powder, we smear gingerbreads on the one hand, we give to dry out, we overturn and we cover with glaze.
Recipe 6: Homemade gingerbread with jam
They say that without honey, do not cook real, loose gingerbread. In fact, this is not the case and this recipe will help if the main ingredient is not enough. As a filling for homemade cakes used jam. If desired, it can be replaced with boiled condensed milk, chocolate paste, marmalade, dried fruit.
Ingredients Required
0.2 kg of sugar;
1 tsp soda;
0.1 kg of butter (you can use margarine);
3 cups flour;
Cinnamon and ginger to taste;
Jam for the filling.
Cooking
1. We soften the oil, but do not melt, just keep the hour warm. Then add sugar to it and carefully rub it.
2. Add cocoa, eggs, continue to mix.
3. Put the soda. In this recipe, it must be paid off so that the dough does not acquire a specific aftertaste.
4. Pour the flour, prepare the dough, roll out the cake, 0.4-0.5 mm thick. Squeeze out the cups with a glass, put the stuffing in the center, glue the edges together and flatten it a little, it will make varenichki. You can make round gingerbread, putting two mugs and stuffing in between.
5. We bake, at will it is possible to sprinkle with powder or to cover with glaze.
Recipe 7: Homemade gingerbread "Coffee"
Coffee aroma stirs not only in drinks, but also in amazing desserts. For homemade cakes, instant coffee is needed, as well as some cocoa to emphasize the taste and aroma of the treat.
Ingredients Required
2 spoons of coffee;
1 tbsp. cocoa;
0.1 kg drain. oils;
Half a cup of sugar;
A glass of powder (about 150 gr.);
10 gr. ripper;
2 tbsp. l milk;
200 gr. flour;
1 tbsp. l var. oils.
Cooking
1. Melt butter. This is easy to do simply on the stove, in a frying pan or microwave. Choose any convenient way. Oil should not be hot, if overheated, then you need to cool.
2. Beat egg with sugar, add melted butter, then coffee, cocoa and baking powder. Each product must be dissolved before laying the next.
3. Add milk, flour and knead the mass to an elastic state. We remove for an hour in the fridge.
4. We split the dough into small balls, each roll in icing sugar and lay on a baking sheet.
5. Bake until done at a temperature of 180-190 ° C for about half an hour. Duration depends on the size of the gingerbread.
Recipe 8: Homemade gingerbread "Royal"
If there is no time, then you can not cook a large number of cookies and make one, but a large and spectacular gingerbread. It is better if it is stuffed, like a Tula relative and will appear as a big cake that can be cut into pieces when serving. For cooking, you will need a form, you can use a frying pan or a detachable base for the cake.
Ingredients Required
0.1 kg of honey;
3 full cups of flour;
Oils 70 g;
Ripper bag.
For the glaze:
5 tablespoons of sugar;
3 spoons of water.
Cooking method
1. Melt honey with sugar in a water bath, extinguish soda. Turn off the stove and add butter. Stir until dissolved, let cool.
2. Beat eggs with a fork or beaters, pour into the total mass.
3. Mix the flour with the ripper, knead the dough. We clean in the refrigerator for half an hour.
4. Divide the dough into 2 different parts, half put on the bottom of the form. Level and form small bumpers.
5. We spread the filling and spread it evenly.
6. From the smaller part of the dough, roll out the cake and put it on top, pinch the edges. Bake until tender.
7. Boil syrup from water with sugar, pour gingerbread from above.
Recipe 9: Homemade gingerbread "Curd"
For cooking, it is desirable to use real cottage cheese, not mass. Sour cream is also used in homemade gingerbread, the fat content of which should not be less than 20%. Flour may need a little more than specified in the recipe, depending on the humidity of the curd. Gingerbread is poured on top with protein glaze.
Ingredients Required
0.25 kg of cottage cheese;
2 yolks;
0.2 kg sour cream;
0.1 kg cl. oils;
0.15 kg of sugar;
2 teaspoons ripper;
0.8 kg of flour;
Vanillin, cinnamon to taste.
For the glaze:
0.25 kg of icing sugar;
Cooking method
1. Cottage cheese before use must always be passed through a sieve or skipped in a blender. Pour the yolks.
2. Now add vegetable oil, sugar, ripper, sour cream, vanillin. Stir until smooth, add flour. Knead elastic dough. Give stand for half an hour.
3. Prepare the icing. Just beat the powder with proteins to dense peaks. Need to do this before baking.
4. We form gingerbread with our hands or we extrude it with a mold. We bake on parchment paper.
5. Get out of the oven and hot-smear glaze. Give cool and dry.
In order for the glaze on homemade gingerbread to dry faster, you need to cover warm pastries.
To dry the gingerbread should be laid out not on paper, but on the grid. Thus, you can reduce the time and the appearance of the products will be prettier.
You can make gingerbread chocolate from any recipe, but you need to remember that cocoa takes up some of the moisture. Therefore, the amount of flour will have to be reduced.
Homemade gingerbread can be easily painted. For this you need a pastry syringe with a thin spout or bag. As the ink, you can use any icing, melted chocolate, colored fudge.
Gingerbreads are made from very sweet dough, so they easily stick to the baking sheet. To prevent this from happening, you can use a silicone mat or parchment. Only baking paper needs to be additionally lubricated with vegetable oil.
