I'll tell you a secret, for a long time I have been staring at this kind of gingerbread, more precisely at decorating cakes with such toppers. It looks very cute. Until the last moment, I postponed my acquaintance with this test, thinking that all this is extremely difficult. After all, many confectioners do not perform this kind of decor on their own, but order them from “gingerbread fairies”.

Of course, in order to color the gingerbread with any cartoon character, it will take a lot of time and artistic talent. But, here are the most often ordered gingerbread cookies in the form of hearts, numbers, letters, stars, etc., it is quite possible to cook yourself. No special talents are needed for this.

So, step by step how to make gingerbread recipe with photo at home.

Ingredients:

1. 250 gr of honey
2. 250 g butter (82.5% fat)
3. 400 gr sugar
4. 850 gr flour
5. 4 eggs
6. 1 level teaspoon of baking soda
7. 1-2 teaspoons of cinnamon and ginger
8. 1 teaspoon nutmeg, cloves, black pepper (these spices can be substituted for your favorite ones or skipped altogether)

Preparation:

I want to warn you right away, the dough must be made in advance. It should reach the desired consistency in the refrigerator, and it takes at least 6-8 hours, and 12 is better. It seemed to me that the indicated portion was very large and I did only half of it, which I later regretted. The finished dough is perfectly stored in the refrigerator for a long time (2 months calmly), as well as the gingerbread themselves. So my advice is to make a full portion at once, and just spread the finished dough into several bags and bake as needed.

Let's get started.

Put honey with spices in a saucepan with a thick bottom and bring it to a boil, stirring occasionally.

As soon as the honey has boiled, remove it from the stove and melt our butter there.

While the honey and butter will cool down, we will prepare the rest of the ingredients. We need to beat eggs with sugar. At first glance, it may seem that there is a lot of sugar in the recipe (after all, there is also honey in the composition), but believe me, in the end, the gingerbread cookies are not sugary!

The eggs should turn white and increase in volume noticeably.

We introduce our honey with butter in a thin stream into the egg mixture. Carefully, honey syrup shouldn't be hot! Refrigerate it to a pleasant temperature. During the addition of honey, the mass should be gently mixed, trying to maintain all its airiness.

The finished dough is thin. As I wrote above, it reaches the desired density in the refrigerator.

We pack our dough in bags and put it in the refrigerator. I clean for the night.

After the specified time, the dough acquires a dense, velvety texture. But, it's still pretty sticky. Therefore, we roll it out on a surface dusted with flour.

The thickness of the roll depends on the size of the figurines, ideally about 3-5 mm.

We cut out the figures we need with the help of molds, or, if the necessary cutting is not available, you can print the desired picture on the printer and cut it out with a knife, tracing the contour.

Another tip, try to place your elements as close to each other as possible when cutting out of dough. This will leave very few clippings. The fact is that with the subsequent rolling of the same portion, the dough will absorb an even larger amount of flour each time, from which, as a result, problems may arise, such as deformation of the bottom surface of the finished gingerbread. Of course, for a family there is not much difference whether gingerbread will work with dimples or not, but such masterpieces should definitely not be given away for sale.

We transfer the cut figures to bake on a baking sheet covered with parchment. I baked them on a silicone rug, which I do not recommend doing, because the rug at high temperatures comes in waves and the gingerbread cookies then turn out to be uneven, and there may be voids below. The best option is a Teflon mat, but since I don't have one in my arsenal, good baking paper is an adequate substitute.

As in the case of cottage cheese cookies, it is better to place the gingerbread cookies on a baking sheet of about the same size, or you will have to get some earlier so as not to dry them out. Another very important point, the gingerbreads increase in volume when baking, so we leave them a decent amount of space. The larger the gingerbread, the more space it needs.

Place the baking sheet in a preheated oven and bake at 170º for 12-15 minutes. The baking time depends on the size of your gingerbread. Top-bottom oven mode.

How do you know that the gingerbread is ready? This is a matter of practice. It should not darken much, if it is browned around the edges - baked. Remember, the gingerbread in the oven is soft! But if you pressed your finger on it and it leaves a noticeable dent, then the gingerbread is not ready yet. The baked gingerbread easily leaves the surface on which it was baked. Over time, you will find the optimal time for yourself. Watch.

Cool the finished gingerbread on a flat surface. Many advise you to press down on the gingerbread with a load on top, so that it does not change its shape. I've tried this and that. I didn’t notice much difference, so I didn’t use the cargo next time. But, if you notice that the edges of the gingerbread cookies are bent, then do not be too lazy to put a plate on top of them until it cools completely.

If you want to decorate the cake with gingerbread sticks, then there are 2 ways. Either we bake the gingerbread with the stick already inserted, or we put the stick in the gingerbread, as soon as we took it out of the oven, while it is soft. From myself, I want to say, I tried both options, but it was more convenient for me to string the gingerbread after baking. It's easier and faster for me. However, skill is required here, this must be done quickly, until the edges are frozen. If you bake with chopsticks, I advise you to pre-soak them in water so that they do not change their color when baking.

As it cools, the gingerbread will harden. It is better to paint them after they have completely cooled down, or even better to give them half a day to rest and only then start decorating, if you use them for a cake. But I warn you right away - they are very tasty. And personally, I am not a fan of unnecessary colors in food, I prefer to eat them without glaze.

It is necessary to decorate the cake with them immediately before giving, since the surface gets wet from the cream.

These are the bright gingerbreads that adorned my cake. Even after 2 weeks, the gingerbread did not change their taste and consistency. Remained the same crisp and tasty.

Make your kids happy, because these cookies can also be cut with kids. And the meringue recipe on a stick is already on the blog, here is the link to the article -.

Hidden inside this cake with yoghurt cream and fresh strawberries in a layer, the top of the cake is lined. All recipes are on the blog, links are clickable.

By the way, such gingerbread cookies can be cooked without using honey. This is extremely important for those who are allergic to beekeeping products. If you need a recipe for a replacement syrup - write. I will try to lay out.

Good appetite.

Ginger cookies are a classic treat that is usually prepared at Christmas and New Years. This is not only a delicious and aromatic dessert, but also a table decoration, as well as a popular present for children and adults. It can be prepared in advance, as the shelf life of cookies is 1-2 weeks. Knowing a few nuances of cooking, you can have in your arsenal a win-win version of a fragrant and bright dessert.

Classic Ginger Cookie Recipe

Making ginger cookies is quick and easy. It takes more time to decorate it. These are multi-colored glaze patterns, complemented by sprinkles. Thanks to ginger, the dessert acquires a spicy aroma, creates a festive atmosphere and improves mood, especially for children.

Gingerbread cookies with icing according to the classic recipe are made from the available ingredients:

• 100 g of natural butter;
• 2 cups of flour;
• 1 egg;
• half a glass of sugar;
• 2 tsp baking powder;
• a good pinch of cinnamon;
• 3 tsp grated ginger.

At the first stage, a flour mixture is prepared. For her, flour is mixed with baking powder, cinnamon and ginger. At the second stage, the base of the test is prepared. During the day, butter is kneaded well with a fork. For convenience, it is kept for 1-2 hours at room temperature. Beaten egg and sugar are added to the butter. Beat everything with a whisk until an airy consistency. Next, the flour mixture is gradually added to the base.

After combining all the ingredients, the dough is left in the refrigerator so that it grabs and makes it easier to work with. Pre-dough is divided into several parts. Next, take out the dough from the refrigerator one piece at a time and roll it out with a rolling pin. The thickness of the layer is not more than 0.5 cm.

The shape of gingerbread cookies can be so different.

Next, creativity begins. With the help of molds or improvised means, figures are cut out of the dough. These are Christmas trees, stars, snowflakes, little men. The smaller they are, the more interesting and festive the cookies will turn out. You need to work with the dough quickly, as the butter softens and the base can stick and break. If you add additional flour to the dough, as a result, the cookies will not crunchy and melt in your mouth.

To bake crispy curly cookies, the baking sheet is not oiled, but covered with baking paper and lightly floured. Figures are laid out on it and baked for 15 minutes.

After waiting for cooling, you can start decorating. Glaze is always used as a Christmas decoration.

Perfect icing recipes

To decorate your dessert in an original way, you can use white and colored gingerbread icing. The options for its preparation are reduced to using or not using egg white.

The glaze can be of different colors for the embodiment of any confectionery ideas.

Recipe 1: A simple, effortless decoration is made with powdered sugar, egg white, lemon juice, warm water. Add any food coloring if desired. The proportions are as follows: for 1 1 protein a glass of powdered sugar, 1 tbsp. l. citrus juice (orange, lemon), 2 tbsp. l. water. All combine and beat with a mixer until a thick consistency. If the glaze looks runny, add more powder. The thicker and more elastic the icing, the easier it is to paint onto the cookies.

Recipe 2: icing without chicken egg protein is prepared on the basis of water and citrus juice with the addition of powdered sugar. Ratios: 1 tbsp. L.: 1 tsp: 150 grams, respectively. First, combine powdered sugar with lemon juice, then gradually add water. A mixer for mixing the glaze according to this recipe is not necessary, because there is no protein in it. The glaze is prepared in a bowl and mixed thoroughly with a spoon until smooth and the desired consistency. To check the readiness of the glaze, a drop of the mixture is applied to a saucer, if it does not spread and freeze in a matter of seconds, the festive decor is ready. Now you can cover the cookies with it.

Recipe 3: Protein-free custard frosting is prepared with water and powdered sugar. For her, water is boiled in a saucepan, then the fire is reduced and gradually powdered sugar is added, stirring regularly, then lemon is added. It is enough to cook the glaze for 5-7 minutes. The proportions of the ingredients depend on the amount of cookies. This is about 350 grams of powdered sugar in 50 ml of water plus 1 tsp. lemon juice.

Recipe 4: the glaze can be cooked on dry proteins, it turns out intense white... Proportions: 50 ml of cooled boiled water, a pinch of citric acid, 360 grams of powdered sugar, 4 tsp. without the top of the dry protein. Proteins are poured with part of the water, mixed, left to swell and dissolve. After a couple of minutes, add the remaining ingredients and beat with a mixer until smooth.

The pastry syringe is the perfect tool for decorating with glaze

Cookies are decorated with a pastry bag or a regular plastic bag with a cut off corner. This must be done quickly, as the glaze quickly hardens. If this happens, it is permissible to add water to it and continue to decorate the cookies.

How long does the glazed gingerbread cookie last? The minimum shelf life is 1 week. This is convenient, since you can prepare for the holiday in advance and not burden yourself on the eve of Christmas or New Year.

Small but important secrets

1. To prevent the cookie dough from sticking to the rolling pin, table and hands when rolling, it is placed between two sheets of parchment paper lightly dusted with flour.
2. To make the correct glaze, add water to it in small portions, almost drops.
3. After applying the glaze, the decorated cookies are left to dry for 8-10 hours. Later it can be packed for presentations without fear that the figures will stick together.
4. For uniform glaze color, it is best to use gel food colors.

Spiced ginger biscuits are quick and easy to prepare. Children can be involved in its preparation and decor, so the atmosphere of the upcoming holidays will be felt brighter. The cookie recipe suggested above is very affordable, and a novice hostess can handle it.

Gingerbread fondant is practically the favorite sweetness of children in a sweet product. After all, not only is the glaze very tasty, it is still very bright, charming little sweethearts with its monograms and pictures.

There are several options for icing for gingerbread: protein, butter, sugar, lemon, even with the addition of alcoholic beverages.

For example, for gingerbread, by tradition, it is left white, in other cases food coloring is added, decorated with all sorts of curls, houses, emoticons and whatever your heart desires.

Such products are very popular for the Christmas holidays. Gingerbreads with glaze decorate not only the solemn table, but even the Christmas tree.

The recipe is quite simple, but the final result is obtained only after ten to twelve hours. So please be patient and get started.

Manufacturing: 12 hours.

Caloric value: 309 Kcal / 100 g.

Crack the egg, carefully separate the yolk from the white. Wash the lemon and cut in half. Puncture the pulp with a fork in several places, squeeze the amount of juice onto a spoon. Add starch, powder, protein, juice to the protein.

Mix everything until smooth, homogeneous. Instead of lemon juice, you can use a concentrate, but keep in mind that after hardening it may turn yellow. If the mass seemed liquid to you, add a little powder, if, on the contrary, it is thick, dilute it with juice.

Transfer the gingerbread frosting to a sterile glass jar and refrigerate for ten to twelve hours with the lid closed.

The most common uncomplicated glaze recipe consists of only three components, and it is quite simple to prepare it. Even children can take part in this process. They will not only help, but also get a lot of positive emotions.

Manufacturing: ten minutes.

Caloric content: 301 Kcal / 100 g.

Mix the cooled proteins with lemon juice, this can be done with a fork. Open the powder and gradually add it to the protein mixture. This sweetness can be made at home by simply grinding the sugar in a coffee grinder.

We turn on the mixer or blender and beat until the mass no longer flows from the whisk.

We transfer the finished glaze to an airtight container and put it in a cold place. Before using, add a few drops of lemon juice and apply to baked goods.

White fondant for gingerbread

The main feature of gingerbread is the white curls along the contour of the gingerbread and of course the spice in the form of ginger added to the dough.

Manufacturing: twenty minutes.

Caloric content: 308 Kcal / 100 g.

Divide fresh chicken eggs into yolks and whites. Do this carefully so that it does not mix, otherwise the protein mass will not churn.

Pour sugar into a coffee grinder, grind it into powder, sift it through a sieve or thin gauze. For the test, this can be omitted, but in the glaze you need to make it as small as possible.

Beat the protein and powder until a stable homogeneous foam. Add the tangerine zest at the end and stir gently.

The finished icing can already be applied to the gingerbread. Let it cure and after five to six hours you can apply another coat.

Color mix for painting

Colored glaze differs from ordinary white only in color, but the taste, consistency, ingredients and cooking principle remain the same.

Manufacturing: ten minutes.

Caloric content: 301.5 Kcal / 100 g.

Mix the icing sugar with the protein. You can even do this with a regular fork or spoon. The consistency should be thick. You can check this by running a spoon over the surface of the fondant. The line should disappear in ten seconds. If this does not happen, add more powder or dilute with a few drops of boiled chilled water.

Divide the resulting mass into small bowls, add one drop of food helium dye to each, mix everything quickly. Place the glaze in a cellophane bag, cut a corner and start painting.

If you don't have special dyes, you can go the easier way. Add raspberry jam to one part and turmeric to the other for a red and orange gingerbread icing.

Do you know how to cook an airy steamed omelet recipe? We will tell you all the secrets of this simple at first glance dish.

Read how to cook lula kebab on the grill - recipes with step by step photos in our article.

Read how to cook delicious pollock with carrots and onions.

Gingerbread sugar icing

Sugar transparent glaze is more suitable for decorating thick large gingerbread cookies, it flows beautifully along the edges, freezing in large drops.

Manufacturing: thirty minutes.

Caloric content: 190 Kcal / 100 g.

Pour water into an iron bowl, then add sugar, mix until the grains are completely split. Cook the glaze, stirring constantly, until large bubbles appear on the surface.

Remove from heat and let cool. When you can calmly dip your finger into the fondant, add vanilla, almond or any other flavoring of your choice.

Grease large gingerbread cookies with a silicone brush, small ones can be dipped in the glaze and removed with a slotted spoon. We put the finished products on a wire rack so that the extra glaze of the glass.

This glaze, unlike protein or sugar, does not have a sugary-sweet taste, but a slight specific sourness.

Manufacturing: an hour and a half.

Caloric value: 295 Kcal / 100 g.

We take homemade or store-bought oil, but the highest fat content, otherwise fudge will not work. We take it out of the refrigerator an hour before cooking so that it softens.

Mix in a blender with powder and lemon juice at low speed, gradually speed up the speed so that the mass increases two to three times. Add powder or juice as needed.

We put the finished icing in the refrigerator for an hour, after which you can apply it to the gingerbread.

This glaze can be used not only for gingerbread, but also for fondant on pies or shortbreads. The recipe is very simple, no high culinary skills are required.

Manufacturing: twenty minutes.

Caloric content: 315 Kcal / 100 g.

In a bowl, combine the cocoa and sugar, crushed in a coffee grinder. Put the water to boil. Melt the butter in the microwave. Pour dry ingredients with hot water, mix everything quickly, add butter at the very end.

Let the fondant stand for forty minutes, then coat the gingerbread and lay out beautifully on a dish.

A very unusual taste for adults is obtained with a glaze with alcoholic beverages. So, adding a few drops of rum to the fondant can give baked goods a special flavor.

Manufacturing: fifteen minutes.

Caloric value: 332 Kcal / 100 g.

Sift the icing sugar through a sieve, pour in the freshly boiled water, mix everything thoroughly. Let the mixture cool slightly and pour in the rum. When the fudge has cooled completely, apply the mixture to the baked gingerbread cookies. Let the fondant harden. It is better to leave them overnight and put them on the table in the morning.

1. If you add butter to the glaze, it will shine;
2. Before you grease the gingerbread, make sure the surface is flat so the fudge will fit better. If there are irregularities, trim gently with a knife;
3. To make the glaze snow-white, select the powder of the lightest shade possible;
4. If you want to experiment and color the fondant, use the products at hand. Fresh parsley will give green, orange juice will give orange, and beets will give red;
5. You can smear the gingerbread with jam, and glaze on top, so the fondant will fall perfectly evenly.

The article for the upcoming holidays is very relevant, but embarrassed that dyes are used to prepare colored glaze. Nowadays, when we constantly talk about the presence of a huge amount of chemistry in products, this is alarming. It would be more correct to add natural colors instead of artificial colors, and then you can safely offer the children and enjoy themselves.

a couple of drops of beetroot juice, here's a natural dye

Thank you for such a detailed and helpful article!

I can't find cornstarch, maybe potato starch will work instead?

Carrot juice, orange juice, spinach juice. So much for the natural dye.

Gingerbread icing - recipes with photos. How to make white and colored frosting for painting on gingerbread

To make the usual confectionery elegant, festive, confectioners have created a special coating based on powdered sugar. The glaze not only makes the gingerbread cookies beautiful, but also allows them to stay fresh longer. Before making your gingerbread frosting, check out the recipes and varieties for this decoration.

How to make gingerbread frosting

There are many types of confectionery coatings. It is prepared on the basis of egg white or powdered sugar with the addition of coloring components (cocoa, vegetable and fruit juices, modern artificial colors). Some housewives mistakenly believe that fondant for cakes and buns is also suitable for cookies, but this is not entirely true. Glaze for gingerbread has its own characteristics of preparation.

To make a beautiful, high-quality cookie decoration, you need to carefully consider the preparation of products:

• Powdered sugar. It must be sifted through a fine sieve - not a single grain should remain. You can cook it from regular granulated sugar, but then you need to grind it in a coffee grinder as fine as possible. Experts recommend not to do without powdered sugar.
• Proteins. Separate the yolks from the whites very carefully so that not a single gram of the yolk gets into the protein mass.
• A pastry syringe or special tools are very useful for decorating cookies.
• Small plates (bowls) are needed to mix new colors.

Glaze for painting gingerbread - recipe

Once all the ingredients have been prepared, they need to be handled properly. Place the whites in a container with sifted powder and begin to beat at low speed, gradually increasing it. The consistency of the protein mass should resemble a white, thick foam. Sweep a spoon over it - the trail should last 10 seconds. This is a sign that the base is ready. Further, the recipe for icing for gingerbread can vary, new components are added to the mass, depending on the color.

• Servings Per Container: 6 Persons.
• Calorie content: 305 kcal.
• Purpose: decoration.
• Cuisine: European.

Such a beautiful word is called the royal icing with which gingerbread cookies and cookies are covered. The finished tops of the desserts resemble snowdrifts, and this is how the name translates. Fondant is made from a sugar-protein mass, to which dyes are added and used as a decoration for gingerbread cookies or cakes. The gingerbread icing can be thicker or thinner, depending on the purpose (pouring or painting). This is controlled by the addition of water or powdered sugar.

1. Carefully separate the white from the yolk. Whisk the protein until smooth.
2. Once it has stirred, add the sifted icing sugar, stir.
3. Add lemon juice, stir well to desired consistency.
4. The finished icing can be colored and applied to the gingerbread.

Dry icing for gingerbread

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 300 kcal.
• Purpose: decoration.
• Cuisine: European.

To make albumin (protein powder) gingerbread decorations, you only need protein, water and powder. Such icing is used for inscriptions and outlines of drawings, for filling the surface of products and for gluing (in the manufacture of volumetric figures - houses, other structures). Protein powder icing for gingerbread is easy to make at home with strict adherence to all the rules.

• dry protein - 15 g;
• cold water - 85 ml;
• fine icing sugar - 450-500 g.

1. Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes to dissolve well.
2. Begin to beat at low speed with a mixer, gradually adding the powdered sugar in portions.
3. Beat until the consistency resembles soft peaks, that is, when removing the whisk, the fondant should retain its shape for a while.
4. \u003e As soon as the mass has become glossy, shiny, you can start painting.

How to make white gingerbread frosting

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 278 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: medium.

This fondant has a dense, elastic consistency, great for decorating gingerbread. After drying, it becomes even, smooth, does not crack or crumble. The recipe for royal icing is simple, but you need to approach the preparation with all responsibility. If you suddenly have additional questions, you can find videos and master classes on making casting on the network. / P\u003e

1. Carefully separate the white from the yolk so that it is transparent. If necessary, carefully remove the fibers with a fork.
2. Sift the powder through a sieve or cheesecloth and add portions to the protein mass.
3. Stir the fondant with a spatula until the mixture is crisp white.
4. At this stage, add lemon juice, stir for another 2 minutes. If you have to draw thin, contour lines, then the white gingerbread icing should be thick, not spread. This can be adjusted with powdered sugar - add a little while stirring constantly.

Sugar and water gingerbread icing

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 263 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

The fondant prepared according to this recipe will turn out to be translucent, it is easy to cover with it gingerbread cookies, to glue the details for the house. The manufacturing process does not take much time, and the recipe consists of two simple components: sugar and water. As soon as the icing is ready, it needs to be allowed to cool slightly to a temperature of 70-80C, and only then can you start decorating the products.

1. Pour icing sugar into the container, which must first be sieved.
2. Add water gradually, stirring the mixture with a wooden spatula or whisk.
3. The sugar and water frosting should become homogeneous, without lumps. To achieve the desired consistency, beat the mass with a mixer. The next step is to boil the syrup.
4. Put the container on fire and start heating gradually over 1 minute - this will completely dissolve the sugar. Cool the mass a little and decorate the gingerbread.

Lemon gingerbread frosting

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 269 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

If you're worried about eating raw eggs, try a lemon juice icing. The sour fruit juice goes well with the sweetness of the powder to make a delicious decoration. Sugar glaze with lemon juice is suitable for decorating Czech gingerbread cookies, muffins and Easter cakes. If you don't have lemon juice on hand, you can prepare a glaze with citric acid.

• lemon juice - 2 tbsp. l. or citric acid - 0.5 tsp;
• icing sugar - 3 tbsp.;
• butter - 100 g.

1. In a saucepan, combine butter, powder, rub well.
2. Gradually add lemon juice or acid, previously diluted with 50 milliliters of water.
3. Grind the mass thoroughly until a homogeneous consistency.
4. If you need to apply fondant to a cupcake, make it thinner, and if you are going to paint gingerbread, then make it thicker.

Protein icing for gingerbread

• Servings Per Container: 6 Persons.
• Calorie content: 282 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

There are many subtleties and secrets in the preparation of icing. For example, the protein-sugar icing should not spread, but drip slowly. To do this, you cannot beat the protein too much - the mass will be saturated with oxygen and begin to bubble. Lemon juice should be injected drop by drop, stirring constantly so that the icing has the desired consistency. Store icing in the refrigerator in an airtight container.

1. Take a clean container, put the protein in it, add lemon juice.
2. Stir the ingredients with a whisk, gradually adding the icing sugar.
3. As soon as the mass becomes homogeneous, it will hang from the whisk, and not flow - the preparation of the protein glaze is over. The ideal hand-made fondant is ready - you can start making painted gingerbread.

Multi-colored gingerbread frosting

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 247 kcal.
• \u003e Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

How to make beautiful gingerbread cookies, how to cover and decorate? On the Internet, you can find many master classes for making gingerbread - honey, ginger, custard, Tula and others. They are often decorated with multi-colored mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using natural dyes whenever possible.

• powder - 200 g;
• lemon juice - 2 tbsp. l .;
• carrot, spinach, cherry, beetroot juices - 1 tbsp. l .;
• egg whites - 2 pcs.

1. Sift the powder through a sieve into a deep bowl, mix with protein and lemon juice.
2. Bring the mixture to the desired consistency with a whisk.
3. Divide the entire volume into 4 parts, place in bowls. Pour a tablespoon of the desired dye into each of them, stir.
4. Colored glaze for gingerbread should be uniform, without lumps, only such a mass can be applied to the product.

Egg-free gingerbread frosting

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 304 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

This type of vegetarian, lean frosting can be safely used to decorate children's gingerbread cookies, cookies, cakes. Icing without eggs hardens very quickly, so you need to quickly apply it to slightly cooled products. For aroma, you can add a little vanilla concentrate or get by with lemon juice. If you have to decorate gingerbread, then this master class will be very useful.

1. Sift the powdered sugar into a bowl.
2. Pour in lemon juice drop by drop, constantly rubbing the mass.
3. Add warm water, knead very well. If you need to change the consistency, add water or a little more powder. Put some icing on a plate - the drop should not spread.

White Chocolate Gingerbread Frosting

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 312 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: medium.

The very name of this icing evokes the desire to bake homemade gingerbread or make a gingerbread house for children. Before making the white chocolate icing for Christmas gingerbread, stock up on a quality chocolate bar, butter, and milk. The mass will need to be cooked over low heat or in a water bath in a thick-walled saucepan so that nothing burns.

• white chocolate - 200 g;
• butter - 200 g;
• milk - 50 ml;
• sugar - 1 tablespoon;
• salt - a pinch;
• vanillin - a pinch.

1. Break a chocolate bar into pieces, place everything in a saucepan.
2. Place the diced butter here.
3. Place the container in a water bath: to do this, bring water to a boil in a wide saucepan, then place a saucepan on it so that the bottom does not touch the boiling water.
4. Stir constantly until smooth. Add sugar, pour in milk and simmer the fudge until thickened.
5. Immediately remove the saucepan from the heat, place it in a container of very cold water and beat with a mixer until the milk frosting begins to lag behind the whisk.

Chocolate icing for gingerbread

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 298 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: medium.

This original method of icing preparation does not require the components to be brewed. The recipe for chocolate glaze with starch does not contain butter or sour cream, it fits perfectly on hot and cooled baked goods and does not freeze too quickly. For the preparation of a delicious fondant, it is better to use dark bitter chocolate - it has the perfect taste and consistency.

• potato starch - 25 g;
• cocoa powder - 3 tablespoons;
• icing sugar - 100 g;
• water - 3 tbsp.

1. Pour the pre-sifted icing sugar into a bowl, add the starch and cocoa.
2. Pour in very cold water gradually and start rubbing.
3. The mass should become glossy, shiny, and have a uniform consistency.

How to decorate gingerbread with icing

What could be the best decoration for the New Year holidays, a gift for friends and children? Homemade gingerbreads in glaze or gingerbread houses, lovingly decorated and given from the heart. Pay attention to a simple master class that will help you decide how and what to paint treats, what painting technique to choose:

1. Decide on a cookie recipe, select molds for making it. If there are no special ones at hand, then cut them out of cardboard according to the patterns. Samples of such gingerbread can be found in abundance on the Internet or come up with your own.
2. If a complex pattern is supposed to be on the gingerbread, then it is better to first circle it with a food marker and only then start painting the gingerbread with glaze.
3. Fill a piping bag, a syringe with the thinnest nozzle with prepared icing.
4. Make a multi-colored frosting based on the colors of the picture, arrange it in bowls.
5. Start drawing from the outline - circle it and wait until it is completely dry, take your time.
6. Apply base - white in the center of the gingerbread, dry.
7. When cookies are completely colored with the right colors, sometimes you want to highlight special details. To do this, walk over them again, applying another layer.
8. If you want to decorate the products with confectionery powder, then do it right away, before the glaze has dried, so that the decoration does not crumble.
9. Toothpicks can be used to decorate very small details.
10. The most important rule is not to rush and allow all layers to dry well.

Making gingerbread houses, little men belongs to the category of confectionery art. But do not think that it is beyond the power of an ordinary person to master it. Be creative, decorate the gingerbread with your children, and let it be not a professional painting, but just a beautiful, elegant gingerbread made with a soul. To decorate cookies at home, you need to have the following tools for painting gingerbread with icing:

1. Pastry bag with different attachments.
2. Small spoons.
3. Toothpicks or needles.
4. Confectionery silicone spatulas.

If you do not have some professional devices at hand, then you can use a simple, very dense bag made of food grade polyethylene, having previously cut off a small corner from it. Some hostesses manage to make a painting on gingerbread using a regular clerical file, in which they also cut a corner. The main thing in this process is to get used to it, try to make a few curls, draw an outline, and then everything will go like clockwork.

Basic rules for decorating gingerbread:

1. They should be completely cool and rest for several hours after baking.
2. The glaze should have a uniform structure, be slightly thicker than sour cream, and at the same time not drip from the spoon like sugar syrup.
3. Prepare in advance samples of patterns that you will use, put them in front of you in order to clearly observe all the nuances.

Learn how to make gingerbread cookies - a classic recipe and many others you will find in step-by-step photos and video tutorials.

Video recipe for royal icing for gingerbread

HOW TO DECORATE COOKIES WITH GLAZE. RECIPE AND STEP-BY-STEP MASTER CLASS

Making gingerbread cookies is not very difficult, but a beautiful painting with glaze (or icing, as it is also called) can make a real piece of them.

Diana, the creator of the Sweet Tree project for making and coloring handmade cookies, agreed to reveal the secrets of making royal icing and decorating cookies. Read a step-by-step master class from Diana with photos, and I went to buy ingredients.

There are few ingredients: egg white, powdered sugar, water and lemon juice (optional). However, their choice must be taken responsibly.

You can take it raw, but I use dry for two reasons. Firstly, it is safe, and secondly, the glaze turns out to be white-white! Where to get egg white powder? In the online sports nutrition store (it turns out that now you don't need to eat tons of raw eggs to build muscle), you can order a can of egg white powder with delivery.

Protein is packed in large packages, so I advise you to cooperate with a neighbor, girlfriend, sister, mother, or buy it yourself, but use it actively - you can then also use it for marshmallows, meringues, meringues, etc.

Powdered sugar (.) Must be very finely ground - you take a pinch, rub it with your fingers, but it does not creak or scrape, but it feels like flour to the touch. You can buy it in a confectionery online store or in any grocery supermarket (of course, the usual packing of 150-200 g will be more expensive). If the composition suddenly contains corn starch, it's okay. It will suit us, the glaze will only get better.

You will also need water (boiled, room temperature) and lemon juice or citric acid (you can buy it at any supermarket).

So, for the preparation of royal icing, we need:

• 4 teaspoons of protein powder (I take with a small slide, but without fanaticism)
• 50-60 ml of cooled boiled water
• 1 teaspoon lemon juice (no pulp)
• 350-360 g icing sugar

Pour egg white into the mixer bowl (combine, blender or just a saucepan), add water, but not all - about 50 ml. Just stir with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and whisk. Better, of course, to feel sorry for yourself and use a blender, mixer, harvester. Beat until the bubbles are small and the mixture expands slightly. I use a mixer and beat it with a whisk for about 3-5 minutes.

Now pour out the powdered sugar (as much as you measured) and start stirring (again in a mixer, at low speeds).

If I see that the powder does not mix, it remains dry, I can add quite a bit of water (from the remaining 60 ml). In this case, I added 2 teaspoons (add one at a time, stir and watch each time).

The icing should be thick. In America, his name is stiff peak, i.e. solid peaks. If you take out a spoon, then the mass stretches, and then does not settle. This consistency is suitable for storage. If you are not going to use icing right now, put it in a jar and put it in the refrigerator.

And if you want to start decorating gingerbread right now, then let's move on.

We're going to need food coloring. I like American gel, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la "everything for the pastry chef").

We also need packages. You can use ordinary plastic bags (for breakfast, for freezing, for storage) or order special culinary bags on Aliexpress, they are a little more convenient, but this is not important. Do not forget the clamps (I haven’t found any better than ikeev's ones yet).

Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and to spread the fill, and to correct the oblique contour, and remove all unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

In the New Year's decor, I like the blue and white colors. Put part of our thick glaze in a separate small bowl, take the blue dye (at the very tip of a toothpick) and mix. If the color is too dark, you will have to add more white glaze. Having achieved the desired shade, we “liquefy” the glaze.

Add a little water at a time (just a few drops). It is important not to miss the desired consistency.

We need two options for each shade: one for the outline so that it does not flow, the second for the fill. Icing for the contour is similar in consistency to a toothpaste (just a paste, not a gel). For filling - like sour cream 10-15% - spreads, but not very quickly.

Many people remember for themselves at what expense the glaze surface is completely smoothed after mixing. It is convenient for me to do it simply by eye.

First, we prepare the glaze for the contour, put about a third in a bag, and tie it. Add a little more water to the remaining icing, bring it to the consistency of sour cream, put it in a separate bag and tie it. Now for the important point. You need to cut off the corner. For the contour, it is very thin - 1-1.5 mm wide, for filling it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be used in the decor.

Now you can decorate our gingerbread. For example, just paint the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand is "firm" and does not tremble.

Another option - you can do the background-fill first (but before that you still apply the outline so that the fill does not spread over the edges). In this case, it will be necessary to allow the background to dry completely, usually 2-3 hours.

Here are the Christmas snowflakes and Christmas balls I got.

In general, “practice bakes perfect”! So go for it!

A simplified version of the preparation of egg white glaze in the video version of this recipe from the chef Elena Stradze in the culinary show "At ease".

Party cupcakes: a simple recipe and photo

Cupcake in a mug in 5 minutes. Recipe with pictures

Delicious onion pie. Step by step recipe with photos

GINGER COOKIES BY NEW YEAR. SIMPLE RECIPE

Diana is awfully cool. Everything is unrealistically beautiful!

But I didn't understand anything. This is all, of course, not for such curved handles like me. The phrases "the main thing is not to miss the consistency" immediately gives me panic. And I immediately understand that I am missing exactly.

For consistencies, I really want a video. Otherwise I will use all the toothpaste :))

By the way, I liked the advice from my aunt's video, according to which I made a gingerbread house, about checking the glaze for the correct consistency. It's very girlish: stick your finger in the frosting, pull it out and see if it's worth it (frosting). The same peaks that you have written about. Until it gets up - do not use :))))

And I demand a post about how you did it yourself. And what happened.

Cool! I will definitely try! Last year, it turns out I also did this "royal icing" of yours))), but without dyes, just white. She used to decorate and glue a gingerbread house with them. I used the largest medical syringe as a decoration tool))). It looked intimidating, but it came out neatly.

A question about the master class itself: after filling the background with glaze, should the cookies be put in a warm oven for better drying (in the fourth photo from the bottom, they are on the grate, as if in an oven)? And can you use powdered food colors that are sold in supermarkets?

Special thanks about the information about the protein, I did not know about this, where to find it now in the required small volume in Germany ...

Tatyana, you don't have to go to the oven. I set the glaze to set faster, the convection mode (air blowing), the lowest temperature. You can even use an ordinary fan, who has one, or a hairdryer))

Dry dyes, I think you can. Just before adding to the glaze, dilute them in not a large number water.

It's not scary if you miss;) you can always add either a little more water or even thick glaze!)

Wow! This is aerobatics! I ought to finally sort out the cookies first!

Agree. But earlier for me it was also incomprehensible aerobatics, but now at least everything is clear step by step what to do and where to run. It remains to try.

You have such an informative blog! And most importantly, everything is clear and simple :)

I really want to try making such a cookie, I'll bookmark this post!

I invite you to my blog! My name is Elizabeth and I hope that my world will inspire you to something new http://atevazilerd.blogspot.ru/

Just today I tried to decorate cookies, but my first pancake was lumpy (Apparently I made something with the icing, but I just mixed powdered sugar with protein ... Now I will try according to your recipe.

I understand perfectly well, I also used to mix sugar pubra with protein before and it turned out something similar to uh ... in general, nothing came of it. We must now try to make such beauty ... a semblance of such beauty as Diana's, according to her recipe.

Thank! If you make cookies, be sure to share what you get.

Thank!! A very useful instruction, I just wanted to find out how to do such things)

It's great! Hope it comes in handy and the cookies are excellent. Share photos!

Hello! Tell me, if you take raw protein, how much do you need according to your recipe?

Thank! Only correct stiff peaks) like twin peaks)

I tried to decorate cookies ... I can't get a thin strip, just as I didn't cut this corner, if it's very small, then under pressure, the glaze comes out with a spiral, if I make a bigger hole, then the strip is thick and there are thin nozzles. Tell me what's wrong?

Try using tape to seal the corner of the bag. Watch this video show: https://youtu.be/rz5w6u6sFvE

I'm talking about happiness. I believe that happiness lies in small things and that being happy is easy. This blog is my space where I write about happiness and a comfortable life. My name is Varvara Lalyagina

Gingerbread cookies with icing, the recipe for which we will discuss next, is ideal for New Year's or Christmas table. It should be noted that there is nothing difficult in preparing such a delicacy. You just need to properly knead the dough, shape the products, bake and decorate them. By the way, it depends on the last action how your dessert will look like. Using a special icing for gingerbread cookies, you can make a very tasty and beautiful delicacy that neither an adult nor a child can refuse.

So, in the presented article, we decided to present you with several detailed ways to make delicious homemade cakes. In addition, we will tell you how and with what you should decorate such products.

Gingerbread cookies with icing: a recipe with a photo of the finished delicacy

Before making such a dessert, you need to decide what spices and spices you want to add to it. Of course, you should definitely use ginger. As for the rest of the spices, it is recommended to choose them at will and personal taste.

So how to make iced gingerbread cookies? The (classic) recipe for this delicacy requires the mandatory use of such a fragrant additive as vanillin. Thanks to it, your baked goods will turn out to be very tasty. By the way, the thinner you roll out the dough, the more crunchy the dessert will be.

So, to make gingerbread cookies for the New Year, you need to stock up on the following ingredients:

Kneading ginger dough

To start cooking gingerbread New Year's cookies, you should knead the dough. To do this, sift the white flour into a metal bowl, and then add baking powder, vanillin, ginger root, grated on a small grater, sea salt, ground cinnamon, allspice and powdered clove buds to it. If the taste of the last three components does not suit you, then they do not need to be used.

Having prepared the free-flowing part of the dough, you should start preparing another. To do this, you need to soften the cooking oil at room temperature, and then put it in the flour and rub it well with your hands until you get small crumbs. As for liquid honey and granulated sugar, they should be combined in a metal bowl and melted over low heat. The resulting syrup must also be added to the wheat flour with butter.

By intensively mixing all the ingredients, you should get an elastic and soft mass, which is recommended to be placed in the refrigerator for half an hour.

We form products

Before you bake your gingerbread cookie, you need to shape it properly. To do this, the previously kneaded dough must be removed from the refrigerator and rolled out to a thickness of 5 millimeters. The resulting layer must be cut into figures (houses, Christmas trees, bunnies, little men, etc.), using pastry knives for this. If you do not have such a device, then you can take an ordinary glass or glass.

Oven baking process

How should you bake gingerbread cookies for New Years? To do this, you need to take a baking sheet, grease it with lard or butter, and then carefully place all the cut products on it. In this form, semi-finished products must be sent to a preheated oven for 7-12 minutes. It should be noted that the thicker the products are, the longer they should be baked. However, overdrying cookies is also not recommended. It should only lightly brown, become fragrant and very tasty.

Correctly present to the table

Now you know how to make Christmas gingerbread cookies. After they are heat treated, they should be carefully removed from the baking sheet and placed on a common plate. Having cooled the products in cold air, you can safely start decorating them. Serve ready-made cookies for the New Year's table should be along with tea or other drink.

Glazed gingerbread cookie recipe with egg

There are many options for preparing such a delicacy. The classic was presented above. If you want to make a more satisfying dessert, then we suggest using the method presented below. By the way, the gingerbread frosting also has several recipes. We will describe them a little further.

So, we need:

• sifted white flour - about 400 g;
• butter is not rancid butter (you can use high-quality margarine) - about;
• fresh chicken eggs - 2 pcs.;
• fine sand-sugar - about 180 g;
• high fat milk - 10 ml;
• corn starch - a large spoon;
• ground ginger - 1.5 dessert spoons;
• baking powder - 1.5 dessert spoons;
• chopped cinnamon - a couple of pinches (you can not add).

Making the dough

Gingerbread cookies with icing, the recipe for which we are considering, turns out to be more lush and satisfying than what was presented above. This is due to the fact that chicken eggs are used during the preparation of the dough.

So, to knead the base, you need to soften the cooking oil at room temperature, add sand-sugar to it and beat well with a mixer. Next, add chicken eggs to the resulting mass one by one and repeat the mixing procedure. In conclusion, it is required to gradually introduce a free-flowing mixture consisting of sifted white flour, corn starch, ginger root, grated, baking powder and cinnamon. As a result of long and vigorous mixing, you should get an elastic mass.

The process of forming products

Glazed gingerbread cookies are delicious and beautiful no matter what dough ingredients you use. But before you start baking and decorating such products, they should be properly formed. To do this, the kneaded dough must be rolled out into a layer 5-8 centimeters thick, and then cut into any figures. If you make such a delicacy for the New Year's table, then it is better to cook cookies in the form of Christmas trees, snowmen, little men, houses, etc. If you just decide to please your guests with a delicious dessert, then you can cut the products in the form of circles or squares.

How to bake properly?

Now you know that it's pretty easy to mold your own gingerbread cookie. How to cook it in the oven? To do this, all cut out products should be transferred to a greased sheet, which subsequently needs to be sent to the oven. It is recommended to bake the dessert for ¼ hour at a temperature of 204 degrees. During this time, the cookies will rise and lightly brown.

Serving homemade dessert

After the ginger treat is baked in the oven, it must be removed and placed on a plate. When all the products are completely cool, you can start decorating them. How and by what means this is done, we will tell you a little further.

It is advisable to serve a ready-made delicacy for the festive table with hot tea. Good appetite!

What kind of frosting can be used to decorate cookies?

Any glaze can give baked goods an amazing taste and insanely beautiful appearance. Such a decoration is prepared quite quickly and easily. It should be said that the icing for gingerbread cookies can be different: chocolate, sugar, honey, mint, and so on. We will present some of the methods for preparing the mentioned delicacies right now.

Making icing sugar

Before decorating the gingerbread cookie, you need to prepare the frosting properly. For this we need:

• high fat milk - dessert spoon;
• powdered sugar - ½ cup;
• sea \u200b\u200bsalt - a pinch;

Cooking method

Generally, decorating a gingerbread cookie won't take long. But before starting this process, you should make the glaze correctly. To do this, melt the cooking oil in a small metal bowl, and then gradually add the remaining ingredients (powdered sugar, fresh milk and sea salt) to it. In the future, all the ingredients must be gently mixed with a whisk until a creamy mass is formed. Finally, add vanillin to the resulting glaze to taste.

White and dark chocolate icing for cookies

This is perhaps the fastest and simplest frosting, which is very popular with those with a sweet tooth. To prepare it, we need:

• high fat milk - a large spoon;
• sand-sugar - a large spoon;
• white or dark chocolate - 2 bars;
• butter, not rancid, butter - dessert spoon;
• aromatic vanillin - apply to taste.

Fast cooking process

Gingerbread cookies with chocolate icing are the most delicious and aromatic. To make sure of this, we suggest making it yourself. To do this, break the tiles of white or dark delicacies (depending on what kind of glaze you want to get) into small slices and put them in a metal bowl. Next, you need to add high-fat milk, sand-sugar and butter to the chocolate. With this composition, the dishes must be placed in a water bath and heated slowly. Stir regularly to create a thick, uniform brown or white glaze.

Cooking orange frosting

If you are looking for a bright orange gingerbread garnish, we recommend preparing it with citrus fruit. For this we need:

• freshly squeezed orange juice - a full glass;
• powdered sugar - 4 large spoons.

Fast cooking method

Such glaze is made quite quickly. First, you need to mix the icing sugar with freshly squeezed orange juice, and then put them on low heat and heat slightly. As a result of these actions, you should get a bright orange homogeneous glaze with a liquid consistency.

We decorate the dessert with multi-colored glaze

How to decorate a gingerbread cookie? To do this, you need a frosting, as well as a pastry syringe and a brush.

Using food colors during the preparation of the mentioned delicacy, you can make a very beautiful New Year's dessert. If you cut the cookies in the shape of a herringbone, then you need to grease them with green icing and wait a while until the sweetness hardens. Next, the product must be decorated with "balls" using red, orange or yellow sugar syrup. At the end, all cookies should be placed in the refrigerator and then immediately served.

By this principle, you can decorate all baked gingerbread cookies of any shape. However, this process should be started only after the products have completely cooled down after heat treatment. Otherwise, the icing will spread, and the dessert will not turn out as beautiful as we would like.

By the way, if a ginger dessert is made for the winter holidays, then it can be additionally decorated with ordinary sugar powder. This sweetness on the products will look like New Year's snow that has just fallen.

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Easter is a special holiday for Orthodox Christians. on this day, it is customary to invite loved ones to dinner and treat them with the most delicious dishes. But they must not only have excellent taste, but also be beautifully decorated.

You will need

1. For cookies;
2. - 1 egg;
3. - 200 g butter or margarine;
4. - 1 cup of sugar;
5. - 2 cups sifted flour.
6. For the cream:
7. - 1 bag of gelatin;
8. - 50 g of sugar;
9. - 1 egg;
10. - 1 pinch of vanillin;
11. - 50 ml of milk;
12. - 1 teaspoon of lemon juice;
13. - 50 ml of water;
14. - baking soda on the tip of a knife;
15. - 1 pinch of salt.
16. - food colorings.
17. For decoration:
18. - marmalade;
19. - chocolate;
20. - confectionery sprinkles;
21. - pills;
22. - straws;
23. - multi-colored coconut flakes.

Instructions

Gingerbread cookie recipe with photo, how to make gingerbread cookies step by step recipe on Webspoon.ru

Cooking gingerbread cookies

Sweet pastries are an integral part of various celebrations. But if pies, cakes and muffins are baked for different reasons, then gingerbread cookies are considered exclusively a New Year's or Christmas delicacy. Usually it is baked in the form of figurines and decorated with icing, cream and other methods, so that later it can be hung on the tree. However, most of the gingerbread cookies never reach their destination - they are so fragrant and crumbly that they simply cannot be passed by the mouth.

In the west, ginger dough is very popular. Of course, his taste is of great importance here, but not only him. Recently, people are increasingly beginning to appreciate natural, healthy products, and the beneficial properties of ginger are known to almost everyone. But when you are engaged in cooking (and especially - eating) gingerbread cookies, surrounded by children and loved ones, the least thought about the benefits. This creative process gives pleasure to literally everyone: everyone tries to decorate their Christmas tree or star in such a way as to surprise the others. If you have never baked a gingerbread cookie before, be sure to do it. You only need a certain set of products and desire, and the recipe is in front of you.

Cooking a dish according to the Gingerbread Cookies recipe:

Step 1

For cookies, we need flour, sugar, an egg and spices. The butter should be at room temperature.

Combine ground ginger and cinnamon, black pepper, cloves, baking powder and flour - mix well.

Combine butter, sugar and egg.

Stir well to smooth the mixture.

Add it to dry ingredients.

Knead the dough, as a result it should become elastic, homogeneous and well behind the hands.

Roll out the dough about 5 mm thick on the table and squeeze out the cookies with cookie cutters. If there are no molds, then you can simply squeeze the mugs out with a glass.

Line a baking sheet with parchment paper and line the cookies.

Bake in an oven preheated to 170 ° C for 12-15 minutes until golden brown.

Step 10

For the glaze, beat 1 egg white and 150 grams of powdered sugar with a mixer.

Step 11

When the cookies have cooled down, apply the icing through the culinary bag.

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Carnation

Tear off the heads of the carnation buds and crush them in a mortar. We should get 1 teaspoon of ground cloves. The process, I must say, is not fast. Very painstaking work.

Syrup

Heat dark sugar syrup over medium heat until bubbles appear. Add salt, ground ginger, cinnamon and cloves. Stir and add butter. Stir until the butter has melted. Then cool to room temperature.

Dough

In a bowl, beat eggs with granulated sugar.

Pour in the chilled syrup gently without stopping whisking.

Add baking soda and sifted flour. Knead the dough with your hands. Roll a bun out of the dough and wrap it in plastic wrap so that it doesn't get windy. For convenience, you can divide the dough into 2 parts, and only then wrap it in foil. Put the koloboks in the refrigerator for 6-8 hours.

Biscuits

Remove the dough from the refrigerator after 6-8 hours. Dust the table with flour and roll out the dough into a layer 3 mm thick. Cut out various figures with the help of molds. Cover the baking sheets with parchment paper in advance and lay the cut out blanks on it.

Try to make holes in some blanks with a toothpick. It will then be possible to thread a thread into the resulting ear of the finished cookies. And hang the decorated figurines on the Christmas tree.

Bake cookies in an oven preheated to 180 degrees for 8-10 minutes. From the given amount of ingredients, you will get 8-10 trays of gingerbread cookies.

Feel free to involve children in cutting cookies. My little son, with such passion and speed, cut out cookies with molds that I barely had time to roll out the dough. Children like such activities.

Decoration

Prepare the icing to decorate the cookies. For which, beat 2 egg whites until a steady peak. While continuing to beat, gradually add 150 g of icing sugar. Make a cornet from parchment paper, fill it with protein glaze. Decorate the cookies with icing as your imagination allows. You can also sprinkle cookies with special colored sprinkles. A number of cookies can be left unadorned.

Almost all New Year's holidays have passed. Celebrating today Old New Year... Accept congratulations and get a virtual recipe for a delicious New Year's gingerbread cookie.

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Gingerbread Cookie

�Ding-di-lin�, � the gingerbread man sang, and I realized that I was not sleeping.

Ding-di-ling! That New Year is racing, ringing bells, snow creaking under the sled runners! Smells like frost, tangerines and gingerbread! Ding-di-ling!

Holidays are getting closer and closer, the aromas of spices and traditional Christmas pastries are in the air, you want to sing, dance and just smile for no reason. Ding-di-lin, the house is filled with coziness, gingerbread men have settled in it, joyfully and well! Do you want to share my mood with you? Here, take it: a couple of tiny crunchy cookies, homemade mulled wine, a plaid blanket and a silly New Year's comedy with the indispensable Santa Claus, Christmas trees and gingerbread cookies!

Ingredients for a gingerbread cookie recipe

• 100 g butter;
• 1 tbsp. l. Top of honey;
• 2 tbsp. l. molasses or any syrup;
• 100 g of sugar (preferably dark, it is he who gives the liver a rich brown color);
• 2 tsp ground dry ginger;
• 1.5 tsp cinnamon;
• 1 tsp spices to taste (cardamom, allspice, black pepper, pink pepper, cloves, zest);
• 1 egg;
• 1/3 tsp salt;
• 300 g flour.

Cooking classic ginger cookies

In some recipes, there are baking powder or soda - I do not put it in principle, I like it when the cookies turn out to be a little dense and incredibly crunchy. As an experiment, you can try adding 1 tsp to the dough. baking powder (or half a teaspoon of baking soda) - see if you like it, if it's worth it. Perhaps (and most likely) your taste guidelines are different from mine, so try this and that, look for "your" version.

So, put butter in a bowl

Ice cream, softened, sliced, grated - it doesn't matter. I had it right out of the freezer - it broke off from a large piece.

And add the molasses... Considering that the average housewife in the kitchen, most likely, like me, does not have such a treasure, we replace the molasses with any thick and dark syrup. I mixed carob and date syrup in equal proportions, rosehip syrup is suitable, you can take maple, cherry, cherry, blackberry, blueberry. Or you can make invert syrup, it's simple.

Honey... Thick and, of course, better dark (for example, buckwheat). I had lime - incredibly tasty and aromatic, it opened in gingerbread cookies in a completely unusual way, gave it a subtle aftertaste and subtle aroma.

And we put all this luxury on a water bath. It is not necessary to warm up for a long time - it is enough for the oil to combine with honey and syrup (molasses).

Remove from the water bath and add sugar, salt and�

� and spices.

Perhaps I will dwell on them a little longer, because spices are the main thing in the recipe for gingerbread cookies.

Cookie spices

As far as I know, there is no classic and uniform spice combination for gingerbread cookies. All recipes and sources give different sets of ingredients and their proportions. Cinnamon and ginger are indispensable ingredients, all the rest change and "run". I personally see a way out only in trying, trying and trying. Start small - make cookies with cinnamon, ginger and, for example, cardamom. This is not such a rich palette, of course, but you can clearly isolate all three spices and understand if cardamom is interfering with your taste buds (of course, you should not add it in the amount of a teaspoon, the third part will be quite enough). If you have become friends with cardamom, combine it next time with cloves, then add a little allspice, try black pepper, and so on. In the end, you will find “your” spice combination that will be part of your own signature recipe.

There is one more point about which it is not customary to write. Do you always cook with pharmaceutical precision? Today I ran out of cinnamon, and the liver got a little less than a spoon and a half. And yesterday there was no pink pepper, and I took a tiny pinch of chili. Sometimes there are no cloves at home - and I take a little more cardamom. Or I replace it with a completely unexpected and non-standard coriander or star anise. I do not follow the letter of the recipe exactly to the last comma, I use common sense and always experiment boldly. And I advise you!

So, spice for gingerbread cookies. Ground. You can put them in a mortar and grind with a pestle. I don't like it - with this effect, the spices release a lot of oil, it turns out well, but not ideal. By the way, when adding the resulting mass to the dough, it is imperative to sift it through a strainer, shake your head sadly, looking at the residue, then grind it again in a mortar, sift it again. And still get a fairly large balance.

Can be grinded with a coffee grinder. I have a special mill, which is essentially the same thing. The result is a very fine, dry, pleasant mixture.

Putting it all together, I sift it again - believe me, the clove pieces on my teeth do not bring much pleasure. I make an exception for black pepper - but even then only because I incredibly love this spice.

Gingerbread dough

So, add spices to the heated oil, syrup and honey, stir and leave to cool to room temperature. During this time, the sugar should completely melt.

Add the egg to the cooled mass and stir until smooth.

Sift flour.

And knead the dough - not dense, rather soft, tender and sticky.

We collect it into a lump and - here read carefully! - we throw it properly on the table. And again - raise our hands higher and forcefully throw the dough down. And again - ten times. This moment is important: you will give the dough special elasticity, it will become pliable and comfortable to work with.

We form a ball, hide it in a bag and send it in the refrigerator. For an hour or two - so everyone writes and absolutely everyone recommends. And if you are used to it, do so.

I do not. I don't see the difference in working with chilled dough and freshly mixed dough, so I start cutting immediately after kneading.

So, we separate a small piece of dough from the general piece.

Baking cookies

And we roll thinly thinly. Thin is 1-2 mm. It is clear that later on, cookies cut from dough of this thickness are extremely difficult to transfer to a baking sheet, so I recommend rolling them out immediately on a sheet of parchment paper.

And yes, again: it should be subtle. Otherwise, you will not get gingerbread cookies, but gingerbread cookies - delicious and aromatic, but not crispy and sonorous.

Cut out figures with molds.

We remove the excess dough, collect it into a lump.

If you wish, you can make cookies with a hole through which to thread a string, decorated with glaze, such Christmas tree decorations will brighten up your New Year tree.

We admire and send the baking sheet into an oven preheated to 190 degrees for 6 minutes.

Do not overexpose! The biscuits are thin and burn quickly.

How to make gingerbread men

In anticipation of the upcoming holidays, I want to be especially kind, therefore, so be it, today I will reveal another secret.

I hate unnecessary dishes. A bunch of nice little things like, for example, a knife for slicing bananas makes me angry: I don't like little-functional devices. New Year and Christmas-themed cookie cutters are beautiful and undeniably wonderful, but you need them once a year. Buy them so that all the other 364 days they pissed me off? No, thank you! Nevertheless, all these glorious symbols of the New Year's holidays - naive horses and pot-bellied snowmen, shaggy hats of Santa Claus and cute mittens are so cute that you still want them to appear in the house!

There is an exit. I ask the Universal Mind what it thinks, for example, about the pattern of the gingerbread man, the Universal Mind quickly answers. As a rule, I like the answer - I save it on my computer, then open it in any program for viewing images, scale it according to my ideas about the acceptable size of gingerbread men. Then I take a felt-tip pen and a piece of baking paper, put the sheet on the monitor and trace the contours of the figurine. Cut out.

Roll out the dough - thin, remember? I put a template on top - the parchment paper adheres perfectly to the dough prepared according to this recipe for gingerbread cookies. And with a sharp knife I cut out the little man.

Everything is ready - you can bake. In the same way, rare bird animals, boxes with gifts and Santa's sleighs, huts on chicken legs and bags of candy are cut out. By the way, it's still better to just throw out the template after work - next year you will draw a new one.

In general, that's all. Cookies - thin, crunchy and very aromatic - done! It is incredibly similar to its Swedish progenitor - the legendary Pepperkakkor, which we know from the IKEA assortment. In a tightly closed container, such gingerbread cookies can be stored indefinitely, but who will give him?

How to decorate gingerbread cookies

By the way, if you wish, you can decorate the gingerbread cookies (such a name is also permissible - although in our culinary tradition such baked goods are more like cookies, they are partially related to the gingerbread dough technology, so many people call Pepperkakkor that way) To do this, take half of the protein (20 g).

Whisk it into a light foam.

Gradually add 100 g of icing sugar, stir until smooth.

Roll a cornet out of parchment paper, fill it with icing and get creative! The mass on finished products dries quickly and holds well, without crumbling or rolling.

So that is all. Create and surprise loved ones. Turn the holiday into a fairy tale: every adult dreams of getting into it at least once a year. So this is not a recipe for children � Christmas tree gingerbread cookies, stars and gingerbread men :). Next time I'll tell you about cooking gingerbread � subscribe to updates).

volshebnaya-eda.ru

There is probably no person who is indifferent to such extraordinary, fabulous celebrations like New Year and Christmas. And no matter how different the traditions of different countries of the world, but practically throughout Europe, winter holidays are associated with an abundance of sweets, fragrant pastries, gingerbread and cookies.

Why exactly cookies became a symbol of the holiday is unknown, but it smells of ginger both in Germany and in Scandinavia, neither the Swiss nor the British refuse ginger delicacies. Well known as a cold remedy, ginger has become an indispensable spice in winter baked goods as well. Gingerbread cookies and gingerbread cookies are not only baked for the family table, they are also a wonderful gift and home decoration. Christmas markets and New Year's markets are flooded with fragrant gingerbread, cookies in the form of cheerful men have become heroes of folk tales and are popular with both children of many countries and their parents.

About gingerbread and spices

Already in the early Middle Ages, gingerbread was baked in Germany, similar in composition to today's mint, and later the tradition spread throughout Europe. For example, in Switzerland, the recipe was enriched with black pepper and thus ginger, and Norwegians like to add cardamom and citrus zest to baked goods. Interestingly, most of the spices that make up New Year's baked goods began to be brought to Europe during the great geographical discoveries. Spices were incredibly expensive, so they were allowed to be added only to holiday dishes. Such delicacies were highly prized, and were often preserved until the next celebration.

The stiff British prefer very sweet sugar cookies made from tender shortbread dough, which they bake, always involving children and observing the old proportions of products left over from the time of Queen Victoria.

The Legend of the Monk

Many countries want to get the title of the discoverer of gingerbread cookies, in each they tell their stories and make their own assumptions. For example, in Germany it is believed that the first who baked such a delicacy was a local monk who lived in one of the distant monasteries in the twelfth century. According to the legend, on the eve of Christmas, the monk fulfilling his obedience in the kitchen decided to please the brethren with sweets. True, he had only spices in abundance, so the cookies in the form of angels and crosses, according to the holiday, turned out to be very fragrant.

Be that as it may, the monks liked their brother's cooking, and since then they began to bake gingerbread every year. The surplus was even taken out to a fair held at the monastery walls, which made the delicacies popular in all nearby villages.

Fiction and truth

The tradition of carving figurines of deer, little men, houses and Christmas trees from dough dates back to much later times. The first such gingerbread cookies appeared only in the century before last, then even whole towns and castles began to be made from cookies. Probably, the plots of fairy tales are drawn from here, where the heroes find themselves in a gingerbread house or the main mountain itself - the gingerbread man.

There is also some truth in German fairy tales. It was through the German city of Nuremberg in the old days that the road passed along which all caravans carrying ginger passed to Europe. This means that it was here that the first gingerbread could well have been baked.

Today fragrant curly gingerbread is an invariable attribute of Christmas. They prepare for their baking in advance, and they bake literally with the whole family.

Gingerbread in Russia

It is interesting that in Russia they learned to use ginger in baking earlier than Europeans. Long before the German monks, gingerbread cookies with ginger and cardamom were baked by the Arkhangelsk mistresses or the ancestors of the great Lomonosov, who lived even further north from the Pomors. Tula, the gingerbread capital of Russia, is also famous for printed gingerbread, which you can enjoy not only on New Year's or Christmas, but literally at any time of the year. The whole family also worked on the manufacture of these culinary masterpieces. Men made skillful forms, and women baked the gingerbread themselves, which became not only a treat for tea, but also an assurance of friendship, a gift for a wedding or the birth of a child, for name days or for the same Christmas.

Such gifts were also kept for almost a whole year, and the gingerbread remained fresh and fragrant, as if leaving the oven.

Modern traditions

Almost the entire December, both in Europe and in North America, is marked by baking. Preparing for the holiday, the hostesses try new recipes and start stocking up cookies for the celebration. It's not just about the love of eating sweets. They love to exchange cookies, which they have been doing with pleasure, for example, in America for more than half a century. This is a wonderful gift and, of course, an irreplaceable table decoration.

Undoubtedly, today you can buy any cookie, and many Americans do not go to the kitchen before the holidays, but to the supermarket. But the desire to create a miracle with your own hands cannot be exterminated by any, even the most beautiful factory cookies, so housewives look after new molds in advance, buy sugar decorations and beads, stock up on icing and food dyes, as if they are preparing to fill with cookies not a traditional box, but at least the kitchen ...

On the eve of the holidays, many families hold homemade gingerbread parties, where, in addition to cookies and gingerbreads, they offer champagne, mulled wine and a punch.

We bake gingerbread

Gorgeous cookies and gingerbread are actually quite simple to bake. This will really require molds to cut out the thematic figures you like from the rolled dough. Trade all over the world today offers a wide variety of options. From traditional angels and crosses, to stars, houses, deer and snowmen.

When the gingerbread cookies are baked, all kinds of decorations will come in handy, and any sugar beads, multi-colored sprinkles in the form of stars and balls, snowflakes and geometric shapes. The brighter the cookies turn out, the richer in impressions the coming year will be, the more joy it will bring, so you should not skimp here.

It is good if there are syringes in the house for applying glaze, then children can enjoy drawing on gingerbread to their hearts' content. Do not forget about the usual powdered sugar, almond and coconut flakes, and, of course, spices, the first place among which belongs to ginger.

And since there are never many cookies, you should definitely not forget about friends and acquaintances who will never refuse a plate of homemade ginger cookies, made with love and donated from the bottom of their hearts.

Gingerbread Cookie

No matter how varied the traditions are, there are not so many recipes for gingerbread cookies. To prevent the cookies from turning out sugary, you should not put a lot of sugar in the dough, and the sweetness compensates for the icing and sugar decorations. But you don't need to skimp on spices. They should tickle in the nose, and the kitchen, after cooking for a few more days, smells like an overseas ship from India carrying precious spices.

So, for a full baking sheet of cookies you will need:

• 250 grams of premium flour;
• 80 grams of brown sugar;
• 70 grams of butter or margarine for baking;
• 1 egg;
• 1 tablespoon cocoa powder
• ½ teaspoon baking powder.

A set of spices for gingerbread and cookies can vary according to the preferences of the hostess, while the classic set includes a teaspoon of the following ground spices:

zhenomaniya.ru

How to decorate a gingerbread cookie?

Gingerbread cookies are considered a traditional English delicacy, but they have long and firmly taken root in other countries due to the availability of ingredients, ease of preparation and bright taste. This dessert is prepared for the holidays and on weekdays; for many people, it is he who serves as an integral part of cozy get-togethers with family or closest friends. And in England and some European countries, ginger-flavored cookies are a traditional symbol of Christmas. For us, this is just a delicious variety of long-familiar and beloved gingerbread, which adults and children enjoy with pleasure. But in Russia, too, it is often served at the festive table, and in this case, the issue of a suitable elegant decor is important. How to decorate a gingerbread cookie? We'll see!

The content of the article

Gingerbread as a festive dessert

There are many ginger cookie dough recipes. They allow you to bake products of different hardness, as well as vary the degree of expression of spices in a delicacy. However, many women are surprised by the lighter color of baking compared to the photo on the Internet. Add a little dark syrup, cocoa or burnt sugar to the dough for a mouth-watering medium brown shade that makes decorations look brighter and more beautiful.

Gingerbread cookies are usually served in themed decor for New Years and Christmas or Easter. It can also be presented as a gift, hung on the tree along with toys. For New Year and Christmas, gingerbread cookies are baked in the form of snowflakes, gingerbread houses and men, snowmen, mittens, bells, Christmas trees, hearts. For Easter, these are eggs, rabbits, chickens, Easter cakes, flowers, butterflies.

Edible masterpieces are decorated with melted chocolate, grated nuts, cinnamon, and coconut. But the most popular is still sugar icing of different colors: bright, elegant and colorful. Moreover, for each holiday, its own range is traditional. New Year and Christmas cookies are decorated with white, red and green glaze. For Easter, pastel and bright colors are used. With the same glaze, you can make inscriptions with congratulations and wishes. If the dessert is prepared for a family celebration or just for no reason, then the shape, colors and decor can be absolutely any. The details of how to decorate gingerbread cookies with icing will be discussed further.

To the content

How to decorate gingerbread cookies with icing?

The main ingredients for the glaze are powdered sugar and egg whites, which creep up to a foamy consistency. Some recipes suggest adding a little water, lemon juice, vanillin, salt, fat milk. Some of the additional components serve to obtain a more liquid glaze, which is more convenient to apply over large areas, while others allow you to achieve the desired shades of taste. Initially, the glaze turns out to be white, food coloring is needed to give different color tones.

The resulting glaze should be transferred to pastry syringes or bags, in the absence of which ordinary plastic bags will do. But with the latter, it is not so convenient to carry out complex drawings and inscriptions. You need to apply the icing on the cooled cookies. To cover the entire surface, first outline the outline and then lay out the frosting inside it. Use a paintbrush to align it. A glaze that is thinner in consistency can also be applied immediately with a brush. The decor hardens completely for at least 2-4 hours, ideally it is better to leave the cookies in the refrigerator overnight in a closed container. If the storage conditions are violated, the dessert may become too harsh or lose its natural flavor.

Making and decorating gingerbread cookies with icing is not difficult, this delicacy does not require a lot of practice, special skills or time consuming. But it invariably pleases adults and children with a wonderful taste and spicy aroma.

Gingerbread cookies - recipes, decoration and storage will be discussed in sufficient detail in our article. The history of the origin of this incredibly popular delicacy takes us to medieval England.

It was there that an unknown monk, wishing to please the brothers with delicious Christmas pastries, accidentally knocked over a jar of precious spices into a bowl of dough. The pastries turned out to be so delicious that the recipe quickly spread throughout Europe, and biscuits became an integral part of Christmas. It was almost 900 years ago.

Initially, delicious gingerbread cookies were in the form of round or oval cakes. Two centuries ago in Europe there was a tradition of giving them curly outlines. The gingerbread house was especially popular.

Medieval pastry chefs created fabulously beautiful towns from them. Since that time, masters living in Pardubice, Nuremberg and Torun have been recognized as leaders in the production of gourmet gingerbread and biscuits.

Gingerbread cookie, video recipe from "Creativity in the Kitchen":

Classic Cinnamon Gingerbread Cookie

How to make gingerbread cookies? It is not at all difficult to make it, being within the walls of your own home.

A set of ground spices:

• Cloves - 1 tsp.
• Cinnamon - 2 tsp.
• Ginger - 2 tsp.
• Black pepper or cardamom - ½ tsp.

Step-by-step recipe for making:

1. The liquid component of the dough is prepared by placing 200 g of softened butter, the same amount of granulated sugar and a chicken egg in a blender.
2. After sifting wheat flour (two full glasses with a slide), pour half a teaspoon of soda and a set of spices into it, and then add the contents of the blender to it.
3. After mixing, a very soft and pliable shortbread dough is obtained.
4. Its temperature should not be higher than room temperature, therefore, packed in plastic wrap, it is sent to the lower shelf of the refrigerator for a quarter of an hour. Only under this condition it will be butchered without problems.
5. The chilled semi-finished product is thinly rolled out and, armed with molds, they begin to transform the faceless layer, creating a variety of figures.
6. Using a wide knife, transferring the blanks to a baking sheet, bake cookies in a hot (180 degrees) oven. This process should take no more than a quarter of an hour.

How to paint a ginger treat? To decorate it, icing is traditionally used - sugar icing.

Creating a classic glaze:

• Whisk the protein separated from the yolk with a whisk or mixer with powdered sugar (150 g) until a strong foam is obtained.
• If a teaspoon of glaze, laid out on a saucer, is able to maintain its shape without spreading, the product is ready.

To tint the glaze, use a few drops of beetroot, carrot and blackcurrant juice.

After filling a pastry syringe with icing, they decorate chilled cookies with it. A painting made from a properly prepared icing should freeze in a couple of hours. Decorated cookies are placed on the tree and presented for Christmas.

Crispy gingerbread cookies with icing

Manufacturing steps:

1. Separated from the proteins, the yolks (2 pcs.) Are mixed with a quarter cup of powdered sugar and butter (25 g).
2. After making a mixture of a glass of flour, freshly made orange peel (a tablespoon), a dessert spoon of brandy, ginger and cinnamon powder (half a teaspoon each) and a small amount of baking powder, knead the dough.
3. The prepared semi-finished product is allowed to come up in the refrigerator.
4. Having made a thin (not thicker than 3 mm) layer, they take molds and cut out flowers or stars.
5. Bake for about ten minutes on a baking sheet covered with parchment. The oven temperature is 160 degrees.

Glaze components:

• Half a fresh lemon.
• Powdered sugar - 200 g.
• Egg - 1 pc.

Prepare the gingerbread frosting like this:

1. First, beat the protein, turning into a dense foam.
2. Spooning powdered sugar, they achieve the formation of a shiny and thick substance.
3. Pouring into it the juice squeezed from half a lemon, they resume beating.
4. To obtain a light pink glaze, just add a drop of cherry syrup to it.
5. Cookies decorated with glaze are dried in an oven cooled to 50 degrees with the ventilation mode turned on.

"Eat at home": a recipe for gingerbread cookies from Julia Vysotskaya

We present you the best recipe for a fragrant delicacy proposed by a famous Russian TV presenter.

Say7: recipe for gingerbread cookies from Anastasia Skripkina

New Year's gingerbread cookies, made for children, will appeal to them not only for their excellent taste, but also for the opportunity to participate in decorating them.

Process sequence:

1. First, butter (100 g) is ground with the same portions of brown sugar and honey.
2. After mixing the mixture well, add to it a combination of spices (two teaspoons of cinnamon and ginger powder) and two selected eggs.
3. After adding two teaspoons of baking powder, flour (400 g) is introduced and the dough is kneaded.
4. The quality of the baked goods is determined by the thickness of the rolling out of the dough: made from a thin sheet, it will be crispy, from a thicker one - softer.
5. In the absence of die cuts, you can take stencils cut from paper. Putting them on the dough, cut out the outline of the men with the tip of a knife.
6. Bake, covering the form with parchment. It is difficult to transfer thin dough to it, so it is rolled out directly on the parchment. After cutting out the figures, the trimming of the dough is removed, and the blanks are transferred along with the parchment.
7. Baking is made in the oven (temperature 180 degrees). Ten minutes will suffice.

How to decorate the gingerbread men? To do this, usually use chocolate or sugar icing, pastry stick, pearls or sprinkles.

"Sweet stories": a recipe for gingerbread cookies from Alexander Seleznev

Progress:

"Everything will be delicious": recipe for gingerbread cookies from Tatyana Litvinova

Process of creation:

1. Grinding 150 grams of chilled butter with a portion of sugar (75 g), add a dessert spoon of rustic sour cream, a bag of baking powder, ginger (dessert spoon), drive in one egg.
2. Little by little adding 300 grams of flour, knead the shortbread dough.
3. The fragrant semi-finished product is placed in the refrigerator for half an hour.
4. After rolling out the chilled dough, cut out small cookies with the help of a glass.
5. Baking is made in an oven preheated to two hundred degrees. It can take about a quarter of an hour.
6. Cooked cookies are left for a while, allowing them to cool.

Decoration:

"All will be kind": a recipe for gingerbread cookies from Liza Glinskaya:

Spice set:

• Ginger powder - ½ tsp.
• Ground cinnamon - 1 tsp.
• Nutmeg - ½ tsp.

Cookies:

1. First, mix all the dry ingredients: flour (400 g), a quarter cup of granulated sugar, a set of spices, a bag of baking powder and the zest obtained from one lemon and half an orange.
2. By adding cubes of chilled vegetable-butter spread (200 g), make butter-flour crumbs.
3. After driving in an egg, knead the plastic dough.
4. Having made a thick layer out of it, it is wrapped in a film and placed in a refrigerator for an hour.
5. Amusing figures and flowers are cut out of thinly rolled dough.
6. They are baked on a baking sheet covered with oiled paper at a temperature of 160 degrees. Ten minutes is enough.

The mastic is prepared as follows:

• Gelatin soaked in two tablespoons of water (a teaspoon with a slide) is dissolved in the classical way (in a steam bath).
• Melted gelatin, protein, a dessert spoon of lemon juice and the same spoon of vegetable oil are mixed.
• Add 2.5 cups of powdered sugar.
• The mass is first kneaded with a wooden spoon, then kneaded with your hands.
• It is so dense that it can be rolled out with a rolling pin. Taking metal or plastic die cuts, they cut out different figures. We decorate cooled cookies with them.

Gingerbread cookies like Ikea

Cookies "like from Ikea" are prepared like this:

Spice set:

• Powdered ginger - 2 tsp.
• Ground cinnamon and cardamom - 1 teaspoon each.

Cooking instructions:

Christmas honey gingerbread cookie

We offer a basic recipe for a traditional ginger delicacy that is baked for Christmas in many European countries (recipes with photos are presented in a variety on the Internet).

Spice set:

• Ginger, nutmeg, cinnamon - 1 teaspoon each.

Cooking sequence:

1. Beat with a mixer a mixture of softened butter and sugar (taken in 100 grams), add half a glass of liquid honey and a chicken egg. Beat again.
2. Taking a separate bowl, mix a set of spices, salt and soda in it (half a teaspoon each), sift the mixture and add it to the egg-oil substance.
3. Gradually introducing two glasses of flour, knead the plastic dough.
4. Putting it in a plastic bag, put it in the working chamber of the refrigerator for one hour.
5. While the oven is warming up (up to 180 degrees), the chilled semi-finished product is rolled out to a thickness of 0.5 cm and cut out with molds. The most popular figurines are: a lamb, a Christmas tree, an angel.
6. Bake for 15 minutes, after laying the baking sheet with paper.

Creation of glaze (icing):

• Beat the protein until a strong foam is formed, pour in the juice of half a lemon and pour in powdered sugar (250 g) in portions.
• A cookie decorated with icing is left for a while, giving it the opportunity to dry out.

Christmas Honey Gingerbread Cookies Video Recipe:

Gingerbread Cookie "Hello New Year"

Homemade gingerbread cookies with such a funny name come out crumbly and tender.

Cooking sequence:

1. Grated ginger (50 g) is mixed with softened margarine (250 g) and a glass of sugar.
2. After beating the mixture of components with a mixer, add two egg yolks and a pinch of salt. Continue beating.
3. After pouring in two glasses of flour, make a soft dough.
4. On a cutting board sprinkled with flour, it is transformed into a thin sheet. Images of animals and New Year's symbols are cut out.
5. Place a cherry in the middle of each cookie.
6. Bake quickly in a hot oven.

Gingerbread cookies with chocolate for a wedding

Spices:

• Ginger powder - 1.5 tsp.
• Ground cloves - ½ tsp.
• Nutmeg - on the tip of a spoon.
• Cinnamon - 1 tsp.

Cooking steps:

1. In a deep bowl, mix 300 g of flour, a mixture of spices, cocoa powder (2 tablespoons) and salt.
2. In another container, a fluffy mass is made from sugar (120 g each brown and regular) and creamy margarine (120 g). After that, the egg is introduced and beating is resumed.
3. After adding 60 g of molasses (black syrup) and a teaspoon of vanilla extract, beat the future dough well again.
4. Gradually adding a spicy flour mixture, a homogeneous mass is obtained.
5. Chop 250 g of dark chocolate into small pieces, add it to the dough and mix the aromatic substance for the last time.
6. Scoop up the dough with a tablespoon, roll up the balls and sprinkle them with granulated sugar.
7. On a baking sheet, they are placed at a considerable distance from each other.
8. They bake at 170 degrees for no more than ten minutes (until the koloboks start cracking).

Lean gingerbread cookie

• Fresh ginger - 2 tsp.
• Ground cloves and cinnamon - 1 teaspoon each.

Vegetarians will love this dessert as it is baked without eggs and without sugar.

Preparation:

1. Liquid ingredients (150 ml of water, 7 tablespoons of olive oil and 3 tablespoons of liquid honey), a set of spices, a packet of vanillin, salt and a pinch of soda are whipped in a blender.
2. Having poured the composition into a saucepan, fall asleep 5 tbsp. tablespoons of wheat bran and 2.5 cups of flour, knead the dough that does not stick to your hands.
3. Small cookies are cut out of the chilled rolled dough.
4. Duration of baking (at a temperature of 180 degrees) no more than 15 minutes.

The beneficial properties of this oil-free treat are due to the benefits of the ingredients in the dough.

Products:

• Bran or oatmeal - 5 tbsp. spoons.
• Egg whites - 4 pcs.
• Low-fat cottage cheese - 2 tbsp. spoons.
• Ginger powder - 1.5 tbsp spoons.
• Honey - 1 tsp.
• Vanilla essence - 2 drops.

Creature:

Dukan gingerbread cookies

How to Make Dr. Ducan's Gingerbread Cookies? The dough for him is kneaded in water, without honey, sugar and other excesses. That is why such a delicacy can be safely included in a weight loss diet. However, the benefits and harms of this delicious delicacy are a topic for a separate article.

Components:

• Oat bran - 3 tbsp. spoons.
• Sweetener - 2 tbsp spoons.
• Dried ginger - dessert spoon.
• Yogurt - 1 tsp.
• Protein - ½ pc.
• Baking powder - ½ tsp.
• Vanilla essence - 3 drops.

Cooking method:

1. Thoroughly mixing the components, a thin dough is obtained. If necessary, you can add a little more bran to it.
2. Having laid out the dough with a spoon on a baking sheet lined with paper (leaving significant gaps between portions), it is sent to the oven preheated to 180 degrees.
3. The baking process will take about 20 minutes. After turning off the oven, the cookies are left in it for another 10 minutes (for drying). Thanks to this manipulation, it will turn out to be dry, crispy and baked.

Traditional Swedish cookies served at Christmas and Easter are easy to make at home.

Manufacturing steps:

1. Syrup is boiled from 150 ml of water, 150 g of honey, 120 g of cane and 50 g of white sugar.
2. After turning off the stove, pieces of butter (150 g) are dissolved in the syrup and mixed thoroughly until a homogeneous consistency is obtained.
3. After mixing 500 g of flour and a bag of baking powder, they begin to very carefully pour hot sugar-honey syrup into it. The substance is constantly kneaded with a wooden spoon.
4. Having achieved the formation of a homogeneous mixture, the dishes are covered with a canvas napkin and left in the refrigerator for several hours.
5. The finished semi-finished product is rolled thinly (up to 2 mm). The crunchy properties of the final product depend on this.
6. Armed with die cuts, they cut out a variety of figures.
7. The baking process takes no more than ten minutes.

Gingerbread Cookies: American and English Recipe

We present options for recipes popular with English and American housewives.

American variant

Dessert making:

1. 3 slices of candied ginger are chopped, three - are turned into cubes.
2. Mixing 300 g of flour, 100 g of sugar, yolk, a pinch of ground ginger, make a dough.
3. Wrapped with a film, it is placed on the lower shelf of the refrigerator for 2 hours.
4. Small (4x6 cm) rectangles are cut out of the rolled layer and laid out on a baking dish.
5. After smearing the cookies with whipped yolk, make a dusting of ginger cubes.
6. Bake for 15 minutes in a preheated oven.

English classic recipe

World renowned chef Jamie Oliver is the promoter of English cuisine. Here is one of his favorite recipes.

Making treats:

1. In a mixer, beat a mixture of 50 ml of orange juice, 3 teaspoons of honey and 100 g of granulated sugar.
2. Having made a gruel from candied ginger pieces, pour it into the whipped substance.
3. After adding the rest of the ingredients to it, knead the dough.
4. After standing in the refrigerator, roll it out.
5. Cookies cut out in a mold are baked in a hot oven. The process takes no more than five minutes.

Gingerbread cookies in a slow cooker

Using a multicooker is a simple and fun process available to every housewife.

How to decorate gingerbread cookies

Decorating gingerbread cookies, especially intended for decorating a Christmas tree or presented as a gift for loved ones, is a very exciting creative activity.

• Most often, it is decorated with multi-colored glaze (icing), and its consistency is different. The decor contour is executed with a very thick, quick-setting icing.
• Liquid glaze is used to fill the completed contour. It is obtained by diluting thick icing. To do this, add lemon juice drop by drop and stir the composition continuously.

Using liquid icing, you can fill in the space between the lines of the contour drawing and decorate the cookies with bright ornaments.

• For the decoration of gingerbread cookies, nuts, melted chocolate, confectionery pearls, candied fruit pieces, coconut flakes and all kinds of sprinkles are used.
• You can get acquainted with the techniques and secrets of decorating by watching the master class.

Baking and decorating gingerbread cookies (recipe from "Glavbuh"):

Storage and calorie content of gingerbread cookies

The average energy value of a ginger delicacy is 415 kcal. This indicator can fluctuate significantly depending on its formulation.

• Tight-sealing cans are ideal for storing gingerbread cookies. Reputable manufacturers often pack their products in them.
• A good option for home storage of cookies are gripper bags equipped with a hermetically sealed fastener. They will reliably protect the ginger delicacy from high humidity and drying out.
• According to GOST, the optimal shelf life for sugar cookies is three months. At the same time, the air humidity should not exceed 75%.

Do not store it together with products that emit a strong odor.

• Direct sunlight on a bag of cookies is also undesirable.

As a symbol of Christmas, gingerbread cookies go well with hot mulled wine and aromatic tea. In many European countries, there are entire guilds of bakers specializing in baking gingerbread and cookies.

Nuremberg has deservedly enjoyed the title of the ginger capital for many centuries. The products of local craftsmen are examples of high bakery art and are displayed at exhibitions.