If you need to decorate the gingerbread in an original way, then it is best to use glaze. This thin, but dense shell can have a different composition - from a mixture of granulated sugar with food coloring to a combination of powdered sugar, eggs, chocolate, sour cream and other components. You don't have to spend a lot of time and effort to make the frosting properly. There are many recipes, each of which has its own individual flavor. The gingerbread cookies are glazed with a brush, applying a specific pattern, or simply completely poured over the baked goods.

Christmas gingerbread icing

Ingredients:

• cream - 1 tbsp.;
• sugar - 1 tbsp.;
• vanilla sugar to taste;
• butter - 1 tsp.

Preparation

To prepare this amazing and deliciously delicious glaze, pour granulated sugar into a saucepan, pour in heavy cream and put on low heat. Stirring constantly, cook the mass for 15 minutes, then put a small piece of butter and vanilla sugar in the thickened product. Now mix everything thoroughly, grind, heat until all ingredients are completely dissolved and remove from heat. Leave the glaze to cool at room temperature, then apply with a brush to the finished gingerbread.

White gingerbread icing recipe

Ingredients:

• boiled water - 0.5 tbsp.;
• sugar - 300 g

Preparation

Let's look at another way to make gingerbread frosting. Dissolve the sugar in water, heat it over low heat until the crystals are completely dissolved, and then put it in the refrigerator for solidification for about 30 minutes.

Colored icing for gingerbread

Ingredients:

• icing sugar - 200 g;
• vegetable or fruit juice - 4 tbsp. spoons;
• lemon juice - 1 tbsp the spoon.

Preparation

We choose any juice, depending on the desired color: carrot, beetroot, spinach or cherry, and add powdered sugar into it. Thoroughly grind the resulting mass, put it in the refrigerator and proceed to baking.

Lemon glaze

Ingredients:

• icing sugar - 200 g;
• lemon juice - 2 tbsp spoons;
• boiled water - 2 tbsp. spoons.

Preparation

Pour lemon juice and heated water into the icing sugar. We stir everything well until the mixture becomes homogeneous and shiny. Apply the finished icing to the gingerbread cookies with a brush, or simply pour the baked goods on top.

Gingerbread icing

Ingredients:

• sugar - 250 g;
• water - 125 ml.

Preparation

Consider another option for making gingerbread frosting. Pour water into a ladle, add granulated sugar, mix and put on a small fire. Bring the mixture to a boil, remove the carefully formed foam, remove from the stove and cool to about 80 degrees. Then add flavorings as desired.

We glaze large gingerbread cookies with a brush, and dip small gingerbread cookies in small portions into a saucepan with a sugar mixture, gently stir with a spoon so that they are completely covered with syrup.

After that, pour the gingerbread cookies onto a wire rack and dry at 50 degrees until a shiny crust appears, giving the products a beautiful look and keep them from drying out.

Chocolate icing recipe for gingerbread

Ingredients:

• dark chocolate - 100 g;
• butter - 40 g;
• egg - 1 pc.

Preparation

So, we rub the chocolate on a grater, and then melt it in a water bath or in the microwave. Then we combine it with butter, mix vigorously and add in turn, first the white-pounded yolk, and then the whipped egg white. Cool the finished glaze for 30 minutes in the refrigerator, and then apply it to the gingerbread.

womanadvice.ru

Gingerbread

Fragrant gingerbread is a seasonal delicacy. A dense and fairly heavy dough goes well with a cup of delicious tea or hot chocolate, but not with a refreshing summer lemonade. Nevertheless, what prevents us from preparing our favorite treats when we want to? That is why we decided to devote today's article to how to bake gingerbread.

The classic gingerbread recipe

Ingredients:

• butter - 125 g;
• brown sugar - 100 g;
• sugar syrup - 125 ml;
• egg - 1 pc.;
• flour - 375 g;
• soda - 1 tsp;
• ground ginger - 2 tsp;
• ground cloves - 1/2 tsp;
• icing sugar - 230 g;
• lemon juice - 1 tsp;
• egg white - 1 pc.

Preparation

Preheat the oven to 180 degrees. Cover the baking trays with parchment paper.

Using a mixer, beat the soft butter, sugar and syrup until creamy. Add the egg to the butter cream and beat thoroughly again.

Sift the flour and mix with baking soda and ground spices. Continuing to beat the butter-egg mass, add dry ingredients to it. As soon as the dough becomes dense enough, we turn to manual work, kneading the dough on a surface dusted with flour.

Roll out the dough to a thickness of about 3 mm. Cut out the gingerbread cookies from the dough using a knife or mold, and put on a prepared baking sheet. Cooking homemade gingerbread for 10-12 minutes, and then leave to cool. Beat the egg white with sugar and lemon juice until a dense glossy glaze is formed. We decorate the cooled delicacy with it and serve.

Frozen gingerbread recipe

Ingredients:

• syrup - 80 ml;
• brown sugar - 55 g;
• butter - 30 g;
• flour - 190 g;
• self-rising flour - 2 tbsp. spoons;
• soda - 1/4 tsp;
• ground ginger - 2 tsp;
• a mixture of spices (cloves, cinnamon, anise) - 1 tsp;
• egg yolk - 1 pc .;
• icing sugar - 150 g;
• vanilla extract - 1/2 tsp;
• butter - 1 tsp;
• milk - 1 1/2 tbsp. spoons.

Preparation

Preheat the oven to 160 degrees. Cover the baking sheets with baking paper. Put the syrup, sugar and butter in a small saucepan and heat, stirring occasionally, until the butter melts and the sugar dissolves. Remove the mixture from the heat and leave to cool. Add the egg yolk to the butter and whisk everything together.

Sift flour with soda and spices. Stirring the butter and egg mixture constantly, start pouring dry ingredients into the bowl. Knead the dense dough with your hands and roll it out to a thickness of 2-3 cm. Bake the gingerbread for 12-15 minutes, leave to cool for another half hour.

Prepare the icing from the remains of butter, vanilla, milk and sugar. We place all the ingredients in a water bath, let it simmer for 5 minutes, and then pour the gingerbread with icing.

Gingerbread recipe

Ingredients:

• milk - 225 ml;
• honey - 225 ml;
• soda - 1 tsp;
• butter - 125 g;
• sugar - 100 g;
• eggs - 2 pcs.;
• dried figs - 125 g;
• self-rising flour - 250 g;
• cinnamon - 1/2 tsp;
• ground ginger - 2 tsp;
• lemon - 1 pc.;
• icing sugar - 200 g.

Preparation

Preheat the oven to 180 degrees. Lubricate the 9x25 cm mold with oil. We heat the milk together with soda and honey, after which leave to cool. Beat the butter with sugar. Add 1 egg at a time to the finished air mass, until completely kneading. We also send chopped figs, cinnamon and ground ginger here.

Sift the flour and add soda to it. Combine flour with butter and add milk and honey mixture. Pour the resulting gingerbread dough into a mold and put in the oven for 50 minutes. Let the gingerbread cool down.

From powdered sugar, zest and lemon juice, prepare the icing, which we pour over the loaf.

womanadvice.ru

Gingerbread in a slow cooker

Time for preparing - 2 hours.

How to make iced gingerbread in a slow cooker

Dry ingredients should be separated from liquid ingredients, but one small condition should be taken into account: we still add granulated sugar to margarine and a chicken egg, so these two ingredients will be much easier to combine with each other.

Dry ingredients, namely cinnamon, ginger, cocoa powder, baking powder and wheat flour, are mixed in a deep bowl.

We connect the contents of two bowls in turn. Add dry products in portions to the main ones and knead the dough. First with a tablespoon.

Now you can use your hands to make an elastic dough that does not stick to your hands. Wheat flour should be added until the dough is comfortable to work with. Ingredients indicate the maximum amount that can be affected by egg size.

Roll out the dough and cut out any shape of gingerbread. Since in this recipe we are preparing Easter gingerbread cookies, their shape will be similar to a chicken egg. In the absence of a suitable shape, you can cut the workpiece by hand or using a stencil.

We place the gingerbread cookies in the multicooker pan. Baking mode, 15 minutes on each side. The readiness of the gingerbread should be checked with a fork, sometimes it may take a little more time, it all depends on the power of the multicooker.

Gingerbread frosting

While the finished gingerbreads are cooling down, you can start making icing sugar, for this you need to beat the protein with lemon juice or acid, adding powdered sugar in portions to them. The resulting glaze should keep its shape, not drip from the corollas, but also not be too thick, rather, resemble sour cream.

If desired, you can add food coloring to the glaze and create small culinary masterpieces, relying on your own imagination and mood. If the gingerbread cookies are uneven, their surface and edges can be leveled with a medium grater. The finished gingerbread should be allowed to stand in the refrigerator for a couple of hours, until the glaze solidifies.

After that, you can serve sweetness to the table.

multi-varca.ru

How and how much to store gingerbread

Both adults and children love gingerbread, but not everyone knows how to store them correctly. The requirements for how to store gingerbread will, to some extent, depend on the type of this product. Below we will consider how to store gingerbread cookies to ensure the longest preservation of their aroma and taste.

How to store gingerbread

The period for how long to store the gingerbread cookies, as well as the specific conditions for their maintenance, will vary somewhat depending on the type of products.

There are a number of universal tips on how to store any of the existing types of gingerbread:

• lack of direct sunlight in the storage area;
• use for storing sealed packaging;
• maintaining a stable temperature around 18 degrees Celsius;
• indoor humidity at 75%;
• placing gingerbread in storage in places that do not contain other products with a pungent or specific smell.

Regardless of the type of gingerbread and the packaging used, sunlight will cause this product to prematurely lose its taste. Like any type of culinary or bakery products, when the existing moisture evaporates, the father-in-law, when stored in conditions of low humidity, the gingerbread will lose its usability. When using certain methods, it will subsequently be possible to return the softness to the product, but most likely the taste of the gingerbread will be violated. The tightness of the packaging is no less important, because even when using a tightly closed container, the likelihood of absorption of extraneous odors is still possible.

How long can you store regular gingerbread?

Depending on the method of preparation of the gingerbread dough and the accuracy of compliance with storage conditions, most types of such products can remain usable for a period of 20 to 45 days. In the case of using components with a preservative effect to prepare the dough, the shelf life can be significantly increased.

How to store gingerbread

The requirements for how to store gingerbread do not actually differ from the above universal recommendations. A distinctive feature of gingerbread is how long such products can be stored.

How much gingerbread can be stored

Subject to the specified storage conditions, the shelf life of such products can be up to 90 days.

How to store painted gingerbread

If you want to find out how much to store ready-made painted gingerbread, it must be borne in mind that most painted gingerbread dough contains honey, which is a fairly effective natural preservative. Subject to the recipe for cooking, as well as the above rules for storing the gingerbread, it can remain usable for six months. How long it can be stored after the specified period has expired is a controversial issue, since in any case, with long-term storage, the taste and aroma characteristics of the product deteriorate.

kak-hranit.ru

Gingerbread for Christmas

Gingerbread comes from the fairy tales of the Brothers Grimm.

The fact that Christmas gingerbread comes from a children's fairy tale, I thought, leafing through the book "Swedish Cakes and Cookies". It's such a luxurious piggy bank of European pastry recipes! Awesome New Year's gift for the culinary enthusiast. All the recipes below are from this magic book. They have been tested by me many times, tested by my family and appreciated by many of my friends.

Grandma's gingerbread

This recipe makes quite fluffy cookies - tender, spicy and soft.

Ingredients:

• 1.5 cups of sugar;
• 430 ml syrup;
• 1.5 tsp. ground cloves;
• 1.5 tsp. ground ginger;
• 2 tsp cinnamon;
• 150 g butter;
• 3 eggs;
• about 2 liters of flour;
• 4 tsp baking powder.

How to make grandma's gingerbread

We heat the sugar with syrup - almost to a boil. Add spices and oil. Beat eggs with milk, pour into the sugar mixture. Let it cool to room temperature. We combine all dry ingredients, add the sugar mixture, mix well. Sprinkle the finished dough with flour, wrap it in a plastic bag and leave it at room temperature for 72 hours. We form rather large round balls. Place on a greased or lined baking sheet at a sufficient distance. Slightly flatten. We bake in the middle of the oven for about 15 minutes, temperature 200 degrees.

See also a step-by-step photo recipe for New Year's gingerbread cookies with honey.

French gingerbread

Thin, crunchy, with an amazing taste of almonds and ginger notes. The gingerbread cookies are just wonderful!

Ingredients:

• 200 g butter;
• 200 g sugar;
• 125 ml of light syrup;
• 2 tsp ground dry ginger;
• 2 tsp cinnamon;
• 2 tsp ground cloves;
• 1 tsp baking powder;
• about 380 g flour;
• 125 g chopped almonds.

How to make French gingerbread

Beat butter with sugar, add syrup - the mass should be light and airy. Gradually add dry ingredients and nuts, mix well. We spread the dough on a floured work surface, knead until soft and smooth. Divide the dough in half and form rather thick loaves. If you wish, give them a classic rectangular shape. We wrap each "sausage" in plastic wrap, hide in the refrigerator overnight. Cut into thin pieces with a sharp knife, put on a greased or baking sheet covered with baking paper. We bake at 175 degrees for about 12 minutes.

The most common gingerbread

The simplest, most common, but so cozy, sweet and homely! .. An ideal option to crunch with the whole family under a quiet dance of snowflakes, spend a wonderful evening together, chat and drink a lot of aromatic tea.

Ingredients:

• 170 ml heavy cream;
• 1 cup of sugar;
• 170 ml of light syrup;
• 1.5 tsp. ginger;
• 1 tsp lemon zest;
• 1 tsp baking powder (diluted in 2 tsp. water);
• 3.5 cups flour.

A simple gingerbread recipe

Whisk the cream lightly, add sugar, syrup, ginger, zest, baking powder. Beat for another 3 minutes. Add most of the flour, knead the dough lightly. Cover with a bag and leave overnight at room temperature. We spread the dough on a floured work surface, knead until smooth. Roll out the dough thinly, cut out the cookies of the desired shape. Put it on a cold baking sheet (greased or covered with paper). We bake in the center of the oven for about 17 minutes (temperature 175 degrees), let cool on paper, then remove and transfer to a box.

Swedish Christmas gingerbread cookies

These are just those gingerbread cookies that are not gingerbread at all: traditional thin cookies, which decorate Christmas trees, are beautifully wrapped and presented for Christmas, prepared in advance and stored until the holidays.

Ingredients:

• 170 ml of light syrup;
• 1 full glass of sugar
• 200 g butter;
• 1 large egg;
• 2 tsp ground cloves;
• 1 tsp dry ground orange peel;
• 1.5 tsp. baking powder;
• 3.5 cups flour.

How gingerbread cookies are made in Sweden

Heat the syrup, add sugar, stir until sugar dissolves, leave to cool. Add the egg, add the spices. We breed baking powder with 1 tsp. water, add to the dough. Pour in most of the flour, knead the dough well. Cover with foil, leave overnight at room temperature. Roll out the dough thinly, cut out the cookies of the desired shape. Put it on a cold baking sheet (greased or covered with paper). We bake in the center of the oven for about 8 minutes (temperature 200 degrees), let cool on paper, then remove and transfer to a box.

volshebnaya-eda.ru

Gingerbread Christmas cookies (step by step recipe with photo) - Culinary portal Pechenyuk

• print version

New Year and Christmas are just around the corner. On the eve of these holidays, everyone around rushes to buy gifts for their relatives and friends, decorate Christmas trees and come up with a beautiful outfit for themselves.

Gingerbread cookies, which I have recently been making for people close to me, also help me to create a festive atmosphere. Some of the gingerbread is eaten at home, and some are given to friends and family. Delicious honey baked goods filled with aromas of cinnamon, cloves, ginger and other spices will delight anyone.

Gingerbread Christmas cookies do not tolerate fuss, they need to be baked in advance, since immediately after baking they become dry, and only after a couple of weeks, they soften and become fragrant and aromatic.

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

And making such gingerbread with the help of children is a holiday in itself. My daughter is happy to carve gingerbread cookies using molds and even slowly tries to paint them. Painting gingerbread is a real flight of imagination, each gingerbread can have a unique pattern.

The best place to store Gingerbread is in cookie tins, but if not available, glass containers or cardboard boxes can be used.

How to make Christmas gingerbread recipe:

1) First you need to prepare the spices. To do this, remove the grains from the cardamom, add anise, cloves and cinnamon, broken into pieces. All this must be ground in a mill and then sieved through a sieve.

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

3) While the mass is slightly cooling, it is necessary to prepare the flour. To do this, it must be divided in half. Add ground and sifted spices to one half, send vanilla, grated ginger, cocoa and baking powder there. Mix the mass.

4) Stir the egg until smooth (no need to beat) and add to the slightly cooled (this is necessary so that the protein does not curl) honey-oil mixture. Pour cognac or rum there.

5) Add half of the spiced flour to the dough. And then, adding the other half, knead a tight and elastic dough. The flour may go a little less or more. The finished dough must be tightly wrapped in plastic wrap and sent to the refrigerator overnight. There, the dough can be stored even more (three to four days calmly). I usually make two portions at once and then bake a little at a time. The main thing is that the dough is well packed, so that the spices inside it saturate the dough and do not weather out.

6) Take the finished dough out of the refrigerator and let it rest for half an hour. Then roll out the dough into a layer 5-7 mm thick and cut out various figures with the help of molds.

Empty7) Place the figurines on a baking sheet lined with baking paper and bake the Christmas gingerbread cookies in an oven preheated to 180 ° for 15-20 minutes (depending on the oven and the size of the mold) .empty8) To make the icing, stir the whites until smooth and add a little icing sugar into it. If the glaze spreads while painting, add more powder, if it's too thick, you can add a little lemon juice. If you want, you can make a colored glaze by adding a little food coloring to it ..empty9) Make from parchment or sleeves for baking buns, pour the glaze there and paint the gingerbread. The glaze dries quite quickly, and almost immediately after painting, the gingerbread cookies can be put into a box, where they will soften. Typically the spice aroma is the signal for the readiness and softness of gingerbread.

Both adults and children love gingerbread, but not everyone knows how to store them correctly. The requirements for how to store gingerbread will, to some extent, depend on the type of this product. Below we will consider how to store gingerbread cookies to ensure the longest preservation of their aroma and taste.

How to store gingerbread

The period for how long to store the gingerbread cookies, as well as the specific conditions for their maintenance, will vary somewhat depending on the type of products.

There are a number of universal tips on how to store any of the existing types of gingerbread:

• lack of direct sunlight in the storage area;
• use for storing sealed packaging;
• maintaining a stable temperature around 18 degrees Celsius;
• indoor humidity at 75%;
• placing gingerbread in storage in places that do not contain other products with a pungent or specific smell.

Regardless of the type of gingerbread and the packaging used, sunlight will cause this product to prematurely lose its taste. Like any type of culinary or bakery products, when the existing moisture evaporates, the father-in-law, when stored in conditions of low humidity, the gingerbread will lose its usability. When using certain methods, it will subsequently be possible to return the softness to the product, but most likely the taste of the gingerbread will be violated. The tightness of the packaging is no less important, because even when using a tightly closed container, the likelihood of absorption of extraneous odors is still possible.

How long can you store regular gingerbread?

Depending on the method of preparation of the gingerbread dough and the accuracy of compliance with storage conditions, most types of such products can remain usable for a period of 20 to 45 days. In the case of using components with a preservative effect to prepare the dough, the shelf life can be significantly increased.

How to store gingerbread

The requirements for how to store gingerbread do not actually differ from the above universal recommendations. A distinctive feature of gingerbread is how long such products can be stored.

How much gingerbread can be stored

Subject to the specified storage conditions, the shelf life of such products can be up to 90 days.

How to store painted gingerbread

If you want to find out how much to store ready-made painted gingerbread, it must be borne in mind that most painted gingerbread dough contains honey, which is a fairly effective natural preservative. Subject to the recipe for cooking, as well as the above rules for storing the gingerbread, it can remain usable for six months. How long it can be stored after the specified period has expired is a controversial issue, since in any case, with long-term storage, the taste and aroma characteristics of the product deteriorate.

"Honey bread", as the first gingerbread was called in Russia, became known in the 9th century. It was a mixture of berry juice, rye flour and honey, and honey made up a good half of the delicacy. Spices and seasonings were added later, in the 12th – 13th centuries, as soon as spice caravans brought them from India and the Middle East. Cooking gingerbread is a truly creative process that provides the gingerbread master with the widest opportunities; it is not for nothing that many secrets and mysteries have been associated with gingerbread technologies at all times

The name "gingerbread" in Russia comes from the addition of a hot spice to honey cookies - the root of dried ginger.

Soft scented gingerbread has long been a symbol of Christmas.

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

In gingerbread, add this spice to the dough before baking. This improves the taste of the product, becomes delicate, noble and refined. That is why gingerbread cookies have gained such wide popularity in the world and have become a real festive delicacy.

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

Gingerbread cookies, unlike other cookies, do not become dense and crunchy when removed from the oven. So it's very difficult to tell if it's ready, especially since baking time is so much dependent on the oven. As a rule, if the gingerbread is slightly raised and browned around the edges, it is ready. Leave it on the baking sheet for a few minutes, during which it will begin to turn crispy (if the gingerbread is still soft, return it to the oven for a few minutes). It is very common for gingerbread to lose its shape during baking, but this can be easily fixed by trimming it properly after baking.

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

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

Real honey cakes

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

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

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

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

Cooking gingerbread dough in a choux method (this is the only way to prepare real gingerbread!)

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

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

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

The washed dough should be immediately cut and baked, otherwise it will drag on and the products will turn out to be of poor quality.

Spices for gingerbread

Typical of a good gingerbread dough is a whole mixture of spices: cloves, cinnamon, ginger, anise, coriander, cardamom, nutmeg, some black pepper, paprika, and salt are all crushed into a powder. Pounded bitter almonds, lemon and orange peel are also added. Usually 1-2 tsp is added to 1 kg of gingerbread dough. mixture, necessarily crushed into the finest dust.

Any type of gingerbread is necessarily characterized by a main component. These are honey, rye, wheat, almond, lemon, mint, raspberry, treacle, sugar and other gingerbread... The names of some reflect an additional technological method (raw, custard, broken) or appearance (written, printed, curly, zhemki, i.e. pressed, stamped with a stencil).

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

Different recipes for gingerbread

One of the traditional recipes: put 175 g of butter and 300 g of sugar in a saucepan and melt over low heat, not boiling. Warm half a glass of milk and add 0.5 teaspoon of baking soda. Mix a glass of sifted flour and two tablespoons of dried ginger, a teaspoon of allspice and a teaspoon of ground spices (cinnamon, nutmeg, cloves), gradually add the melted butter and milk. Beat two fresh eggs until frothy and add to the dough. Stir the mixture thoroughly and roll out a flat cake 7-8 mm thick.

Cut out figures of a Christmas tree, little men, animals, balls, birds, stars from a paper stencil, sprinkle a baking sheet with flour and spread the gingerbread. Bake at 180 degrees for 15-20 minutes. Place the gingerbread cookies on a clean napkin and let cool.

Another recipe is this:

• 1/3 cup liquid honey
  1 teaspoon cinnamon
  1 teaspoon cloves
  1 teaspoon cocoa
  1 teaspoon salt (no top)
  a pinch of ground ginger
  120 g butter
  1 cup of sugar
  2 eggs
  1 teaspoon baking soda
  3 cups flour

For glaze:

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

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

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

Glaze preparation:
Sift the icing sugar several times. Beat the protein, gradually adding the icing sugar, add lemon juice and starch. Add dyes if necessary. Immediately place the glaze in a tight bag, cut off a small corner and decorate the gingerbread.

Another recipe:

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

This is the basic recipe for gingerbread dough., which is used to sculpt gingerbread houses and other structures, as it can be rolled thinly and has a dense texture. If you are using the dough for a large "building project", wrap the finished dough in plastic wrap and refrigerate, then sculpt.

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

2. Add sugar, syrup and egg yolk to the mixture and knead to a firm dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Gingerbread dough

In a large container (you can in a saucepan), combine flour, baking soda, ground ginger, cinnamon, cloves.
Add softened butter and chop it into crumbs along with the flour and spice mixture. Add sugar, syrup and eggs. If the dough does not bond, add 1-2 teaspoons of water. Lightly flour the work surface, place the dough on it and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes. This dough can be used to make gingerbread houses.

Gingerbread with cocoa

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

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

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

Beat the cooled protein with a mixer until firmly. While continuing to beat, add in small portions powdered sugar, lemon juice. Beat for another 15-20 seconds. You can add food coloring to the frosting if desired. Decorate the gingerbread with icing and let the icing dry.

Painted gingerbread

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

Protein glaze (real glaze)

the frosting with whipped egg whites is real glaze)

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

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

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

Gingerbread with real icing looks prettier, retains its freshness better and tastes better.

My recipe for gingerbread with ginger here is homemade gingerbread, I called them Dogai. It turns out very tasty.

Gingerbread Lambertz Contrella and others

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

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

Lambertz Contrella is a delicious gingerbread cooked according to a classic recipe with spices, the bottom of which is covered with chocolate.

Gingerbread Syrup and Others by Monin

Monin syrups are produced by the French brand of the same name, which is known as the leading manufacturer of alcoholic and non-alcoholic syrups in the world. The brand since 1912, the production is located near the city of Bourget, in the immediate vicinity of large agricultural areas - the main suppliers of fresh berries and fruits. Syrup production became a core business of Monin in 1945, when the founder's descendant, Paul Monin, took over as head of the company. It was under his leadership that the range of the brand was replenished with a variety of syrups from natural ingredients, which at lightning speed have earned a brilliant reputation among fans of coffee drinks and cocktails.

Monin syrups are created exclusively from natural ingredients using unique technologies that allow preserving all the useful properties of natural raw materials in the finished product. Monin syrups are the trendsetters in mixology. They are also available on the Internet.

The assortment of the French brand today is the widest and includes one and a half hundred unique flavors... In the company's catalog, you can find both classic tastes for coffee drinks (chocolate, vanilla, nut and other syrups) and very exotic options (syrups with coconut, green mint, tiramisu, blue curasao, anise, grapefruit, pina colada, etc.) etc.).

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

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

TASTE
Complex spice aroma with a strong note of cinnamon, lush biscuit flavor.
APPLICATION
Coffee, dessert drinks, cocktails, cocoa.

Recently, I am often asked the question: how long can you store gingerbread?

Can I have a week? And two? That even three weeks is possible? And nothing will happen to him directly?

Therefore, let's deal with this issue in detail and dot the "i".

Gingerbread can be stored a very long time... This is not a cream cake for you.

Some gingerbread makers claim that the shelf life of gingerbread is 6 months. And in Europe in general there was a tradition when a gingerbread presented at Christmas was eaten the next Christmas.

I did not try to store the gingerbread for half a year, much less a year, but I conducted an experiment and specially kept the gingerbread for 3 months. Exactly 3 months later, my family and I ate it ceremoniously, making sure that it perfectly preserved both freshness and aroma.

So why do our gingerbread cookies last so long? - you ask. After all, we did not add preservatives to them, everything is natural. And since it is natural, it should have deteriorated.

In fact, everything is simple.

In gingerbread dough many natural preservatives.

First is sugar and honey... Yes, of course, sugar and honey are natural preservatives, we all know this and cook jam with sugar))).

Secondly, these are our gingerbread spices (read more about spices): ginger, pepper, cloves, etc. Besides the fact that they give us wonderful aromas, they also act as natural preservatives and prevent the gingerbread from spoiling.

Sugar glaze is, in fact, also sugar, so after drying on a gingerbread, it also does not deteriorate for a very long time.

If I had put an end here and finished my story, I would have been wrong. There is one serious "But".

Gingerbread cookies can dry out from long storage. Indeed, due to the large amount of sugars, gingerbread dough is very hygroscopic. This means that it eagerly releases moisture in a dry environment and absorbs moisture in a humid environment.

That is, if you put the gingerbread in a saucer, and the saucer is on the table in the apartment, and the heating season is in full swing and the air in our apartments is dry, then in a day your gingerbread will become dry and stale.

Therefore, everything that I said about 3 months, half a year and a year is applicable only if you store the gingerbread in a tightly closed package: a container with a tight lid, an unopened box or in a bag. In this case, the package creates its own microclimate and the gingerbread is stored there, keeping its freshness and aroma.

The gingerbread does not need to be stored in the refrigerator, humidity drops are not needed. In addition, the icing on the gingerbread in the refrigerator can damp.

All your gingerbread needs is tightly closed packaging and no direct sunlight.

But if, nevertheless, your gingerbread is dry, then this is easy to fix. Put the gingerbread in a bag and put a chopped apple in the same bag. And tie the bag (close). The apple will give off moisture, and the gingerbread will absorb it with gratitude and we will become fresh again.

Hopefully convinced)))

And if you want to learn how to make delicious and fragrant gingerbread and learn how to paint them, then take our FREE video course "Gingerbread from A to Z".

It's very easy to do!

Just fill out the registration form on the main page of the site () or click the button " RECEIVE»Below this article.

There are many recipes for delicious gingerbread cookies, which with their wonderful aroma will warm you in the cold winter time and will be a great addition to tea. The dough based on ginger root is prepared in various ways: with and without eggs, with the addition of honey or sugar, with sour cream or butter, or even salty. You will learn the best cooking methods as you read the article.

Elastic choux pastry is made according to a standard recipe. It is viscous and soft baked goods have a pleasant taste. For cookies to be healthy, the pastry dough must be kneaded for more than 30 minutes. How to make gingerbread dough? You can read the recipe with a photo (step by step) and all the secrets of cooking below.

Classic dough with ginger

To prepare crumbly gingerbread cookies, cookies and other types of baked goods, you can use choux pastry. Prepared butter, natural honey and should first be put in a container, which is sent to steam for a while for heating. When a pasty mass is obtained, then the bowl must be removed from the steam.

For choux gingerbread dough (recipe with photo - in the article below), you need to pour the mixture from the container into the pan. Brewing a prepared mixture of butter, honey in the amount of 3 tbsp. l., as well as sugar, is performed with the addition of flour and with water. Eggs are used for subsequent kneading.

The mixture is heated to 70-75 ° C. Flour with crushed spices and salt is added. Next, the contents of the pan are mixed with a wooden spatula or a strong spoon. If the portion of flour poured into the heated syrup is not stirred for 1-2 minutes, then lumps will appear in the liquid that are difficult to grind.

The kneaded dough should be cooled to 20 ° C. Then you need to add eggs, the remains of flour with baking powder to it. Continue kneading traditional gingerbread dough until it softens. Before cutting the dough, it should be placed in a plastic bag in the refrigerator for 4 hours.

The dough must be rolled out immediately after the cold, otherwise the gingerbread products will lose their quality. Next, figures are made from the dough using special shapes. The products are baked for 8-10 minutes on parchment paper. The prepared gingerbread should be separated from the baking sheet immediately while they are still warm. To make the dough, you will need to use the following products:

• wheat flour - 5 tbsp.;
• butter - 100 g;
• granulated sugar - 160 g;
• soda - 1 tsp;
• powdered sugar - 200 g;
• egg white - 5 pcs.

The baking yield according to the recipe is about 2 kg. Gingerbread will be a great gift for family and friends, especially if they are decorated with a layer of glaze. To make the products look appetizing, they can be coated with food coloring and then painted.

Icing dough

It doesn't take too long to prepare the dough. Glazed products called "Kozuli" are baked from it. Having prepared all the products indicated in the recipe in advance, put margarine with honey in a bowl. The container is placed on steam, which allows you to melt the ingredients. For this purpose, you can use a microwave oven.

Allow the mixture to cool before placing the rest of the food in the bowl. This will allow you to get a soft dough for baking at the exit, the recipe for which involves further kneading the cooled products with beaten chicken eggs and powdered sugar. It is also necessary to add spices, cocoa, and soda there, stirring the contents of the container each time. Then you need to add flour, previously sifted.

Knead the dough using a mixer or food processor until smooth. If it is not mixed in the right way, then the products in the oven will be covered with bubbles. The dough layer should be divided into several identical parts, of which there should be 5 pieces. They are wrapped with cling film, and then placed in a cold place overnight or cooled in the refrigerator for 20 minutes after being placed in the freezer.

All lumps must be quickly kneaded, and then the finished dough is rolled out and semi-finished products for baking are cut out. For this purpose, it is necessary to prepare special molds in advance. The dough is baked in the oven until all products acquire a brown hue. The cooled gingerbread cookies are decorated with a special mixture. The dough for glaze baking under painting requires the use of products in the same amount as the classic one with the addition of spices (nutmeg, cinnamon, ginger - 2-3 teaspoons).

The recipe is designed for the preparation of 0.5 kg of finished confectionery. Glazed gingerbread baked goods are difficult to refuse. "Kozuli" are classic Russian treats. A distinctive feature of this recipe is the use of caramelized sugar syrup and the presence of glaze painting on the baked goods.

Gingerbread dough recipe for painting

To please family and friends with delicious pastries, you can prepare a dough for gingerbread cookies to be painted. The finished baked goods will be fragrant. The honey should be heated by placing the container with the product on steam or in a water bath. Then the composition must cool. A mixture is prepared, to which powdered sugar and yolk are added, as well as honey, oil and orange peel.

Flour, soda, spices are combined, and then the dough is kneaded. It should resemble wax plasticine, not stick to your hands. The product is kept in the refrigerator for 3-24 hours. It is necessary to roll out the dough on the table, sprinkling it with flour. The thickness of the layer should be 0.5 cm. Cut out the products by spreading the dough on parchment.

Before baking the gingerbread dough for painting in the oven, grease a baking sheet with oil or cover it with parchment. Preheat the oven, put dough products into it. Wait 12 minutes until the gingerbread is fully cooked. the cooking time depends on the oven itself. When the gingerbread cookies are browned, you can remove them from the oven.

Before painting, baked goods must be allowed to rest for 24 hours. To prepare gingerbread dough for gingerbread under painting, you will need wheat and rye flour (200 and 50 grams, respectively), powdered sugar about 100 grams, chicken egg yolk, natural honey - 100 grams, vegetable oil and soda.

It is a fun activity. For this purpose, you can use royal icing and icing. For the preparation of the glaze, you can use egg white and sifted icing sugar, to which lemon juice is added. You can buy a ready-made mixture for decorating gingerbread products in the store.

Honey gingerbread dough

Natural ingredients are used for the dough with the addition of dried ginger. These pastries have a great taste and special aroma. How to make gingerbread dough? The cooking process is quite simple. Even a novice cook can handle it. For the test, you will need such types of products as natural honey in the amount of 4 tbsp. l., egg, butter should be taken about 150 g, flour - 600 g, citrus zest with ginger for 2 tsp. you will need 1 tsp of baking mixture. Vanilla sugar can be added to the dough, and cocoa is added to obtain a brown tint. Of the spices, you can dwell on cloves, anise and cardamom, taking a pinch of them.

After warming up butter, sugar sand with natural honey for a couple, the mixture should be cooled. Then cognac with ginger juice is added to it, as well as an egg. Half the flour is added to the mixture, and the rest is poured into a bowl after kneading the ginger dough. Wait 4 hours before rolling out the dough and cutting the gingerbread, placing a plastic bag with the dough in the cold. You need to bake products by heating the oven to 180 g.

Gingerbread dough for oatmeal

For cooking, you can use a simple recipe. Products should taste like ginger-flavored oatmeal cookies. To start making the dough, you need to take a small bowl.

For gingerbread cooked according to the recipe, you need products such as: chicken eggs in the amount of 2 pcs., Oatmeal about 300 g, a glass of sugar. In this recipe, it should be reed. Be sure to prepare flour, oil, salt, raisins with ginger and spices. Beat butter with chicken eggs and sand in a bowl. After adding vanilla to the mixture, you must put the rest of the products in a bowl, excluding the raisins and oatmeal, everything can be mixed again, followed by the addition of the remaining products.

The bowl with the contents should be placed in a cold place for an hour. You can bake gingerbread in the form of balls. When they are ready, they will turn golden in color. It is worth waiting 15 minutes to enjoy delicious pastries.

Gingerbread dough for sour cream gingerbread

You do not need to use chicken eggs to make sour cream gingerbread dough. Sour cream gingerbread will please anyone. The recipe for cooking products is not complicated. The dough should consist of the following components: wheat flour, taken in an amount of 500 g, butter - 100 g, sour cream a third of a glass. Ginger is added to the mixture with natural honey to taste, and salt and soda are dissolved in it.

To prepare ginger-based sour cream dough, you will need to heat the honey, without cooling, mix the product with seasonings. The baking compound is heated until foam forms on its surface. Granulated sugar is ground in sour cream, softened butter with natural honey and seasonings are added to the mixture, wheat flour with soda is carefully added, salt is added. The dough, wrapped in foil, is placed in a cold place for half a day. Then it is rolled out on a flat surface of the table, followed by cutting out the figures. It must be baked for 15 minutes.

Salted ginger dough

Baking can also be made on the basis of salted dough, which is easy to knead. Lemon glaze should be used to decorate the products. The salty gingerbread dough does not require rising, so the recipe can be simplified. To do this, you need to stock up on the following basic products:

• flour - 1 tbsp.;
• fine salt - 1 tbsp.;
• water - 0.5 tbsp.;
• grated ginger - 2 tbsp. l .;
• sunflower oil - 4 tbsp. l.

Salted dough is kneaded in a 1: 1 ratio of flour and salt, as well as very cold water. This will give the dough a firm texture. Add ginger to the prepared mixture. Sunflower oil is added to the composition so that the salted dough becomes more elastic, otherwise it turns out to be slightly liquid. It is laid out in a suitable form and baked in a preheated oven.

The cake is cut into products using special molds. Then you need to put the pastries in the oven again and dry them for 5-7 minutes. Cover the items with a mixture of citrus juice and icing sugar.

A simple ginger-based dough recipe

The honey gingerbread dough can be made according to a simple recipe. This will take about 30 minutes. For cooking:

1. The butter is melted on the stove or in the microwave.
2. Prepared products without flour are added to the oil in a separate container.
3. The composition is mixed until a mushy mass.
4. The dough, plastic and soft to the touch, is kneaded.
5. The balls are rolled by hand and then laid out on a baking sheet.
6. The gingerbread cookies are baked at 180 ° C for 15 minutes.

For the dough, you need to prepare half a glass of sand, add butter and sour cream 100 g each, put natural honey, 2 cups flour, soda, syrup in a bowl. Baking of gingerbread with a crispy crust based on natural honey has a golden color. They go well with all hot drinks.

Gingerbread House Dough

For New Year's holidays, you can do gingerbread. The dough is kneaded using the ingredients of the previous recipe, including citrus juice.

The dough is prepared by mixing butter, syrup, spices. A mixer is used to remove the lumps. Water and flour are added to the mixture, then the dough is kneaded and placed in a cold place in a film. After that, it is rolled out in a layer of 3-4 mm.

Pre-prepared cardboard templates, which can be used to cut figures in the form of a house from the dough. Having moved the blanks to a baking sheet, you should bake the gingerbread cakes in the form of houses at a temperature of 180 ° C for 10 minutes. Gingerbread House is served with cocoa or green tea.

How to make gingerbread dough without disappointing taste? It is not at all difficult if you adhere to a certain recipe, and also listen to some advice. Since the main ingredient in baking is ginger, it will need to be chopped thoroughly before kneading the dough. It will give the confectionery a tart taste. It is better to roll out the finished dough in a thicker layer. This will give the gingerbread cookies a perfect shape, otherwise the dough will bubble in the oven.

Baking is considered finished if a brown border appears along the edges. After this, the product will immediately need to be removed from the oven. The dough becomes crumbly and crunchy in it after 5 minutes. You should never use water for icing. This will cause the glaze to peel off on the surface of the items. To decorate products, you can use honey glaze, berry or protein glaze.

You can store gingerbread glazed gingerbread even for a year, if certain conditions are observed. The storage area for baked goods must be dry. Gingerbread should be kept in a plastic wrap in the dark and dry. As you can see, everything is pretty simple. Happy gingerbread dough preparation!