There are a great many recipes for making gingerbread.
This delicacy can be made from custard and raw dough. The dough can be refrigerated for months or baked right away.
The dough can be lean or rich. In the manufacture, you can use various flours of different grinding, butter, margarine and even sunflower oil. Also burnt sugar, regular sugar, cane sugar, honey. Gingerbread dough can be made with or without eggs.
Here you can turn around and use your imagination in choosing gingerbread spirits - a mixture of spices.

Gingerbread is a huge field for experiments. For example, in the coloring of gingerbread, using natural dyes - vegetables or berries, cocoa, coffee, chicory, chocolate and even tea. You can add vodka and cognac, poppy seeds and zest, boiled condensed milk, raisins and nuts to the dough.
Also, gingerbread can and should be decorated! Whipped with sugar protein or sugar glaze, sprinkle with seeds, marzipan, chocolate, poppy seeds, nuts, marshmallows, marmalade. Or use a gingerbread board. In this case, we will get a printed gingerbread.

We make printed gingerbread.

Ingredients:

• 225 grams of granulated sugar
• 115 ml water
• 120 g honey
• 90 g butter
• 3 tablespoons cocoa
• 0.5 kg flour
• 75 g homemade baking powder
• 2 eggs
• spices to taste

Cooking:

The more flour is added, the stiffer the dough becomes.
Gingerbread dough is very tight and requires male hands…. for a beating.

We beat the dough for 15 minutes, immediately proceed to baking.

A large amount of dough is very difficult to roll out. Cut the dough into 4 equal parts. We leave one part for rolling, the rest we put in a saucepan under a damp towel.

Three parts are removed in a saucepan and wait in line.
You can also freeze them until next time.

Roll out a piece of dough the thickness of a gingerbread notch. This is usually about 0.90 cm. No need to flour the board and dough or powder the rolling pin. There is already enough flour in the dough, which we put. Too much flour can make gingerbread cookies hard.

With metal cutters, cut out gingerbread fragments on the rolled out dough. These molds can be used to cut out hand-painted gingerbread cookies or use them to bake cookies.

Lubricate the gingerbread notches (board) with sunflower oil. It is necessary to ensure that the board is well smeared all the time, otherwise the dough will tear when you take out the gingerbread.
We use a toothbrush for lubrication. She gets to all corners well and along the way cleans the board from sticky dough.

We lay out the gingerbread fragments in the recesses and carefully punch them with a pusher.

Carefully remove the gingerbread from the mold onto a cutting board, helping yourself with a knife.
We cut off the excess dough from the edges, we correct the gingerbread, using a knife for this.
Sprinkle the baking sheet with flour through a sieve.
Transfer the cookies to a baking sheet and place in the oven.

Gingerbread on a baking sheet sprinkled with flour.

Bake for 10 minutes at 200 degrees. With a dough thickness of 0.8-10 mm, it takes just that much time. Gingerbread in the process of baking practically does not change its color, it only brightens a little.
Piercing a gingerbread with a wooden stick, as we do with pies, or touching it with a finger and a knife is useless. Gingerbread will not tell. It'll just be ready in ten minutes.

We take it out of the oven, transfer it with a knife from the baking sheet to a cutting board, let it cool for about 3-5 minutes and remove the layer of flour from the back of the gingerbread with a brush or napkin.
We remove the remaining flour from the baking sheet in order to spill the baking sheet again for the next batch of gingerbread.

Let the gingerbread brew for several hours. Gingerbread is essentially bread. At a time when spices were not yet used in Russia, this delicacy was called honey bread. Like bread, gingerbread also needs to gain flavor and aroma.

Now you can start decorating!

It seems to me that the gingerbread is such an amazing delicacy, with which one is not ashamed to go to a feast, to the world, and to good people! I remember how a long time ago they brought me a gingerbread as a gift - a goat from the Arkhangelsk province. How good it was, what it was a pity. Long admired him!

Bake gingerbread cookies for your family, for children and grandchildren, for loved ones, guests, friends close and distant, colleagues! Especially since Easter is coming soon - a great occasion for a gift!

Bon appetit and good mood everyone!

One of the oldest delicacies is gingerbread.

For weddings, name days, on the days of large and small Orthodox holidays - gingerbread was made in every city, and each variety had its own recipes, a special shape and decorations.

The first written mention of honey cakes dates back to 350 BC. Even the Egyptians made unleavened cakes and smeared them with honey.

In Russian gingerbread, honey is contained in large quantities in the dough, and there is no other country in the world with such a variety of gingerbread as in Russia. In Russia, the first gingerbread appeared in the 9th century. They were made from a mixture of rye flour, honey and berry juice. Such gingerbread was called "honey bread". The name "gingerbread" this delicacy received much later.

Already in the 11th-12th centuries, gingerbread acquired the composition of flour, honey and spices, which in subsequent centuries was enriched with new varieties, forms and options for skillful decorations.

In the 13th century, exotic spices from the Middle East began to appear in Russia, which, of course, were added to gingerbread. Since that time, the name "gingerbread" has finally been assigned to Russian honey pastries.

In the 18th and 19th centuries, the production of gingerbread in Russia flourished. The main "gingerbread" regions took shape: Tula, Tver, Vyazma, Kharkov, Ryazan, Novgorod. Gingerbread was made in the north - in Arkhangelsk and in the Urals - in Perm. Tver gingerbread men even kept their stores in European capitals.

The composition of the gingerbread is quite simple.

It is based on a mixture of rye flour and honey (in old recipes the ratio was equal, but then less honey was added), yolks and milk (in some types of gingerbread). Fragrant crushed spices rich in essential oils were used as flavoring and aromatic additives: cinnamon, cloves, star anise, cardamom, allspice, nutmeg, ginger, anise, lemon, vanilla or decoctions of aromatic herbs (oregano, mint). Mandatory components in gingerbread can be considered black and white confectionery molasses and burnt sugar. Gingerbreads were often prepared with berry filling (jam, marmalade), sometimes nuts, candied fruits, raisins and other dried fruits were added.

Most Russian gingerbread was made lean (no eggs or milk). The main binding component of the gingerbread dough was honey, molasses or sugar. If milk and eggs were added, then quite a bit (1 glass of milk and 1-2 yolks per kilogram of flour). The components were mixed until homogeneous, after which the dough had to be kneaded into a homogeneous plastic mass. After prominating or, as they said, “beating”, the dough should be allowed to rest for 15 minutes, and then bake the gingerbread.

The high content of honey made the finished gingerbread loose, soft, fragrant and not stale for a long time. Honey acted as a natural baking powder, sometimes a little sour cream was added (100-200 g per 1 kg of flour), which, in combination with honey, gives a slight fermentation, loosening the dough. The effect of weak loosening is very important, because if you overdo it, then the characteristic gingerbread density will turn into unnecessary softness inherent in shortbread cookies.

The first gingerbreads had several varieties, and most often they were “stucco”, that is, hand-made products of various shapes. In the North, they made traditional "roes", which were cut from very dense dough, and then decorated with multi-colored glaze. A special component was prepared for “kozul” - “zhzhenka”, consisting of sugar syrup, brought to a very thick state, with a specific amber-brown color.

Over time, in Russia appeared many types of gingerbread, which can be conditionally classified

*according to production technology (raw, broken, custard);
* in appearance (written, figured, printed, zhemki);
*by composition and filling (mint, honey, almond, raspberry, treacle).

Most often, gingerbread was distinguished by place of origin: Tula, Moscow, Vyazma, Rzhev, Gorodets. While the gingerbread had much in common (all had honey and rye flour in it), traditional flavors were used in each locality. Gingerbreads from different regions could also be distinguished by their appearance: shape, printing and glaze.

Gingerbreads were called beaten from pieces of dough that were so large (a pound or more) that there was no way to wash it with your hands. The dough was beaten by several people with special sticks or bats.

printed gingerbread, as the name implies, they were decorated with a print on the front side before being placed in the oven. These are the famous Tula gingerbread. The seal usually depicted fairy-tale characters or ornamental drawings. Sometimes on the seals one could meet the coat of arms of the city or other symbols.

Custard gingerbread did it long enough. The dough was kneaded on hot treacle syrup at a temperature of about 65°C, mixed with honey and kept hot for some time. Then cooled to 25-30°C and left for several days to mature.

Raw gingerbread made with a little more honey, kneading all the components at the same time at a temperature of 20-22 ° C.

Now the following recipe for gingerbread dough is more often used:

Ingredients:

750 ml (3 cups) flour
250 ml (1 cup) honey
50 g butter,
2 eggs,
1/2 teaspoon baking soda (see NOTE and try to avoid baking soda),
1/4 teaspoon spice mix (see below)

NOTE

If instead of soda in this dough (in custard - only after complete cooling), add fresh fat sour cream (in this recipe 50-150 g according to the consistency of the dough) and 2 tbsp. spoons of vodka, cognac or rum, then you get real gingerbread dough without chemical baking powder. The dough will loosen the weak fermentation of sour cream with honey, and the added alcohol will give the dough airiness.

In addition, real gingerbread can only be custard. Raw gingerbread is much less tasty and stale quickly.

Excellent results are obtained by adding various powdered berries to the gingerbread dough, as well as introducing into the dough finely chopped or minced dried fruits - raisins, dried apricots, dates, prunes and others.

The gingerbread dough should be kneaded very actively (10-40 minutes depending on the size of the piece), then immediately cut and bake immediately. Gingerbread dough does not tolerate aging or storage!

Surprisingly, using low-grade flour for gingerbread gives better results.

Raw preparation:

Put honey in a saucepan, add pre-mixed butter, eggs and spices, mix everything thoroughly or whisk. Add flour mixed with soda and knead the dough. The dough is supposed to be kneaded by hand (the longer, the more magnificent and softer the gingerbread will be).

Cooking by brewing:

Put honey in a saucepan, add a quarter cup of water and heat to 50-60 ° C, add half the flour (after sifting it) and intensively mix the dough until smooth. Cool the finished, stirred dough to room temperature, add the eggs, soda and the second half of the flour. Mix everything immediately and start kneading. The longer you knead, the better the gingerbread will come out. When the dough is soft and pliable, divide it into pieces and set to bake.

Do not make the dough too hard - the gingerbread can be very hard, the dough will not rise. Too soft, on the contrary, will spread, the gingerbread will be indistinct, with flattened edges. The dough to the touch should be soft, plastic, easy to mold, take shape and keep it for a long time.

Any gingerbread is flavored with herbs or ground spices. This is an important part of the preparation.

Aromatic additives (in the gingerbread business they are called "dry perfumes") are laid at the dough kneading stage so that they properly soak it with their smells. You can use the composition proposed below or come up with your own - the main thing is that the prepared spices should be pleasant to you when ready and mixed. If a component seems out of place or you just don’t like its smell, change it at your discretion.

35% coriander,
30% cinnamon,
10% cardamom,
10% nutmeg,
5% cloves,
5% star anise,
5% allspice.

All components must be thoroughly ground into dust and kneaded into the dough when it is still quite liquid.

As additional elements in the gingerbread dough, you can add lemon zest, chopped roasted nuts (for example, walnuts), a little vanilla. If it was not possible to find rye flour, then you can tint the dough with burnt sugar (burnt sugar). Burnt sugar is added along with spices to the still batter.

Previously, for the gingerbread filling, they made a residue of berries, prepared a very dense marmalade. At the same time, sugar was not used, since the natural sweetness of the berries made it possible to achieve a sweet and full taste. Now the filling for gingerbread can be thick almost caramelized jam, thick jam or marmalade rubbed from the peel and seeds.

To give the gingerbread a beautiful shape, roll out the dough with a rolling pin on a large board or table, sprinkling the surface with flour. If you decide to make a gingerbread on the entire baking sheet, then roll out a layer about a centimeter thick. For small gingerbread, the layer is supposed to be rolled out with a thickness of 5-8 mm. Having rolled out, cut out pairs of figures, put the filling on the surface of one, cover with the second half, and blind the edges tightly.

Gingerbreads were often decorated with a seal or icing, sometimes the seal and the icing were present at the same time. The icing is made from sugar diluted in water, whipped with egg whites.

Glaze real (on egg whites)

Ingredients:

400 g sugar
5 egg whites,
0.25 cups of water
lemon peel.

Glaze preparation:

Dissolve sugar in water and boil until fondant. Whisk the egg whites until stiff and slowly pour the sugar into the egg whites, beating continuously (done with an assistant). Lubricate the gingerbread with the finished mass and dry in a heavily heated oven (or oven) until a dry crust appears.

After decorating, place the gingerbread cookies on a greased baking sheet. Lubricate the top layer of gingerbread with egg yolk, sprinkle with crushed nuts if desired. Bake small gingerbread at 220-240°C for 5-10 minutes, large gingerbread or large gingerbread at 180-220°C for 15-20 minutes. Wipe the finished gingerbread cookies on top with a napkin (not paper) and cover again with icing. Leave in the hot oven to dry the frosting.

Recipe for Tula gingerbread that has survived to this day does not name the exact proportions, but gives the opportunity to experiment and try to cook the gingerbread, which was prepared three hundred years ago in the Tula province.

Add honey and eggs to softened butter, mix thoroughly. Sift flour and knead the dough on melted water with soda. For the filling, boil the jam with sugar to make it thick. Roll out the dough, fold in two layers, place the filling between the layers. Put the dough in a hot oven for 1-2 minutes. Cool and bake for another 5 minutes in a hot (but not red-hot) oven. Cool again and apply frosting. Place the gingerbread back in the oven for one minute to allow the icing to set and harden.

Gingerbread is made not only in Russia. Chinese gingerbread is baked once a year for the Moon Festival, which is celebrated on September 19th.

A beautiful legend says that Chang E, a fairy living on the moon, invented and was the first to bake such gingerbread for her son, who grew up as an orphan on Earth and magically ended up with his mother on the moon. It was on the 15th lunar day of the 8th month. The lunar ruler, having learned that a simple earthly mortal had landed on the moon, drove the boy away. Years passed, the boy grew up, became a powerful ruler and, in memory of his mother, ordered his subjects to bake gingerbread, round like the Moon, every year on the 15th day of the 8th month.

Mooncakes.

In China, mooncakes are eaten on the Moon Festival. Mooncakes come with different fillings.

Here is the recipe for this Chinese delicacy.

Ingredients:

550 g flour
400 g molasses,
150 g sugar
100 ml corn oil,
125 g walnuts,
100 g almonds
100 g melon seeds,
100 g sugar melon,
100 g sesame seeds,
120 ml of water
75 g rice flour
75 g candied tangerines,
1/4 st. tablespoons dark soy sauce
2 tbsp. brandy spoons.

Cooking:

Combine half a tablespoon of soda with molasses, corn oil and one tablespoon of water. Beat the dough with a wooden spoon and leave to stand for 4-5 hours.
After the required time has passed, add a couple of drops of soy sauce and, sifting the flour through a sieve, gradually knead the dough. The dough should not be very tough.
After kneading, let the dough stand for 6-7 hours.
Divide the dough into equal parts (50 g each).
Combine nuts, crushed candied fruits, seeds, sugar, soy sauce, remaining water, rice flour and brandy. Mix well. Divide this mass into 100-gram parts.
After sprinkling flour on your hands, wrap each part of the filling in a part of the dough, put it in a round mold to make an even circle and put it on a baking sheet.
Bake at 180°C.

Today, honey gingerbread is prepared in Belarus, Poland, Northern Europe (something between shortbread and gingerbread), but gingerbread was most widely used in Russia in the 19th century. Such an abundance of types, tastes and aromas of gingerbread in those days was nowhere else in the world. Therefore, Russian gingerbread in the late XIX - early XX century were widely supplied to many countries in Europe and America. Then the countless wars of the first half of the 20th century killed the entire Russian gingerbread industry. Attempts to revive it began only in the 1950s.

But by that time, most of the recipes for Russian gingerbread had been lost, and the modern Russian industry called "gingerbread" generally produces something rather faceless (see below), but with a lot of chemical additives.

Nowadays, the concept of "Russian gingerbread" is associated precisely with Russian classical cuisine of the 19th century.

But we must not forget that our Russian gingerbreads are quite worthy not to use modern industrial surrogates from the store, but to bake your homemade gingerbreads at home more often, not only on great holidays - after all, gingerbreads are simple and quick to prepare.

In your home kitchen, experiment more with various additives to the gingerbread dough - and the taste of your gingerbread will exceed all expectations.

The legend of Tula gingerbread

In ancient times, one prince, having tasted Tula gingerbread, set out to bake the same delicacy in his principality in order to surprise the embassy guests. He called a skilled gingerbread master from Tula-city and said to him: “If you please me, if the gingerbread tastes like Tula, I will shower you with pearls and gold, and if you don’t please, I will drive you out in disgrace.”

The master agreed, because he walked in glory among the Tula gingerbread. He began to conjure, work, and when the gingerbread was ready, he asked the prince to taste the miracle delicacy.

The prince tasted it and changed his face, and in anger called the gingerbread master a clumsy swindler because the gingerbread was not of Tula taste, and drove him away in disgrace.

The prince from Tula called another gingerbread master and told him that he had spoken to the first, who had been driven out in disgrace. And the second master agreed, because he went to the Tula gingerbread in even greater glory. This master of the barn with flour looked around, looked into the well and said to the prince these words: “Give, prince, Tula flour and Tula water here, otherwise I don’t agree to work.” The prince thought and thought and answered: "Be your way." And he ordered his people to deliver to the principality what the master of gingerbread requires. When the flour and water were brought, the master began to conjure and work, and then asked the prince to taste a miracle delicacy. The prince tasted it and changed his face, and in even greater anger called the gingerbread master a swindler and drove him away in disgrace.

And the miraculous delicacy did not leave the prince's head, and he called from Tula the third gingerbread master, who had absolutely no equal, and said to him the same words that he said to the first and second, who were driven out in disgrace.

The third master looked at the flour, tried it on his tongue and said: "Good flour." He looked at the water, scooped it up with a ladle, took a sip, held it in his mouth and said: “Good water.”

“Well, get to work and remember our agreement,” the prince told him. The master thought and thought and answered: “I’ll start the prince, but under such another condition - besides the Tula flour, and besides the Tula water, give here, prince, and the Tula air, then the gingerbread will have the taste you need.” The formidable prince thought. He understood that it was easy to bring flour and water from Tula, but it was impossible to bring air. The prince thought and thought, and his face changed, brightened. He released the gingerbread master, rewarded him with a handful of pearls and a handful of gold for resourcefulness.

Cited according to the text Kolesnik L.S., Sulimova T.N., Sokolova M.N., Kudryashova O.I. “Tula is the gingerbread capital. From the history of confectionery in Russia and Tula"

Now on the Internet there is such a recipe for Vyazma gingerbread at home:

Compound:

Flour - 160 g
- sugar - 130 g
- oil - 10 g
- almonds - 8 g
- honey - 50 g
- marmalade - 100 g
- molasses - 6 g (molasses should be replaced with strong fructose syrup, to which citric acid is added to taste)

for the syrup:

Sugar - 200 g
- water - 100 g

Cooking method:

Boil sugar syrup with honey "to the thread" and cool it. Knead the dough, add butter, grated almonds and diluted molasses and roll it all together.
Roll out thinly and cut into pieces. Put apple marmalade or chopped candied fruit into the dough and fold the gingerbread in the form of a closed book.
Drizzle finished gingerbread cookies with sugar syrup.
Preparation of syrup for glazing: pour sugar with water and boil it “to a thread”, remove the foam that has gathered on the syrup, cool it a little, flavor it if desired and proceed to glazing the gingerbread or gingerbread.
You can glaze with a brush, small gingerbread cookies can be dipped in a bowl with syrup as a whole. Place glazed gingerbread or gingerbread in a very warm place (50-60 degrees), spread the products on sheets, drying them until a shiny crust with a white coating appears on them.

Note: boil the syrup “to the thread” - this means that if you take a few drops of syrup with two fingers as a test, then when you press one finger with the other, a thread should form between them.

The recipes for Gorodets gingerbread are taken from a brochure bought at the museum. It contains several options for preparing gingerbread dough and useful recommendations.
The capacity of the glass indicated in the recipes is 250 ml.

So, the dough for gingerbread is simple and custard. Choux pastry products do not get stale longer and are much tastier.

Ingredients:

3 cups wheat flour
- 1/2 tsp soda
- 3/4 cup sugar
- 1/2 cup honey
- 50 g butter
- 2 eggs

Gingerbread "Starorusskie"

Ingredients:

Rye flour - 2.5 cups
honey - 1 glass
sugar - 1/3 cup
zest - 1/2 orange
alcohol - 1/3 cup
cloves - 1/2 tsp
nutmeg - 1/2 tsp
allspice - 1/2 tsp

Cooking

Boil honey, cool, stir in spices, crushed orange peel, whisking with a spatula, gradually add sugar, alcohol, flour, and when the mass has cooled, knead the dough.
After that, process the dough, folding and stretching until it turns white.
Let it rest for 20-30 minutes, cut round gingerbread cookies of regular thickness and bake on a floured baking sheet for about 15 minutes.

Oatmeal gingerbread

Ingredients:

Flour - 250 g
sugar - 200-250 g
ground oatmeal - 250 g
soda - 1/2 tsp
citric acid, honey - to taste
egg - 2 pcs.
butter - 50 g
nuts - to taste

Cooking

Mix all ingredients except butter and nuts. Add butter and nuts - knead the dough.
Form gingerbread, put on a baking sheet greased with margarine and put in a heated oven for 30-40 minutes.

Nut gingerbread with candied fruits

Ingredients:

Candied fruits (lemon zest) - 90 g
candied fruits (orange peel) - 90 g
soda - 3 g
rum - 2 tbsp. l.
egg - 2 pcs.
sugar - 125 g
cinnamon - 1 tsp
cloves (ground) - 1/4 tsp
nutmeg color - 1/4 tsp
salt - 1 pinch
zest (grated lemon) - 1 tsp
almonds (chopped) - 100 g
hazelnuts (ground) - 125 g
chocolate (milk) - 150 g
ghee - 20 g
wafers (wafers with a diameter of 4-5 cm) - 40 pcs.
powdered sugar - 50 g

Cooking

Finely chop candied fruits. Dissolve baking soda in 1 tbsp. a spoonful of rum. Beat eggs with sugar. Mix cinnamon, cloves, nutmeg, salt, zest and combine with egg mass. Beat for 5 minutes until a thick foam forms, and then add diluted soda. Mix almonds, hazelnuts and candied fruits, add to the egg mass and leave the dough for about 2 hours.
Chop the chocolate and melt in a warm water bath. Add melted butter, mix and let harden. Preheat oven to 150°C.
Lay out the wafers on paper-lined baking sheets.
Make 40 balls with a diameter of 4 cm from the dough, put them on the wafers and press lightly. Bake for 20 minutes, let cool.
Melt chocolate. Mix powdered sugar with 1 tbsp. a spoonful of rum
Cover 14 gingerbread cookies with chocolate and sugar icing.

Rum gingerbread

Ingredients:

For test:

Honey - 225 g
brown cane sugar - 100 g
butter - 75 g
lemon candied fruits - 25 g
candied oranges - 25 g
lemon flavor
almonds (chopped) - 50 g
egg - 1 pc.
flour - 400 g
rum - 4 tbsp. l.
cardamom (ground) - 1 tsp
cinnamon (ground) - 1 tsp
baking powder (for dough) - 1 sachet

For sprinkling:

Powdered sugar - 150 g
rum - 1-2 tbsp. l.
glaze (chocolate cream) - 100 g

Cooking

Dough: In a saucepan, mix honey, sugar, butter, orange and lemon candied fruits and lemon flavoring. Stirring constantly, heat until sugar dissolves. Cool down the mass.
Add almonds, egg, rum and seasonings to the creamy honey mass. Mix flour and baking powder for the dough, add to the rest of the ingredients and knead everything well.
Roll out the dough into a 3 cm thick roller and cut into 2 cm thick slices with a knife.
Roll each slice into a ball and place on a greased baking sheet.
Bake in a preheated oven at 175°C for about 15 minutes. Cool down.

Rostov gingerbread

Ingredients:

Vanilla crackers (crushed) - 400 g
candied jam - 800 g
wheat flour - 1.2kg
sugar - 2 cups
ammonium hydrochloride - 6g
cinnamon - 1 tsp
star anise - 1 tsp
nutmeg - 1/2 tsp
cloves (crushed) - 1/2 tsp
cardamom (crushed) - 1 tsp
sunflower oil (refined) - 1 cup
egg - 4 pcs.

Cooking

Boil the candied jam. Pour the syrup with crushed breadcrumbs and cool. Mix the resulting mass with flour, adding eggs, sunflower oil, spices, crushed in a mortar, and ammonium hydrochloride.
Place the dough in a cool place for 3 days.
Then roll it out like a sausage on a board sprinkled with sugar, cut into slices 3 cm thick and spread on a baking sheet greased with sunflower oil. Bake in the oven at 100°C for 15 minutes.

Vyazemsky gingerbread

Ingredients:

Flour - 160 g
sugar - 130 g
oil - 10 g
almonds - 8g
honey - 50 g
marmalade - 100 g
molasses - 6 g
For syrup:
sugar - 200 g
water - 100 g

Cooking

Boil sugar syrup with honey to a “thin thread” sample and cool it. Knead the dough, add butter, grated almonds and diluted molasses and roll it all together. Roll out thinly and cut into pieces. Put apple marmalade or chopped candied fruit into the dough and fold the gingerbread in the form of a closed book.
After that, put the dough into a small wooden form, fill it with a wooden mallet, cut off the edges, remove the dough from the form, lay it on a sheet, put it in the oven to bake.
Drizzle finished gingerbread cookies with sugar syrup. Preparation of syrup for glazing: pour sugar with water and boil until a sample of “thin thread”, remove the foam collected on the syrup, cool a little, flavor if desired and proceed to glazing the gingerbread or gingerbread.
You can glaze with a brush, small gingerbread cookies can be dipped in a bowl with syrup as a whole. Place glazed gingerbread or gingerbread in a very warm place (50-60 ° C), lay out the products on sheets, drying them until a shiny crust with a white coating appears on them.
Note: boil the syrup to a “thin thread” test - this means that if you take a few drops of syrup between two fingers as a test, then when you spread your fingers between them, a “thread” of syrup should form between them.

Light gingerbread

Ingredients:

Flour - 350 g
baking powder - 2 tsp
ginger (ground) - 2 tsp
butter - 100 g
brown sugar - 185 g
light molasses - 3 tbsp. l.
egg - 1 pc.

Cooking

Place flour, baking powder and ginger into a food processor. Cut the butter into cubes and add to the food processor. Mix until the dough looks like crumbs.
Add sugar, molasses and egg, knead the dough.
Wrap and refrigerate for at least 30 minutes.
Bake for 12-15 minutes until the dough has risen slightly and is golden brown.
Leave for 2 minutes and then transfer to a wire rack.

Dark gingerbread

Ingredients:

Pancake flour - 400 g
ginger (ground) - 2 tsp
cloves (ground) - 1/2 tsp
butter - 125 g
brown sugar - 125 g
dark molasses - 125 g
egg - 1 pc.

Cooking

Preheat oven to 200°C. Grease two baking sheets with oil.
Place flour and spices in a food processor. Cut the butter into cubes and add to the food processor. Mix until the dough looks like crumbs. Add sugar, molasses and egg, knead the dough. Wrap and put in the refrigerator for 30 minutes.
Roll out the dough on a floured surface. Cut out cookies with cookie cutters and place on baking sheets.
Bake for 12-15 minutes until slightly puffed up and golden brown. Leave for 2 minutes and then transfer to a wire rack.

Latvian gingerbread

Ingredients:

Flour - 900 g
baking powder - 4 tsp
ginger (ground) - 8 tsp
cinnamon (ground) - 3 tsp
cayenne pepper - 1/4 tsp
salt - 1 pinch
butter - 500 g
powdered sugar - 400 g
light molasses - 9 tbsp. l.
egg - 3 pcs.

Cooking

Sift flour, baking powder, ginger, cinnamon, pepper and salt. Add butter, sugar and grind until the mixture looks like sand.
Add the syrup and enough beaten egg to make the batter fairly thick and smooth. Shape the dough into a ball and wrap in cling film. Place in the refrigerator and leave for at least 45 minutes to harden.
Preheat oven to 180°C.
Roll out the dough to a thickness of 3 mm. Cut out cookies with any cookie cutter.
Place on greased baking sheets. Bake 10-12 minutes until golden brown.
Remove from oven, let cool on baking sheet. Decorate with icing sugar. Store in a tightly closed container.

Gingerbread fragrant

Ingredients:

Flour - 200 g
milk - 150ml
butter - 150 g
sugar - 150 g
baking soda - 1/2 tsp
ginger (ground) - 1 tsp
allspice (ground) - 1/2 tsp
cinnamon (ground) - 1/2 tsp
nutmeg (ground) - 1/2 tsp
cloves (ground) - 1/2 tsp

Cooking

Heat butter with sugar until butter is melted. Pour flour and spices into it, heat the milk and pour soda into it, stir, beat the eggs. Add milk and eggs to the spiced butter. Mix everything well and beat until a homogeneous mass is obtained.
Put the dough into a mold and bake on a wire rack at a higher power for 12 minutes.
Check readiness and let stand in the form.
The cooled gingerbread is well sealed or wrapped in a film and kept in the package for 1-2 days - this will make it even more fragrant and tastier.

Gingerbread with poppy

Ingredients:

Wheat flour - 1.5 cups
honey - 1/2 cup
spices for gingerbread - 1 tsp
rum or cognac - 1 tbsp. l.
poppy - 3 tbsp. l.
mint (dried) - 1 tsp
vegetable oil - 2 tbsp. l.
sugar - 1/2 cup
baking soda - 1 tsp

Cooking

Combine honey with sugar and butter, heat the mixture, then cool. Mix the resulting mass with flour, add seasoning, poppy seeds, pour soda dissolved in rum, knead the dough and keep it in the refrigerator for a day.
Roll up the finished dough and cut into pieces. Bake the gingerbread for 10-12 minutes at 180°C.
Sprinkle with powdered sugar before serving.

Honey gingerbread with cherries

Ingredients:

Honey - 5 tbsp. l.
powdered sugar - 150 g
chocolate - 20 g
semolina - 200 g
egg - 5 pcs.
water - 3 tbsp. l.
walnuts - 100 g
lemon zest - 1/2 pc.
cherry (canned) - 300 g
cherry jam - 100 g

Cooking

Mix honey, eggs, water, grated lemon zest, grated chocolate, sugar and beat until foam appears. Add semolina, previously mixed with pitted and finely chopped cherries, and mix.
Pour the resulting mixture into a paper-lined form and bake in the oven over medium heat for 45-50 minutes.
Mix cherry jam with the remaining honey, add crushed nuts, grease the surface of the cooled gingerbread with this mixture and cut it into portions of the desired size and shape.

fruit gingerbread

Ingredients:

Wheat or rye flour - 300 g
sugar - 700 g
baking powder (for dough) - 2 tsp
vanillin, lemon zest - to taste
honey - 100 g
margarine - 50 g
egg - 2 pcs.
carnation - 2 buds
cinnamon, cardamom (ground) - to taste
allspice - 5 g
anise and star anise - 10 g each
nuts (peeled) - 50 g
figs (dried) - 150 g
prunes - 20 g
powdered sugar - 250 g
rum - 3 tbsp. l.
red currant jam

Cooking

Soak figs and prunes for several hours. Pound the spices in a mortar. Chop nuts. Dissolve honey in 200 g of water, add eggs, stir.
Keep the margarine at room temperature and beat.
Mix flour with sugar, baking powder and spices, add grated lemon zest, margarine and diluted honey, knead the dough. Add chopped nuts, chopped prunes and figs. Place the dough on a greased and floured baking sheet and bake over low heat in a preheated oven.
Cool the finished gingerbread, cut in half and layer with jam. Cover the top of the cake with frosting.
For icing, pour 100 g of water into powdered sugar, pour in rum and heat until thickened.

Gingerbread from Siena

Ingredients
:
almonds (peeled) - 100 g
hazelnuts (peeled) - 100 g
walnuts - 100 g
figs (dried) - 150 g
fruits (various candied) - 150 g
powdered sugar - 150 g
honey - 100 g
cinnamon (ground) - 1/2 tsp
cloves (ground) - 1 pinch
coriander - 1 pinch
ginger - 1 pinch
nutmeg - 1 pinch
flour - 2 tbsp. l.
butter (for greasing the mold)
powdered sugar, cinnamon - for sprinkling

Cooking

Fry almonds, hazelnuts and walnuts in a pan without oil. Cool the nuts, coarsely chop and put in a bowl.
Cut dried figs and candied fruits into small cubes, mix with nuts. Add spices and mix well. Mix powdered sugar and honey, put in a water bath. Heat, stirring, until the mass is melted. Remove from heat and, stirring, cool slightly. Preheat oven to 150°C. Mix honey with nuts. Add flour.
Put parchment into the form, grease with oil and lay out the dough (the height should not exceed 2 cm). Bake 30 min.
Remove the gingerbread together with parchment and cool. Remove the parchment, sprinkle the gingerbread with cinnamon and powdered sugar.

Gorodets honey-sugar gingerbread

Ingredients:

3 cups wheat flour
- 1/2 tsp soda
- 3/4 cup sugar
- 1/2 cup honey
- 50 g butter
- 2 eggs
- 1/4 cup water (or less if the eggs are large)
- 1/2 tsp spice mixes (you can put more spices, even almost a whole tablespoon)

For a mixture of spices, we take (in descending order of quantity): cinnamon, star anise, cardamom, cloves, allspice, nutmeg. We grind everything finely in a grinder.

Cooking

Melt honey with sugar and butter in a water bath.
Mix flour with spices and soda.
Pour the hot honey-butter mixture into the flour and mix thoroughly. Let cool to low heat.
Beat eggs into the dough and add water (preferably half a spoon, watching the density of the dough).
Knead soft dough. It shouldn't be too sticky, but it shouldn't be too hard either.
To achieve a beautiful color, burnt sugar, dissolved in the form of a thick syrup, is added to the dough. But this is not essential.
The booklet gives several options for preparing choux pastry. It is more correct to mix only half of the flour into the hot honey mixture, cool the dough a little, beat in the eggs, butter and the remaining flour. Although there is a recipe in the pamphlet that recommends boiling all the flour, there is another recipe that mixes hot butter into boiled flour. In a word, there are a lot of possibilities, you can choose and experiment.
Gingerbread dough must be cut and baked immediately. If it stops (“drags on”), the products will come out tasteless.
Now the most interesting thing is the molding of printed gingerbread. We take a gingerbread board, which (if it is new) we have been preparing for work for several days. Simply prepared. Lubricated with sunflower oil several times intermittently until completely saturated and then allowed to dry for 2-3 days.
In recipes, it is recommended to sprinkle the work surface with flour. Or when working with any sticky dough, you can simply lubricate the surfaces and hands with oil.
We oil the board well, take a piece of dough, fill it with a shape and roll it tightly with a rolling pin. We remove the excess dough around the edges. The workpiece should not "hang down", it should evenly fill the entire form.
We turn our workpiece onto a baking sheet covered with baking paper. We repeat the required number of times.
This recipe makes 2 baking sheets of 12 gingerbread cookies.
We bake gingerbread cookies in an oven preheated to 200-220 degrees Celsius for 10-12 minutes (for medium-sized gingerbread without filling).
We cool on the grate.
Gingerbread cookies should not be overexposed in the oven, otherwise they will become "stone".
Before baking, the blanks can be greased with an egg.
To make the gingerbread shine, immediately after baking, wipe it with a napkin and smear it with hot syrup (1/2 cup of water 1 cup of sugar, boil to a “stretching thread”, quickly brush the surface of the gingerbread with hot syrup with a brush.
You can glaze with ordinary icing sugar, ground from sifted powdered sugar and a small amount of fresh lemon juice.

Gorodets honey gingerbread with walnuts

Ingredients:

1 cup flour (flour is added to the desired density of the dough)
- 1/4 tsp soda
- 1/2 cup honey
- 1/4 cup sugar (brown is best, but optional)
- 1 egg
- 1/2 tbsp. l. butter
- 1/2 tsp spices (as in the previous recipe)
- 1/4 cup finely chopped walnuts

Cooking

Melt honey with sugar, cool slightly, add to flour and mix well. Refrigerate the dough.
Grind the egg, mix into the dough with melted hot butter, add spices, nuts.
Dissolve soda in 1/2 tsp. water, mix into the dough.
Knead soft dough. Form gingerbread.
Bake at 200 degrees Celsius. Baking time as for "almond gingerbread" (see above).
Flour can take more than 1 cup. It is necessary to achieve such a consistency that the dough can be molded, but it is not too thick. Lubricate your hands and mold with plenty of oil during molding!
I get 8 gingerbreads of 150-160 g in total. From the remnants of this dough, you can form molded gingerbread figures.
Or just roll out the "sausages" and twist them into spirals on the plane.

And another option, completely without honey.
It's even more of a cookie, but delicious.

Gingerbread almond

Ingredients:

1/2 cup wheat flour
- 2 eggs
- 1/2 cup sugar + 1 tbsp. l.
- 1/4 cup almond flour
- zest of 1/2 lemon
- 1/8 tsp soda

Cooking

Beat the egg with sugar, add flour, soda, almonds and zest. Knead not a thick dough.
Form gingerbread.
Bake at 200 gr. Celsius in a preheated oven until done.
The baking time depends on the size of the gingerbread. For small ones, 5-7 minutes is enough, for medium ones - 10-12 minutes, for 150-gram ones 15 minutes is enough.
Wheat and almond flour may take more - the amount depends on the quality of the flour and is determined by the consistency of the dough.
Gingerbread cookies cool on a wire rack. You need to transfer it carefully, ready-made gingerbread cookies are quite soft and can be broken.
You can cover the finished products with glaze or syrup.

Honey gingerbread with nuts

Ingredients:

2 tbsp. l. honey,
140 g powdered sugar,
350 g (or more) flour,
2 eggs,
5 g baking soda
50 g candied orange peel (candied fruits),
100 g nuts.

Cooking

Beat eggs, sugar, honey and spices until foamy. Add flour, soda, finely chopped candied fruit.
Knead the dough on a board sprinkled with flour and let it stand for 2-3 hours.
From the dough we then form balls the size of a nut, which we lay out on lightly oiled baking sheets at some distance from each other.
Bake in the oven over medium heat until golden brown.
When the gingerbread cookies have cooled, cover them with cocoa glaze and sprinkle with ground nuts.
We put the gingerbread wrapped in foil into baskets.

Folk honey gingerbread

Ingredients:

500 g honey
500 g flour
1/2 cup sour cream
1 glass of milk, 2-3 yolks,
10 g burnt sugar,
1 tsp ground cinnamon,
1/2 tsp soda food.

Cooking

Mix flour with cinnamon and soda and add burnt sugar, milk, sour cream to honey. Beat the yolks and then mix all the products thoroughly. Add flour and knead the dough.
We cut out the forms, which we lay out on baking sheets, greased with oil and sprinkled with flour. We bake in the oven.

Honey gingerbread with nuts

Ingredients:

300 g honey
500 g flour
70 g powdered sugar,
100 g nuts
3 yolks,
1/2 tsp soda,
1 tsp ginger, cinnamon and anise.

Cooking

Mix honey, sugar, yolks, spices, soda thoroughly, add nuts and 1/3 flour.
On a lightly floured board, knead the dough, let it rest for 3-4 hours, roll out a sheet 4 mm thick, from which we cut out the figures. Bake them in the oven over high heat until golden brown. Brush with egg.

Honey gingerbread with filling

Ingredients:

2 tbsp. l. honey,
450 g flour
130 g powdered sugar,
70 g butter,
2 eggs,
1 tsp cinnamon and cloves,
1/2 tsp. anise, soda.

Cooking

We put flour, spices on the board; mix soda with eggs, add to flour, then mix in honey, heated oil, knead the dough and let it stand for 3 hours.
Then sprinkle the board with flour, roll out the layer from which we cut out the hearts.
Bake in the oven over high heat until golden brown.
We grease the cooled gingerbread cookies with a pre-prepared cream and combine two by two.
We cover with chocolate icing (see below), sprinkle with ground nuts and decorate with icing from powdered sugar whipped on egg white using a cornet.

Honey gingerbread squares

Ingredients:

250 g honey
500 g flour
60 g powdered sugar,
40 g butter,
80 g ground nuts,
1 tsp anise, cinnamon, cardamom and cloves,
1 egg
5 g of baking soda.

Cooking

We spread the flour on the board, add the egg, honey, sugar, heated butter, nuts and other ingredients.
We knead the dough, pass it through a meat grinder, knead again and let it stand for at least 2 hours.
Then we roll out the layer with a thickness of 3 - 4 mm, cut out the squares, which we bake on a greased baking sheet over high heat until golden brown.
After the gingerbread cookies have cooled, glaze with rum glaze and decorate with candied fruit.

Gingerbread for wine

Ingredients:

50 g honey
1 kg flour
400 g sugar
2 eggs,
3 art. l. water,
1 tsp cinnamon, anise, cloves,
200 g nuts
100 g candied fruits,
15 g of soda.

Cooking

Dissolve sugar and water on fire to make syrup, pour warm syrup into honey and add flour; mix well and let the mixture stand for 24 hours.
Then add eggs, ground nuts, candied fruit and soda.
On a floured board, knead the dough.
We roll out layers of 4 mm thick from pieces of dough, from which we cut out various figures.
Bake on lightly oiled baking sheets over high heat and in a well-heated oven until light yellow.
After the gingerbread cookies have cooled, dip into the icing, dry in a warm oven.
Let's go to the blame.

Roll of honey gingerbread stuffed

Ingredients:

2 tbsp. l. honey,
500 g flour
150 g powdered sugar,
150 g nuts
2 eggs,
1/4 tsp soda,
100 g candied fruits,
100 g prunes (pitted)
1 tsp cinnamon, anise, cloves,
150 g currant jam,
half a glass of milk.

Cooking

Mix honey, flour, eggs, sugar, spices on a board with milk, in which soda is dissolved. Knead the uncooked dough, cover and let stand for 3 hours.
Pour boiling water over prunes, cut into small pieces and mix with candied fruits and finely chopped nuts.
We divide the dough into two parts, roll out a rectangular sheet from each, grease with jam and sprinkle with finely chopped fruit.
We roll each sheet into a roll.
We put two pieces of the roll on a greased baking sheet at a distance of 4-5 cm from each other and bake over medium heat until golden brown.
While the rolls are still hot, brush with beaten egg and cut into thin slices.

Custard gingerbread can be made at home from honey, chocolate, ginger, nuts, lemon. If desired, they can be stuffed with jam, fruits or berries.

Custard gingerbread can be covered with sugar or chocolate icing.

Ingredients

ground cloves 3 pinches Cinnamon 5 grams Cardamom 5 grams Salt 5 grams Soda 10 grams Allspice 3 pinches Butter 60 grams chicken eggs 2 pieces) Honey 250 milliliters Wheat flour 450 grams

• Servings: 6
• Preparation time: 30 minutes
• Cooking time: 15 minutes

Custard gingerbread: photo, recipe

Honey and fragrant spices will add a special taste to homemade cakes.

1. Place honey, butter, cardamom and cinnamon in a saucepan. Heat the mixture to 75 degrees, remembering to mix the products.
2. When small bubbles start to appear on the surface of the mixture, pour in half of the flour. Stir the ingredients.
3. Boil the dough until it thickens.
4. Transfer the hot mass to a deep bowl, cool it to room temperature. After that, add eggs, salt, soda and the remaining flour to the dough.
5. Knead the dough. If it gets sticky, add a little more flour.
6. Divide the custard dough into 12-15 equal parts, roll them into balls and lay them on parchment. Bake gingerbread in the oven at 200 degrees for 10-12 minutes.

The finished treat should be cooled to room temperature, and then sent to the refrigerator for 5-6 hours. Thanks to this, the taste of homemade gingerbread will become rich and expressive. Before serving, decorate the dessert with icing or thick syrup.

Custard gingerbread recipe

This time we offer you to prepare a delicious dessert with chocolate paste filling.

Ingredients:

• flour - 250 g;
• powdered sugar - 8 tbsp. l.;
• sugar - 150 g;
• honey - 100 g;
• water - 100 ml;
• chicken egg - 1 pc.;
• butter - 30 g;
• soda - 5 g;
• spices - 5 g;
• chocolate paste - to taste.

1. Heat 50 ml of water in a saucepan to a temperature of 70 degrees, then put sugar and honey in them. Stir the products, bring the resulting mass to a boil and cool it to 80 degrees.
2. Pour 125 g of sifted flour, cinnamon and soda into the honey-sugar mixture, add melted butter and eggs.
3. Mix the ingredients, add flour and knead the dough. It will be soft and slightly sticky.
4. Divide the dough into 12-14 equal pieces, roll each into a cake 1 cm thick. Place 1-2 teaspoons of tomato paste on each piece. Gather the edges of the cakes together, pinch them and roll the koloboks with your hands.
5. Put the future gingerbread cookies on a baking sheet and bake them in the oven at a temperature of 200 degrees for 30-40 minutes.
6. Mix powdered sugar and remaining water. You should get a homogeneous mass without lumps. Decorate the cooled gingerbread cookies with the resulting icing.

If desired, you can prepare a treat with apple or cherry jam filling.

Serve gingerbread to the table with hot tea, cocoa, milk or coffee.

(advice of the old masters

The technology for making custard gingerbread is more complicated than raw gingerbread. However, custard gingerbread, compared to raw gingerbread, turns out to be more tasty, tender, crumbly and is stored much longer.
Choux pastry for gingerbread is recommended to be prepared as follows:
1. Mix all sugar-containing raw materials provided for in the recipe (sugar, honey, molasses) and all the amount of water and heat to a temperature of 80-100 ° C.
2. Pour the heated solution into a bowl, add flour to it (add flour gradually while stirring, avoiding the formation of lumps of brewed flour) and knead the dough.
3. Unload the brewed dough from the bowl, place in special containers and keep in a cool place for 10-12 days. Choux pastry can be kept in a cool place for several months, the quality of gingerbread improves from this.
4. The brewed and aged semi-finished product is divided into portions, which are gradually used to knead the gingerbread dough.
5. Ammonium carbonate dissolves in cold water before adding to the dough. Other baking powder should be added to the dough in strict accordance with the instructions for their use.
6. Gingerbread dough (except for dough for Tula, Vyazma and some other gingerbread) is recommended to be kneaded soft.
7. After kneading, the finished gingerbread dough is left to rest for a few minutes.
8. When cutting manually, a portion of the gingerbread dough is rolled out on the table into a layer 8-10 mm thick. Gingerbread blanks of the desired shape are cut out of the layer. Before rolling out the gingerbread dough, the cutting table should be sprinkled with flour. When rolling out the dough and cutting out the gingerbread blanks, make sure that the dough does not stick to the table. The cutting of gingerbread blanks should be done sparingly so that there are fewer dough scraps.
9. Gingerbread blanks are placed on baking sheets sprinkled with flour and sent for baking.
10. Baking gingerbread (if there are no special recommendations) is recommended at a temperature of 200-240°C.
11. After baking, hot gingerbread cookies are left on the baking sheets for a few minutes so that they “strengthen”. If you remove hot gingerbread from the pan immediately after taking it out of the oven, the gingerbread may break.
12. The cooled gingerbreads are poured into boxes or boxes and left before packaging or glazing.
13. In all varieties of gingerbread, with the exception of mint, you can add 20-30% of crumb crumbs from the type of flour from which the gingerbread is made. The addition of crumb crumbs contributes to a better loosening of the gingerbread.
14. For the preparation of gingerbread dough, it is better to use grade 2 wheat flour.

Strawberry gingerbread (custard)
(according to P.M. Plotnikov, M.F. Kolesnikov)

• Water -20-25 l
• Molasses - 45 kg
• Sugar - 10 kg
• Flour - 80 kg

• All choux pastry
• Flour - 15 kg
• Margarine - 2
• Melange - 2
• Ammonium carbonate - 0.8
• Drinking soda - 0.4
• Aroma "strawberry"
• Pink food coloring

Gingerbread cookies are produced in a round shape, pink color

Gingerbread cookies are baked at a temperature of 220-230 o C.

For replication, syrup is used with the addition of flavoring and dye.

1 kg of gingerbread contains 50 pieces of 20 g each.

According to the recipe for strawberry gingerbread, pear, pineapple, and banana gingerbread are produced. For each of these types of gingerbread, flavoring and dye corresponding to the name are used.

The gingerbread is given the shape of the corresponding fruit (due to the use of cuttings or dies of the desired shape).

Fruit gingerbread (custard)

( according to P.M. Plotnikov, M.F. Kolesnikov)

Welding:

• Water -10-15 l
• Molasses - 65 kg
• Apple jam - 20 kg
• Sugar - 5 kg
• Flour - 85 kg

• All choux pastry
• Flour - 15 kg
• Ammonium carbonate - 0.5
• Drinking soda - 0.4
• flavoring
• Pink food coloring

Molasses, jam, sugar are dissolved in water, heated almost to a boil and used to brew rye flour.

After the tea has cooled to room temperature, it can be used to knead the gingerbread dough.

Ammonium carbonate, soda, flavoring dissolved in water are added to the cooled tea leaves and everything is well stirred, after which the remaining flour according to the recipe is added and the gingerbread dough is kneaded. The dough should have a medium consistency.

When molded, the gingerbread is given a round shape.

Glazing with white glaze with the addition of flavoring.

Raspberry gingerbread (custard)

( according to P.M. Plotnikov, M.F. Kolesnikov)

Welding:

• Water - 25 l
• Molasses - 25 kg
• Sugar - 40 kg
• Flour - 75 kg

Melange, margarine, ammonium carbonate, soda, part of the flavor and 20 kg of flour are added to the cooled choux pastry.

Finished products are glazed with raspberry-colored sugar syrup.

Leningrad gingerbread (custard)

( according to P.M. Plotnikov, M.F. Kolesnikov)

In 1 kg 20 pieces

Welding:

• Water - 25l
• Molasses - 20 kg
• Sugar - 40 kg
• Flour - 75 kg

Sugar and molasses are dissolved in water and heated to a boil. The resulting hot solution is brewed with 75 kg of flour. The brew is cooled down. It is recommended to keep the tea leaves for 10-15 days in a cool room for maturation.

The melange, margarine, cardamom, ammonium carbonate, soda, part of the flavor and 20 kg of flour are added to the cooled and aged custard dough.

A thick dough is kneaded, which is immediately sent for cutting.

When cutting and shaping, the dough is rolled into a layer 5-6 mm thick and cut into pieces corresponding to two mold sizes.

Pieces of dough are smeared with jam, folded in half according to the size of the mold and placed in the mold. The dough in the form is carefully compacted so that the relief pattern of the form is clearly imprinted on the surface of the workpiece.

The edges of the dough are cut off, the blanks are carefully removed from the mold and placed with the pattern up on the baking sheet.

Baking temperature 210-220 o C.

Finished products are glazed with sugar syrup with the addition of flavoring and dye.

Tula gingerbread (raw)

( according to P.M. Plotnikov, M.F. Kolesnikov)

In 1 kg of gingerbread 40 pieces.

Gingerbreads can be produced piece by piece.

The syrup prepared from water, sugar and molasses is cooled and a thick dough is kneaded from all the ingredients provided for in the recipe.

The dough is rolled out into a layer 5-6 mm thick.

The dough is cut into pieces corresponding to two sizes of the form.

Pieces of dough are smeared with jam or marmalade, folded in half according to the size of the mold and placed in the mold. The dough in the form is carefully compacted so that the relief pattern of the form is clearly imprinted on the surface of the workpiece.

The edges of the dough are cut off, the blanks are carefully removed from the mold and placed with the pattern up on the baking sheet.

Baking at a temperature of about 300 o C.

Gingerbread cookies are glazed with syrup.

For a long time I wanted to cook a gingerbread from the “Nezhenka” custard dough, but somehow I didn’t dare or I didn’t find a suitable recipe. The case nevertheless turned up in the form of my very old friend from Nizhny Novgorod. We studied together and still maintain friendship. She surprised me very much by bringing homemade, honey gingerbread with her on choux pastry.

It is the gingerbread wrapped in foil that can be stored in the refrigerator for almost a month.

Only, as I thought, he didn’t even last a week, he was eaten very quickly, it turns out very tasty and natural. Well, once such an opportunity has turned up, we must use it. Two months have passed and it's time to repeat this recipe at my home.

Custard gingerbread Sissy

Servings: 10 Preparation time: 10 minutes Total cooking time: 1 hour 10 minutes

Ingredients

• 2 pcs - an egg;
• 100 grams - butter;
• 1 tsp - soda DO NOT EXTINGUISH;
• 200 grams - granulated sugar, less can be;
• 10 grams - ground cinnamon;
• 3 tbsp - honey;
• 10 tbsp - flour, with a slide, you may need more;
• 0.5 bank - jam or jam.

Step by step recipe

Cooking tender dough in a water bath

Our dough will be custard, so we need a water bath. We put a wide bowl of water on the fire to heat up.

Mixing honey and cinnamon

At the same time, mix all the ingredients except flour - egg, softened butter, cinnamon, honey, soda and sugar.

The amount of sugar can be reduced, it all depends on your preferences.

Mix everything thoroughly and put in a bowl with already boiled water. Keep stirring constantly for 15-20 minutes. The color of the mixture will begin to change as the honey extinguishes the soda.

Adding flour

We remove the brewed mass and slowly add flour, about 10 tablespoons with a top, this is if the flour is good, and if the flour is not of very good quality, then more. We knead something that should not stick to your hands.

We divide the dough into 2 parts, as in the photo. Lubricate the baking sheet with butter.

One part can be rolled out with a rolling pin, constantly adding flour so that it does not stick to the table and hands. You can also stretch by hand to the desired size. Transfer it to the prepared baking sheet.

We take the second part of the dough, roll it out and cover it with jam, pinching the edges so that the filling does not leak out during baking.

final readiness

We put the baking sheet in the oven preheated to 180 degrees for about 45 minutes, or as my friend said: “You can determine the readiness by the smell.” Indeed, the aroma hovered around the house amazing.

As soon as the gingerbread is ready, let it cool a little, pull it out of the mold and spread it on top. I covered it with melted honey, it turned out very well. We are waiting for it to cool down, put the kettle on and enjoy delicious gingerbread. Happy tea!