Hello, friends! In the smoothly approaching pre-holiday bustle, for some reason the following conclusion came to mind: how many people - so many gingerbread... It feels like making gingerbread for the New Year will soon be more obligatory than cutting it yourself, His Majesty, OLIVIER.

Well, you've probably noticed that over the last couple of years, our greatest minds have simply been swallowed up by the GINGERBERRY EPIDEMIC.

The overseas fashion for Christmas gingerbread cookies has transformed into a craze for gingerbread cookies. For reasons unknown to me, this is what they began to call any shortbread cookie that contains honey And spices led by ginger. Every second self-respecting individual considers it necessary to prepare, or at least buy a box of painted gingerbread cookies for the New Year. Not so much for food, but for a souvenir or hang on the tree.

Read my entire list of selected New Year's cookies.

Have you ever thought about the name “gingerbread”? What a funny word... I'll go look up who came up with this idea.

searching results

Aaaaah! It turned out to be extremely simple. Gingerbread comes from the word spicy, in ancient Russian “pypyrian” meant "pepper". And in other languages ​​of the world, gingerbread means peppered cake. In Swedish, for example, it sounds like "peperkaka" In short, she's still a lot of fun!

The main ingredient in gingerbread is honey. Also, real gingerbread cookies are made with caramel syrup. It is he who gives gingerbread this unique taste, which we all know from childhood.

But since December is already a difficult month, we will not complicate our lives with caramel and will prepare gingerbread according to a simple recipe. Moreover, they contain both spices and honey, so we have every reason to call them gingerbread.

I started making gingerbread cookies for the New Year even before the gingerbread BOOM began. Although I’m not a big fan of spicy sweets myself, with New Year’s gingerbread cookies I just love the process of fiddling around: cutting out beautiful themed figures from the dough, baking them to fill the house with the spicy aroma of the holiday, and then decorating them with colorful sugar icing.

I'm not an expert in glaze painting, and I don't have the time to learn. So everything is primitive and simple for me.

If you like and want something more complicated, I will refer you to this video, in which you will see that painting gingerbread cookies is quite accessible, and at the same time look at a clear example of how thick the glaze should be.

If you don't have such a thin nozzle for a pastry bag, you can make an envelope from ordinary baking paper (the kind in which grandmothers used to sell us seeds in a bag, remember?). Or take disposable piping bag and cut off a corner of it.

Gingerbread recipe for New Year 2019:

These ingredients make about 50 gingerbread cookies.

Compound:

• flour - 350 gr.
• sugar - 160 gr.
• ground cinnamon - 5 gr.
• nutmeg - 1 pinch
• ginger - 5 gr.
• cloves - 1 pinch
• soda - ¼ tsp.
• salt - 1 pinch
• butter, cold - 110 gr.
• honey - 50 gr.
• egg - 1 pc.

The preparation is simple:

Today's gingerbread icing you can buy ready-made , or you can cook it yourself the old fashioned way.

To prepare the glaze we will need:

• egg white - 1 pc.
• powdered sugar - ≈150 gr. (depends on the size of the protein)
• 3 drops lemon juice

Making the glaze:

1. Using a silicone spatula, thoroughly rub the egg whites with powdered sugar until a homogeneous white glaze is formed.
2. We transfer the glaze into a bag and paint our New Year's gingerbread cookies. If desired, you can add a few drops of food coloring.
   

   Use the finished glaze immediately, otherwise it will cool down.

3. We let the painted gingerbreads harden for several hours, put them in bags or boxes, or hang them on the Christmas tree...

Here's a simple New Year's gingerbread recipe you can make if you want to keep up with the current generation.

Have a good and carefree pre-holiday mood.

Good luck, love and patience.

It is difficult to say how many gingerbread cookies you will get from this amount of ingredients, because it will depend on both the thickness of the gingerbread cookies and the size of the molds. You can see approximately how many gingerbread cookies I got in the photo at the end of the recipe.

Pour 100 grams of sugar into a thick-walled saucepan or frying pan and heat it over medium heat until the sugar melts. The sugar can be gently stirred with a wooden spatula, but it is better to simply shake the pan so that the sugar melts evenly

Carefully pour boiling water into the pan. Be careful not to get burned! Add another 100 grams of sugar and stir until it is completely dissolved

Reduce heat and add butter. Stir until you have a nice caramel sauce

Remove the pan from the heat and cool. Add the egg to the cooled sauce and stir. Add sifted flour, soda, spices and knead the dough

The dough should not be hard. It will be very thick and viscous. Cover the pan with cling film or a silicone lid and refrigerate for several hours, or overnight

When you take the pan of dough out of the refrigerator, don't be alarmed; the dough will be very hard. Take the dough in parts and start kneading it with your hands. Due to the warmth of your hands, the dough will become soft and pliable, like plasticine. Dust your work surface with flour, roll out the first portion of dough and use cutouts to cut out the gingerbread cookies. Roll out not very thin - these are gingerbread cookies :), about 6-7 mm high

Carefully transfer the gingerbread cookies onto a baking sheet lined with baking paper or a silicone mat. Bake in an oven preheated to 180 degrees for about 8-12 minutes (I baked for exactly 10 minutes). Attention, this is very important, try not to dry out the gingerbread!!!

Let the finished gingerbreads cool slightly and remove from the baking sheet. Also bake gingerbread cookies from the rest of the dough.

For the glaze, add 2 tablespoons of water to the gelatin and let it swell for 7-10 minutes.

Pour 2 tablespoons of water over the sugar, place over medium heat and wait until the sugar is completely dissolved.

Remove the resulting syrup from the heat and add the swollen gelatin to it, stir

Pour the resulting transparent mass into a mixing container and beat with a mixer at high speed for 5-7 minutes until the mass turns from transparent to...

thick, snow-white glaze

Pour the icing into a pastry syringe, or a piping bag, or just into a bag with a corner cut off (I have a special decorator for painting with icing). Turn on your imagination and start drawing on gingerbread cookies

I’m somehow not very good with imagination and with drawing too :), so it turned out what you see :) Thanks to my daughter Alina, who helped me with everything when preparing these gingerbread cookies. I really like this glaze, but it has one drawback - due to the presence of gelatin, it thickens quickly. Therefore, you need to draw and cover gingerbread cookies with glaze very quickly. If you see the frosting starting to thicken, add 1-2 tablespoons of milk until the consistency is the same. Additionally, for decoration, in addition to icing, I used sugar sprinkles and confectionery pencils

When the glaze dries on the gingerbread cookies, they can be stored in a tin box. There they will remain soft and fragrant for a long time. These gingerbread cookies are not only delicious baked goods, but also a wonderful handmade gift that you can give to friends and family.

On New Year's Eve, I want to congratulate all the readers of my favorite site and, first of all, Lenochka and her family, on the upcoming holidays! I would like to wish everyone peace, love, happiness and the fulfillment of all your wishes:) Happy New Year!

Gingerbread is a traditional New Year's treat in European countries. The gingerbread man is an indispensable attribute of the winter holiday, along with a Christmas tree, garlands and Coca-Cola advertising. Despite the abundance of hot spices, and primarily ginger, the result is a sweet and aromatic treat. What would Christmas baking be without these spicy aromas? The smell of homemade gingerbread cannot be described in words. Various molds allow you to cut out gingerbread cookies from the dough in the form of a Christmas tree, a snowflake, various animals, houses, hearts, and so on. Great pre-New Year's entertainment that you can involve the children in. New Year's cookies can be given as a gift, tied with a beautiful ribbon, or hung on the tree as an edible decoration. You can also use this dough to make a beautiful and edible decoration for the Christmas tree - a gingerbread house.

Christmas gingerbread cookies wouldn't be as festive if it weren't for their painted decorations. Icing, or royal icing, is quite simple to prepare, but there are many nuances, so I recommend looking at a separate icing recipe. The color of the dough depends on the amount of spices: more cinnamon - darker, less - lighter. Experience suggests that the longer the dough lies, the tastier, darker and smoother the gingerbread cookies turn out. Therefore, we let the dough rest for at least an hour. It’s better if the dough lies in the freezer for a week. I offer you a detailed recipe with photos of gingerbread with icing. All proportions in the recipe are chosen perfectly; we adjust the thickness of the gingerbread ourselves. Thin gingerbread cookies will be crispy, while thicker ones will be soft inside. By the way, it is not at all necessary to prepare such gingerbread cookies only for the New Year, although they are a decoration of this holiday. Such baked goods can be prepared for Valentine’s Day, March 8th, and birthdays, if you choose the appropriate molds and prepare beautiful multi-colored icing. But the most important thing is to cook with love.

I propose to prepare Christmas gingerbread in the form of snowflakes and Christmas trees. The aroma that fills the house while the dough is baking is a special, magical aroma, it creates a New Year's mood and encourages you to sing “Jingle bells” right in the kitchen. Baking for Christmas is a great tradition that will help bring the family together and keep the children busy.

Ingredients:

• 250 g (2.5 tbsp.) premium flour;
• 0.5 tsp soda;
• 1 egg;
• 100 g butter;
• 70 g sugar;
• 1 tbsp. with a slide of honey (about 30 g);
• 1 tsp ground ginger;
• 2 tsp cinnamon;
• 1 tsp anise;
• a pinch of nutmeg;
• a pinch of cardamom;
• a pinch of cloves.

How to make gingerbread at home, recipe.

1. Combine egg, sugar, soft butter and honey. Both regular white and brown sugar will do. We take honey to taste, or whatever we have. In the West, honey is often replaced with pataca.

2. Beat everything with a mixer until smooth.

3. In a separate bowl, combine all the spices, flour and, of course, soda - this ingredient will make the gingerbreads fluffy. There is no need to extinguish the soda; it will react with honey.

4. Mix the contents of two bowls.

5. Knead the dough with a spoon until it darkens and begins to separate. By the way, the final color of the dough depends on both the spices and the type of honey. From light varieties (linden, acacia) you will get gingerbreads with a pleasant brownish tint, and if you take buckwheat honey, you will get dark, almost chocolate gingerbreads.

6. Gradually roll the dough from heterogeneous lumps into a smooth ball.

7. Flatten it (this will cool faster) and wrap it in cling film. Place in the refrigerator for at least an hour. It is easier to cut gingerbread cookies from cold dough; they turn out more even and neat.

8. Divide the dough into 2 parts. We will roll out one, and the second can be put in the refrigerator for now.

9. Roll out into a layer on parchment or between two sheets (this way the rolling pin does not stick, and there is no need to sprinkle anything with excess flour, which will clog the dough). If the rolling pin is varnished and smooth (like mine), then you can only get by with parchment on the bottom. The shape of the gingerbread also depends on the thickness of the layer: if you roll it too thin, you will get crispy cookies, not gingerbread.

10. Now the most interesting part: we begin to press the layer with molds. If there are no special molds, you can use a regular glass or cut out the dough with a knife. Our Christmas or New Year's gingerbread cookies can be of a regular round shape; snowflakes and Christmas trees can be drawn on them with icing. We try to use the entire area of ​​the dough as much as possible, but leave a small distance between the gingerbread cookies - when baking, the gingerbread cookies will spread a little both in width and height. Carefully remove the excess dough and roll it into a ball again, only on another sheet of parchment. The main thing is not to let the dough heat up, otherwise it may begin to separate and lose its shape. If the dough gets hot, put it in the refrigerator for 10-15 minutes and cut it out again. It is very convenient to transfer the gingerbread cookies to a baking sheet along with a sheet of parchment - the molds do not become deformed, the gingerbread cookies turn out smooth and beautiful. In this form, we send our snowflakes to a preheated oven to bake until ready. They need from 7 to 10 minutes at a temperature of 180 degrees. Readiness is determined by using a toothpick; there should be no traces of dough left on it. Gingerbread cookies can start to burn quite quickly and our goal is to prevent this from happening. And, although it is quite difficult to determine from the color of the baked goods the first time whether it is burnt or not, this affects the taste very noticeably. So we take it out and try it. By the way, gingerbread cookies are softer when hot, and crispier when cooled.

11. The recipe for New Year's gingerbread at home has come to an end. But you need to decorate them to create a festive atmosphere for Christmas and New Year.

12. Still, without icing, the gingerbread cookies don’t look festive enough, so we put them in a separate container to cool and start preparing the royal icing.

13. Add the whites of five quail eggs to 250 g of finely ground powdered sugar.

14. Knead the cream into a thick consistency, first with a spoon, then with a mixer at minimum speed. It will take about 7 minutes in total.

15. Dilute the icing with boiled water, a few drops at a time, and knead. The glaze should be of a suitable consistency and should stick to a spoon.

16. Decorate gingerbread cookies using a pastry bag: the lines stretch and then fall. Let the jewelry dry for about 30 minutes.

17. New Year's gingerbread cookies are ready. Bon appetit and happy New Year holidays!

The tradition of decorating the Christmas tree with honey gingerbreads for the New Year and Christmas seems to be returning - more and more often on the New Year tree you can see gingerbread cookies in glaze next to the balls. And of course, making gingerbread is a great reason to spend time with children, for whom the author of cookbooks and blogger Irina Chadeeva - now the book is called “Pie Making for Children.” So, we arm ourselves with a step-by-step recipe for gingerbread dough and bake and decorate gingerbread cookies on the remaining weekend before the New Year.

Gingerbread is perhaps the oldest Russian delicacy. Ten centuries ago, gingerbread dough was mixed from honey and rye flour. Later, when spices began to be brought to Russia from the East, cinnamon, anise, cloves, cardamom and even pepper were added to gingerbread.

In the Middle Ages, gingerbread was baked not only in Russia, but throughout Europe. French gingerbread bread, Nuremberg almond gingerbread, and Swedish gingerbread cookies are still famous.

Today, gingerbread dough is most often made from wheat flour, mixing the dough with sugar, honey, eggs and spices. Honey gives gingerbread a wonderful aroma and also protects them from becoming stale. Often molasses is used instead of honey.

For cut out gingerbread cookies The dough is rolled out to a thickness of 3–5 mm and the figures are cut out with a knife or tin molds. If such gingerbread cookies are intended to be hung on a Christmas tree, then holes for the threads must be made before baking.

Printed gingerbread cookies were very common in Russia. For printed gingerbread cookies, special wooden boards with a pattern were made - seals. This form was greased with oil, filled with dough, and then turned over on the table - and the pattern of the form was imprinted on future gingerbread cookies.

Printed gingerbread boards were quite expensive, and bakers lured each other's best carvers in order to bake gingerbread with the most complex and beautiful patterns. the boards were different - from small, for children's gingerbread, to huge, table-sized, for gift gingerbread. For some important celebrations, special boards were cut out - with inscriptions and drawings on the occasion of the holiday.

We will learn how to make both cut-out and printed gingerbread cookies. If you don’t have a wooden mold, it doesn’t matter; shallow molds or plasticine stamps will do. Tin molds (for cut-out gingerbread cookies) can also be replaced - for example, with a small cup or sandbox molds (of course, they must be new).

Gingerbread dough is made mainly from flour, sugar and honey, adding a small amount of liquid and butter. You can knead this dough as much as you like, but it is very important not to forget to add baking powder, then the gingerbread cookies will be tender and not dense.

These gingerbread cookies can be stored for a long time, and in our family we bake ones to hang on the Christmas tree. To do this, make a hole in each gingerbread using a cocktail straw and only then put it in the oven.

Rules for working with gingerbread dough:

• do not forget to cool the milk-honey mixture;
• let the dough lie until it is well saturated with the aroma of spices;
• be sure to place baking paper on the baking sheet;
• Since the gingerbreads are dark, you may not notice that they have browned, so watch the baking especially carefully.

For the test:

• 300 g flour (set aside 2 tablespoons from this amount)
• 50 g sugar
• 100 g honey
• 50 ml milk
• 1 egg
• 40 g butter
• 2 teaspoons ground spices (1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 3-4 crushed cloves, quarter grated nutmeg, 1 ground cardamom pod)
• 1 heaped teaspoon cocoa
• 1 teaspoon baking powder

Glaze:

• 1 egg white
• 220 g powdered sugar

Utensils and equipment:

• bowl for kneading dough
• spoon
• rolling pin
• molds
• cocktail straw
• tassel
• baking tray lined with baking paper
• preheat oven to 200°C

1. Sift the flour into a large bowl, add cocoa, baking powder, spices and mix.

1. Place butter, sugar, honey, milk in a saucepan and place over low heat, stirring until the sugar dissolves. No need to boil. Cool the mixture to 30–40 °C.

1. Make a well in the flour and pour honey syrup into it, add the egg. Using a spoon, knead into a fairly soft, elastic dough.

1. Place the dough on a table sprinkled with two tablespoons of flour and knead well. Place it in the refrigerator, in a bag, for an hour or more. This dough can be stored in the refrigerator for several days (and keeps getting better!).

Previously, gingerbread dough was specially kept for several months in the cold so that it acquired the necessary aroma and stickiness. Some gingerbreads could also be stored for a very long time - they, of course, became stale, but did not spoil.

1. Remove the dough from the refrigerator and let it rest for half an hour to warm it up and make it easier to work with. Roll out the finished dough on a lightly floured table to a thickness of 2-3 mm and cut out the cookies.

1. Transfer cookies to a baking sheet, brushing off excess flour with a soft brush. Use a cocktail straw to make holes for the ribbons.
2. The remaining pieces of dough can be collected and rolled out again.
3. If you want to bake printed gingerbread cookies, grease a gingerbread board and stuff it with dough as tightly as possible. Run a rolling pin over the top and turn it over onto a floured table. Carefully remove the gingerbread cookies and place them on a baking sheet.

1. Bake cut-out gingerbreads for 8 minutes at 200°C, and printed ones for 15 minutes at 180°C.
2. For the glaze, beat the whites into a stiff foam (as for meringue), add half the powdered sugar and beat again, the mass will be fluid. Add the remaining powder and stir. Transfer the mixture to a bag, cut off the tip to create a very small hole, and decorate the gingerbread cookies. Let the glaze dry for a couple of hours.

Gingerbread cookies can also be decorated with melted chocolate. But painting gingerbread cookies with chocolate or glaze beautifully and neatly is a difficult task! Even an experienced pastry chef requires concentration and attention, so first I advise you to practice on a simple sheet of baking paper. Make sure that the glaze is thick enough, in this case it is much more convenient to paint with it.

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• soft butter – 100 grams;
• chicken egg - 1 piece;
• wheat flour – 200 grams;
• honey – 3 teaspoons;
• sugar – 110 grams;
• baking soda – 1.5 teaspoon;
• ground ginger – 2 teaspoons;
• ground cardamom – 1 teaspoon;
• cinnamon – 1 teaspoon.

For the sugar glaze:

• powdered sugar – 150 grams;
• lemon juice – 2 teaspoons;
• cold boiled water – 1 tablespoon;
• dyes as you wish.

Take honey and heat it in a water bath. There is no need to cook it, it should just become liquid. To do this, you can simply take a deep plate of honey and place it in very hot water. You can also hold the plate over a low-boiling kettle (first open its lid and place a sieve on it, into which place the plate with honey).

Place soft butter and sugar in a separate bowl. Mash them or beat them with a mixer at low speed.

Add liquid honey (not hot) and one egg to the egg-sugar mixture.

Then use a mixer and beat all ingredients until smooth.

Now take another bowl and sift the flour into it, also add the necessary spices in the specified amount and soda. Mix everything well.

Add the bulk mixture to the buttery mass in small parts, mixing the dough well. Make sure that the final dough is homogeneous and without lumps. It should feel a little sticky to the touch. As soon as the dough is ready, put it in a bag or wrap it in cling film, then put it in the refrigerator for two hours. This will allow it to freeze a little and make it easier to roll out.

After time has passed, knead the lump of dough a little and roll it out to a thickness of 0.5 cm. It cannot be kept at room temperature for a long time, so do not wrinkle it for a long time. Then squeeze out the shapes using molds. If you don’t have molds, you can use a regular round cup or glass. Then prepare a baking sheet - cover it with parchment or grease it with butter. Place the workpieces on it. Do this carefully; you can use a knife to pry up the dough figures.

The laid out pieces cannot be placed close to each other, as they will rise a little during the baking process. The oven should be preheated to 180 degrees and bake the gingerbread cookies for about seven minutes. Don't overcook it so it doesn't dry out.

The baked goods will be soft when just taken out of the oven. Remove it from the baking sheet; after a few minutes it will become firmer.

After the gingerbread cookies are ready, make the icing for them. Start by mixing powdered sugar and lemon juice.

Then add a tablespoon of water little by little and mix everything well. Do not rush, if necessary, add more powder or water.

As a result, you should get a thick and viscous mass. The readiness of the glaze can be checked as follows. If you drop a little onto a clean surface and the drop stays on without spreading, the glaze is perfect. At this stage, you can add dyes to it if desired. If you use several of them, then divide the icing into cups and add a different color to each.

Now you can start decorating the gingerbread cookies. The icing should be placed in a pastry bag or folded parchment paper, or in a regular tight bag with a cut hole. Well, then start decorating. Give free rein to your imagination. In round cookies you can draw any design in the form of snowflakes or New Year's balls.

Elegant gingerbread cookies are ready. By the way, they can be a wonderful tasty gift for any occasion for your friends and family. A box of gingerbread cookies will always be appropriate for any occasion. Bon appetit!

Recipe 2: gingerbread at home

• Butter – 200 gr.
• Sugar – ¾ tbsp.
• Honey – 3 tbsp. with a slide
• Baking powder – 1 tsp.
• Turmeric – 1 tbsp.
• Nutmeg – 1 tbsp.
• Ginger – 2 tbsp.
• Cinnamon – 1 tbsp.
• Flour – 4 tbsp.
• Salt - to taste
• Chicken eggs – 3 pcs.

For the glaze:

• 1 protein
• 200-250 grams of powdered sugar

Usually the standard set of spices in gingerbread is ginger, nutmeg, cinnamon and cloves! But, from personal experience, the taste of cloves is quite sharp and specific; not everyone likes it. I replaced the cloves with turmeric and the result was bright, fragrant orange gingerbread cookies - very light and tasty! All the kids are delighted!!! So, we've sorted out the spices.

First remove the butter from the refrigerator. Let it lie in a warm kitchen and become soft. Place it in a container convenient for use. Add sugar.

Using a mixer, beat the butter and sugar until fluffy. The butter will lighten in color as you beat. Now add honey. My spoons were so full that the proportion of honey probably doubled - the gingerbreads turned out quite sweet.

Beat the creamy mixture with honey. The result was an air mass similar to a sweet cloud. Now add baking powder. The main spice component is ginger; we put it in two parts in proportion to the rest of the spices (the quantity is indicated in the recipe). Now add the rest of the spices - turmeric, cinnamon and nutmeg.

Whisk. The result was this yellow, bright mass. Add chicken eggs and beat thoroughly with a mixer at high speed.

The dough base is ready. All that remains is to add flour. We put it in parts.

Mix the first part (about 2.5 glasses) with a mixer.

Mix the rest with your hands. This is how thick the dough turned out. Cover it with cling film and put it in the refrigerator to rest for 2-2.5 hours.

The dough has become dense and is now very convenient and easy to work with.

Begin. Sprinkle the work surface with flour, take a piece of dough, roll it out into a thin layer and cut out various shapes.

I have this fun set of stars, a crown, a bell and antennae.

Place the figures on a baking sheet and bake in the oven at 200 degrees for literally 7-10 minutes.

As soon as the gingerbread cookies have browned, you can add the next ones.

You can decorate the gingerbread cookies with icing sugar. To do this, take one egg white and 200 grams of powdered sugar - beat until the mass is light and the drop solidifies on the whisk. This is literally 5-6 minutes at high mixer speeds.

Ready! Now we are packing New Year's gingerbread into gift sets and making our dear people happy!

Recipe 3, step by step: gingerbread with sugar glaze

Nothing could be better for a holiday or just a nice family tea party! Just the sight lifts your spirits! And for Christmas and New Year - you can’t do it at all! Not to mention children's parties) So I’d better start telling you how to make the most fragrant gingerbread.

• Sugar - 100 grams
• Honey - 165 grams
• Ground ginger - 1.5 tsp.
• Ground cinnamon - 1 tsp.
• Ground cloves - 1 tsp.
• Soda - 2 tsp. no slide
• Butter - 125 grams
• Egg - 1 pc.
• Flour - 500 grams

Take a small saucepan, pour in sugar, add honey and three types of spices - cinnamon, ginger and cloves. Place on the burner and heat until the mixture becomes liquid, of course, stirring constantly.

Without removing from the stove, add soda and stir quickly.

The mass will immediately turn white and rise a little, becoming more magnificent.

Remove the pan from the stove and immediately add the butter to the honey-spicy mixture and stir until it dissolves.

As soon as the mixture has cooled slightly, break the egg and quickly mix with a whisk.

All that remains is to add flour. Its quantity can be varied a little, according to the recipe there is quite a lot of it, I just added it in parts, when it seemed that the dough was already of a fairly dense consistency, I did not pour out the rest (about half a glass was left).

Knead the dough with your hands. It should turn out crumbly, like shortbread dough.

Roll out the dough into a very thin sheet, about 2 millimeters, the thinner the better.

And we cut out the figures. I had this big uniform.

Transfer to a baking sheet (you don’t have to grease it with anything, because there is a lot of oil in the dough and the cookies won’t stick). Place in a preheated oven. I can’t say for sure about the temperature, but mine was about 190-200 degrees. But they bake very quickly, since the dough is thin, so don’t go far, you need to keep an eye on it without moving away.

That's all, delicious, fragrant, spicy gingerbread cookies are ready! Can be served piping hot.

You can also decorate gingerbread cookies by whipping egg whites and sugar.

Recipe 4: How to Make Gingerbread with Cocoa and Honey

• Wheat flour - 650 g
• Honey - 85 g
• Butter - 90 g
• Powdered sugar (+200 g for glaze) - 210 g
• Chicken egg - 4 pcs
• Soda - 1.5 tsp.
• Spices - 3 tsp.
• Cocoa powder - 3 tsp.
• Egg white (In glaze) - 1 pc.

Melt honey and butter in a water bath.

Beat eggs with powdered sugar.

Melted honey and butter COOL! If you add it while it's hot, the dough will be rubbery and very difficult to roll out.

Add to beaten eggs and stir.

Add soda, spices and cocoa. Mix. This is what happens.

Sift the flour.

Mix. I first do this with a mixer:

Here's what happened:

And then with your hands. Knead well. If you knead poorly, then there will be bubbles.

Everything sticks at first. But it's not scary. We divide this entire mass into 4 parts. Take one part, form a lump and put it in a plastic bag.

Place the dough in the freezer for 15-20 minutes.

The dough has cooled. Let's take out a piece. I think a little. Roll it out. Roll out so that there is no air in the dough. Now there was a revelation for me. If you roll it out very thinly, in mm, then the cookies will turn out thin, crispy, but... crooked. Therefore, the thicker the cookie, the smoother it comes out. I tried to make the thickness 3-4 mm. This, in my opinion, is optimal.

We cut everything out. Carefully transfer to a baking sheet. I baked on a silicone mat. By the way. If the mat is thin, it may bulge in the oven, and then the gingerbread cookies will also be uneven.

I baked at 150 degrees. When I increased the temperature, the gingerbread began to bubble. That is, again - they became uneven.

The gingerbread cookies have turned brown, which means they can be removed.

Paint with icing.

Recipe 6: how to make gingerbread at home

• Premium wheat flour 500 gr.
• Butter (or margarine for baking) 100 gr.
• Chicken egg 1 pc.
• Sugar 125–150 gr.
• Honey (any variety without bitterness) 250 gr.
• Coriander (dried) 3 teaspoons
• Cloves 50 pcs.
• Cinnamon (ground) 1 teaspoon
• Ginger (fresh) 3 cm.
• Cocoa powder - 10 gr.
• Baking powder 2 teaspoons
• Lemon juice 40 ml.
• Powdered sugar 100 gr.

Place honey, butter and sugar in a shallow saucepan and heat over medium heat until the sugar is completely dissolved. At the same time, do not forget to stir constantly.

Then remove the pan from the heat. Take cloves and coriander, grind them using a coffee grinder, and then sift through a sieve. Grind the ginger in the same way. Add all this to the honey mass, add more cinnamon and mix thoroughly. Next, add cocoa powder, stir until a homogeneous mass is formed and leave to cool.

Then beat the egg into the saucepan, add flour and baking powder, and knead into a soft, elastic dough. Leave it for 3 hours in a warm place, covered with a towel.

Set the oven to preheat to 180-200 degrees. We take baking paper and roll out the dough on it using a rolling pin, about 3 cm thick. Then, using special molds, cut out the figures. We remove the excess dough, transfer the paper with gingerbread cookies to a baking sheet and bake in a preheated oven for 15-18 minutes.

At this time, mix two tablespoons of lemon juice and powdered sugar in a shallow bowl. You can now remove the baking sheet from the oven.

Transfer the finished glaze into a pastry bag and paint the gingerbread cookies.

Once the glaze has hardened, the gingerbread cookies can be served. Brew aromatic tea with lemon and invite your household to the table. Bon appetit!

Recipe 7: Gingerbread with Ginger and Nutmeg (step by step)

Gingerbread cookies are a classic Christmas baked product. They are stored for a long time in a tightly closed dry jar. You can paint them as desired, decorate them with multi-colored sprinkles or coconut shavings, chocolate, etc. Use your imagination and involve the children. They will definitely enjoy this activity and you will have a great time together. Happy holidays!

• Premium wheat flour 450 gr
• Butter 125 gr
• Sugar 125 gr
• Chicken egg 1 piece
• Honey 125 gr
• Ginger 1 tsp.
• Cinnamon 1 tsp.
• Nutmeg ½ tsp.
• Cloves 1/3 tsp.
• Baking powder 1.5 tsp.
• Soda ½ tsp.
• Salt 1 pinch

Mix flour with spices, sugar, baking powder, soda and a pinch of salt.

Add cooled butter, cut into cubes.

Grind into crumbs.

Add egg, honey and 1 tbsp. cold water.

Knead elastic dough.

Roll out the dough into a layer 4-5 mm thick.

Place on a baking sheet lined with parchment and bake for 12 minutes at 170C. Cover with frosting or white chocolate if desired.

Recipe 8: beautiful gingerbread for the holiday (with photo)

Fragrant, tasty, cheerful. The design process will bring great pleasure to both children and adults.

• flour (heaped) - 1 cup;
• butter - 100 g;
• sugar - 0.5 cup;
• egg - 1 pc;
• baking powder - 1.5 tsp;
• cocoa powder - 1 tsp;
• ground ginger - 1 tsp;
• ground cinnamon - 0.5 tsp;
• salt (pinch);
• egg white (for glaze) - 1 pc;
• powdered sugar (for glaze) - 0.5 cups;
• lemon juice (for glaze) - 1 tbsp;

Sift flour, baking powder, cocoa, ginger, cinnamon through a sieve. Add the butter crushed with a knife into crumbs. Add sugar, add egg, quickly knead the dough.

Roll into a ball, wrap in cling film, and place in the refrigerator for 1.5-2 hours.

Roll out the chilled dough on a floured table into a layer 7-8 mm thick.

Apply paper stencils (or use shaped cutters) and cut out the gingerbread cookies. Place the gingerbread cookies on a floured baking sheet. Bake for 15-20 minutes at 180°C.

Beat the cooled egg whites with a mixer into a stable foam. Continuing to beat, add powdered sugar and lemon juice in small portions. Beat for another 15-20 seconds. If desired, you can add food coloring to the glaze.

Decorate the gingerbread cookies with glaze and let the glaze dry. In addition to the glaze, I used gel markers

Bonus: frosting for delicious homemade gingerbread cookies

• 1 piece egg
• 150 g powdered sugar
• 10 g lemon juice
• vanillin
• food colorings

Separate the egg white into a clean bowl. This must be done carefully, because if even a drop of yolk gets in, the glaze will not work. Chilled egg whites whip best.

To begin, simply break the egg whites with a mixer.

When it becomes a homogeneous consistency, add lemon juice, vanilla and a little powdered sugar.

After each addition, whisk until all the grains are dissolved.

When the mass becomes similar in consistency to kefir, the glaze is ready. If you add a little more sugar, the icing will become thicker and can be used for drawing designs. Divide it into portions, add food coloring to it, and place it in a pastry bag.